Kyoto

A 14-post collection,

September 2020 – Horaicha from Kyōto

This month we selected the original Genmaicha (玄米茶), called Horaicha (蓬莱茶), from Kyōto (京都). Horaicha Horaicha (蓬莱茶) is the original Genmaicha (玄米茶), that is to say a Sencha (煎茶) sprinkled with roasted brown rice with a touch of popped rice. We use green tea harvested around Kyōto (京都) in the like of Uji (宇治) and Wazuka (和束), and mix in Japanese rice. In order to keep the Horaicha consistent and of very high quality, the proportions of the various teas
- September 2020 – Horaicha from Kyōto

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February 2020 – Hōjicha from Uji, in the prefecture of Kyōto

For February 2020 we selected a Hōjicha (ほうじ茶) from Uji (宇治), in the prefecture of Kyōto (京都). Hōjicha For newcomers to Japanese teas, Hōjicha may be more accessible than other green teas like Sencha (煎茶). It doesn't have a strong taste. Moreover, it's easy to prepare as you don't need to worry about the temperature: you can simply pour boiling water on the tealeaves, just like black tea. Hōjicha is made by roasting tealeaves, after steaming them. That’s why
- February 2020 – Hōjicha from Uji, in the prefecture of Kyōto

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December 2019 – Tea of Fire from Western Japan

This month we selected a Sencha (新茶) of a very rare kind, called "tea of fire", harvested from several regions in the West of Japan (西日本): Kyōto (京都), Nara (奈良), Mie (三重), Shiga (滋賀) and Kagoshima (鹿児島). Tea of Fire, a kind of Sencha The name is of course exaggerated, however the tea producer named this Sencha that way with great pride. It is a limited production, prepared only in winter and spring (from October to March). The tea was
- December 2019 – Tea of Fire from Western Japan

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November 2018 – Yuzu Sencha from Uji and Tokushima

This month we selected a Yuzu Sencha (柚子煎茶). This is not exactly what I would call an authentic green tea, however it's a nice green tea mixed with yuzu zest. Yuzu Sencha Yuzu (柚子) is a citrus fruit. Japan is the number one country for the production and consumption of yuzu in the world. In general, we don’t eat yuzu as-is, because it is too bitter and sour. However, it does have a very pleasant aroma. Therefore, we make
- November 2018 – Yuzu Sencha from Uji and Tokushima

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September 2018 – Genmaicha from Japan

This month we are doing a tour of Japan! We selected a Genmaicha (玄米茶) with ingredients picked from all over Japan: green teas grown in the prefectures of Mie (三重) and Shizuoka (静岡), brown rice grown in the prefecture of Yamagata (山形), matcha refined in Uji (宇治) and black soybeans from… somewhere in Japan! Genmaicha Genmaicha simply means “brown rice tea”, and is usually made by mixing green tea and roasted brown rice. Roasted brown rice takes the shape of
- September 2018 – Genmaicha from Japan

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