Japanese Green Oolong and Dark Oolong

Ehime prefecture is not a big tea producing area. Rather, it is well-known for mandarin oranges. In such area, Waki family has long been producing good organic green tea in the mountain area, Shingu town in Ehime. 

Their green tea is also used for hugely popular local sweets; Sencha custard pudding & Matcha daifuku (rice cake sweets).  Thanks to good tea, especially the daifuku is a big hit. Perfect balance of gentle sweetness of cream and anko (red bean paste) inside and pleasant bitterness of their matcha outside attracts so many people. 

Unfortunately, the consumption of green tea has been decreasing nationwide. So the 4th generation, Mr Junki Waki, has started making black and oolong teas in addition to green tea.

Green oolong (left) and Dark oolong (right )

Black tea known as Wakocha

He said this is a challenging for our future.

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Asamiya tea - Koshun cultivar-

Sencha of “koshun” cultivar by Kitada family in Asamiya. 

Interestingly, koshun grown in Shizuoka has more milky note, but the one grown in Asamiya has flowery, herby and Sakura leafy flavour. Their glossy and deep green color leaves produce a round and rich texture. Very satisfying. Asamiya-cha is one of the best tea we should be proud of. Perfect with its local "kusamochi".

Asamiya Tea Field

Asamiya is one of the oldest and the best tea-producing areas thanks to rich soil and climate, especially a big gap temperature between days and nights. Since the tea is often used as blend tea of “Uji cha”, it may not be well-known widely though.

Visited to Kitada family's tea gardens in Asamiya. Their gardens are dotted on the hilly areas, which is tough just to get there. But so beautifu land crispy air feels so refreshing. 

And surprised to see numerous fans, which is to protect young tea from frost in early spring.

For lunch, we visited a neighboring town, Shigaraki, which is well-known for Shigaraki ware including tea cup and kyusu (teapot). A figure representing “tanuki (racoon dog)” , which shows good luck, is more popular and everywhere.

Nothing beats tea! --- Hojicha rice porridge, Gyokuro and Kyobancha---

Hojicha rice porridge lunch with 'a little bit of everything', in some of which have tea leaves at a tearoom, Tsuboichi in Osaka.

Icing on the cake after the porridge;  ”monaka" sweets and gyokuro. 

After having several infusions of gyokuro, I put a little ponzu (citrus-based soy sauce) on the infused leaves and eat them all. 

Finally, kyo-bancha (Kyoto tea made from late season leaves) is served. Healthy meal and soothing tea make me feel great. Nothing beats tea!!

At the shop in the café, they sell organic tea named "Go Green". I like that name.  

@Tsuboichi http://www.tsuboichi.co.jp/english/index-e.html

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