As promised, I continue with Mr. Yoshida’s Sashima teas. This time not senchas but two black teas, harvests of spring and summer, from the phenomenal Izumi cultivar. Izumi is actually nothing new, since this variety was registered in 1960. It… Read More ›
I have already mentioned in my presentation of Sayama’s tea last month my desire, now that Thés du Japon opened a shop in Tokyo, to present the teas of the Kanto region (Tokyo region). Those of Sayama (Saitama prefecture) are… Read More ›
I did a few weeks ago a little article on Sayama, the most famous tea producing region of the Tokyo area, just north of the capital. The occasion was the release on Thés du Japon of four new Sayama teas,… Read More ›
As usual, October is the month of the release of the matcha of the year. As usual, I still propose non-blended matchas made from the tencha (unmilled raw material) by Mr. Tsuji Kiyoharu from Shirakawa area in Uji. This allows… Read More ›
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 ›
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 ›
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 ›
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 ›
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 ›
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 ›
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 ›
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 ›
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 ›
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 ›
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 ›
