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...

The Yumesuruga Tea Cultivar

Yumesuruga (ゆめするが) is a late budding cultivar that offers a high yield at harvest. It’s named after Suruga province (駿河の国, suruga no kuni), which was an old province that...

Chanpan

A Japanese friend told me about this innovative product. It’s a carbonated tea liquor called chanpan. Instead of being made with grapes like champagne, this drink has “cha” meaning...

The Yumekaori Tea Cultivar

Yumekaori (ゆめかおり) is the first Japanese cultivar that was specifically bred for the resistance to the white peach scale, a common pest for tea in Japan. When withered, this...

Chatsubo Kuchikiri no Gi

During the Tokugawa shogunate in the Edo period, a special tea procession was created. Tea leaves harvested in the spring were brought to the shogun every year. Nowadays, a...

Sakura Mochi

Sakura mochi (桜餅) is a wagashi (Japanese traditional sweet) that’s usually wrapped in a cherry blossom leaf. Basically, it’s a pink colored rice-based dessert with a sweet bean filling....

The Miyamakaori Tea Cultivar

Miyamakaori (みやまかおり) is a late budding cultivar used for sencha production. Its name means “deep mountain aroma”, 深山香. History of Miyamakaori In 1983 at the tea industry branch of...

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