Yunomi.Dojo Studio Lesson - 101 - The Starting Point, An Introduction to Japanese Leaf TeaThis interactive lesson will introduce the basic types of Japanese tea sencha, fukamushicha, kabusecha, hojicha, and genmaicha. You will learn about their production, differences, how to brew them, and of course, get to taste them (we will direct you to show you how to steep them yourself)! This lesson is a great starting point for diving deeper into Japanese tea, or a way to get an overview that helps you make the most of your tea! Location: Togoshi

quality created by techniques inherited over generations

Put 4 grams (3 tsp) into 200 ml of boiled water and mix well

Keeping mind of modernity in tradition to each piece

Masutaro lived thru a tumultuous period of history and was forced to close his business

Cultivation & Processing Notes: Shaded for 3 weeks before harvest

the finishing of the tea is done by hand

It will be shipped without an english label

please wash with a mild detergent and dry thoroughly

to cultivate his tea leaves

please take a look at the Azuma Garden's cooking culinary matcha

delicate design of the kyusu is shaped to prevent the liquid from dripping after pouring out the tea from the spout

Use a spoon to scoop 1 heaping of powder (about half a gram) for every 100-150 ml of hot water