Ten years!
I’m back on my blog after almost a month of absence justified by an important activity here. Indeed, the very dense and once again weird season of shincha, which started too early to finish quite late because of delays in… Read More ›
Recent Posts
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Sencha from Asamiya, Oku-hikari cultivar
Here is the second sencha from Asamiya (Shiga prefecture) to enter my 2018 selection. In the previous article I mentioned the great Kôshun, a very rare cultivar outside Shizuoka. Today it is another cultivar usually found mainly in Shizuoka, Oku-hikari…. Read More ›
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Kôshun cultivar sencha from Asamiya
In 2016 I had the great pleasure of presenting a sencha from Asamiya (in the Shiga prefecture, Asamiya is a production area with ancient history, located just north of the border with Wazuka and Uji-tawara) made with the great cultivar… Read More ›
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Gokô cultivar sencha from Wazuka
Each year I propose a non-shaded sencha from Wazuka (Kyoto) by the very talented Mr. Kagoshima. Two years ago in particular, I proposed his Saemidori, really great. But the good reputation of this producer and the overgrown success of the… Read More ›
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Sayama-midori & Yabukita cultivars Tamaryokucha
Here are two tamaryokucha from Ureshino by Mr. Ota, a producer with whom I have been working for many years now, and who has the rare peculiarity in this region and with this type of tea of making short steaming,… Read More ›
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Zairai native plants & Yabukita senchas from Umegashima
Last year, I proposed a sencha from Umegashima (Nyûshima area, more exactly) from Hon.yama, Shizuoka, from an old “zairai” indigenous varieties tea plantation. It was a tea harvested very late, almost a bancha, with a very strong roasting. Indeed, “zairai”… Read More ›
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Yamakai cultivar sencha from Tenryû
After Sayama-kaori cultivar from Tatsukawa in Tenryû (Shizuoka pref.), here is a Yamakai made by the same producer. The attentive reader knows how much I appreciate this varietal from the series # 7000, cultivars developed during the 60’s from Yabukita… Read More ›
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Uji-midori cultivar sencha & kabuse-cha
Among the novelties of 2018, I have just added to the my Thés du Japon selection two Uji teas made from the Uji-midori cultivar. Uji-midori is, as its name suggests, a tea plant variety originally from Kyoto Prefecture where it… Read More ›
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Sencha from Tenryû, Sayama-kaori cultivar
While the 2018 vintages of Japanese teas are arriving progressivly on Thés du Japon, here is a completely new tea, I never presented before. It is a sencha from Tenryû, one of the famous Shizuoka mountain tea producing areas with… Read More ›
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Asatsuyu cultivar tamaryokucha from Sonogi
I had already presented a few months ago a tamaryokucha from Sonogi (pref. Nagasaki) by Mr. Matsuo. It was then the cultivar Samidori (not Saemidori), a tea with a strong final hi-ire drying, very well mastered, typical of this producer’s… Read More ›
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Three vintage gyokuro from Kyô-tanabe
As the 2018 season kicks off, here is the perfect opportunity to remember that gyokuro and matcha are usually not sold as shincha, especially in Uji. The teas of the current year thus begin to be sold or used in… Read More ›
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Mimasaka bancha
While I just release on Thés du Japon the first 2018 shincha, here is the last, and also the simplest, of the series of regional bancha (see this article about these teas). The mimasaka bancha, as its name suggests, comes… Read More ›
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Iri-bancha, kyô-bancha
Iri-bancha and kyô-bancha refer to the same tea, a bancha from kyôto prefecture, a very simple and popular tea, apparently originated from Uji-Tawara. This is the third bancha of my traditional regional bancha series. It is far less particular than… Read More ›
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Batabata-cha from Toyama
This is the second tea in my series of traditional regional bancha. After the goishi-cha, tea fermented twice, with a very particular sour flavor, I present the batabata-cha, another fermented tea (dark tea), from Toyama. It is only a single… Read More ›
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The goishi-cha from Shikoku
I have just launch on Thés du Japon a series of four very different traditional regional bancha (about these rare regional teas, please see this article). I will start here with the most puzzling of the four, the goishi-cha 碁石茶…. Read More ›
Featured Categories
Reviews ›
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Ten years!
August 19, 2018
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Sencha from Asamiya, Oku-hikari cultivar
July 25, 2018
Tea producing area ›
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Kôshun cultivar sencha from Asamiya
July 19, 2018
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Gokô cultivar sencha from Wazuka
July 16, 2018
Coverage ›
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Zairai native plants & Yabukita senchas from Umegashima
June 26, 2018
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The goishi-cha from Shikoku
March 26, 2018
