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Three Gyokuro, Kyushu to Kyoto Uji-

For Kyushu teas with my selection, I will discuss a gyokuro of Yame (dept Fukuoka), which brings me to my area following geographic, with two other gyokuro , from exp. Kyoto.

Fukuoka and Kyoto are the two main production areas of gyokuro , 50/50 quasi monopoly (we also manufacture in small quantities but which are not comparable).

If Gyokuro Uji 宇 治 玉露 is by far the most publicly known, the Yame Gyokuro 八 女 玉露 is equally appreciated by connoisseurs.

So much for the landscape. But what the gyokuro 玉露? Simply put, this is a tea bushes are covered with about twenty days before harvest. In doing so, we get a tea rich in theanine, an amino acid responsible for the sweetness of the tea. It emerges as a fragrance very special called "Ooi-ka", which is found in the matcha and kabuse -cha, also shaded from the culture. Past harvesting, manufacturing method differs little from that of sencha .

The Gyokuro tea is very mild, sweet even. Its taste is very particular and how to prepare it is equally important. It's the sweetness that is enhanced. For this, we use a lot of leaves, very little water. For four to five grams of leaves, we use only 30 ml of water, 50 ° C the first infusion. It appears that not a few drops of strong liquor, concentrated, rich, but without astringency. It is a kind of luxury espresso Japanese tea.

; Goko Samidori ; Okumidori

gyokuro All three of my selection are all gyokuro top flight, because it seems to me that Gyokuro low-end no interest.

How to present these three teas? In their most obvious difference:

cultivars.

For both of Kyoto and was Goko Samidori respectively. Both are popular cultivars shaded dedicated to culture, also frequently used for matcha .

For those of Yame was Okumidori. Cultivar sencha relatively widespread, popular for its beautiful color and softness. Here is a feature that is found frequently with gyokuro of Yamae use Variety of high quality, so naturally tending toward sweetness, but originally intended for open culture. I have already mentioned several times on this blog gyokuro Yame of the cultivar Yamaki.

Infusion:

So it seems to me that 2 minutes is perfect for both Uji, I do not let it infuse for qu'1min30s Yame.

Goko is undoubtedly the one who emerges the strongest perfume, a fragrance complex fruity and sweet.

Uji Both are more sickly and thick, whereas in the mild Yamae I perceive a challenging and refreshing note. This difference is significant difference between classical and cultivar to cultivar culture shaded.

Regarding the strength of flavor, Goko (Uji) and Okumidori (Yame) compete while Samidori (Uji) is more mellow.

Goko evokes the flavor of ripe fruits and dry fruits, such as notes of black grapes and prunes. This flavor is very resistant to successive influences, and even a third, no astringency is hardly felt.

Samidori, also very sweet, fruity flavor shows more discrete, and seems more like vanilla with notes of butter cooked. Over the infusions, it fades to let appear subtle touches of white grapes, and a slight astringency to the third.

Finally, just in my Yamae Okumidori cultivar. Power side, taste has nothing to envy Goko. It is a gyokuro high quality so we stay on well in a similar vein, gentleness, of umami! But with this one I will not use the term "sweet" because we can sense a touch stimulating green, which comes against the point of meekness. Very difficult to define in words I dare talk about nuances that brought us here in the area of nuts or nut?

Maybe this gyokuro has less impact than the first two to discover that this type of large very special tea, but I also think the risk is too tiring less. There's lightness in the strength of taste, astringency of a thrust over the infusions which provides, freshness and color to the soothing world of gyokuro .

left, "during the second infusion," we see as very little water is used.

the right, the second infusion liquor .

The Gyokuro is a kind complex flavors very changeable, whether based on small differences in infusion, that over time, so I feared to have been unable to describe the depth.

After this trip that led us to the Kansai Kyushu (region of Kyoto and Osaka), I will stay next time in the Kansai region with two Kabuse -cha, one Kyoto, one of Mie (Ise-cha).

