Tyas Sōsen

[CASE STUDY] GROWING A NEW CULTIVAR TEA GARDEN FROM SEED

The majority of tea gardens in Japan are cultivated from registered cultivar species. While cultivars became available to farmers during the 1960’s, most producers only began converting their tea gardens to cultivar farms from the mid-1970’s onward due the high initial cost of conversion. At Fumiaki Iwata’s tea garden in Nara, Tsukigase too, his parents …

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BENEFITS AND DEMERITS OF TEA CULTIVARS

The consideration of the manufacturer is the ease of cultivation and harvest of the bushes he chooses. In addition, the consideration for the major industry is a matter of how they can develop a generic flavor in the tea.Their interest is the facilitation of mass production for a commodity with equal and predictable flavor. This flavor must just sufficiently appeal to the greater public, but nothing more.

Japanese tea cultivars

INTRODUCTION TO JAPANESE TEA PLANT VARIETIES: CULTIVARS

In 1953 the Japanese tea cultivar registration system, administered by the Ministry of Agriculture, Forestry and Fisheries (MAFF), was established and tea plant varieties were for the first time officially recognized and listed for proper nation wide use. In the 1960s the government developed and established a pragmatic standard for reproducing cultivars from cuttings, and …

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METHODS FOR SHADING THE TEA BUSHES DURING CULTIVATION

The straw canopy The straw canopy [本簾被覆; honzu hifuku] is mainly used for the cultivation of shade grown tea bushes used to produce gyokuro and tencha. On top of a shelf-like structure traditionally fashioned out of wood – but contemporarily for ease-of-labor reasons also to be found in stone – a layer of bamboo-reed blinds …

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TEA CULTIVATION: HOW BLANKETING METHODS BECAME PART OF THE PROCESS

The tea bush is known to produce amino acids during tea cultivation. These are transferred to the fresh buds for their initial development. When the sunlight reaches those buds, photosynthesis occurs and causes these amino acids to change into catechin. While amino acids are chemical components that are responsible for a sweet, umami flavor, catechin components imbue the final product with a rather bitter taste.

HOW POSITIVE ENERGY IN TEA BRINGS US MORE SPIRITUAL AWARENESS

At The Tea Crane we not only select the best Japanese artisan teas. Our ultimate goal is to support those artisan manufacturers that are struggling to keep producing a pure product. That is because we choose the positive energy of a more spiritual tea over a superficial, artificially induced lushness of flavor. Manufacturers of organic …

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A CONVERSATION ABOUT OUR DEDICATED TEA TASTING NOTEBOOK WITH THE DESIGNER.

INTRODUCTION Sven Kraus is a renowned calligrapher and artisan craftsman in the “toji” Japanese bookbinding style. He has designed and fully hand-crafted a Japan-themed notebook dedicated to making tea tasting notes, which is perhaps the most appealing notebook dedicated to tea available on the market today. It includes appealing calligraphies and illustrations, a tasting how-to introduction, about …

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A CONVERSATION ABOUT OUR SHIGARAKI TEA SET WITH THE DESIGNER.

INTRODUCTION When I visited the Shigaraki potter Hozan, I encountered this beautifully designed shiboridashi teapot. As I learned more of its background, I discovered that the designer didn’t only create this one Kyusu, but in fact created a whole series of tea ware with the focus on casual, everyday use. The teapot appealed to me as …

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WHY IS IT MORE DIFFICULT TO FIND HIGH-GRADE ORGANIC MATCHA AS OPPOSED TO ORGANIC LEAF TEA?

While there is a good variety of organically well-produced delicious green, oolong and black teas out there, it doesn’t cease to surprise me how very few actually delicious organic matcha teas are available on the market. The majority is what I would call no more than simply pulverised green tea as its taste is plain …

WHY IS IT MORE DIFFICULT TO FIND HIGH-GRADE ORGANIC MATCHA AS OPPOSED TO ORGANIC LEAF TEA? Read More »

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