Continuation of 2021 shincha. Sencha from Mariko, Kondô-wase cultivar Despite the arrival even earlier of shincha from the southern islands of Kagoshima, for me it is Mariko’s manual harvest Kondô-wase and its unique scent that ring the real start of… Read More ›
To present the new 2021 shincha products as they arrive online at Aozuru-chaho Thés-du-Japon, here is a simple and concise format. Sencha from Tokunoshima, cultivar Sôfû Already present last year, here is a Sôfû from the southern island of Tokunoshima,… Read More ›
The release on Aozuru-chaho – Thés-du-Japon of two new very different Benifûki cultivar teas, since it is a black tea and a sencha, is an opportunity to discuss again about this great cultivar. I write “great” cultivar because we must… Read More ›
It’s been quite a while since I posted on my blog. Without this being voluntary, the tea that I am going to discuss today is a continuation of my last two articles since it is a tea from Sashima, that… Read More ›
This 2nd part (long awaited?) is a bit late, but after having mentioned here the teas of Sashima, here is now those of Sayama, the most important and well-known region of tea production in the north of Tokyo. For details… Read More ›
Kantô is the region of Tôkyô and surrounding prefectures. To the north and northeast are the prefectures of Saitama and Ibaraki. The first is known for the so-called Sayama teas, produced mainly in the towns of Iruma, with the renowned… Read More ›
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 ›
