From Yuji Kurihara:
We’re starting to harvest our tea ♪ Three round trips today made between Yabe and Kuroki towns! (^_^;)
This year’s shincha is the best! You can tell just by looking at the leaves! The shininess, tenderness, moistness… ♪
Tonight, we’ll be working all night! （≧∇≦）
Please send us a message to keep us going! ♡
The post SHINCHA: Tea farmer Yuji Kurihara starts 2014 harvest! appeared first on YUNOMI.
By Chris Bourgea I am just like any other tea geek. It has always been a dream to work on a tea farm and pluck two leaves and a bud while seeing the entire processing of the tea happen. Recently, I had the opportunity to...
What is Roasted Barley Tea? Roasted barley tea, also commonly referred to as “mugicha,” is a popular beverage in Japan. Even though it is referred to as tea, it does not actually contain any tea leaves. Rather, it is an infusion of unhulled barley grains...
The post Roasted Barley Tea – A Japanese Summertime Favorite appeared first on YUNOMI.
The southernmost region where tea is produced is in Okinawa. This year, as with every year, Okinawa was the first to announce the harvest of shincha. In late March, Kunigami-son in Okinawa reported its first shincha harvest. Because of its small production, Okinawa is not...