Japanese Tea Sommelier
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A blog about all japanese teas by the first french "Japanese tea instructor" in japan
Japanese Tea Sommelier
2M ago
For the third consecutive edition, Aozuru-chaho Thés du Japon exhibited last October at the World O-cha Festival, a major event that takes place every three years in Shizuoka. We offered no less than 23 teas for tasting and sale. In... Read More ..read more
Japanese Tea Sommelier
6M ago
It was time for an update, and even a rewrite of my old article on cultivars, the first dating from 2009 (on the French blog), despite a few minor edits. And then as a bonus I made a complete list... Read More ..read more
Japanese Tea Sommelier
11M ago
This article once again is an update and a perspective of a now very old general article (here it is) about the production regions in Japan. Just like wine or coffee, when we talk about tea, one of the first... Read More ..read more
Japanese Tea Sommelier
1y ago
While I mentioned the Sayama-kaori cultivar in detail a few weeks ago, I have just put on sale two sencha from Iruma (the city of Iruma is the most important tea production area of Sayama tea) both made in from cultivars... Read More ..read more
Japanese Tea Sommelier
1y ago
In 2010, I had written on the French blog an article evoking the situation of tea in Japan and in the world. It’s 2022 and the article is bound to be a little dated, although the numbers themselves are still... Read More ..read more
Japanese Tea Sommelier
1y ago
On the occasion of the release of the Sayama-kaori sencha from Dôsenbô, I will write a little about this cultivar here. This is one of the few cultivars to have spread well throughout Japan from the 1970s onwards. It still... Read More ..read more
Japanese Tea Sommelier
1y ago
Here is a general article on a genre that many ignore, Japanese black teas, which are often referred to here as “wakôcha” (和紅茶). If these represent only a tiny part of tea production in Japan, the fact remains that since... Read More ..read more
Japanese Tea Sommelier
1y ago
For the second year in a row, I am offering Mr. Kimura’s Qingxin-wulong cultivar Sashima oolong tea, as well as a second this year, made with the Kanaya-midori cultivar. This producer works not only with a Taiwanese cultivar (Qingxin-wulong therefore)... Read More ..read more
Japanese Tea Sommelier
1y ago
It has been a few years now that I have been working with particular passion on Umegashima teas. This is one of the so-called Hon.yama tea production areas (the mountain region north of Shizuoka city), the most upstream along the... Read More ..read more
Japanese Tea Sommelier
1y ago
Among the novelties of this year, I mean the teas that I am offering for the very first time, one of the most interesting is the Sôfû cultivar from Kawane. Although not premeditated, I have been able to get my... Read More ..read more