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

My Instagram  https://www.instagram.com/tomokoh22/

Izumi Black -wakocha-

The rare cultivar "Izumi", which was once endangered, has revitalized by Mr Yoshida. Now his Izumi black tea is sought-after. The lightly-oxidized tea, processed using its unique techniques with the support of a tea consultant, has a fruity aroma with a round texture.

 

Since I still keep his 2019 tea, I compared it with 2020’s tea. 2019 tea has darker color and deeper flavour like ripen fruit while 2020 tea has more refreshing and  fresh fruit-like flavour. Well-made tea can be well-aged.

 

 He also produces Sencha made from rare cultivars such as hokumei, fukumidori, harumidori, misaki etc. His tea garden is a treasure house of rarity!

*My Instagram: https://www.instagram.com/tomokoh22/

Tamaryokucha

Tamaryokucha (lit: coiled green tea) , a.k.a guricha (lit; curly tea) or mushiguri (lit; steamed curl) produced in Saga prefecture. 

The processing is the same as regular sencha except for the final fine rolling step known as "seiju", which makes the leaves shape like needle. In other words, since "seiju" process is skipped, the tea leaves of tamaryokucha are not shaped like needle.

What makes us confused is that tamaryokucha is not only steamed type. There is pan-fired tamaryokucha too. In that case, the tea is often called kamaguri (pan-fired curl). :)

* My Instagram

https://www.instagram.com/tomokoh22/

Peachy Flavor Wakocha

Wakocha (Japanese black) by Imura family in Shizuoka. 

The leaves are bit by green fly, creating flavourful tea. The ruby liquor has a honey and fruity aroma with a pleasant astringency.  Peachy flavour with an apply and muscatel note, and it lingers in my mouth. When the tea gets a little colder, or when the tea is brewed with ambient temperature water, the peachy flavour comes out more. This tea is named "momoka", literally means "peachy flavour". No wonder. 

Together with Halloween sweets. 

Awabancha - Japanese dark tea-

Japan is known for green tea, but we have black, oolong and even dark tea too. Awabancha is one of the really rare Japanese dark tea (post-fermented) produced in Tokushima prefecture.

The production way is completely different from that of green tea: Pick the leaves in summer, and boil them. After rubbing them, put them in a barrel to ferment, and dry them in the sun. A lovely golden color tea has a slightly sourness without any bitterness.  

In my humble opinion, this tea is good with meal rather than any sweets.