Tag: sencha
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Sapporo Shincha
Shincha, 新茶, is the first harvest Sencha of the year in Japanese tea gardens. When tea leaves are harvested, farmers pick the youngest, most supple leaves of the plant. As leaves age, they become tough and their taste becomes bitter, but the youngest leaves are soft and contain a large concentration of the organic compounds…
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Tea in Hokkaido
To old subscribers: hello and welcome back! It’s been a long time since I’ve written anything here but it’s not like I haven’t been drinking a lot of tea. I decided to reinvigorate this blog a bit. To begin I’d like to talk about a wonderful experience I had in Japan this summer. This year…
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Spring Sencha from Obubu
In my trip to Japan this spring, I was looking for a way to visit some tea fields and learn about tea production from farmers. Several people told me that this would be difficult given that I don’t speak Japanese. It turns out it wasn’t that hard after all, thanks to the wonderful people at…
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Preparing Japanese Tea
Green tea from Japan differs quite a lot from its Chinese cousin. The different cultivars, harvesting, and processing provides a distinct experience. It can also be challenging to steep. Many folks I’ve encountered have found their first experience with grassy bitter Japanese green tea to be their last. With this post I hope to provide those…