What is shincha? Teapedia.org defines it as: Shincha, literally "new tea" is the first harvest (first flush) of a Japanese green tea. It is basically the same as Ichibancha, "first tea" and is distinguished by its fresh flavor and sweetness. The term "Ichibancha" will emphasize the difference to Nibancha (second tea) and Sanbancha (third tea). … Continue reading Shincha
Ruby 18 Comparison Tasting
I recently had my first ever Ruby 18 black tea and so the natural next step is to do a comparison tasting. I ordered a sample from Mei Leaf recently as well as a sample from Harney and Sons with this very comparison in mind. I didn't realize until halfway through that I have never … Continue reading Ruby 18 Comparison Tasting
Ruby 18: What Is This Sorcery?
I don't know what kind of wizardry went into making this cultivar, but it's a super interesting tea for sure. Ruby 18 was developed at the Taiwan Research and Extension Station that is run by the government of Taiwan. This tea has a very distinct flavor profile which is unlike any other tea I have … Continue reading Ruby 18: What Is This Sorcery?
Kaori Black Japanese Black Tea
When I recently learned that Mei Leaf would be selling their first ever Japanese black tea, I knew I had to have it. I made a recent order with some leftover birthday cash and this Kaori Black was one of the teas that I purchased. I watched the Youtube video where Don drinks it, but … Continue reading Kaori Black Japanese Black Tea
Comparing Two Silver Needle Teas: Fujian and Ceylon
A few months ago I made an order for tea samples directly from a farmer in China. He sent me samples of almost every kind of tea that is grown in Zhenghe County Fujian Province including Silver Needle or Bai Hao Yin Zhen. I recently made an order with Harney and Sons and when I … Continue reading Comparing Two Silver Needle Teas: Fujian and Ceylon
Gyokuro Brewed In the Mei Leaf Method
I recall watching a YouTube video of Mei Leaf brewing Gyokuro in a unique way. I recently saw where two of my IG tea friends (@Nuev_Order and @Madhatterteadrunk) tried Gyokuro using this method and they both inspired me to try it as well. With my recent Mei Leaf order, I added a sample of their … Continue reading Gyokuro Brewed In the Mei Leaf Method
How I Prepare Matcha
I wrote a post on matcha a while back, but I have since changed my methods on how I prepare matcha and wanted to share the current way of doing it with you. I want to say that this is just how I make it, and I do not claim to know the correct or … Continue reading How I Prepare Matcha
Blind Tasting Three Matchas
I recently won a giveaway of Daily Matcha from Mizuba and it gave me the idea to do another round of Matcha tasting, but this time with a twist. I wanted to taste them blind and see which one I liked the best. With some assistance from the lovely Mrs. Tea Journey, I had three … Continue reading Blind Tasting Three Matchas
Tencha
If you are familiar with Matcha, then you may know that the leaves that are used to make matcha are called Tencha. Tencha leaves are Japanese leaves that are steamed, dried, and cut into small pieces, which is the last phase of processing before being ground by millstones and turned into matcha. It is unusal … Continue reading Tencha
Tasting Three Kinds of Gyokuro
I recently had my first experience with Gyokuro. So naturally, the next step is to do a comparison tasting. I have three different Gyokuros on hand, so I decided to try all three in a horizontal tasting session. Those teas are: Gyokuro Hoshino from Path of Cha, Gyokuro ChaMusume from Nio Teas, and Gyokuro from … Continue reading Tasting Three Kinds of Gyokuro
