Tea Column

[2015.01.15]

Easy way to understand the scientific name of tea

• Tea Column

Tea is made of the plant called Camellia sinensis. But as you know, it is further classified into various types such as Assam, Yabukita, Tie Guan Yin, Shui Xian or China bush. Are these types considered as species or cultivar? I would like to explain the rules that classify the type of tea variety. There …

[2014.04.08]

The Mystery Tea Bought in China Often Taste Different at Home

• Tea Column
• China
• Fujian
• Science between the taste of tea and material

There is a difference between the tea brought back from China and when it was tasted back there. There are many people who had bought teas from China during their trip, often mentioned that the quality of tea they brought back is not the same as the ones they’ve tried while in China. They also …

[2013.12.23]

Visiting Sado Island in Winter

• Teapot and Tea Equipment
• Tea Column
• Japanese Teapot and Tea Equipment
• Mumyoi Clay Teapot
• Nosaka Clay Teapot
• Sado Red Clay Teapot

I visited Sado Island to meet our potters, Watanabe Tozo and Shimizu Ken. This Island is situated in the north of Niigata prefecture where it was formed by submarine volcanos. For me, to get to Sado Island is like travelling overseas because it takes me 6 hours from my hometown, travelling by car and also …

[2013.09.26]

The unexpected reason why the tea with milk is popular

• Tea Column
• Black Tea
• Science between the taste of tea and material

Majority of customers who visit my shop usually drink their tea without the addition of milk and sugar. However, there are quite a number of people who love to drink tea with milk. The tea book often explains that the milk proteins conjugate with the tea tannins and therefore the taste of black tea becomes …

[2013.06.23]

Why do elderly people miss the tea they drunk before?

• Tea Column
• Agricultural Practice
• Factors that affects tea quality
• Green Tea
• Japanese Green Tea
• Quality component of tea

The elderly people sometimes mentioned that the tea they used to drink when they were young was much nicer. Some people may assume that it is just their nostalgic sentimentality. Somehow I do believe in what they say and would like to share some information. The usage of nitrogen fertilizers have increased 12 times since …

[2013.06.06]

The earlier the plucking does not mean the better the quality is

• Tea Column
• Green Tea
• Japan
• Japanese Green Tea
• Kyoto (Uji)
• Sencha
• Shizuoka

Traditionally, it is widely believed that Japanese green tea plucked on the Hachijyuhachi Ya (八十八夜) should be the best quality. Hachijyuhachi Ya , known to be “ the 88th Night” usually landed in the 1st week of May. Japanese people used to say that we could live longer if we drank the tea plucked on …

[2013.05.20]

The Bee God Tree in Mang Jing

• Tea Column
• China
• Pu-erh Tea and Dark Tea
• Raw Pu-erh Tea
• Yunnan

I had the opportunity to enjoy the sight of nature’s great creation in Mang Jing which is a small village located near the borders to Myanmar and about 2-3 hours from Meng Hai. On that special day, I followed a farmer’s family to learn their way of tea plucking and tea processing. They told us …

[2013.04.23]

The ultimate self-sufficient lifestyle of Yunnan minority people

• Tea Column
• Foods
• China
• Chinese Cooking
• Pu-erh Tea and Dark Tea
• Raw Pu-erh Tea
• Yunnan

Whenever I went to Yunnan minority villages, one thing always gave me a very deep impression.   Lifestyle following the tradition They have very complete self-sufficient lifestyle. Any food they eat is collected from plants surrounding their house. They cultivate a variety of crops like rice, beans, corn, wheat and etc. They also produce bean …

[2013.04.04]

The warm welcoming by pu-erh tea farmer with home-cooked lunch

• Tea Column
• China
• Pu-erh Tea and Dark Tea
• Raw Pu-erh Tea
• Yunnan

Looking out the ideal tea in the minority’s village of Yunnan, we often have an honor to have lunch or dinner together with the farmer’s family. For them, the tea buyer is the most important guest in a year. They always serve us lunch as the highest welcome.     Very precious menus They cook …