This special “Chasen” for matcha tea is made by Mr. Sabun Kubo the descendent of 24 generations of “Chasen” artisans, designated by the Japanese government in 1987.
High grade, handpicked leaves are used for this fine matcha, a specialty of the Yame region. It meets the high standards of Japanese tea ceremony masters.
The Takeo family has been growing green tea for four generations in Mie Prefecture, a rural area and surrounded by the Suzuka mountains. The Takeo farm has been certified as organic in Japan for over twenty years and produces excellent teas with great flavor. It is a family business and they grow, harvest, process and package the tea.
This teapot for Gyokuro is called “Hohin”. It has no handle and is great for Gyokuro / high-end Sencha. These green teas are steeped at low temperature and this teapot, Hohin, works really well...
Love, love the Japanese HARIO teapot named “Cha Cha Kyusu – Fukami”! I just brewed our Sencha with this teapot. This has a large deep strainer inside of the teapot to allow tealeaves to open free...
We got green tea samples from Kagoshima, Japan! I visited a tea auction and some tea farmers in Kagoshima last year, and we are looking for unique teas from this new tea region. I will taste...
This area is famous for Sakurajima which is an active volcano island. Kagoshima is the second largest green tea production region in Japan, but they get volcanic ash in the air daily that causes so...
“Ko-o-ri dashi” green tea – ice brewed green tea – is a unique way to brew Japanese green tea. Especially with Gyokuro and high end Sencha, the result is a surprising rich, sweet flavour. It’s ...
I've got the newest edition green tea book published in November 2013 about the health benefits of Japanese green tea via the Japanese green tea association in Shizuoka – the title is “Ch...
