Japanese Tea
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5 Ways to Add That Asian Touch to Tea Time
Tea has practically become synonymous with England. The Brits do more than their share to keep those tea gardens in other parts of the world very busy growing and processing tea. Two of those places are China, where tea growing and drinking is said to have originated, and Japan, where tea is so important to… Continue reading
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When Tea Came To Japan
The general consensus these days is that tea drinking and production got its start in China, a nation that still grows more tea than any other. There’s a quaint and persistent notion that tea was accidentally discovered there in exactly 2784 BC by a Chinese emperor, but the truth of the matter is probably a… Continue reading
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Teas of the World: Japanese Teas, Round 2
More teas from Japan (continued from Round 1): Gabarancha (GamaAminoButyricAcid increased tea) — fresh raw tea-leaves incubated in nitrogen gas (anaerobically treated) before ordinary manufacture to increase hypotensive effect. Genmaicha — A blend of bancha green tea and Genmai (roasted rice grain). See Going Genmaicha. Goishicha — Made in Tosa. After fermenting and drying it… Continue reading
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Teas of the World: Japanese Teas, Round 1
When someone mentions tea, Japan is certainly one of the countries that automatically springs to mind. Tea consumption is alive and well on this nation of islands that sit astride the Ring of Fire (a fault line in the earth’s crust). They endure earthquakes and tsunami-caused flooding but still take time for tea. In fact,… Continue reading
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Types of Japanese Tea
With the exception of China, which grows pretty much every major type of tea, there are tea growing regions of the world that are associated with certain types of tea. You might find other types of tea in Africa, India and Ceylon, but they’re best known for black tea. By the same token the vast… Continue reading
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Japanese Teas Revisited
Recently, I revisited some teas from Japan that I had tried previously and had reacted to with less than a positive and enthusiastic manner. The results were a revelation. Part of learning and growing is re-trying something you tried years (or maybe even only months, weeks, or days) ago all over again to see if… Continue reading
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Japanese vs. Chinese Green Teas
There are lots of green tea groups out there; two are Chinese and Japanese. They have similarities but also some distinct differences, which as you start to explore each kind you will see quite clearly. Both Chinese and Japanese green teas start out as tea plants (Camellia Sinensis), verdant in the sun. The intensive labor… Continue reading
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Make Mine Matcha
Once upon a time, tea drinkers in the West would not likely have had ready access to a type of Japanese green tea called matcha. Those who did probably did so thanks to their participation in Chanoyu, which is more commonly known as the Japanese tea ceremony. Until relatively recently this was one of the… Continue reading
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The Best of Japanese Green Tea
Japanese green tea — if you wanted to distill that phrase down to its very essence you could just say Japanese tea. For when it comes to tea production and consumption in Japan it’s safe to say that green tea is by far and above the overwhelming favorite. Not that black tea is totally unknown… Continue reading
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Review — Japanese Sencha Kyoto Cherry Tea
The Subject: Japanese Sencha Kyoto Cherry Tea from The English Tea Store. Water temperature: 180° F Steeping time: 3 minutes Tea type: Green (Japanese) Scents, flavorings, etc.: Cherry Aroma, dry: Strong cherry Aroma in the cup, plain: Cherry with slight grassy Taste, plain: Cherry and slightly grassy Aroma in the cup, enhanced: N/A Taste, enhanced:… Continue reading
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