Firing – A Process to Determine The Flavor of Tea

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There are many steps to make Japanese green tea. Harvest, steaming, repeat of rolling and drying, sieving, size sorting, firing, etc. Especially, flavor of green tea remarkably depends on firing, as well as roasting of coffee. For example, “Oohashiri” and … Continue reading

Ishidatami Chaya – A Fancy Café Restaurant in Shimada City

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Ishidatami Chaya is one of the most well-established café restaurants, where a local nice tea is served, in Szhiuoka. This café serves local black tea made by tea farmers in Kanaya region, where is north area of Makinohara upland. This … Continue reading

Green tea competition for first flush in Makinohara area

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JA-Hainan supports and holds “Aracha” competitions after first flush season. On the end of May, two competitions were held by a local association of tea farmers and JA-Hainan. In this year, the quality of first flush is evaluated to be … Continue reading

CHAKURA provided teas on World Tea Festival 2016

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“CHAKURA”, the retail division of Kikusui Tea Production Cooperative, made a sale of their teas in World Tea Festival 2016. Mr. Murata, the division head, promoted their first flush teas and black tea “KOHAKU” to visitors.     Served tea … Continue reading

Flower Arrangements for Tea Ceremony

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Flower arrangement has been related to teaism for a long time. Teamasters have philosophy to embody the beauty in their life, thus they create the beauty in tea ceremony using flower decoration as a practice of their philosophy. OKAKURA Tenshin, … Continue reading