We've talked about the inception of Japanese tea many times before. From tea's journey to Japan to modern-day tea practices. For example, iced matcha recipes. Believe it or not, Japan's elite class did not drink iced oat milk matcha lattes in the Edo period. Anyhow, today, we are shining a light on Uji, Kyoto, where Japanese tea was truly born.
Centuries ago Chinese black tea steadily paved its way to popularity in the west. This wasn't the case in China, where people preferred freshly processed green teas. Black tea was no more than an export, something locals dare not drink themselves. It wasn't until quite recently that Chinese farmers began rediscovering the beauty of a well-executed black tea. Dian Hong Black Tea is one of those teas that is highly honored today. Originating in Yunnan province, it is made from wild ancient tea trees. The final taste is full of qi and sure to get any tea connoisseur tea drunk in no time. (Read more)
Sen no Rikyu (1522 – 1591) is known by everyone to have the most profound influence on chanoyu, the Japanese "Way of Tea". Also known as matcha tea ceremony. Rikyu took to tiny grass-hut tea houses for his tea practices and kept promoting the wabi-sabi style of tea ceremony that he and his tea master started. (Read more)
In today's post we will discus the origins of tea in China and ancient Chinese tea drinking methods. From 2737 BCE and all the way up to modern times, let's take a look at how tea culture transformed. (Read more)
Ah,Sencha. Japan's most beloved tea. Found in nearly every household, every vending machine, and in every convenience store in Japan. Chances are you've had it too! As sencha is served in most Japanese restaurants and sushi bars. Often free of charge.