Step into the world of Japanese tea, where every cup is a moment of mindfulness. 🍵✨
From the tranquil art of the tea ceremony to the vibrant flavors of Sencha and Matcha, Japan’s tea culture invites us to slow down, savor the present, and find beauty in simplicity.
“Drink your tea slowly and reverently, as if it is the axis on which the world earth revolves.” – Okakura Kakuzo
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I had the incredible opportunity to participate in the National Hand Rolling Competition held in Fujieda, Shizuoka Prefecture, where the Wazuka Hand Rolling Preservation Society participated with two teams. The competition is an opportunity to showcase the hand rolling skills and connect with others farmers who share the same passion.
You can read about my experience in the blog.
https://www.teanursery.com/2024-national-hand-rolling-competition-experience/
New cultivar post available on the blog, this time we explore the second most grown cultivar in Japan, Yutakamidori.
Yesterday I published a blogpost about the current matcha situation. It is written from my personal experience and perspective working as a tea farmer. There are many other approaches and perspectives that I am willing to listen to. Just putting my unstructured opinion out there.
“A sip of tea is just what I needed.”
お茶でお口をリフレッシュ!
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This is the first comprehensive book about Japanese tea in English:
This is the first batch of tea I ordered straight from Japan.
* [senkien] Uji Gyokuro “Zuiun” - a nice sweet brew with nice umami. Stays pleasantly on the tongue. I get 3 nice steep from it. It has a superior taste to the Yamamotoyama gyokuro I’ve been buying at the Asian supermarket.
* Special Karigane Golden This is an early season (golden) stem tea made from gyokuro. Very sweet, smooth, slightly floral, not as strong as the gyokuro but similar in taste. I am drinking the first steep now. I will probably add this as an alternate to hojicha or genmaicha for evening drinking.
*[senkien] Asamiya Kanmuri Sencha “Shigaraki” - a nice sencha from a good growing area. Sencha is not the top of my tea list. I am more likely to make gyokuro, oolong, or jinjunmei for my main daytime drink. I will probably not buy this again, not because it is bad, but because I have too many other options I like.
Currently reading "Stories of Japanese Tea". :blobfoxread: :blobfoxflooftea:
So a trick from this "A Beginner's Guide to Japanese Tea" is to brew sencha in refrigerated water and leave to steep for 5 minutes. The taste will enhance the umami (Glutamic acid & L-theanine) and sweetness (L-theanine, free sugars) without the bitterness (various polyphenols).
I just tried it on some cheap sencha, and it tastes much better than some warm brewed midrange gyokuro (the expensive type of Japanese tea). :leafeonmoney:
Reading a few tea textbooks right now. :blobfoxread: #TeaFacts
Fukamushi Sencha (深蒸し煎茶) is a type of green tea and is the most commonly consumed tea 🍵 in Japan. It is preferred for its rich taste and full mouthfeel. It is best prepared with 70°C (~158°F) to avoid harsh flavors and excess bitterness...
This explains why just dumping freshly boiled water doesn't work, got it.
My tea haul. Japanese tea first buds were harvested recently as shincha 新茶 which has the strongest flavor, and aslo the most expensive. :leafeonmoney:
After going for tea theory and practical lessons and reading a few tea books, I think I can appreciate the flavors now. :ablobfoxhypercofe:
Also tried out some new techniques to get amazing flavors from significantly cheaper teas (not shown).