The Mieuejima Tea Cultivar

Mieuejima (みえうえじま, 三重上嶋) is named after Mie prefecture, and the last name of its tea breeder. This cultivar has a good resistance towards pests and diseases. History of Mieuejima...

Monaka

Monaka (最中) is a traditional Japanese sweet (wagashi) consisting of a sweet filling sandwiched between two thin wafers. The wafers are often made of rice flour, and they can...

The Houshun Tea Cultivar

Houshun (鳳春), meaning “spring phoenix”, is a cultivar meant for gyokuro production. This early budding cultivar comes from the Uji region. History of Houshun At the Kyoto tea industry...

The Tenmyou Tea Cultivar

Tenmyou (展茗) is a cultivar meant for tencha production. It’s mainly cultivated in the Uji region. History of Tenmyou In 1975 at the Kyoto tea industry experimental site, seeds...

Momoyama

Momoyama (桃山) is a baked wagashi (traditional Japanese sweet) that’s similar to manjū. The difference is that momoyama uses white bean paste (shiroan), not only as a filling but...

The Surugawase Tea Cultivar

Surugawase (するがわせ), is an unregistered cultivar named after Suruga province (駿河の国, suruga no kuni), which is today the central part of Shizuoka prefecture. The “wase” part of the name...

How a Chashaku is Made

I’ve often wondered how the chashaku (the tea scoop for matcha) is made. I didn’t have the opportunity to see the process in real life when I was living...

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