Tezumi Insights
It’s no secret that shading tea plants has a drastic impact on the flavour of tea. After all, it’s what gives matcha and gyokuro their characteristic aromas, powerful umami, and vibrant green colour. But how does simply blocking sunlight, something that plants need to thrive, create such extreme (and delicious) changes?
You may know that some Japanese teas, such as matcha and gyokuro, are ‘shade-grown’, but what exactly does this entail and how does it affect the taste of tea? In Part 1 of this deep dive into shaded teas, we’ll take a look at the history behind this uniquely Japanese cultivation technique and also break down the types and practices of shading that are used today. Then, in Part 2, we’ll explore the biochemical processes that are at work within the plant and how they are responsible for the characteristic tastes and aromas of shaded teas.
If you’re anything like me, each time you learn anything about tea, it only makes you realise how much there is to...
I’m conducting a little experiment: comparing four bowls of matcha with varying levels of foam to see what impact it has on both the taste and texture of the tea, and also to find out which style works best with different types of matcha.
While you may not have heard of Japanese black tea, or wakoucha, it once accounted for around 60% of all Japanese tea exports. Now, it is undergoing a resurgence, but with an emphasis on quality rather than quantity.
It’s no mystery that tea is delicious: it’s something you can relax with, develop a passion for, and always learn more about. However, don’t be intimidated by the complexity and intricacy of the teaware setups of ceremonial tea practitioners or hardcore tea enthusiasts—at its core, tea is simple. As Rikyu said: "The way of tea is nothing more than boiling water, making tea, and drinking it"
While you may be familiar with matcha or sencha, Japan produces over 20 distinct types of tea, which are distinguished primarily by their processing after picking. Here, we’ll take a look at Japan’s most famous and popular tea styles, alongside some rare, unique, and newly-developed types
Hagi-yaki (萩焼), or Hagi ware, is a regional style of Japanese ceramics that comes from the area around the town of Hagi in Yamaguchi Prefecture, for which it is named. Since its development over 400 years ago, Hagi-yaki remains highly valued within the traditional aesthetics of practically all tea ceremony schools, with some of the oldest Hagi-yaki pieces declared National Treasures of Japan. Here's a look into the history and styles of Hagi-yaki.
Koicha has been savoured by tea ceremony masters for centuries, and it is time for this pinnacle of matcha preparation to leave the confines of the tearoom and be enjoyed by tea enthusiasts worldwide.