Chanoyu Nichinichiso, Mizuno Toshikata The type of tea used to produce this temptation in a teacup is called “tencha.” The name is indicative of how it is processed. The first syllable, ten, refers to the stone mill that is used to grind the tea into a powder. Matcha is used in the tea ceremony, or … Continue reading The Lowdown on the Marvelous Matcha
Author: drinkingjapan
This is the blog about Drinking Japan by the authors of Drinking Japan: It's Not Just Sake available at fine bookstores everywhere and on Amazon Japan.
Of Camellia Sinensis and Industrial Espionage
There are, of course, many kinds of tea, but when most people hear the word tea, they think of what is derived from the shrub Camellia sinensis, the leaves of which can be processed in different ways to produce a plethora of styles. A major factor here is the degree of fermentation (a.k.a., oxidation) to … Continue reading Of Camellia Sinensis and Industrial Espionage
Tea Time: “Wait in Line, Buster, and There Will Be Only One to a Customer. Understand?”
This is the first installment of our "Tea Series." We have, of course, written about the beverage from time to time. Interested readers are strongly encouraged to read one of our entries from a number of years ago. The link is here: https://drinkingjapan.org/2020/09/11/totally-tea/. Beauty and Tea, Kitagawa Utamaro Okay, they drink tea in Japan. Actually, … Continue reading Tea Time: “Wait in Line, Buster, and There Will Be Only One to a Customer. Understand?”
When Life Hands You Lemons, Make Lemonade: Rice Whisky Sou, or The Sou Rice Whisky
Distillation, circa 1590/1593, workshop of Philip Galle I’ve never cared much for that saying. For one thing, it is hackneyed. For another, I am not especially fond of lemonade. However, it does have its uses, especially when one is familiar with the history of distillation, a story that takes the student from perfume production all … Continue reading When Life Hands You Lemons, Make Lemonade: Rice Whisky Sou, or The Sou Rice Whisky
Savor the Sakura
Prince Genji and Princess, Katsukawa Shunsen, ca. 1820s Nothing can be more visually representative of Japan than cherry trees, with the exception of Mt. Fuji, of course. Their delicate and ephemeral blossoms have served as inspiration for countless artists and writers. Now, we can add at least one brewmaster to the list. Arakura Sakura Ale, … Continue reading Savor the Sakura
TOKYO HACHIOJI DISTILLERY’s Elder Flower 47: A Win-Win Competition
Some say that it is not a good idea to compete with yourself. Others argue that that is the most beneficial kind of competition. I am in the latter group. When applied within the context of product development, it equates to a constant striving to improve on one’s already high standards, taking steps that are … Continue reading TOKYO HACHIOJI DISTILLERY’s Elder Flower 47: A Win-Win Competition
Wonderful World in Toyama
Don’t know much about pesticides Don’t know much about killing flies Don’t know much about nematodes Don’t know much about toxic toads But I do know what I don’t like And how I want my rice Organic and chemical free Oh, oh, oh, oh, oh, oh, oh, oh, oh, Oh, oh, oh, oh, oh, oh, … Continue reading Wonderful World in Toyama
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