2016/09/20

Past, Present and Future of KYUSE teapot

Have you heard about Kyusu, a Japanese tea pot? Have you make a tea with Kyusu? It used to be a "must" for our daily lives, but not anymore.....

I've found very interesting YouTube site about the past, present and future about Kyusu. Check it out!


< JAPANESE TEA REVIVAL PROJECT>   English subtitle is available: 
https://www.youtube.com/watch?v=JbXDD-DEwfo&feature=youtu.be


Japanese Tea Rivival Project

2016/09/13

Selling Like "Wakocha" in Osaka

A shop of Wakocha, or Japanese black tea, Creha, in Saga prefecture (in Kyushu area) set up its booth at the one-week exhibition at the most popular department store in Osaka.
a peaceful exhibition hall  before their opening time

As far as I know, Osaka is rather "coffee area", not "tea". Osakan are known as very friendly, sometimes “too friendly” (I can say “aggressive”, ha, ha), and call a spade a spade...... Don’t get me wrong. I’m not complain about them because I am also one of Osakan! I was worried that how much they would enjoy Wakocha and  they would buy. But…..no need for such concern at all. The Japanese black tea captivated so many people here, much much more than I expected.

The customers were surprised to know that there are so many black tea produced in Japan. They were impressed to learn that every Wakocha has a different taste depending on its cultivar, tea farmer etc.
selection of wakocha

Although every black tea has its own flavor respectively, compared to conventional tea such as Keemun and Uva etc, Wakocha in general has a rather sensitive aroma and flavor. Thanks to its sensitiveness, the tea can harmonize with any foods and sweets, not clash with. It is versatile!

Wakocha agrees even to those who don’t like its bitterness. Wakocha goes well with Japanese sweets which has very sensitive flavor, and even with a slightly westernized-Japanese food.Of course, some prefer the tea with the stronger character. I like those kind of tea too. But since I’ve became a big supporter of this versatile tea, I’ve enjoyed selecting tea depending on my mood and what I eat with.


The customer enjoyed the marriage wakocha and sweets
@ temporary tearoom


photo by Creha
Japanese tea consumption has been decreasing. Hope more people will enjoy Japanese black tea, and it can be a good chance for them to have an interest in Japanese tea including green.

*Creha Websitehttp://creha.net/
                                      (Only in Japanese.)

2016/09/08

More Umami, Less Bitterness

According to the survey conducted by the Ministry of Agriculture, Forestry and Fisheries, the production of “covered tea” has increased. It refers to the tea which is covered for a certain time before the leaves are plucked so that the tea can remain theanin, the source of Umami, instead of creating more catechin, the source of bitterness. 

The covered tea include “*tencha”, “gyokuro” and “kabusecha”. Since the covered tea is thought to be a value-added tea, many tea-producing areas have been producing more.

<Production of Covered tea:year-on-year figure>
Shizuoka: increase by 17.2%
Kagoshima: increase by 19.1%
Kyoto: increase by 11.8%

This trend toward more Umami and less bitterness may continue….




*Tencha is the tea before being ground by a stone mill into powder. This powdered tea is called “matcha”.