Tea tasting: Hand-rolled green tea

This is just a short post (and photo dump) for a delicious hand-rolled tea I received as a gift last week. In Japan, there are farmers who produce hand-rolled tea, usually in small amounts and sold at premium pricing. Also, as I have previously posted, some even offer the hands-on experience to visitors, at a … Continue reading Tea tasting: Hand-rolled green tea

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Special Focus on Shizuoka: Traditional hand-rolling experience at a tea farm

Before the advent of tea-making machineries, sencha was hand-rolled. This manual method known as temomi was invented in 1738 by Nagatani Souen. The method resulted in high quality and refined green tea with leaves that are bright and needle-like in shape. Today, temomi is no longer widely practised in Japan, but are preserved as a … Continue reading Special Focus on Shizuoka: Traditional hand-rolling experience at a tea farm

Tea tasting: Shincha 2020 (Yama-no-ibuki cultivar) from Shimada

One of my orders of shincha (新茶, first harvest of the year) is here! Received it yesterday, which was Midori no Hi (みどりの日, Greenery Day) in Japan. How very apt. But first, I wanted to try this three-gram limited edition sample from Kanagawa-based tea merchant Yunomi, and produced by Kanes Tea in Shizuoka. Named "Kanaya … Continue reading Tea tasting: Shincha 2020 (Yama-no-ibuki cultivar) from Shimada