It's All About Tea — japanese tea

Japan doesn't leave much time to relax. As soon as the breathtaking cherry blossom season is over, comes the start of a new time of year — Shincha season.

For many Japanese tea lovers out there, May is basically a holy month!

Tea connoisseurs flock to the markets to secure for themselves some of the year’s limited supply of first flush (Read more)

Have you ever wondered what time of year your favorite teas are harvested?
Since tea bushes aren’t grown in greenhouses but are naturally grown in tea farms outside or sometimes even wild, timing the harvest is of utter importance. With certain teas, a crop can only be limited to a few days out of the whole year – if missed, the farmers would have to wait for the next season to produce this type of tea. (Read more)

Every cultivar is unique because it posses its own color, flavor profile, and aroma. Some cultivars are specially cultivated to resist certain plant illnesses and pests that predominate certain areas more than others. (Read more)

If you are a fan of Japanese teas, you’ve probably heard of, tried, or been recommended to try Gyokuro. So what makes Gyokuro so special?

I must make a confession: incidentally, Gyokuro was the first Japanese tea I’ve ever tried. This was many years back. I went into a tea shop, asked for the staff’s recommendation, and asked if I could smell a few different varieties.

After getting a whiff of Gyokuro, I had to look no further for what tea I would be trying that day...(Read more)

Yunomi teacups are medium-sized tea cups ranging anywhere from 90 to 160 ml. They are the most commonly used teacups in Japan and can be found in almost every eatery and home. Unlike the chawan, which is used for more formal Japanese tea ceremonies, Yunomi cups are used for casual everyday tea drinking. (Read more)