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it has been 8 yeas since I met her at the supermarket , I never change my taste until now. Green tea I meant :). About the leaves, if she could hear me, I always want to say "I love u so much!". :D
Workshop of tea dedicated to Japanese teas and technique of tasting called « Senchado ».
Atelier de thé consacré aux thés japonais et à la technique de dégustation appelée « Senchado ».
Un tour d’horizon des thés japonais les plus connus, dont certains infusés selon une technique peu connue…
the oldest tea garden in Japan
ⓒmaco-nonch★R, All Rights Reserved
Please do not use without my written permission.
location : Kozan-ji Temple, UNESCO World Cultural Heritage Site , Kyoto city, Kyoto Prefecture
Kozan-ji is an ancient temple said to have been established in the 8th century. It is recognized by UNESCO as a World Cultural Heritage. The temple was restored in the 12th century by the high priest Myoe. At that time, the residence of a member of the Imperial family was moved here as Sekisui-in, which is designated as a National Treasure. In the spacious precinct of Kozan-ji is the Butto (a pagoda built for the purpose of Buddhist worship), designated as an Important Cultural Property. The precinct also contains the oldest tea field in Japan, which is believed to have been first planted by Myoe. Among the treasures housed here is the Choju-Jinbutsu-giga, a set of four picture scrolls (a form of ancient Japanese scroll painting) dating from around the 10th and 11th centuries. This set of picture scrolls is designated as a National Treasure. The original is currently stored in Tokyo National Museum. On exhibit at Sekisui-in are precise replicas of the original.
- Japan national tourism organization
Tea Drinking Culture
The various tea drinking cultures around the world can be roughly classified into the following types: the black tea culture (fermented tea) in the United Kingdom;semi-fermented tea culture in China; and the green tea culture in
Japan. All of these types of tea originated in China. In accordance with the consumer tastes and preferences of each country, the quality of tea has improved and different
drinking methods have been devised, resulting in the formation of diverse tea drinking cultures.
In the United Kingdom, people have long enjoyed black tea by adding milk, sugar or flavoring agents, and in various other ways. This has led to a variety of styles within black tea culture, including various tea-serving utensils and settings.
Concerning green tea, matcha tea (powdered green tea) was introduced to Japan towards the end of the 12th century. Through the invention of the oishita (covered) cultivation method, matcha tea was refined to have a richer taste and a deep green color. The production and consumption of matcha tea were promoted by the rulers of the time, and the culture of the tea ceremony flourished mainly among the warrior class.
Meanwhile, a method of making sencha tea (non-powdered green tea) was developed in Ujitawara in the 18th century. In addition to its refreshing flavor as well as astringency and bitterness, sencha tea features a savory taste imparted by an amino acid. Sencha tea became widely popular, creating a tea drinking culture for the literati and common people alike.
History:
Birth of Uji green tea
(Heian Period [794-1192] - Kamakura Period [1192-1333])
✰In 1191, Zen master Eisai (1141-1215) brought back tea seeds from China to Japan, and gifted some of these seeds to Myoe Shonin (1173-1232), a high-ranking monk of Kozanji Temple in Toganoo, Kyoto. Myoe planted them in the temple grounds to make a tea garden, and distributed the harvested tea seeds to Uji and various other parts of Japan
The Nation’s Best Tea (Muromachi Period [1333-1573])
Ashikaga Yoshimitsu (1358‒1408), the third shogun of the Muromachi shogunate,encouraged the cultivation of green tea in the Uji area, and developed special tea gardens called“ Uji Shichimeien (the seven excellent tea gardens in Uji).” At that time, tea made in Toganoo was called honcha (literally, "real tea"), which was distinguished from hicha (tea other than honcha) produced in other places. However, as a result of diligent efforts by tea-making experts in Uji, Uji green tea came to exceed honcho in both terms of taste and production volume. Uji green tea subsequently replaced Toganoo tea to be called “ honcha.”
History and Culture of Uji Green Tea
Tea Ceremony Culture (Azuchi-Momoyama Period [1573-1603]）
Sen no Rikyu (1522‒1591), who served as a tea master for the contemporary rulers,perfected the art of the tea ceremony. Rikyu is said to have frequented Uji to taste newly-picked tea and hold tea ceremonies, whereby he furthered the influence of the Uji green tea industry. Even after the death of Rikyu, the tradition of the wabicha (simple and quiet, literally“ forlorn tea”) style of tea ceremony was passed on, and Uji green tea
established its position as the nation’s best tea.
Tea for the Shogunate and tea for ordinary people
(Edo Period [1603-1868] ‒ Meiji Period [1868-1912])
In the Edo Period, Uji green tea became increasingly famous. Tea growers in Uji had the exclusive right to produce the tea to be presented to the Imperial Palace and theTokugawa Shogunate family.
