Kyushu

A 7-post collection,

October 2018 - Sencha from Kagoshima

For once it's not Yasuko writing about tea! I don't have her knowledge of Japanese history and culture, but I will try to take you for a short trip to the South of Japan, from where I brought back the October 2018 selection: a Sencha (煎茶) from Kagoshima (鹿児島). Ibusuki Kyūshū (九州) is the southernmost island among the four main islands of the Japanese archipelago. Kyūshū litteraly means "nine states", and is thus composed of nine prefectures. Interestingly, the name
- October 2018 - Sencha from Kagoshima

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March 2018 – Tamaryokucha from Saga

We selected a Tamaryokucha (玉緑茶) of Ureshino (嬉野) in the prefecture of Saga (佐賀). Tamaryokucha (Ureshinocha) Tamaryokucha (玉緑茶) or Ureshinocha (嬉野茶) is produced in the northern region Kyūshū called Ureshino (嬉野). There are two types of Tamaryokucha: roasted and steamed. The method of roasting tealeaves in the pan was brought in this region by a Chinese porcelain artisan 500 years ago. As time went by, we learned to mix this method and that of
- March 2018 – Tamaryokucha from Saga

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June 2016 – Shincha from Kumamoto

This month we selected a Shincha (新茶) from the prefecture of Kumamoto (熊本茶). Shincha Shincha (新茶) 2016 has been released in Japan! The 88th day from the spring equinox is the day of the first harvest of tea in Japan. The harvest lasts from the beginning of May until June. The tea produced from the first burgeons has a fresh taste and a pleasant scent. This reminds us of a fresh green. Shincha means “new tea” in Japanese. The flavor
- June 2016 – Shincha from Kumamoto

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April 2016 – Sakuracha from Fukuoka, Kyūshū

Spring is here! This month we selected a Sakuracha (桜茶), from the prefecture of Fukuoka (福岡) in Kyūshū (九州). Sakuracha Sakuracha (桜茶) literally means a cherry blossom (桜) tea (茶). It’s not a green tea, but an infustion made of salted cherry blossoms. Sakuracha became popular among people of Edo (the former name of Tōkyō) in the Edo period (1603-1868). At that time, we called it “cherry blossom hot water (桜湯)”. There are some Japanese expressions, which do not
- April 2016 – Sakuracha from Fukuoka, Kyūshū

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October 2015 – Kamairicha from Gokase

This month we have selected a Kamairicha (釜入り茶) from Gokase (五ヶ瀬), in the prefecture of Miyazaki (宮崎). Kamairicha Kamairicha is a roasted green tea. Generally, Japanese green tea is made by steaming tea leaves immediately after harvesting, before the fermentation starts. On the other hand, tealeaves of Kamairicha are not steamed, but fired in an iron pan. Hojicha (焙じ茶), which we selected in May, is also called a roasted tea, however it is in fact roasted after having been steamed.
- October 2015 – Kamairicha from Gokase

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