Tezumi Insights
Intro to Brewing Sencha
So, you have some sencha and you have a kyusu, now how exactly do you brew it? Senchas are often very sensitive to subtle changes in brewing parameters, which can make them incredibly versatile and customisable, but also daunting to brew. The following brewing parameters are by no means the only way to brew these teas. However, they are almost guaranteed to produce a delicious cup every time.
Chajin Okumidori Sencha 2020 - Review
This balanced Okumidori sencha from Chajin is a delightful taste of spring and is a solid example of the classic Shizuoka style.
Beyond Shudei: The Variety of Tokoname-yaki
While Tokoname-yaki is famous for its iconic brick-red unglazed teapots, there is so much more to this ancient pottery town.
Organic Koushun Sencha 2020 - Review
Known for its heady, wildflower aromas, we try a Koushun cultivar sencha from Izawa-san in Shizuoka in search of a floral bouquet of tasting notes.
The Many Shapes of the Matcha Bowl
While it may seem like the simplest of tea making utensils, the humble tea bowl or chawan (茶碗) holds a central place in Japanese tea culture and comes in many different shapes and styles, each with their own history and meaning. Here we explore some of the more common shapes of chawan and what makes each one unique.
