It seems that the event was eagerly awaited, I just launched the 2020 gyokuros one week ago. As always, the selection is mainly focused on those from Uji, but I also offer two from Yame. It also seems that it… Read More ›
For the rest of my Kawane teas, here are sencha from Moto-fujikawa. The cultivars Shizu-7132 and Tsuyu-hikari (itself from the cross between Shizu-7132 and Asatsuyu), were already present in my selection in previous years, so the big novelty is Shizu-kaori…. Read More ›
My Kawane sencha selection is changing a bit this year. Remember, Kawane is a mountain production area in the prefecture of Shizuoka, located on both sides of the Ooi-gawa river, upstream from the town of Shimada. The first documents relating… Read More ›
Although from the point of view of production quantities this is quite anecdotal, the fact remains that the quality of Japanese black teas has increased considerably over the past few years. It is a type of tea that I take… Read More ›
For a few years now, I have been presenting sencha from Umegashima, Yabukita, but also a zairai (about which I have already spoken a lot in previous years) which is somewhat at the origin of my attachment for this small… Read More ›
After a big article about the refining of tea in Japan, a little spotlight on a tea that greatly deserves it: new in my selection, here is a Yamakai from Asamiya (Shiga prefecture). The regulars of Thés-du-Japon and this blog… Read More ›
I recently mentioned the crucial phase in the production of Japanese tea called “shiage“, which can be called “refining” tea. In Japan, in general, the producer produces “aracha“, raw tea, an unfinished product, basically still unfit for marketing. Most of… Read More ›
This sencha is one of the teas from my selection that I particularly cherish. It comes from Asamiya, a production region with ancient history, yet little known today. Asamiya is located in the Shiga prefecture, and is part of the… Read More ›
His absence was long. Indeed, this beautiful Yume-wakaba cultivar sencha, manual harvest and standard steaming, has been present in my selection for several years. Unfortunately, last year, a major hailstorm shortly before the harvest destroyed the young leaves of this… Read More ›
With around 32% of tea production today, Kagoshima is, after Shizuoka (39%), the second largest Japanese tea producer. It is interesting to note that Kagoshima on the other hand represents 20% of the cultivated area and Shizuoka 40%, that is… Read More ›
I offer each year a very beautiful hand-picked Saemidori from Kirishima in Kagoshima, but this is true that this nonetheless major tea tree cultivar is not very represented in my selection for Thés du Japon. Why major? Because this Yabukita… Read More ›
I think that for even very experiencedJapanese tea lovers, the toponym of Tokunoshima is not very familiar. It is indeed a small island of 80 km of coast located in the Amami archipelago south of Kagoshima. It is a sub-tropical… Read More ›
Here is a tea, a type of tea let’s say, which is kind of new in my selection: a real good fukamushi from Shizuoka, i.e. not shaded, not of these modern fukamushi aiming only at a very green and opaque… Read More ›
In an increasingly difficult situation, nature is running its course and the 2020 shincha season is off to a good start. As every year for a long time now, here is the sencha cultivar Kondô-wase from Mariko. Harvested manually on… Read More ›
As the global health crisis continues to paralyze the world, international tea shipments continue to accumulate delays in a critical and desperate manner. Thés du Japon is therefore looking for an alternative to Japan Post … Tea continues to grow… Read More ›