On the other hand, it is said that in 1738, Nagatani Soen, who lived in present-day Ujitawara Town, invented the Uji green tea processing method, which serves as the standard method for green tea production used in Japan even today. This invention led to the widespread use of Uji green tea among the general populace.
Uji green tea was grown in areas that now make up Kyoto, Shiga, Nara and Mie Prefectures, and processed in the Yamashiro region (Kyoto), from where the processed
tea was distributed nationwide. In the last days of the Tokugawa Shogunate, with the opening of the ports of Yokohama and Kobe to foreign countries ended Japan’s period of national isolation, the production and export of green tea were encouraged, so that Uji green tea was exported overseas as well.
Tea cultivation Climate and geographic features
Tea-producing areas in Japan are located in river basins and mountain-ringed regions,both of which have generally a warm climate but experience great differences in temperature between day and night. The regions, through which the Uji River, Kizu River and other rivers run, have long been renowned for producing excellent green tea. Thick river fogs and mists hanging over mountainous areas in river basins are considered to help grow high-quality tea.
Tea cultivation and tea making
One of the characteristics of Uji green tea growing is the oishita (literally“ under cover”)cultivation method. Under this method, tea fields are covered and shaded from the sunlight with reeds and straw during the early summer when new sprouts of tea leaves grow. This is effective in allowing the sprouts to grow into soft, young leaves and preventing damage by frost, so that the tea leaves have a distinctive aroma.
Sencha tea (non-powdered green tea), made by steaming and kneading young tea leaves, has been popularized across the country as a new tea product, with a refreshing aroma and clear taste. The method to make sencha tea has also been disseminated as a Uji green tea processing method to tea-growing regions nationwide.
Gyokuro is a refined green tea, which was originally produced by accident during the process of stirring tea leaves picked from the oishita chaen (covered tea garden).
Gyokuro has now come to occupy a pivotal position among high-quality Uji green tea.
Take away dinner, champagne, the last three episodes of Carnivale series 1 on DVD, Sencha Quince tea... yeah!
Josh and me having popped into Omni vietnamese cafe in Monkseaton for some Sencha and chilli and salt fries on our way home from a day at the seaside
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Nov, 30th 07:00~ Jan, 8th 06:59(SLT)
at: HERE
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紅、12月ラウンドです。
今ラウンドでは和菓子屋さんキットを出品させていただきました。
久々の置物系、アホみたいに作りまくって最後自分の首を絞めましたｗ
でも楽しかったので結果オーライです(*´∀｀)
ざっとご説明しますと。
1～12は各月を代表する和菓子のディスプレイ用品です。これ壁に飾ってあげても結構かわいいのです。
13～16は各季節のお菓子単品と、それを盛る用の入れ物です。まとめてある箱も季節感を少し出してみました。
17～20はお店を作るときのカウンターとかケース関係。暖簾は2色あります。
21,22はちょっと太っ腹なお茶セットです。抹茶と煎茶ありますがお湯は各自ご用意くださいｗ
1Play 30L$ All Common No RAREです！
お気軽にお楽しみいただければ幸いです♪
-- Wagashi for every month --
-1- Ume tray
-2- Uguisu tray
-3- Momo tray
-4- Sakura tray
-5- Shobu tray
-6- Ajisai tray
-7- Kingyo tray
-8- Asagao tray
-9- Kikyo tray
-10- Kiku tray
-11- Momiji tray
-12- Tsubaki tray
--Individual wagashi + Bowl + 3Plates--
-13- Spring set (Momo/Sakura/Shobu)
-14- Summer set (Ajisai/Kingyo/Asagao)
-15- Autumn set (Kikyo/Kiku/Momiji)
-16- Winter set (Tsubaki/Ume/Uguisu)
-- Shop fixtures --
-17- Showcase
-18- CounterA
-19- CounterB
-20- Noren set (Navy & Beige)
-- Tea sets --
-21- Maccha set
-22- Sencha set
What would you do with a swimming pool filled with tea? The tea is Nourishing Sencha from Teanobi. The models are HO scale. I was going for something playful and whimsical.
Current (spring 2016) mural on the 26th street side of our office building on 26th & Hennepin. You may know this as being where The Tea Garden/Sencha Tea Bar is located. The popular Prince mural is located in the back parking area.
10th Floor Property Management. Minneapolis, Minnesota.
Homemade artisan pizza topped with Nourishing Sencha loose leaf tea leaves from Teanobi. I was answering a question to someone asking if they could use loose leaf tea leaves in cooking which inspired me to show how it can be used as an herb. The pizza turned out amazing and the tea leaves left a extremely crispy topping with intense little bits of flavor. The most difficult part of taking this picture was trying not to eat it with the delicious aroma coming off as I took the pictures.