Last 17th January, Anna was invited to co-host a workshop on the Nagasaki region alongside our Tea Fellow members Daniela of TempsTea and Norman of Ryoku Sho Té, with a special focus on tamaryokucha. The event was part of Daniela’s regular gathering series, Date with Tea. Titled “Texturas de Verde” (“Textures of Green”), the workshop explored the unique textures of different green teas – and their different effect on our daily life.
The session highlighted Higashisonogi, a region in Nagasaki renowned for tamaryokucha, one of Norman’s personal favorites. Nine participants attended, learning about the history and production of Nagasaki teas and discovering what sets tamaryokucha apart from sencha. The tasting journey ranged from a winter hojicha blended with Japanese bitter orange peel by Tōzaka Chaen to a green stem tea from tamaryokucha, followed by a lush, shaded spring tamaryokucha (both by Ikeda Chaen) paired with onigiri.
The tasting concluded with a special comparison of a ceremonial matcha from Kyotanabe and Tamaryoku Funmatcha (玉緑粉末茶) by Ikeda Chaen, a new powdered tea made from high-grade tamaryokucha. The teas were perfectly complemented by katsutera made by Norman and hojicha jelly with mandarin zest by Daniela, highlighting the creamy textures of the powdered teas.
It was a joy to combine passion and expertise with two cherished Tea Fellow members, celebrating Nagasaki teas together. Thank you for hosting us, we are already looking forward to the next one!
All the teas (except the matcha) were from the Sonogi region, promoted by Ikedoki Tea through the dedication of Tea Fellow Marjolein Raijmakers and GJTea co-founder Yasuharu Matsumoto.
