Rediscovery of Japanese Tea

I joined a seminar titled “The Charm of Japanese tea” lectured by Mr Oscar Brekell, a Swedish certified "Japanese Tea Instructor" in Japan. Actually, this certificate itself is not easy even for Japanese to pass. In the first place, he must’ve had a really hard time to learn Japanese, not just a spoken Japanese. This exam is done only by Japanese and has so many lingoes written in Japanese including Kanji characters, which is sometime hard to read even for Japanese. 

Anyway, during the seminar, he explained what makes Japanese tea “Japanese tea” while introducing us three different kinds of varietal teas, which are the cultivars of “Shizu 7132”, “Zairai” and “Koshun”. To me as a tea-lover, their tastes are familiar, but they are not for most of participants who are not really into tea. Usually, people don’t know the Japanese tea has so many different kinds of cultivars. 

Cold-brewed “Shizu7132” and “Koshun”, both of which have a distinctive aroma, are served with wine glass, which made the people surprised.

"Shizu 7132" has Sakura-ish aroma. It reminds us of Japanese spring.

"Zairai" (wild tea ) with a sweets. Wild but the scent of the mountain.

"Koshun" has a herby and floral fragrant, and a long finish.

In Japan, the blended tea is mainstream, and the trend of “single estate, single cultivar” tea style is still new. But these single origin teas make the Japanese tea world more attractive. Mr Brekell said, “Now is the best and the most interesting time for consumers to try tea.” I agree.

Besides him, I’ve seen other non-Japanese tea people who works for the Japanese tea industry, and they have been working on spreading Japanese tea not only abroad but home. 

Unfortunately, green tea means bottled one for many Japanese now. Many of them are forgetting what is the tea for them. Thanks to the people who love the tea and came all the way from overseas to Japan for the tea,  Japanese are re-discovering the charm of the tea they used to cherish more.