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Professional's Guide to Japanese Tea

  • The Chemistry Behind Tea Flavor

    The Chemistry Behind Tea Flavor

    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...

  • Lateral buds on tea leaves

    Lateral buds on tea leaves

    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...

  • Link between Water Hardness and the Taste of Tea

    Link between Water Hardness and the Taste of Tea

    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...

  • Bamboo and the Art of Chasen Making - Yunomi.life

    Bamboo and the Art of Chasen Making

    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...

  • All About Shading in Japanese Tea Cultivation - Yunomi.life

    All About Shading in Japanese Tea Cultivation

    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...

  • Regional Japanese Onomatopeia Teas - Yunomi.life

    Regional Japanese Onomatopeia Teas

    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.  ...

  • Befriending Japanese Tea Cultivars - Yunomi.life

    Befriending Japanese Tea Cultivars

    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...