
Matcha Storage and Quality
5 minute read To read the Japanese version, please click here. We recently asked our science team to investigate how matcha storage temperature and duration influence quality. They reviewed scientific...
5 minute read To read the Japanese version, please click here. We recently asked our science team to investigate how matcha storage temperature and duration influence quality. They reviewed scientific...
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 competitions" at Yunomi.life...
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 agronomy, chemistry and terroir (you can blame...
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 new leaves...
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 Prefecture, located West of...
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 you steeped it properly? This article...
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 the bamboo that is used in...
From Tea to Sea: Forests, Nutrient Dynamics and Tea FarmingWritten by Jimmy Burridge Featured image: Chagusaba tea farming at the Kaneroku Matsumoto Tea Garden where grass surrounding the tea fields...
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, kabusecha, or matcha, you...
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 are...
Today, we share with you our interview with Yancy Lever, an American tea farmer who is residing in Otoyo Village, Kochi Prefecture. Yancy is relatively new to the world of Japanese tea with...
The clouds are white and fluffy (Japanese: fuwafuwa) today. The sand at the beach was so smooth (Japanese: sarasara) that the wind and our footprints made beautiful imprints. ...
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 associate “cultivars” with the...