Now it is August and lately we have been having wonderful hot days here in London. In the tea ceremony, we sometimes use the Natsu chawan (the summer tea bowl) during the hot summer months. The Natsu chawan is flatter and wider than the more usual bowl, so that the tea can cool more quickly. Some people also use a glass tea bowl, tea caddy or water jar so there is some coolness for our eyes. And the great tea master Sen no Rikyu famously mentioned in 16th century that ‘we showcase coolness in summer and warmness in winter.’ Seasonality is an important element of the tea ceremony, encouraging u ..read more

We are pleased to announce that we will be organising a Japanese ceramics exhibition at the TOTO Concept Showroom Gallery in Farringdon, from 10th to 18th July, 10:00 to 5:00, (closed on Saturday and Sunday). We going to be showcasing wonderful works from the Karatsu Kyozangama kiln works, the world famous Hamada kiln, the wonderful Mingei collection from the Sakuma kiln, as well as a very popular tea collection from Midori Noto from Mashiko Japan.   Karatsu is based in the Saga prefecture, on Kyusu island in the south part of Japan. It’s near to Korea (actually Saga is much closer to Kor ..read more

Have you tried Gyokuro tea? It is the very highest quality sencha green tea. The way Gyokuro is grown is similar to the way matcha is produced. The leaves of the tea plant are cultivated in the shade so as to produce the maximum sweetness and umami taste. As you can imagine, especially with the current global warming conditions, growing tea leaves under direct sunlight is much harsher, and can almost burn the tender shoots, creating tougher leaves by the time of harvest. For the finest teas, like Gyokuro (and the best matcha), many Japanese tea farmers construct screens out of natural material ..read more

I have been running tea ceremony workshops at our Ladbroke Grove studio in London for over 7 years now. I’ve also been invited to present the tea ceremony in many other locations, nationally and internationally, from Wales to Saudi Arabia, and during that time I must have met over 1,000 people. This autumn we are running workshops at Burghley House, near Stamford, and the Dulwich Picture Gallery. So if you are going to be nearby, do please come along. And if you are interested in knowing more about Japanese culture and Japanese tea, please join one of our workshops here in London. And if there ..read more

When talking about making matcha tea, lots of people have asked me why they haven’t been able to create the sort of foam on the surface of the tea that they see on a cappuccino. The main reason for this is probably to do with your Chasen (bamboo whisk). It’s true that some chasen create foam more easily than others. I have written about this is detail in my blog, so do please read this if you’d like to know more. Also, I do recommend using the chasen just on the surface of the tea, and not have it touching the bottom of the bowl too much when you are whisking, as this will damage the chasen, a ..read more

I was in Japan in May, visiting Kyoto, Tokyo, Karatsu, Arita, Mashiko and Kasama. It has become a regular trip, going to stay at each place, and it’s wonderful to find myself returning, with so much to see and so many delicious things to taste.   In Kyoto, I was able to have my regular meetings and tasting sessions with Ippodo and Marukyu Koyamaen, the city’s two legendary tea makers and merchants, which took place in their grand flagship stores. Both these companies have been operating for over 300 years and have incredible reputations for dealing with the finest Japanese teas. They are ..read more

Since I came back from Japan, I have been having a cup of matcha tea with my breakfast. I have also been eating lots of berries and Muesli, with organic oat milk. I find that organic Wabisuke matcha tea works well with that. It’s a good way of getting energy, and I feel really healthy too. You must let me know what your favourite tea is in the morning ..read more

I have noticed there are quite a few single-origin matcha teas in our better supermarkets these days. Single-origin matcha is not bad, but it is not actually the best matcha tea. I have visited many tea makers and farmers across Japan, and it is true that the smaller tea makers and farmers often produce single-origin matcha, but this is because they do not have the resources to engage a Chashi (an experienced tea master) to blend the tea leaves and create a special grade of tea.   With the production of the very best matcha, the following process is involved:   The tea leaves are gr ..read more

We’ve also just launched our Spring seasonal Matcha Haru Kasumi, to celebrate the cherry blossom season. It is one of the most popular Spring matcha teas from Marukyu Koyamaen. As you know, Marukyu Koyamaen produce matcha tea and green teas for the Japanese Royal Family, and are one of the most admired tea makers in Japan. Happily, the weather is getting warmer day by day. I will be having an Ohanami with my bento box this weekend, and enjoying the Haru Kasumi. Isn’t it wonderful that there are people who have planted beautiful trees like the cherry blossom for us all to enjoy? And isn’t the b ..read more

Ever since the 18th century, Japanese people have travelled out to many parks and gardens, taking with them bento boxes, so that they can eat under the cherry blossom; something we still do every Spring. According to the Japanese government’s Ministry of Agriculture, Japanese omelette and fish cakes with boiled rice was a popular dish in the 18th century. It seems the menu hasn’t changed much in all those years! Our Mage Wappa bento box has been developed in Japan since the early 10th century. Making them is such a practical and traditional craft! The wood itself has several unique points. As ..read more