It would not be a proper lesson on tea without sitting down and discussing the origin of tea. Where is it grown? More importantly where can it grow?
Japanese Tea. Usually this means green tea of some kind but why is it so special?
And now….we will take a look at how the Japanese Tea Ceremony progresses.
Like any aspect of a Japanese Ceremony, every little detail has its own name and importance…let’s look at a guests’ etiquette.
In the beginning there was a plant. A green plant. Well…Green tea. Grown in either Japan or China, this plant is harvested the same way but when it comes to the processing, there are differences.
When it comes to a simple Japanese Tea Ceremony, it is anything but simple. Especially when it comes to the utensils.
Whenever I walked into a tea shop, I had always seen the bamboo whisk pictured above but could never figure out what it had to do with tea…apparently it is all in the matcha.
This man shaped what we know today to be the chanoyu, or the Japanese “Way of Tea” and Japanese Tea Ceremony.
Today’s cup is a Sen Cha (Sencha) from Sugimoto USA.
Hojicha is such a unique tea. It’s aroma is used by Japanese shop owners to draw people in to browse their wares. It’s used as a wonderfully calming beverage with subtle notes and great tradition. This Hojicha from Ito En doesn’t disappoint.