Tea Education

Basics & Tips

It’s Time For Ice Brew Hon Gyokuro – Part 2

It’s Time For Ice Brew Hon Gyokuro – Part 2

Continued from It's Time For Ice Brew Hon Gyokuro - Part 1 All other gyokuro is shaded with a black netting - either directly on top of and touching the plants, or draped over a tent-like structure on metal poles that you can walk under: The same structure for HON...

It’s Time For Ice Brew Hon Gyokuro – Part 1

It’s Time For Ice Brew Hon Gyokuro – Part 1

Have you ever succumbed to the intoxicating aroma of coffee that lures you into a shop and makes you buy a bag of beans and maybe even some accoutrements to help you make it? That was me, during the hottest summer on record in Japan. I went to the mall to cool off and...

Amazing Earl Grey Tea

Amazing Earl Grey Tea

Here at T Ching, we are proud to begin featuring these delightful and informative videos by Diane Walden of Cal Teas. We decided to start from the beginning, with this introduction to that classic favorite: Earl Grey. ( Did I say 'Spock's favorite tea?' Sorry, Captain...

One Simple Trick to Test Tea Quality

One Simple Trick to Test Tea Quality

Have you ever experienced something so simple yet so profound that you wanted to shout it from the rooftops?! I know you can feel my excitement… As a tea connoisseur yourself, I’m sure your palate knows if you like a tea or not. This is not what we will be discussing...

Combined Tea Sample Tasting – Part 3

Combined Tea Sample Tasting – Part 3

Continued from Combined Tea Sample Tasting - Part 2 What to Expect Experientially It takes time.  You can't rush trying to fully experience one tea version over a number of rounds, and doubling or tripling that scope takes even longer.  Taking notes may or...

Combined Tea Sample Tasting – Part 2

Combined Tea Sample Tasting – Part 2

Continued from Combined Tea Sample Tasting - Part 1 Approach One special concern is that even if teas are brewed in exactly the same way (using identical proportion, devices, water source and temperature, and timing), not every tea will be at its best using any one...

Beyond the Basics

Antimicrobial Effects of White Tea

Antimicrobial Effects of White Tea

Guest contribution by: Dr. Milton Schiffenbauer, PhD The Chinese have known about the medicinal benefits of green tea since ancient times, using it to treat everything from headaches, body aches, kidney trouble, poor digestion, and ulcers to depression. In fact,...

Japanese Tea Farming Technological Innovation – Part 2

Japanese Tea Farming Technological Innovation – Part 2

Continued from Japanese Tea Farming Technological Innovation – Part 1 What is it like to harvest Japanese tea? Let’s take a step back and refocus on what you’re likely to see on an average Japanese tea farm in 2020. Imagine you’re on a Japanese farm in Shizuoka-ken:...

Japanese Tea Farming Technological Innovation – Part 1

Japanese Tea Farming Technological Innovation – Part 1

Why has technology flourished in Japanese tea farms? I’d like to think of tea as part of an experience. Perhaps part of the experience of waking up in the morning or enjoying a hot drink before going to bed -- or anything in between -- on an average day. It’s a small...

Wild Organic Tea – Third Installment

Wild Organic Tea – Third Installment

This is the final part of the WILD Organic Tamaryokucha review from tea that has been hunted and processed by the lovely folks at Country Friend Farms on the Japanese island of Shikoku. ( Previous in series: Wild Organic Tea From Shikoku and Wild Organic Tea – Second...

Wild Organic Tea – Second Installment

Wild Organic Tea – Second Installment

My last post ( Wild Organic Tea From Shikoku ) was the first of this series on wild organic tamaryokucha from Shikoku. Just to recap, tamaryokucha -- also called guricha for its distinct curled leaf -- is a processed tea that is hand-tossed in a large wok-like iron...

Wild Organic Tea From Shikoku – Part 2

Wild Organic Tea From Shikoku – Part 2

Continued from: Wild Organic Tea From Shikoku – Part 1 RYU is grown wild in rocky soil without compost and is so rare that it only produces 10 kilos per year. This tea is not wilted after being plucked and is a classic tamaryokucha that has been steamed immediately...

