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

Wakocha – Tasting Two Japanese Black Teas

The dive into Japan continues, this time with a lesser known style of tea. Today I am drinking two kinds of Wakocha, which is Japanese black tea. I have posted previously about a smoked Japanese black tea, but these two teas are unsmoked. The teas are Sakura Midori and Benifuki Black, both from UNYtea. While … Continue reading Wakocha – Tasting Two Japanese Black Teas