Tea tasting: Hidenosuke cultivar (Akiyamaen)

Hidenosuke (hee-day-no-soo-keh) is an original cultivar produced by Akiyamaen, a tea plantation located at an altitude of 200m to 300m at the foot of Mt Fuji. Akiyamaen prides itself for steadfastly maintaining an old way of making tea that does not use chemicals and the latest technology. It strives to preserve the characteristics of mountain … Continue reading Tea tasting: Hidenosuke cultivar (Akiyamaen)

2021 newly registered cultivar ‘Danshin37’

Danshin37 is a newly registered tea cultivar, having gotten officially registered in January this year It is the result of research and cultivation by the Miyazaki Prefecture Agricultural Research Institute's Tea Industry Branch. The research institute's photo shows the first harvest buds of this cultivar. Its kanji characters literally translates as 'warm heart'. It was … Continue reading 2021 newly registered cultivar ‘Danshin37’

Special Focus on Shizuoka: Cha-kabuki, the game of blind tea tasting

Tea tasting, with the terms and jargons that are used to describe taste and aroma, might seem daunting to some, especially those new to tea. It doesn’t have to be so though. It can be lots of fun and educational. Tea is serious business in Japan, but there are also fun ways for people to … Continue reading Special Focus on Shizuoka: Cha-kabuki, the game of blind tea tasting

Tea tasting: Hana-kokochi (Katsumata Pioneers Tea Production Cooperative)

I first saw Hana-kokochi, a brand of kaori ryokucha or aromatic green tea, at the World Ocha Festival in 2019. It was displayed at the booth promoting teas from Makinohara Plateau, if I did not remember wrongly. But I did not buy it then, because I exceeded my purchase quota or something (I travelled light … Continue reading Tea tasting: Hana-kokochi (Katsumata Pioneers Tea Production Cooperative)

Research centre announces new tea cultivar with sweet floral scent

I would like to share a piece of tea industry news released by the Shizuoka Tea Industry Research Centre just a few days ago in a video presentation. Had nearly forgotten about it until a fellow tea enthusiast Shiratori-san mentioned it in his IG. Every year, the centre presents results of findings and research that … Continue reading Research centre announces new tea cultivar with sweet floral scent

Tea tasting: White houjicha (Chanohado / Harano Seicha)

This unusual houjicha (roasted green tea) is produced in Oku-Yame in the southwestern part of Fukuoka prefecture. It is the workmanship of tea master Harano-san and is among the products sold under the company's brand of Chanohado. Why is it called a "white" (shiro) houjicha? As you can see below, the contents are mostly light-coloured. … Continue reading Tea tasting: White houjicha (Chanohado / Harano Seicha)

Tea tasting: Chungtaejeon (Jangheung Dawon)

Most teas in South Korea are planted in the southern part of the peninsula, especially in Boseong, Hadong, Jeju and Jangheung regions. Korean tea cultivation started from the era of the Later Three Kingdoms, when it was first planted on Mount Jiri in southern Gyeongsang province. That's about nearly 1,200 years of history. Green tea, … Continue reading Tea tasting: Chungtaejeon (Jangheung Dawon)

Special Focus on Shizuoka: Let’s enjoy Asahina Gyokuro in Fujieda! (+bonus experience in Shimada)

Asahina was the name of one of those 'disappeared' villages that resulted from city expansions and mergers over the years. It had its beginnings in the Meiji era, although the area itself was populated long before that. However, it became a part of Okabe Town (one of the old Tokaido post towns), following a merger … Continue reading Special Focus on Shizuoka: Let’s enjoy Asahina Gyokuro in Fujieda! (+bonus experience in Shimada)