The tea from Sayama
Since the opening of the Thés du Japon store in Tokyo’s Yanaka district last August, it seemed obvious and important to me to do more for the promotion of teas in the Kanto region. Also, I begin in this month… Read More ›
Recent Posts
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Yamanami cultivar, kama-iri and sencha
I will introduce two teas from Miyazaki prefecture made from the Yamanami cultivar. It is a rare tea three variety registered in 1965 and developed at the Miyazaki Research Center from seeds from Hubei in China. By the way, another… Read More ›
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Black tea from Ashikita, “zairai”
A short article about a new delicious and so sweet Japanese black tea made from seed grown “zairai” trees, available on Thés du Japon. For several years, I have been offering kama-iri cha and black tea from Ashikita in the… Read More ›
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Oku-hikari cultivar sencha from Hoshino
Among the novelties of August, I am very happy to present an non-shaded sencha from the village of Hoshino in Yame. Indeed, in an overwhelming way, Yame sencha are usually strongly steamed and shaded, thus favoring the umami, with in… Read More ›
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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 ›
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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 ›
Featured Categories
Reviews ›
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Yamanami cultivar, kama-iri and sencha
September 24, 2018
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Black tea from Ashikita, “zairai”
September 5, 2018
Tea producing area ›
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The tea from Sayama
October 15, 2018
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Sencha from Asamiya, Oku-hikari cultivar
July 25, 2018
Coverage ›
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Ten years!
August 19, 2018
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Zairai native plants & Yabukita senchas from Umegashima
June 26, 2018
