This May, Tomotcha takes you on a flavorful journey with a unique blend of Genmaicha (玄米茶), combining the delicate shades of Kabusecha (かぶせ茶) with the nutty richness of roasted rice from the picturesque prefectures of Kyoto (京都), Nara (奈良), and Shiga (滋賀). Genmaicha Genmaicha, sometimes called "popcorn tea," is a traditional Japanese tea that combines the fresh grassiness of green tea with the toasty, slightly caramel-like flavor of puffed rice. The version crafted for this month’s selection is particularly special, using Kabusecha —a shade-grown tea that is covered for a period before harve ..read more

This Unjōcha (雲上茶) is the follow up from last month's Unjōcha: it's a Sencha (煎茶) of style Asamushi (浅蒸し) from the very same producer, located in Kitashitara (北設楽郡) in Aichi (愛知県). Photo courtesy of the producer Asamushi Sencha: The Delicate Art of Light Steaming Asamushi Sencha represents a traditional and gentle approach to preparing Japanese green tea, characterized by a shorter steaming process. Typically, this style involves steaming the freshly harvested tea leaves for only about 30 seconds. This light steaming technique is crucial as it preserves the natural color and delicate flavors ..read more

We are starting a set of two Unjōchas (雲上茶) from the same producer, located in Kitashitara (北設楽郡) in Aichi (愛知県). The first one is a Hōjicha (ほうじ茶) or roasted green tea. Photo courtesy of the producer. Tea above the clouds "Unjōcha" (雲上茶), directly translating to "cloud-top tea" or "tea above the clouds," refers to tea grown at high elevations. The specific term "Unjōcha" isn't as commonly used or as widely recognized outside of certain regions in Japan, but the concept of high-elevation teas is well-understood and appreciated in the tea community. High-altitude tea farms are thought to prod ..read more

We chose a Gyokuro (玉露), commonly referred to as “jade dew”, originating from the Yame district (八女) in Fukuoka prefecture (福岡), on Kyūshū island (九州). Photo courtesy of the producer. Gyokuro: a Jewel from Yame The Yame district (八女) in Fukuoka is renowned for its Gyokuro (玉露) tea cultivation, a type of green tea often described as "jade dew" for its exquisite quality. This region is celebrated not only for its Gyokuro but also for the consistent excellence of its produce. With its mild weather and fertile soil, Yame provides the perfect conditions for growing tea leaves that yield a delicat ..read more

We wish you all a happy New Year 2024! Lots of changes are coming for the year of the dragon, but let's start by the first tea of the year: a Yuzu Ryokucha (ゆず緑茶) from the region of Ureshino (嬉野) in the Saga prefecture (佐賀県) on the island of Kyūshū (九州). Courtesy of the tea producer: Inoue Seichaen (井上製茶園) The Aromatic Yuzu Twist We selected a Yuzu Ryokucha from Saga Prefecture's Ureshino, produced as a harmonious blend of two distinguished green tea varieties. The first component is the Tsuyuhikari (つゆひかり), meticulously harvested on May 1st, 2023, known for its delicate and refined taste. C ..read more

For our final tea selection of the year, we've chosen a Murakamicha (村上茶), originating from the city of Murakami (村上) in Niigata Prefecture (新潟県). Our team adores Murakamicha, and we hope you will too! Photos courtesy of the producer. Murakamicha Murakamicha (村上茶) has become a staple for Tomotcha. We recommend it as a consistently reliable tea. Produced in the northernmost tea-growing region of Japan, this tea boasts a delightful, comforting taste with a floral aroma. The foggy days and humid air in Murakami contribute to its high quality. The region experiences long, cold winters and limite ..read more

This month, we have selected a Karigane Hōjicha (雁ヶ音ほうじ茶) from the prefecture of Mie (三重). We also selected this tea in February 2021. Karigane Hōjicha Karigane Hōjicha is a harmonious blend of Japanese tea traditions and the ingenuity of utilizing the whole tea plant. Originating from the same plants that give us Gyokuro (玉露), Karigane consists of the stems, stalks, and twigs, which are often sidelined in the production of more conventional teas. These components, however, are anything but secondary; they retain deep, vegetal flavors. When gently roasted, they transform into Hōjicha, acquir ..read more

This month we've selected a Tamaryokucha (玉緑茶) produced near the volcano Aso (阿蘇山) in the prefecture of Kumamoto (熊本). Tamaryokucha Tamaryokucha (玉緑茶), often referred to as "coiled green tea" or "curly green tea," is a Japanese tea with a rich history dating back to the 18th century. This unique tea stands out not only for its distinct shape but also for its exceptional flavor profile. The origins of Tamaryokucha can be traced to the Tosa region of Japan, where it was initially known as "Kamairicha." Unlike traditional Japanese teas, Tamaryokucha is not steamed but pan-fried, which gives it ..read more

This month we've selected a sencha (煎茶) produced in the Izumo region (出雲) of Shimane prefecture (島根). Photo courtesy of Nishiseichasho Izumocha, Sencha d'Izumo Sencha (煎茶) produced in eastern Shimane Prefecture (島根), especially in the towns of Izumo (出雲) and Matsue (松江), is also called Izumocha (出雲茶). In the Edo era, a lord from this country called Matsudaira Fumai (松平不昧, 1751-1818), established one of the schools of Japanese tea ceremony known as "Fumai-ryū" (不昧流). He had already propagated the cultivation of tea in this region. Thanks to him, there are still a few tea plantations in the ar ..read more

After last month Sencha (煎茶) from Chiran, in the prefecture of Kagoshima, we introduce you the new tea, called Shincha (新茶), from the very same producer. We hope that you can enjoy the subtle differences between these two teas! Sencha vs Shincha Sencha and Shincha are both popular Japanese green teas, but they have distinct characteristics that set them apart. Sencha refers to regular green tea, while Shincha specifically denotes the first harvest of the year. Sencha is known for its refreshing and well-balanced flavor profile. It offers a grassy and vegetal taste with a slight bitterness an ..read more