Anna, Author at Global Japanese Tea Association

Tea Blending in Japan

In the world of Japanese tea, after the main processing and the acquisition of what is known as “aracha” (crude tea), the […]

As summer heat wave is still striking in Japan and in many other countries around the world, this month we are talking […]

When a new tea field is planted, how is it done? The most natural way to propagate a tea plant is […]

On 13th July we were invited by our friends of Wagashi Utatane and The Matcha House to participate at a whole day […]

Tetsubin – literally “iron pot” (鉄瓶), is a Japanese cast iron kettle used for boiling water for tea. Their very first appearance […]

This month we explore genmaicha (玄米茶) – an everyday (but quite unusual) Japanese tea that is easily loved by different palates. The […]

We are now at the most exciting time of the year for Japanese tea: spring harvest, the most prized one, is happening […]

Very often we are posed with the question: are there any new – more modern – ways of brewing tea in Japan? […]