No46 [Tea] Less is more
There is more to the deep-rooted popularity of ryokucha drinks than just their health benefits. It was around 30 years ago, in 1985, when the […]
green tea
No45 [Tea] Macha from Uji, Kyoto
The matcha powdered tea of the Uji region has been closely tied to the tea ceremony from long ago. The Uji region is known throughout […]
No44 [Focus] In the shade of the tea leaves
The Japanese really know how to enjoy tea, and cultivation knowledge gained gradually over time has become a true art form. How do you make […]
No44 [Taste] New approach to an old tradition
Sakurai Shinya, a lover of green tea, encourages his clients to rediscover the traditions surrounding this beverage. I t’s hard to be a traditional cultural […]
No44 [Ceramic] Artisans of Hagi, wagumi
Among the many styles of japanese ceramics, Hagi-yaki is known for its association with tea. Influenced by the decorum of the tea ceremony emerging in […]
No44 [Retail] A matter of taste
Eleven years ago, Stéphane Danton went into business selling tea. It turned out to be a great adventure. Long-time readers of Zoom Japan already know […]
No44 [Farming] Mr. Harima’s winning gamble
Choosing to go into organic farming was a game-changer for this farmer from Ujitawara. Under the blazing August sun, the deep green of the tea […]
No44 [Atmosphere] A taste of sweetness
There’s nothing like Japanese confectionary to accompany a cup of tea. Don’t miss out on a visit to Higashiya. Talk about Japanese green tea and […]
No43 [Tea] Karigane, high quality stem tea
Teas made using the stems left over after the leaves have been taken from a tea plant to make sencha are known as “kukicha” (lit: […]
No40 [Tea] The King of Japanese Teas
The “gyokuro” blend, first created by tea master Yamamoto Kahei from the town of uji in the Kyoto area, is recognized as the highest value […]