Tea Farming during the Pandemic

Tea Farming during the Pandemic

Moé  Kishida
The global pandemic continues to impact our day-to-day lives and supply chains as varied as bicycles and computer chips but, have you reflected on ...
Tea Farming during the Pandemic

Tea Farming during the Pandemic

Moé  Kishida
The global pandemic continues to impact our day-to-day lives and supply chains as varied as bicycles and computer chips but, have you reflected on ...
The Tea that is served with your Sushi

The Tea that is served with your Sushi

Moé  Kishida
Just as you put down your chopsticks after enjoying a round of nigiris at a traditional sushi restaurant in Tokyo the sushi master respectfully ann...
A Comforting Japanese Dish with Tea: Ochazuke

A Comforting Japanese Dish with Tea: Ochazuke

Moé  Kishida
Have you ever tried the Japanese dish called ochazuke? Ochazuke is not a dish that one typically comes across in Japanese restaurants outside of Ja...
Mugicha, the Flavor of Summer in Japan

Mugicha, the Flavor of Summer in Japan

Moé  Kishida
Hello, it's summer time!  I hope you are all enjoying the longer days and more light, enjoying the flowers and their pollinators around this time o...
Chanoyu, nation building and femininity

Chanoyu, nation building and femininity

Moé  Kishida

In this article, tea aficionado Jim Burridge offers commentary on two books that examine who practiced tea ceremony, what it has meant and what social and cultural roles it has played over the centuries. They are titled: Making Tea, Making Japan: Cultural Nationalism in Practice by Kristin Surak, and Cultivating Femininity: Women and Tea Culture in Edo and Meiji Japan by Rebecca Corbett.

 

 

What is shincha and why is it so special?

What is shincha and why is it so special?

Moé  Kishida
Wahoo, shincha season 2021 is here!!  With the welcoming of spring, we are hearing more and more exciting news of shincha as tea farmers complete t...
Color Your Life with Sakura Bark Ware (Kabazaiku)

Color Your Life with Sakura Bark Ware (Kabazaiku)

Sachiko Murata
Sakura (Cherry blossoms) is in full bloom in my place . 桜前線(Sakura zensen)- the sakura front is going up to the northern part of Japan, and will bl...
Spring Equinox-Moé Kishida

Happy spring, shincha season is around the corner!

Moé  Kishida
Happy (belated) spring equinox! Have you been enjoying any new smells or new plant growth, more green and sunshine, flowers reaching towards the l...
Tea History Shines into the Future

Tea History Shines into the Future

Moé  Kishida
This blog post was written by guest Jimmy Burridge, who also wrote an earlier piece on tea and climate change. While his plant research has more to...
Repurposing Japanese Tea Leaves

Wintering: Chagara Art

Moé  Kishida
Greetings!  How has the year 2021 started off for you? I was listening to a podcast touching on the concept of "wintering" the other day and also ...
New Year, First Tea

New Year, First Tea

Moé  Kishida
A Very Happy New Year to you all!  明けましておめでとうございます!   Despite the challenges associated with traveling and other difficulties during these strang...
Ippodo Tea - Moé Kishida

Selecting Your Very First Japanese Teas

Moé  Kishida
First of all, a very warm youkoso (welcome) to you!   At Yunomi, we have the largest selection of Japanese teas and this can be a wonderful delight...
How to make the most of Hojicha powder, Hojicha Roll Cake Recipe

How to make the most of Hojicha powder, Hojicha Roll Cake Recipe

Sachiko Murata
Can you see what this is?     This is Hojicha powder. Hojicha powder is finely ground Hojicha leaves. It is superfine and smooth like Matcha. You ...