Gyokuro (玉露)

Posted Leave a commentPosted in Tea Kinds

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)

Posted Leave a commentPosted in Tea Kinds

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. […]

Goishicha – Fermented Japanese Tea

Posted 1 CommentPosted in Tea Kinds

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 […]