Why Hojicha is Low in Caffeine

Why Hojicha is Low in Caffeine

Moé  Kishida
One all-time favorite tea and one which ceases to lose popularity among the Japanese is hojicha, a roasted green tea with origins in Kyoto (I will ...
Why Hojicha is Low in Caffeine

Why Hojicha is Low in Caffeine

Moé  Kishida
One all-time favorite tea and one which ceases to lose popularity among the Japanese is hojicha, a roasted green tea with origins in Kyoto (I will ...

How are teas evaluated at Japan's tea competitions?

Ian Chun
While there are many awards for teas (as well as more generic awards for food) held worldwide as well as in Japan, when we refer to "tea competitio...
The Chemistry Behind Tea Flavor

The Chemistry Behind Tea Flavor

Moé  Kishida
This blog post was written by guest Jimmy Burridge, PhD in Plant Science and tea aficionado, with a burgeoning interest in the intersection of tea ...
Lateral buds on tea leaves

Lateral buds on tea leaves

Ian Chun
While the plant prioritizes the apex bud, the new leaf that grows out of the tip of a branch of leaves, the plant also produces lateral buds, or ne...
Okayama Prefecture's Treasured Bancha - Mimasaka Bancha Crafting

Okayama Prefecture's Treasured Bancha - Mimasaka Bancha Crafting

Moé  Kishida
When you think of Okayama Prefecture, what tea comes to mind? For those of you who answered mimasaka bancha, you are right on point! While Okayama...
Link between Water Hardness and the Taste of Tea

Link between Water Hardness and the Taste of Tea

Sachiko Murata
Have you ever had the experience that the Japanese tea you made at home tastes different from the product description or people's reviews although ...
Bamboo and the Art of Chasen Making - Yunomi.life

Bamboo and the Art of Chasen Making

Moé  Kishida
Today, I would like to talk about chasen (茶筅), the indispensable and quintessential tea whisk that is used to make matcha, particularly focusing on...
From Tea to Sea: Forests, Nutrient Dynamics and Tea Farming - Yunomi.life

From Tea to Sea: Forests, Nutrient Dynamics and Tea Farming

Ian Chun
From Tea to Sea: Forests, Nutrient Dynamics and Tea FarmingWritten by Jimmy Burridge Featured image: Chagusaba tea farming at the Kaneroku Matsumot...
All About Shading in Japanese Tea Cultivation - Yunomi.life

All About Shading in Japanese Tea Cultivation

Moé  Kishida
Hello! Genki desuka (How are you doing)? Today, I would like to delve into the topic of shading and shaded teas. If you enjoy drinking gyokuro, ka...
Kancha, A Rare Japanese Tea Harvested in the Winter Time - Yunomi.life

Kancha, A Rare Japanese Tea Harvested in the Winter Time

Moé  Kishida
A warm hello to you! I hope this blogpost finds you healthy and well as we welcome the winter solstice today and approach the end of year.  If you ...
Yancha: Interview with Yancy Lever an American Tea Farmer - Yunomi.life

Yancha: Interview with Yancy Lever an American Tea Farmer

Moé  Kishida
Today, we share with you our interview with Yancy Lever, an American tea farmer who is residing in Otoyo Village, Kochi Prefecture. Yancy is relati...
Regional Japanese Onomatopeia Teas - Yunomi.life

Regional Japanese Onomatopeia Teas

Moé  Kishida
The clouds are white and fluffy (Japanese: fuwafuwa) today.      The sand at the beach was so smooth (Japanese: sarasara) that the wind and our fo...
Befriending Japanese Tea Cultivars - Yunomi.life

Befriending Japanese Tea Cultivars

Moé  Kishida
When you go to drink your Japanese tea, have you thought about the type of tea cultivar(s) that your tea is coming from?  Perhaps, one may associat...