Getting somewhere

As many black teas are so, most of the Sencha are blended in order to try to maintain their quality and price. In Japanese, we say gogumi for blend.

Usually, those teas which have been done gogumi process are “easy-to-drink” for many, which is fine. No problem at all. However, for those who are “demanding” or “spoiled” like me, “something different” sounds more exciting once in a while.

Maybe, I’m not the only one because there seems to be a new trend. Hinshu-cha (variety tea), which is made from a single variety, can be seen more in the market. Especially, I think, the ones that can create subtle, but distinctive aroma have come to be paid more attention (ex:  Sofu, Koshun, Shizu7132 etc).

In addition, those teas seem to be withered just a little. As you may know, withering is considered “not preferable” for green tea, but some are done in order to bring out the variety’s characteristics enough.

Unfortunately, the Japanese tea industry is not that brisk now. I like to see for this challenge “to get somewhere”.

-by T-

Enjoy Aroma with "Chakoro"

What makes tea special? Beautiful aroma is one for sure. Of course, we enjoy the aroma of tea while drinking, but even when not drinking, we can.

The picture below shows a tea incense burner called Cha-Koro. It is similar to an aroma diffuser. The only difference is tea leaves. The leaves are used instead of essential oil.

When you light a candle in the pot, the scent of tea comes to spread, making you feel relax. And besides, lighting “tea incense” helps remove odor for rooms since tea has disinfectant and deodorant effects. Tea can be a drink, food, and an aromatic. It is versatile!

Chakoro -T-

Make a Tea Toast!!

Some cities require that the residences should have “sake” for the first drink when they go out for dinner or make a toast. Sake is our traditional alcohol, but not that popular now. People prefer beer. In order to boost sake industry, some sake-producing municipalities issued such an unique ordinance.

After the local goverments, Uji city in Kyoto renowned for Uji-tea is proposing to issue a regulation about tea. The proposal includes to “make a toast with Uji tea”, “serve Uji tea when residences have a guest” or so. The reason is the same. Even people living in Uji drink the tea less now. In many cases, coffee is served even when they have a guest at home, one of the most famous tea-producing areas. The people would not be penalized, breaking it. The local government just hopes that the regulation, if enacted, could help raise people’s awareness to its own specialty and boost its industry.

Is this going to be a shot in the arm to revive Uji tea? 

Anyway.... "kampai (cheers)!" with tea! 

hand-rolling Uji tea

A Sign of Good Luck -Chabashira-

Have you seen a tea stalk floating vertically in your teacup when you have Japanese green tea? When you see it, you will have a good day. Because it is believed to be a lucky sign.

A tea stalk floating vertically is called chabashira (lit: tea pillar).  Seeing a chabashira, we feel happy, saying “Engi(luck) ga (is) ii (good).”

The origin of this expression is unknown, but some say it is because that the situation is rare. Others say that a pillar for chabashira can be considered the central pillar of a house. We liken a chabashira floating vertically to a house pillar standing vertically, considering it is good.

Whatever the reasons, when you find a chabashira, be happy!

Hope all of us will enjoy our tea lives in 2014:-)

With Gratitude.....

As you may easily imagine, I’ve had a lot of tea throughout the year. Sometimes I make tea for myself, and sometimes to share. In any cases, I have tea.

I tend to take that situation for granted, but I shouldn't. I shouldn’t forget that it is fortunate to be able to drink tea that I like. I can drink because I’m healthy, I live in peace, and the environment is still safe enough to grow tea etc.

I'm grateful to 2013, and hope peace, safety and health of body and mind will be with all of us in 2014.

tea field -T-

Large Happiness Tea -obukucha-

Believe it or not…2014 is coming very soon.

As Christmas is very special for many, New Year’s day is very very special for Japanese. Especially in Kyoto, there is a special tea drunk on the special day. It is called “obuku-cha” that umeboshi (pickled plum) and kombu (sea vegetable) are simply added in a cup of green tea. It is because that we believe that umeboshi protects us from evil and illness and kombu is a symbol of happiness.
There are various views about the origin of the name. This is one of them. In 951, when an epidemic raged and a lot of people were suffering, a priest named KUYA gave a tea with a pickled plum to the people in order to save them. It worked. The situation settled down. The Emperor then heard about it, having the tea later on. Since the Emperor had the tea, it came to be called “obuku-cha”, which means “the tea drunk by the Emperor”. Nowadays, we call the same, but use different Kanji character, which literally means “large happiness”.

Hope 2013 will be filled with happiness!

Christmasy Wagashi

During Christmas time, we see a lot of western-style Christmas sweets mainly fancy cakes. But not only those.

 

Recently, even Christmassy Wagashi (traditional Japanese confectionery) can be seen. Wagashi is traditionally served with Matcha at tea ceremony, especially the types made of mochi（sticky rice), adzuki bean paste, and fruits, so originally it is far from Christmasy sweets. Yet, what is the Japanese confectionery’s principle?  it is to place an importance on “season”.

 

Now December is associated with Christmas even among Japanese. So, why not?