Your cart

Professional's Guide to Japanese Tea RSS

What regulations are involved in importing organic tea from Japan?

When importing organic food, it is important to understand that each country has their own regulations governing the use the term "organic" in the sale of food products. There are, however, many similarities, and this article attempts to give you a basic understanding of what is necessary. NOTE THAT WE ARE NOT EXPERTS IN CUSTOMS REGULATIONS SO USE THIS ONLY AS A STARTING POINT. First of all, most countries consider a food product "organic" if it abides by the country's regulations governing the production, packaging, storage, and sale of organic food products. As part of these regulations, an organic food product must be certified by a certification organization. In general, you do not get a product approved to be organic...

Continue reading →

Tips on starting a tea business - Use a spreadsheet to map out your cashflow

Download Online Tea Business Cashflow Template (Excel document) The above Excel spreadsheet is a simple template that maps out the cashflow of an online tea business for the first 36 months. Rather than worrying about profit and loss, my suggestion to new entrepreneurs attempting to start e-commerce-based tea businesses is to manage your cashflow very carefully. A few notes: This template does not explore what a drop shipping model would look like. This model makes various assumptions that I think is reasonable. For example, you have a starting capital of US$2000, your conversion rate from site visitors to customers (visitors who make an order) is 2%, and the average order amount is US$50. Of course, every business is different, and adjusting...

Continue reading →

4 Types of Kyusu (Japanese tea pots)

If you are not sure of the differences in the types of kyusu ("tea pot" in Japanese), here is a quick guide!! Yokode no kyusu 横手の急須, literally "side hand tea pot", lefthanded yokode no kyusu are also available Originally, this shape also made it easy to pour when sitting on a tatami mat in a traditional Japanese room, as the host would sit across from the guest rather than pour tea from the side or from behind.Kyusu (A) has a cylinder-shaped handle placed 90 degrees from the spout. This is widely used in Japan for preparing sencha green tea. The shape was made to be efficient when pouring tea in small amounts quickly distributing among several cups (the tea at...

Continue reading →

The difference between Gyokuro, Kabusecha, Sencha, and Bancha green teas

The difference between Gyokuro, Kabusecha, Sencha, and Bancha green teas from Japan is best understood through the leaf itself--its cultivation, harvest, and the resulting flavor. Click on an image below to visit the respective section on our shop Gyokuro Kabusecha Sencha Bancha Sencha itself has a wide definition as tea leaf that is picked when young, steamed, rolled, and dried. This definition includes gyokuro and kabusecha as premium grades of sencha, but excludes bancha, which is processed in the same way as sencha but uses large, mature leaves. The younger leaves that make up sencha tend to be more delicate, richer and more complex in its vegetal flavors than bancha, and much richer in L-theanine, the amino acid that generates...

Continue reading →

How to judge the quality of green tea

By Ricardo Caicedo of (edited by Ian Chun) You don't have to be an expert tea taster to tell if a Japanese green tea is of good quality or not. Just by learning the basics and with some practice, it's more than enough for the average tea enthusiast. About tea tasting There is a professional procedure to taste tea in Japan, and it's different than the ISO 3103 standard for brewing tea.  Perhaps a better term is tea evaluation, because it's not only about tasting. You have to pay attention to color, aroma, etc. In both standards, the tea isn't prepared in the same way that consumers would drink it. For example, boiling water is used for all green teas...

Continue reading →