In 1874, Japanese authorities invited two Chinese tea experts to teach black tea processing techniques to Japanese farmers. The produced teas were considered a bit of a failure and it was decided that more detailed knowledge was necessary to produce a black tea that would convince the export market. So in 1875, the government sends […]
It comes as no surprise to many that when you leaf through books on Japanese tea, you more often than not encounter only mention of green teas: sencha, matcha, bancha, gyokuro, etc. We mostly associate Japan with green teas. What is not such common knowledge, is that Japan actually has quite a chunk of black […]
We would like to introduce you to a type of Japanese tea that is so rare that nowadays only 7 farmers produce it: Goishicha. A fermented tea from the area of Otoyo, Kochi, on the beautiful island of Shikoku, Goishicha meets its origins all the way back to the Edo era at the beginning of […]
Frost came to tea fields in Wazuka Kyoto.
These days in Japan tea is mostly harvested and processed with the help of machinery. Long gone are days when hand-picking and hand-rolling were used for commercial production. Not to forget the traditions, however, each tea regions usually has a Tea Hand-Rolling Preservation Association. These associations normally hold and participate in community events as well […]