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 ›
uji-shirakawa
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 ›
Samidori cultivar gyokuro from Uji-Shirakawa
For those who are still surprised to see me come out now with a 2016 gyokuro, please refer to, for example, this article about the Gokô gyokuro from Kyô-Tanabe, or this one about the Gokô matcha Gokô from Uji. Uji-tawara,… Read More ›
Time for gyokuro !
What to drink in late winter or early spring? In Japan, the big tea brands released in February the “haru-machi cha” (tea for waiting spring), or other blend with the same kind of naming. These are of course no particular… Read More ›
2016 Uji gyokuro
It is not less than six new Uji gyokuro (again, that’s means gyokuro from Kyôto prefecture) that I added on Thés du Japon in September. It is almost inconceivable in Kyôto to release a gyokuro at spring. These are left… Read More ›
