Sencha White Leaf and Winter Sencha - Chado February 2022
White Leaf Sencha and Winter Kuradashi Sencha Toki-no-Kura.
We have some interesting Sencha teas to tell you about this month.
The first is Sencha White Leaf.
This is a very rare white leaf sencha, Hakuyo from Hoshino Village, Yame region in Southern Japan.
Some farms in Shizuoka prefecture produce “White leaf Sencha” by shutting off natural light completely by covering tea plants. In contrast however, our white leaf Hakuyo is naturally grown under the sun. It has a naturally occurring mutation that turns the color of leaves yellowish white. It takes at least 3 to 4 years to harvest by cutting propagation. Less than 10 farmers in the region are cultivating this white leaf Sencha which results in very small production and makes this a rare kind of Sencha.
This tea has a very low level of astringency. The liquor is thick and silky smooth with a mild and refreshing taste with pronounced Umami.
The second tea this month is Winter Kuradashi Sencha Toki-no-Kura.
This is another unusual Sencha tea, this one differs from the more usual Sencha tea by its production method after harvesting. The tea goes through a process called Kuradashi and involves harvesting the tea and then storing in humidity controlled cold storage for six months. The process makes for a mature more rounded, mellow, and sweet with deeper umami. The tea has a noticeable fresh aroma that emerges when the package is first opened.
Sencha is the most popular tea in Japan, almost 60% of all tea produced in Japan is classed as Sencha. As one would expect this means sencha covers a very wide range of specialty teas. We have many Sencha varieties and are always looking for new varieties to bring you. The two above are just two examples of the many options we have.
Cherry Blossom Time
It is February already. We are based in Vancouver, British Columbia, Canada on the West Coast. January always seems a long month, usually it is day after day of rain here. This year we got some snow which brightens things up a bit, but January is usually a bit gloomy. February has rolled in, and we are definitely seeing the signs of Spring. We have not noticed any daffodils yet but we are sure they are working their way to the surface and cherry blossom will follow.
Vancouver were gifted 500 cherry trees from Japan in the 1930's from the cities of Kobe and Yokohama. A further 300 were gifted in the 1960's and these gifts have resulted in beautiful cherry blossoms lining many streets in Vancouver in springtime.
Springtime is also when the first tea harvest, Ichibancha, begins in Southern Japan in prefectures like Kagoshima and toward Central areas like Shizuoka. We will be bringing these new year's harvest as soon as we can and will keep you posted.
Valentine's Day in Japan
As we are in mid-February, we thought you may be interested in Valentine's Day in Japan. February 14th has traditionally been the day when females give presents to their male friends and colleagues. Unlike in North America where a gift is given to romantic partners or potential romantic partners, these chocolate gifts called 'Giri Choco' (courtesy chocolate) are often given to several male acquaintances as a sign of friendship.
White Day which is celebrated on March 14th is when the receiver of the gift on Valentine's day returns the favor and presents return gifts.
Mostly chocolates are given as these gifts but in recent years flowers have become popular. In Japan's food stores in the weeks before these celebrations the displays of chocolates can be very elaborate. The Valentine chocolate business is worth over one billion dollars.
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Genmaicha
Exploring the Unique Flavor of Genmaicha Tea
A Journey into Roasted Rice and Green Tea
When it comes to enjoying a flavorful and distinct cup of tea, genmaicha stands out as a delightful choice for many tea enthusiasts. Known for its combination of roasted rice tea and green tea leaves, genmaicha, often called Japanese rice tea, offers a unique experience that captures the essence of Japan’s traditional tea culture.
What is Genmaicha?
Genmaicha tea is a traditional Japanese blend combining green tea with roasted brown rice. The addition of roasted rice imparts a slightly nutty and savory flavor, making it a popular choice among those who seek a more complex and less astringent tea. The roasted rice kernels often give off a toasted aroma, which perfectly complements the grassy notes of green tea.
Creating genmaicha begins with high-quality green tea, often sencha or bancha, to which roasted or popped brown rice is added. This combination results in a light-colored blend that offers a satisfying balance of flavors. Whether you’re enjoying green, brown rice tea or green rice tea, each sip of genmaicha delivers a perfect fusion of rich and mellow undertones.
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Genmaicha is a very popular tea with our customers. We hear from some of our long-term clients who tell us the first Japanese Tea they tried was genmaicha, and they came to us to buy some and now enjoy other teas like Sencha, Gyokuro and Hojicha to name only a few. |
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The Origins of Genmaicha
Genmaicha green tea has a rich history that dates back to Japan’s feudal era. Initially, it was created to extend the quantity of expensive green tea by blending it with cheaper roasted rice. Over time, this combination became beloved by Japanese commoners and eventually entered the tea culture worldwide. Today, you’ll find various varieties of Japanese genmaicha, including those enhanced with matcha genmaicha, which combines green tea with both roasted rice and matcha powder.
As you explore the various types of genmaicha, you’ll notice that its popularity has continued to rise, especially among those who appreciate traditional Japanese flavors.
How to Brew the Best Genmaicha Tea
Making a perfect cup of the best genmaicha tea is an art that requires attention to detail. Start with loose-leaf tea rather than tea bags to get the most out of your organic genmaicha tea. Loose-leaf varieties, such as genmaicha loose tea, offer a fresher and more aromatic experience than pre-packaged tea bags.
Heat the Water: Boil fresh water and let it cool slightly to about 80°C (176°F). This prevents the delicate green tea leaves from becoming bitter.
Measure the Tea: Use one teaspoon of loose-leaf genmaicha per cup of water.
Brew Time: Steep the tea for 2-3 minutes to extract the full flavor of the green tea and roasted rice.
