The past weekend Berlin Tea Festival took place: we had high expectations but the real event surpassed them all! An incredible, warm and wide tea community gathered in Berlin for this beautiful festival. With over 50 exhibitors, active projects and 60 programs, more than 1000 participants attended: a melting pot of tea lovers coming from […]
One of our main missions is to spread Japanese tea, and that means literally every region, area, town in Japan that produces tea. As the Global Japanese Tea Association started only recently, we are still small and don’t reach as much as we would like to.But our ideas and dreams are big: we would like […]
When tea reached Japan, Chinese pottery and teaware were used to prepare and drink tea. It was only in the 15th century with tea master Murata Jukō that Japanese tea wares started to replace Chinese ones and a more rustic – and sometimes rough – style developed in tea ceremony. During the 16th century, when Sen no Rikyu developed […]
Kombucha is a fermented drink made from tea, whose origins are thought to be in north-eastern China sometime around 200 BC. Rich in probiotics, this drink has recently been seeing a boom in Western world thanks to its alleged good properties; it is made by adding tea with sugar or honey to a symbiotic culture […]
Summer has arrived to our part of the world and with it the demanding heath. Very hot weather and high humidity scream for something refreshing and that is why in Japan is very common to drink cold tea during this season. Every restaurant that usually serves you houjicha with meals, will give you now a cold […]
On 11th May Anna was invited by Jenny Chih-Chieh Teng from Mellow Sheng to join one of her beautiful tea ceremonies in Barcelona. As they both share a passion for kombucha and fermentation, Anna was asked to brew Goishicha! The ceremony started with an introduction of the teas – and the brewers – and went on […]
Bologna Tea Festival In Tè Festival in Italy was fun and inspiring! 9 people attended our workshop on regional banchas. To our surprise, bancha is lately quite known in Italy, but most of what can be found is summer or autumn harvest. The persons that joined were then surprised to taste many different flavours compared to what […]
March is the month when winter sets off and tea plants are pruned to be prepared for the incoming spring. The big leaves that came all this way through winter, are the very last leaves of the year. Because very coarse, in some regions are just cut off and used as fertiliser. Nevertheless, in some places […]