It's All About Tea — sencha

In the past, we have written about a very popular Japanese concept, mottainai. Literally translated as “what a waste!” it is actually more of a philosophy of life. Following the philosophy of mottainai, we make sure that everything gets used to the fullest. Nothing gets wasted. Perhaps this is where Japanese green tea over rice comes in, otherwise known as Ochazuke. (Read more)

Ah, Sencha. Japan's most beloved tea. Found in nearly every household, every vending machine, and 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. Was it always this way? Nope. (Read more)

As much as we love our daily gong fu tea, the summer days are only getting hotter. We know sometimes as much as you’d like to enjoy a quiet moment with your tea pet, brewing up pot after pot of delicious loose leaf tea, the heat can make the practice unbearable. At times like this, we switch to our favorite summer-time tea brewing method — cold brewed tea! (Read more)

Once drinking Japanese green tea was reserved only for the Emperors, noblemen, and samurai. Nowadays, Japanese green tea is enjoyed in households all throughout Japan. The kyusu is used all through Japan for the convenience of brewing Japanese green teas like sencha, genmaicha, and gyokuro. It is an iconic part of modern Japanese tea drinking culture. (Read more)

Mid-May in Japan. Right about now is when tea farmers are busy packing and shipping out the very first green tea harvest of the year. Many wait an entire year to try this first flush tea — shincha. How could they not? The lack of any bitter notes, the undeniable umami, and all the nutrients that the tea bushes have been storing up all winter long. Shincha is well worth the wait! (Read more)