Travel

A Tea Lover’s Guide To Surviving A Long Journey

A Tea Lover’s Guide To Surviving A Long Journey

A 2015 meta-analysis found that drinking three cups of tea per day reduced the risk of depression by 37%, according to the New York Times. There is nothing more revitalizing than taking your tea on the road. After all, you need to stay hydrated throughout your...

8 Must-See Places in Tokyo for Tea Lovers – Part 2

8 Must-See Places in Tokyo for Tea Lovers – Part 2

Continued from 8 Must-See Places in Tokyo for Tea Lovers – Part 1 5. Chachanoma Omotesando:What about tea cafes? If you’re looking for a premium, know-it-all tea café then Chachanoma Omotesando may be your best bet. It’s easy to get to, being in Shibuya and near...

8 Must-See Places in Tokyo for Tea Lovers – Part 1

8 Must-See Places in Tokyo for Tea Lovers – Part 1

Note from the author: I started preparing this article a couple of months in advance, so now it is not the best time for this topic. But I thought people can always reference back in the future, and also feed the hunger for those -- like me -- who are suffering from...

Ceno-Tea – An Experiment – Part 2

Ceno-Tea – An Experiment – Part 2

Continued from Ceno-Tea – An Experiment – Part 1 The following day I set up a table and my traveling gaiwan set in a nice spot by the beach. I boiled the water then let it cool to about 170 F. The tea I wanted to try is a personal favorite of mine, the Kenya...

Ceno-Tea – An Experiment – Part 1

Ceno-Tea – An Experiment – Part 1

We all know that water is an essential component of our tea drinking experience. No matter how much care or effort goes into the manufacture of the leaves we use, the water we brew them in gets the final say on how everything comes out. There is however, no accounting...

Tearooms That WERE To Be Visited – Part 2

Tearooms That WERE To Be Visited – Part 2

“Why not seize the pleasure at once? -- How often is happiness destroyed by preparation, foolish preparation!” ― Jane Austen, Emma This wisdom-laden quote in fiction is not concocted and uttered by everybody’s favorite Jane Austen heroine Elizabeth Bennets from Pride...

History

Chanoyu: History and Philosophy – Part 2

Chanoyu: History and Philosophy – Part 2

Continued from Chanoyu: History and Philosophy – Part 1 Scroll reads: “Wa Kei Sei Jaku” – The Four Principles of Tea The Tea Master Sen Rikyu (1521-1591) Created the Tea Ceremony Practiced Today Tea ceremony principles that we celebrate today were established and...

Chanoyu: History and Philosophy – Part 1

Chanoyu: History and Philosophy – Part 1

In recent articles (Chanoyu, Temae, and Chadogu and Essential Low-Ranking Chadogu for Ceremony of Tea), I mentioned the traditional green tea ceremony, called “Chanoyu” and “The Way of Tea”.  Since those blogs, many of you have asked that I explain it in a bit more...

An Event at SuiHo-En

An Event at SuiHo-En

The Japan Foundation Los Angeles (JFLA) organized part of a recent event entitled “Real Geisha, Real Stories” at SuiHo-En (水芳園) - a garden abutting the Donald C. Tillman Water Reclamation Plant, which processes 40 million gallons of wastewater every day for...

Postage Stamps

Postage Stamps

First issued in 2002 in coil format, USPS’s 5-cent American Toleware postage stamp in the American Design Series features a tea or coffee pot adorned with a lovely floral pattern.  Online dictionaries define toleware as decoratively painted, gilded enameled metalware...

Berinag Tea Revives You

Berinag Tea Revives You

Guest Contribution by Anirudha Singh Dhanik Berinag is a Himalayan town located 102 km from Pithoragarh (District Headquarters and easternmost Himalayan district in the state of Uttarakhand, India) and 160 km from Nainital. It is one of the six Administrative...

The Bamboo Whisk With a 500-Year History – Part Two

The Bamboo Whisk With a 500-Year History – Part Two

Continued from The Bamboo Whisk With a 500-Year History - Part One Let’s look at the bamboo… There are approximately 100 different types and forms of chasen used by various schools of tea. Hachiku (Henon bamboo) produces a smooth and frothy whipped green tea, while...