Here are two excellent sencha for a great textbook case. Same production area, same producer, same cultivar: Yabukita. Both are shaded, 5 days for one 6 for the other. These are two teas from the village of Yabe in Yame,… Read More ›
After having presented in my last articles rather unusual teas, I will talk today about a tea, a sencha, much more classic. Classic does not necessarily mean common, since it is a Samidori cultivar, not Saemidori, from Wazuka, non-shaded, whereas… Read More ›
I mentioned in December the Benihomare black tea 1st flush from Kameyama, and also about this historic Japanese tea varietal that is Benihomare, so please refer to this article. Here is now the summer version. While the fragrance of the… Read More ›
After the mystery cultivar kama-iri from Fujieda, the two Musashi-kaori from Sayama and Hon.yama, I continue on an unusual tea, once again from Hon.yama, a Benifûki sencha. Benifûki, like all cultivars whose name contains “beni”, is a variety intended for… Read More ›
Comparing two different teas, different regions, different producers, made from the same cultivar is always very interesting. This is all the more so for the informed connoisseur when it is a very rare tea tree variety like Musashi-kaori. I propose… Read More ›
Mr. Koyanagi’s estate in Fujieda (Shizuoka) is known to be the one that saw the birth of the cultivar Fujikaori, with the help of researcher Morizono Ichiji. But the tea that I presentat the start of 2020 is a little… Read More ›
Following my last article about the amazing black tea from Kameyama Benihomare cultivar, I continue on my way with this other black tea, from Sashima this time, with the Sayama-kaori cultivar, a summer harvest. Sashima is a small producing region… Read More ›
Once again and it’s not over, I’m going to talk about a genre that I’ve been particularly passionate about lately: (Japanese) black tea. And not just any of these this time since it is a Benihomare. Benihomare (pronounced Bénihomaré) is… Read More ›
To my tamaryokucha from Sonogi (Nagasaki prefecture) Asatsuyu cultivar, this month was added another tamaryokucha from the same producer, made with the tea tree variety Samidori. This is not Saemidori, but Samidori, a cultivar familiar to Uji matcha and gyokuro… Read More ›
Autumn was particularly rich in events and shows so it was difficult for me to feed my blog as I should have. It was difficult to miss the very rare matcha made from the Hôshun and Kyôken-283 cultivar, but there… Read More ›
With the arrival of the new matcha, I’m finding myself each year, as for the gyokuro, to repeat the same thing. In general, and almost as a rule in Uji (Kyoto), we never get release new matcha (tencha) in the… Read More ›
Here’s two sencha already online for some time, two sencha that may seem quite similar but yet quite different. These are two Yabukita from Umegashima (one of the area of the so-called Hon.yama tea growing region, north of Shizuoka, along… Read More ›
Do I still have to repeat these two essential things about gyokuro? 1- We don’t drink gyokuro (no more than matcha) in spring as shincha (new tea); it is expected that September or October tea has reached a sufficient level… Read More ›
I come back to this very interesting variety Yamanami. This very rare cultivar was developed at the Miyazaki Research Center, and registered in 1965. With the southern prefecture of Miyazaki comes in mind the kama-iri cha, and indeed, Yamanami is… Read More ›
This is the third year that I propose this “zairai” tea from Umegashima, which has evolved each time to get closer to a certain “ideal”, or simply say a real good sencha. Let us first recall what the term “zairai-shu”… Read More ›
