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13 Here, I am brewing our Sencha tea bag for teapot. This large sized tea bag is very convenient when I want to brew green tea for my family. It comes in a handy, pyramid shaped, mesh bag. I usually don't pour boiling water directly on the tea bag sencha. I want it cool it off a bit, so I replace the boiling water in my "yuzamashi*" first, then pour it on to the tea bag. Steep it about 30-45 seconds and serve. You will be fully content for how chubby left the tea bag after used! If you are interested in this product. Please take a look at "here". *- a kind of pot used after kettle before teapot to cool down the hot water - |
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14 It is getting warmer and warmer hear in Japan, and also it is very muggy. We won't live out without the freshness of cold green tea, I think! If you also wish to make a good cup of cold green tea without using fire in your kitchen, I recommend you Hishidai's cold-brewed green teas. It is just so easy to prepare. In the photos shown, I am making their Matcha
Genmaicha. |
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15 There was an interesting article in the paper past in June 20th. The
article says that the tea plantations protect the plants in endanger.
From late summer through autumn, some Japanese tea farmers lay a bunch
of grasses such as silver grass between ridges and around their
plantation as part of their farm management. Usually those grasses grow
in "chakusaba", the buffering area around the farm, and it has been
done for ages in order to keep the color and the taste of the green tea The article points out that without knowing, this older method has been kept not only the tea farm but the buffering area healthy and ideal for those grassland plants designated as an endangered species like Sasayuri ( a kind of wild lily), Kawaranadeshiko(Pink) etc.. That is because sickling the area periodically make the area sunshiny and also can prevent the invasion of alien plants. However, unfortunately, the aforementioned chakusaba is vanishing even from the famous tea growing districts such as Uji (Kyoto), Ise (Mie) and Yame ((Fukuoka) for the short of hands or changing over the land use and only left in Shizuoka and partially in Kagoshima, the article says. The images on the left are provided by Mr. Fujie, and those are his "kusakariba" in Haruno town, Shizuoka (In his regeon, chakusaba is called "kusakariba".). They also maximize the efficiency of the grass growing thickly along the upper rivers in Haruno. He and his farming group have won the gold medal repeatedly at some international green tea contests, and they are one of our very important resources. Mr. Fujie told me that even in Shizuoka, the number of kusakariba is dwindling. He also has concerns about environmental changes. I really hope that this article on the paper is read by many people in Japan, and that traditional and sensible way of managing the tea farm in Japan sees the light one more time. *Mr.Fujie and his group provide their wonderful tea for our Gokuno Sencha product. |
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16 2010 has become a memorable year for everybody who works in the tea industry in Japan. In March, the tea farmers in wide area of Shizuoka prefecture faced a great threat, the frost. They were already getting ready for the festive harvest season to come in April, but it turned out completely the opposite mood on a sudden. The very young soft buds were burnt and fell off (see the photo). Since we are located right in the middle of Shizuoka and we handle a quite large amount of Shizuoka tea, we lived April with growing alarm. However, thanks for the long and firm relationship with our contract farmers, we were able to keep offering good teas, and we could manage the crisis. In June, the long rain and clouded days in low temperature attacked *Kyushu island as the next target, and it led to an increase in the price of second harvest. Now in August, the weather is still a bit unstable, but good enough finally. *Region in south. The second largest tea growing area in Japan. |
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