Japanese Tea Tasting

Tea is wisdom in a cup.

And so shall we discover the secrets of Japanese tea. How did this drink of water and specified leaves become one of the most popular drinks in Japan? We will explore the history of tea in Japan, and how is the tea processed.

Of course, we will do this while drinking a selection of 5 different types of tea, for as a japanese proverb goes: If a man (or woman) has no tea in him, (s)he is incapable of understanding truth and beauty.

Sencha Shimizu

Sencha is the most common Japanese tea one can find. The tea we explore here is a Sencha Shimizu. Usually Light, a lot of aroma and fresh, this tea is very good to drink in any circumstance: Warm with cold weather, or sometimes cold in warm weather.

Hojicha  is a unique Japanese green tea. Typically a Bancha, it is a late harvested tea. Instead of being steamed, this tea is roasted to a high temperature. The result can vary between a green to red-brown tea leaf which, when prepared, gives you a caramel to toasty flavor. An excellent tea in the late evening.


Bancha Miyazaki (Yanagicha)

Bancha is a second flush tea from the shoot as Sencha, usually plucked in Late summer to early autumn.
Not this Bancha, this tea is harvested in late May, which makes it also referred to as Yanagicha.
The result of this after crop, is a thicker leave which is not rolled. Instead, the tea is folded resulting in a medium light tea, a flowery smell and a strong Bancha flavor.



Kokeicha is a different kind of tea as it is created into a shape from Matcha powder.
Matcha is grown in full sun, shaded a few weeks before its harvest and after plucking steamed and grinded until it is crumbled to a fine powder.
Kokeicha takes it a few steps further: The Matcha powder made into a paste with a tiny bit of water and rice paste. The result is pressed through tiny holes and cut into small needles: Kokeicha.

Gyokuro Asahi
Gyokuro, Jade Dew in Japanese, is an exceptional tea which is regarded as one of, if not the best Japanese teas.It is a shaded tea, meaning that by the time the tea buds start to blossom the tea is placed into the shade for a few weeks. Typically this is done by the end of April to the beginning of May, and another few weeks later the tea is ready to be plucked.After plucking, the tea leaves are steamed, dried and rolled giving the tea it's needle shape.


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