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Kadalekai Parishe is an annual groundnut fair which takes place in Basavanagudi and Malleshwaram of Bangalore. This is a two to three-day fair. Farmers from other parts of the state bring their first crop of groundnuts to offer to Basavanna.
April 13th, we unwrapped the Sae Midori field selected by Mr. Nishi-san for the first harvest of the year.
Lush green Sae Midori hand-harvested on April 13th in one of Mr. Nishi-san’s fields is on the way to Rishi Tea and will be available at the end of April.
Due to this unusual cold season the worry is the teas maybe a little plain so Mr. Nishi-san shades part of his fields to enhance green color and umami while leaving some of his field un-shaded in full Sun to achieve some catechin development and sharpness so the tea will be balanced and not too light.
Ko Takezawa-san and Joshua have worked together for many years buying Nishi-san’s aracha which Ko-san masterfully finishes to create Rishi’s signature flavor. There are a few companies that can buy Nishi-san’s tea but nobody can finish it like Ko Takezawa-san!
Young tea bushes about two years old in a new organic tea field being prepared for next years pruning and subsequent harvest. The thatch straw keeps moisture in the soil and protects the young root systems. There were thousands, maybe millions of spiders crawling in this straw layer, protecting the roots and acting as natural pest control.
The mountain soil, reeds, crushed/dried bamboo and wood from mushroom cultivation is weathered for 3 years and is used in the unique compost. This pile smells like a huge, dried shitake mushroom.
Crushed bamboo adds a source of natural carbohydrates, sugars, starches and other consumables that the composting bacteria can eat and transform into a useable, naturally rich source of nitrogen making chemical fertilizers unnecessary in Nishi-san’s fields. Bamboo is believed to enrich the umami and sweet flavor of tea.
Mountain soil is mixed with stacked and pile fermented reeds and crushed bamboo. This unique mix is weathered for three years and is the special starter for Mr. Nishi’s natural and organic source of nitrogen rich composting formula. Simple yet so effective.
Great view of tea bushes, evergreens, herbs, weeds, organic diversity and balance that is not seen so much in Japanese tea cultivation. Just one of Mr. Nishi’s organic tea fields.
Mr. Nishi-san, Rishi’s long time friend Mr. Kotaro Tanimoto-san who is the President of the Japan Tea Exporter’s Association and Joshua along one of the trails that connects the organic tea fields.
In order to prevent oxidation at the plucked stem base of the flush, Japanese hand-harvesting method traps the flush between the hands and pulls it off the bush rather than cutting or pinching the flush with the fingers or finger nail in order to keep the most green color in the finished tea.
Coffee sightseeing in Copenhagen #coffeecollective #ethiopia #kenya #freshcrop #torvehallerne #KBH #copenhagen #cphcoffee #yum
Pressin away... #officecoffee #solberghansen #aeropress #kenya #freshcrop #nordicroasterwinner #gatomboya
Solberg & Hansen lineup cupping in Tokyo! @kenji_kj @SolbergHansen #repoststatigram #coffeetokyo #cupping #freshcrop #azcoffee #fuglentokyo
At CC: Their brewing time is less than 2 mins (incl 30 sec preinf).. but at least they have excellent grinders! #coffeecollective #copenhagen #cphcoffee #nbc2012 #kenya #freshcrop #yumyum