Paper Kyusu

A friend told me about a paper teapot in Japan that you can mail as a gift: Kami no kyusu. You choose the type of tea to send with...

Okaki and Arare

Okaki (おかき) and arare (あられ) are rice crackers made of glutinous rice (mochi rice). Nowadays, the only difference between them is their size. Okaki is bigger than arare. But...

Cyber Chakai

On January of this year, an event called Cyber Chakai (サイバー茶会) was held in Japan. It is sort of a tea ceremony but with the use of a projecting...

The Sawamizuka Tea Cultivar

Sawamizuka (さわみずか) is a late budding cultivar with high yield. Its name comes from an alternate reading for the Chinese characters of the region where it was cultivated: Sabaka...

Senbei

Senbei (煎餅) is a Japanese rice cracker that often has a flat and round shape. This confectionery pairs well with green tea. Although the origin of the word is...

The Asahi Tea Cultivar

Asahi (あさひ), which means morning sun, is a tea cultivar from Kyoto prefecture. It is especially suitable for tencha production. Other cultivars from Kyoto that are commonly used for...

Uiro

Uirō (ういろう) is a steamed cake made with flour and sugar. This wagashi (Japanese traditional sweet) looks similar to yōkan but it has a more chewy texture. The flour...

Regional Brands of Japanese Tea

Japanese tea has regional brands for marketing purposes. Sometimes it is a historic name, and sometimes it is registered through the Regional Collective Trademark System (地域団体商標制度). Since these trademarks...

Karinto

Karintō (かりんとう) is a type of fried wagashi (traditional Japanese sweet). It’s normally made with wheat flour, yeast, and brown sugar. But nowadays there are many modern variations of...

The Yaeho Tea Cultivar

The Yaeho (やえほ) cultivar is quite old. It was registered in 1954. It is used for sencha and gyokuro. However, this cultivar is very scarce and it isn’t being...

Scroll to top