The first flush is the tea harvested for the first time of the year. It is usually during the end of April and early May. So what are the second and third flush teas? We will explain about the defi...

Matcha, gyokuro and kabushecha grown in the shade are said to have a fragrance called ooika, covered aroma. “Ooi” means shade and “ka” means aroma in Japanese.  This article talks about ooika, , th...

Japanese tea has the terms, first flush (Ichibancha, 一番茶) and second flush (Nibancha, 二番茶). It is a term that refers to the harvest time of tea, but it also serves as an indicator of quality and ot...

Japanese green tea has a process of "steaming" immediately after picking tea leaves. If the tea leaves are left as it is after picked, the fermentation progresses and the green tea changes to oolon...

When you cook, you will choose a saucepan or grill or oven depending on what ingredients you are going to cook and how to cook. Likewise, when you brew green tea, it is recommended to choose a suit...

Tea is a drink many people have nearly every day and a few times a day, so the tea pot becomes stained and strainer is clogged quite easily and thus they need proper care. The Japanese tea pot “Kyu...