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Shincha of Kabusecha in Kumamoto

【2020 Shincha of Kabusecha (New covered tea) by Mr Sakaguchi in Kumamoto】

His glossy dark green shincha has a round and gentle umami together with freshness. The second infusion is richer and has more savory taste and satisfying aftertaste.

Kabusecha is sometimes called kabuse or nettogyokuro (lit; hot water gyokuro) too. It’s a kind of sencha with covered for shorter period than gyokuro, and often described as “tea between gyokuro and sencha”. That means it has both umami of gyokuro and freshness of sencha. When you brew it with lower temperature water, you will get more umami to help you relax. When you want to feel more refreshing, brew it with hotter water (around 80 ℃) for a shorter time to bring out more astringency. Kabuse is versatile :).
I brewed it to get some umami this time. I also found some downy hair floating on the tea . 

This is not dust, but it’s called “moji”, which is the sign of high quality tea made from the youngest and the best sprouts . Moji tells it's a good …
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Kyoto Wazuka Black Tea

Wazuka in Kyoto is well-known tea producing area. Mr Sugimoto has been producing black tea there. His tea is served at several tea shops including Lipton in Kyoto.

The Kaori cultivar's tea has a distinctive flavor with a bit of roasty and savory note. More it brews, more deep savoriness comes out. This tea is 2 years old and I think it's aged well.





In many cases, I prefer wakocha (Japanese black)  without milk, but this is great with milk, which is good! Unfortunately, this is very rare cultivar, so this cultivar's tea is not always on the market. Hope it will come back again ;)
*Wazuka Kocha website:  https://www.wazukakoucha.jp/

2020 Shincha of Fukamushi-Sencha

Shincha and sencha might sound confusing. Shincha is new / fresh tea while sencha is steamed tea, so this is 2020 new deep-steamed green tea from Kagoshima.


Unlike freshness and greenish of new tea of regular sencha like Kyoto type, fukamushi sencha has milder and deeper taste and greener color. But both shincha have more freshness, but it won't last long. Tea people say that if you want to enjoy Shincha-like freshness, it's better to use up the tea, at the latest, by the end of rainy season, which is around beginning to mid of July. Otherwise, tea is aged, and deeper flavor comes out, which is also good though. 

Anyway, still Shincha season. I make the most of it together with “gyokuro anpan(sweetened beans with gyokuro stuffed bun)”. 

Tea with Milk Face Masks

A tea friend of mine made these washable face masks for me! One is lined with tea-designed cloth, the other is lined with milk-patterned one. 




Now, face covering is a must-wear item for our daily life. It can be annoying once in a while, especially when it’s hot. But these are too lovely to feel annoyed. 


Stay safe!

Tea at a botanical garden

Luckily, there is a big park nearby, so I often take a walk for exercise during stay-at-home time. Furthermore, there is a botanical garden in the park. Actually, I haven't entered the botanical garden for long time, but I've been there for a change,and I came across several things I didn't realize before.

1st: I've found a rose called "Black Tea". What a lovely name!



2nd; I've found tea tree. That's too late for Shincha (new tea) though.




The 3rd; I've found a cafe called "James Taylor". I dont think this is named after the pioneer of Ceylon tea though.


Even if not drinkable,  something "tea" makes me happy.


Keep on Drinking!

Since I spend much more time at home, I drink much more tea as, I believe, most of tea-lovers do.

This is Benihikari cultivar’s Wakocha by one of the well-known producers, Mr Iwata. His lovely menthol flavour tea gently steeps in my body as if I feel purified.



Mr Iwata’s tea gardens are scattered in 33 places (more than seven-hectare in total) at Tsukigase, in Nara and each field has its own character; soil is different, and the slope is different…. He makes good use of its "terroir" and sticks to “organic farming” and “natural farming”, processing unique tea which can only be produced in the area. His tea is nice and gentle both to environment and people.


In addition, I love the package, drawing tea trees, processing machines, teapot and a cup of tea. Mantis and ladybirds look happy too. 




More Tea At Home

We are having 5 consecutive holidays in Japan. Usually tourist spots are packed with people, a lot of events are held. For tea lovers, this is the most exciting season and are willing to go to the tea areas and tea events. But, obviously, it is completely different this year. Luckily, I have enough tea at home, which helps me relax.
The tea today is Takachiho cultivar's Japanese black in Miyazaki.


A flowery and menthol-ish aroma is coming from the cup.  It also has a nice round aftertaste. Together with a seasonal sweets "waka-ayu (young sweetfish)", which tells the arrival of summer.  Although this is not the best "waka-ayu" that I've ever had, I feel that summer is just around the corner. 

Stay safe!