Wee! Tea leaves! The kawaii culture in Japan is amusing for some and annoying to others. I personally find the juxtaposition of the austerity of wabi sabi to the cute cartoon culture, quite charming.
Good water and soil, check. We understood those to be crucial…
Good water and soil, check. We understood those to be crucial factors in the agriculture of tea. The wara, or river reeds, are first used for the shading system above the Gyokuro tea plants, and then later, as ground cover and fertilizer. The rains that soak the reeds filtrate the nutrients down to the soil.
But we walked into one of the most fruitful persimmon seasons ever, the fuyu kaki. The farmers explained to us that how they discovered the way to remove the bitterness from the tea leaves was by the same way they remove the bitterness from making dried persimmons!
Who knew that kaki, or persimmons would play such a big part in…
Who knew that kaki, or persimmons would play such a big part in Uji tea’s development ?
The problem with quality, is that it is a singular and lonely…
The problem with quality, is that it is a singular and lonely road. You can keep striving for another higher level, just to look back and realize you are by yourself and not many people in your wake. Everything about quality means a deep, rich experience you offer others that you have given blood, sweat, and sometimes years for. But when others are not at a level to appreciate what you do, then how can your quality be of service to others?
Not that Marukyu Koyamaen has that problem. For the last 300 years, they have maintained their status and quality as the finest matcha in Japan. As recent as this generation, they have won more first place awards- or not, when they are the judges. It’s just that the perfection that is their matcha, and the levels they achieve, can not be understood by mere Chanoyu tea ceremony (mistranslation! Not ceremony, according to Mr. Koyama),nor matcha consumption for health. That sophisticated ratio of shibumi, umami, and amami sweetness, along with intense kaori (fragrance), is not something a philistine can argue about. And so, my tour group catches a glimpse of the richness and expertise that a family took to master over 300 long years- why, longer than US history! …..and with that Occidental viewpoint, one will never understand tea.
At Ippodo, which was, since 1717 AD, the oldest and most…
At Ippodo, which was, since 1717 AD, the oldest and most prestigious teashop in Kyoto. They treated us to a workshop today. It’s rare for me to visit a teashop and learn some great techniques of teaching about tea, in very approachable and accessible ways. The group tasted Gyokuro cold steeped or brewed at 50 C, how Sencha varies against Bancha, and saw a demonstration of how matcha can be whisked at supersonic speeds of 10 seconds or less. Seeing these teas in their cultural habitats were mind blowing experiences.
In Kyoto, Japan, home of the samurai and the best artisan crafts….
In Kyoto, Japan, home of the samurai and the best artisan crafts. These guys in the tour are out of control, they are having way too much fun. I had these deep intentions of setting the tone and showcasing the culture and food that makes the tea special. Zen and the art of living! Everything was special to these guys- the custard tofu! The lacquer ware! The artful displays! The stunning gardens and temples! And yes, now they understand how the tea fits in, in the world of aesthetic, gourmet, everyday down to earth food. But, the repercussions have just began. Various group members are discussing not going back to the U.S. And some are just angry that the food in the U.S. are just too far away from good. Even the 7-elevens are have awesome rice balls, against what, Doritos in the U.S.? It’s a wonder how great living standards can be when you are not wasting money on Drones and Missiles…. Make rice balls, not bombs?