Enjoy: Pour and enjoy the delightful balance of toasted rice and green tea.
You can experiment with different brewing times and water temperatures to suit your taste. Some people prefer their genmaicha green tea with roasted rice to have a more pronounced roasted flavor, while others enjoy a lighter brew that brings out the delicate notes of green tea.
Different Types of Genmaicha
One of the most exciting aspects of genmaicha is the range of varieties available. While the traditional blend remains popular, modern twists on this classic tea are also available.
Organic Genmaicha: If you prefer your tea to be free from pesticides and chemicals, organic genmaicha is a great choice. You’ll still get the nutty flavor of roasted rice with the added benefit of organic tea leaves.
Matcha Iri Genmaicha: This unique blend incorporates green tea and matcha powder, offering a rich, vibrant green tea experience. The combination of matcha with roasted rice makes this variety incredibly smooth and velvety.
Decaf Genmaicha: If you prefer a caffeine-free option, decaf genmaicha allows you to enjoy the same flavor profile of roasted rice and green tea without the stimulating effects of caffeine.
Why Choose Genmaicha?
Genmaicha offers a unique blend of flavors that differentiates it from other green teas. The roasted rice adds a nutty, popcorn-like quality, making it a comforting drink for any occasion. The tea’s balanced and savory taste makes it an ideal choice for pairing with meals or enjoying as an afternoon refreshment.
Whether you’re a seasoned tea drinker or just starting to explore Japanese teas, genmaicha provides a flavorful journey reflecting tradition and innovation. With options like matcha iri genmaicha or green tea rice tea, there’s a version of this tea for everyone to enjoy. So, next time you’re in the mood for something unique, reach for a cup of genmaicha green tea with roasted rice.
Chashaku
The Art of the Bamboo Matcha Scoop:
A Journey into Early Japanese Tea Ceremonies
In Japanese culture, the tea ceremony (chanoyu) is a revered tradition rooted in mindfulness, harmony, and respect. Central to this practice is the chashaku, a simple yet elegant bamboo matcha scoop used to measure and serve matcha powder.
The chashaku plays a vital role in preparing the perfect bowl of matcha, connecting us to centuries of history and the subtle beauty of the tea ceremony. Let’s explore how the chashaku matcha scoop has shaped this tradition, along with its function, design, and significance.
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Image: Lloyd Cotsen Japanese Bamboo Basket Collection. |
An antique chashaku is displayed in a museum. Many users treasure their chashaku and keep them for a very long time. Unlike the chasen or whisk, these scoops never wear out and become an integral part of the user's tea-making journey |
The Role of the Chashaku in Japanese Tea Ceremonies
The chashaku is a bamboo matcha scoop that has been essential to the Japanese tea ceremony since the 15th century. It was first popularized by tea masters like Sen no Rikyū, who emphasized simplicity and mindfulness in every aspect of the tea ritual. The bamboo chashaku is typically used to measure the matcha powder with great precision, ensuring that the correct amount creates a harmonious blend of flavors.
The chashaku scoop is often paired with other traditional tools, such as the chasen chashaku (the bamboo whisk), creating a seamless preparation experience. While the chasen is used to whisk the matcha into a frothy, vibrant green beverage, the chashaku ensures that the matcha powder is correctly measured for balance and taste.
Understanding Chashaku Measurement and Scoop Size
When preparing matcha, the chashaku measurement is critical. Typically, one to two scoops of matcha powder are used depending on the desired thickness of the tea. For usucha (thin tea), a lighter blend, about 1 gram of matcha is scooped using the matcha chashaku. For koicha (thick tea), a more potent brew, and slightly more matcha is required, and the chashaku scoop size adjusts accordingly. This precise measurement helps create the perfect texture and consistency of the tea, which is central to the tea ceremony’s experience.
Crafting the Bamboo Chashaku
The bamboo chashaku is traditionally hand-carved by skilled artisans, each one uniquely crafted. Made from a single piece of bamboo, the chashaku has a delicate curve and is designed to scoop just the right amount of matcha powder. This handcrafted quality reflects the wabi-sabi aesthetic, which embraces simplicity, natural beauty, and imperfection.
Though the chashaku matcha is typically made from bamboo, more luxurious materials like ivory or lacquered wood have been used historically. The choice of material often corresponds with the occasion's significance, adding to the spiritual and symbolic aspects of the tea ceremony.
The Spiritual Connection of the Chashaku
More than a tool, the chashaku represents a connection between the host, the tea, and the guests. A chashaku scoop is used gracefully and precisely, embodying the essence of mindfulness and intention in each step. The bamboo matcha scoop is spiritually connected to nature, reflecting the harmony between humans and their environment. This connection is heightened during the tea ceremony, where the host uses the matcha chashaku to create a shared experience of tranquility and respect.
Preserving Tradition in a Modern World
Today, the chashaku continues to be a symbol of Japanese tea culture, even as matcha is popular worldwide. While the modern consumption of matcha has expanded beyond the tea ceremony, traditional tools like the chashaku and chasen chashaku help preserve the spiritual and mindful aspects of preparing tea. For those who seek to experience the richness of the Japanese tea ceremony, using an authentic bamboo chashaku provides a deeper connection to this ancient tradition.
Conclusion
The chashaku may seem like a small, simple tool, but its role in the early Japanese tea ceremony is profound. Whether it’s the careful measurement of matcha powder or the elegance of its bamboo craftsmanship, the chashaku embodies the essence of the tea ceremony: mindfulness, respect, and a deep connection to nature. As you use your matcha chashaku for your next cup of tea, please take a moment to appreciate its historical and cultural significance.