Tezumi Insights
Organic Koushun Sencha 2020 - Review
Posted by Tezumi Tea on
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
Posted by Tezumi Tea on
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.
Where Japanese teaware is produced: A guide to Japanese ceramics
Posted by Tezumi Tea on
Japanese teaware comes in a huge variety of shapes, colours, glazes, and decorations. These styles are often closely tied to the various local pottery traditions that create these beautiful pieces of functional art. As the country with the oldest known pottery tradition, Japan is home to hundreds of ceramic production areas scattered across the archipelago, each with its own distinct clays, glazes, and decoration styles.
Matcha makes the world go round - How to make Usucha
Posted by Tezumi Tea on
Usucha (or 'thin tea'), known for its vibrant green colour and creamy texture, is the most common way to drink matcha (we'll talk more about Koicha, 'thick tea' later). While it may look sophisticated, its actually very easy to make!
- 0 comment
- Tags: Instructions, Matcha
Susumuya - Saemidori Sencha 2019: Review
Posted by Tezumi Tea on
This sencha from Susumuya has been our go to fukamushi throughout the year, offering a punchy taste with some interesting top notes.