With absolutely no experience in tea blending, I tried to replicate a nice cinnamon spice black tea I had drank before. I only knew from memory that the ingredients of the said tea contained black tea, ground cinnamon, dried orange peel and cloves. The only black tea I have at home currently is a tin … Continue reading Tea tasting: Homemade black tea blend
This was an experiment that turned out well! I had wanted to drink genmaicha, but had none at home, so I decided to try making my own genmai. I started by looking on the Internet for any tips or recipes for homemade genmai, and came across a blog post by Ricardo. Both the post and the … Continue reading Tea tasting: Homemade genmaicha
When I was in Takamatsu, Kagawa, I had the opportunity to go for a hands-on workshop in making wasanbon sweets. This is a type of higashi (Japanese dry confectionery) that is made of high quality fine sugar and shaped in wooden molds, usually depicting traditional seasonal themes. Wasanbon is produced only in the two Shikoku … Continue reading Experience: Making wasanbon sweets
Wishing everyone a wonderful 2017 ahead, a year filled with good fortune, good luck and good health. 新年明けましておめでとうございます! 今年もよろしくお願いします。 Following a traditional custom of Kyoto, I made myself obukucha (大福茶) to welcome the first day of the new year today. 今日は大福茶で新年を迎えました。 Obukucha is tea containing umeboshi (pickled plum) and a strip of dried kelp tied … Continue reading Happy 2017!
天空ノ山茶, literally "heavenly mountain tea", is really heavenly. It is produced in the deep mountains of western Tokushima, specifically Yamashiro village near Oboke. I bought it at the Oboke Roadside Station, popular for its great view of the mighty Yoshino River and the Oboke Gorge. The tea is grown on steep slopes that are well-drained, … Continue reading Tea tasting: Tenkuu no Yamacha
This was something totally random that I thought of, when my mom asked me to come up with something new for our dinner menu. With chicken breast as the meat option, I figured we could try something fairly healthy. Ingredients: Chicken breast 1T tea leaves, crushed (I used the sencha I have been drinking of late) 1T … Continue reading Original recipe: Pan-fried chicken breast coated with tea and oats
I decided to start on this Takase Sencha that I bought at Imaya Seikouen in Kan-onji, Kagawa. The shop sells teas by displaying in a refrigerator, so I am kind of worried of the condition of the tea. Unfounded fear, maybe, but I thought it would be better to consume it first. The label says it … Continue reading Tea tasting: Imaya’s Takase sencha