A friend today complained to me that her loose-leaf green tea has become damp. She lamented that she really enjoyed the taste but might have no choice but throw the whole packet away. Immediately I told her not to do so, as there might still be chance to salvage it. Curious, I asked her what … Continue reading Damp tea leaves and storage
Yesterday, I finally received my Nihoncha Adviser certificate from the association. My membership card and badge came along with it. I was waiting with trepidation since early April when I found out that the association mailed everything by ordinary mail on March 28. After what happened with my third assignment, which went missing, and other … Continue reading New Japanese era, new tea journey?
Lately, the Internet is abuzz with a piece of hot news related to tea, which is about a new study that claims drinking very hot tea increases the risk of esophageal cancer. Read about it here. Initially, I did not plan to comment, but as more media outlets picked up on it and churned out … Continue reading A “very hot tea” issue
I’ve almost finished this tea when I noticed it wasn’t up on the blog even though I remember writing about it. Turned out it was saved as draft and I didn’t publish it. Haha, oh dear me. Minamishinshuu is the deep valley area at the southern tip of Nagano prefecture where the Tenryuu River and … Continue reading Tea tasting: Akaishi Meicha
Georgian tea company Renegade Estate’s Smooth Jazz is one of their many black tea offerings, some with cool and almost-poetic names. Smooth Jazz was harvested in September last year. This autumn harvest tea is made from the Chinese, Assamica and Cambodian cultivars of Camellia Sinensis, going through the consecutive processes of withering, rolling, oxidizing and … Continue reading Tea tasting: Smooth Jazz Black Tea
I have been fascinated by the rare Japanese tea cultivar known as Sunrouge for a long time. It was a cross between Camellia Sinensis and Camellia Taliensis, which produced reddish/purplish tea leaves. Rich in anthocyanins, which are antioxidant compounds commonly found in purple-coloured foods, the Sunrouge cultivar has been the subject of much scientific research … Continue reading Tea tasting: Pink Tea (Sunrouge)
In Japan, the cultivated variety or cultivar of tea known as Yabukita accounts for about three quarters of national tea production since its development in the 1950s. However, even though it is the dominant cultivar, there are also other cultivars developed and sold. It is perceived that cultivar diversity is a good thing for the … Continue reading Tea tasting: Chakura’s Emerald Drop