Kyoto

A 11-post collection,

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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June 2018 – Kariganecha from Kyōto

This month we selected a Kariganecha (雁ヶ音茶) from the region of Uji (宇治), in the prefecture of Kyōto (京都). Kariganecha Kariganecha (雁ヶ音茶) is the name used in Kyōto to designate teas made of stalks. Outside of Kyōto stalk teas are called Kukicha (茎茶), which literally means "stalk tea". However, now the appellation Kariganecha is used more and more outside of Kyōto, as it is a much more poetic word. You can (re)read our blogpost of March 2016 to (re)
- June 2018 – Kariganecha from Kyōto

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January 2018 – Ōbukucha from Kyōto

2018 has come! We wish you a Happy New Year. For a good start, we selected a lucky tea, an Ōbukucha (大福茶) from the city of Kyōto (京都), in the prefecture of Kyōto (京都). Ōbukucha We already introduced you to Ōbukucha (大福茶), exactly 2 years ago. This name is old, abd can be found in the ancient archives of the Xth century. For more details, you can also read the blogpost of January 2016. We often serve it with a
- January 2018 – Ōbukucha from Kyōto

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November 2017 – Aracha from Kyōto

This month we selected an Aracha (荒茶) from Uji (宇治) in the prefecture of Kyōto (京都). Aracha Aracha (荒茶) is steamed and dried after the tea harvest of May. We do not sort leaves or stalks. We also do not fix the size of the tea. It’s literally a crude tea, or unrefined tea. The tea is carefully preserved in a cool, dark place during summer, similar to how we age wine in a cellar. It is then marketed
- November 2017 – Aracha from Kyōto

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