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 ›
asahi
Gokô cultivar Matcha
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 ›
2017 matchas, four great cultivars
After a sufficient maturation since the picking in spring, the first batches of 2017 tencha have passed under the stone grinders, and here are finally the 2017 matcha. This year again, I propose unblended matcha, pure cultivars by Mr. Tsuji… Read More ›
2016 Uji matcha, pleasure of variation, pleasure of blending
With the fall, we begin to grind the tencha that was picked last spring, so here comes the 2016 matcha. This year I continue for the 2nd consecutive year with teas by Mr. Tsuji from Shirakawa in Uji. I propose… Read More ›
Three matcha from Uji-Shirakawa
After two beautiful gyokuro from Uji-Shirakawa, I will stay in this production area with three matcha, all made from tencha produced by the same producer, Tsuji Kiyoharu. In fact, traditionally, Shirakawa, in Uji, is foremost a production area renown for… Read More ›