Kukicha

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The world of Japanese tea is wide and deep. By now many people know Matcha, Gyokuro, Sencha. Some other teas may not have been in the spotlight but they are also worth some attention. One of them is Kukicha, or stem tea, if translated literary form Japanese. What that means is that Kukicha mostly includes […]

Gyokuro (玉露)

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Spring is when some of the most prized Japanese teas are made. Called ‘jade dew’, Gyokuro is one of the highest-grade teas of this season. Rich an umami unlike any other tea, Gyokuro is appreciated in Japan and around the world. But how did it come to be and how is it produced? The story […]

Shincha (新茶)

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Many have heard this word, but what does it mean? It seems there is quite a bit of confusion around it. Translated from Japanese shincha (新茶) literally means ‘new tea’. Following this it seems it could refer to any new tea. Usually, however, it is used to describe tea harvested and processed in spring season. […]

Kyobancha (京番茶)

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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 […]