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Right now the days go by too fast. Lots to organize and deadlines approaching more and more ...
A butt's that we, with mini camp that I held for twenty guides: bad weather, cold, rain, fairies, glitter, cries of guides in a fort night , promises torchlight chases in the village, hours of walking ...
short, a good mini camp is really tiring and depressing enough to hold all alone. Fortunately I do not do that every weekend!

Apart from that, I advance to my Lady calmly Kina, the handles are placed. It's monotonous but now it goes up fast! I try to do between 4 and 8 rows per evening. I will have it for spring (Well if it decides to happen ^ ^)

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Large teas Kyushu

I keep submitting my selection by staying on the southern island of Kyushu, with four teas representative of this region, and the Japanese tea in general.

It These are two sencha from Kagoshima prefecture, one of Yame (Fukuoka Prefecture), and finally a tamaryoku cha of Ureshino (Department of Saga).

Although Kagoshima is the second tea producing region of Japan, and her tea is booming, it seems to me that the department Fukuoka, with her tea Yame remains today the most famous growing regions of Kyushu.

For my first selection, so I just had to make a tea as representative as those Yame. Here is one who met all the typical qualities we expect of a Yame-cha 八 女 茶.
Its flavor is strong and powerful, but proposes no aggression, all sweetness and roundness. The leaves are a beautiful pine green, shiny. It contains a good proportion of leaves finely and delicately rolled in fine needles, with still yet, some a little bit broken. If this tea was introduced to me as futsumushi sencha (standard steaming), I think it was subject to steaming a bit long compared to standard, but well shorter than the steaming along ( fukamushi ) usual in Kyushu or the plains of Shizuoka.
Also, this sweet and powerful flavor is characterized by a kind note of "Sweet Peat" typical Yame teas, fruit of a hi-ire 火入れ (final phase of drying, roasting so) hard. But it does not mask the rest of the complex flavors of this sencha, it has rightly highlight of this deep fragrance sweet liqueur in a register rather mineral. I am sometimes

with suspicious Yame productions, but it has managed to charm me. Product
relatively lightly steamed leaves, infusion time beyond the 40s, but stopped the minute I feel fit, even though we obtain a liquor 30s already goutu. Determination
classical sheet / water 3g/pers. to 70-80 ml (5 g of tea leaves if for one pers.).
70 ° C, again we are in the typical.
Finally, the second infusion at 80 ° C, poured immediately.

all due respect to its critics, but today the landscape of Japanese tea, Kagoshima has become a growing area inevitable, first due to its large acreage, the 2nd of the country, and also by its unique flavor, popular with younger generations, easy access. Rather than a question of terroir, that comes cultivars that are used (more details here ).

Both sencha I present are two Sencha Fuka-mushi (annealing time), there are almost that in Kagoshima (except the island of Tanegashima, where people can exploit even different cultivars) . But while the major producing areas in the plains of Kagoshima (including Minami-Kyushu, ie Chiran and Ei) are found in tea steaming very deep, very "dusty", these two, from Kirishima, bordering mountains, show still leaves finely rolled in particularly the first one cultivar Asatsuyu.

Asatsuyu cultivars is an old, well known for its beautiful emerald green liqueur, and taste very sweet bean flavors. It is also the ancestor of many cultivars for Youth (as the popular and Yutaka midori-Sae-midori). The latter, with leaves not too broken, do not give a thick liquid and too sweet as is often the case with this cultivar, but know how to keep finesse, I would even say it is surprisingly lightweight. That is what charmed me in this sencha : it retains the characteristics of Asatsuyu, sweetness and flavor of peas and a very green scent very special, but shows great delicacy.
Thus, it is a tea that should be strongly infused.
To 70ml of water per person. Do not hesitate to 4g / pers. (5 or 6 in the case of a single person).
The infusion time may largely exceed the minute!
70 ° C, there is no problem, it remains the standard.

This tea will surprise fans of Asatsuyu "classic", but it is a great tea, a steaming along but reasonable can enhance the flavor, too often forgotten in Kagoshima teas. Know that this fragrance will gain in intensity by some days or weeks in contact with air after opening the vacuum bag.
Finally, the existing natural vegetation and very green Asatsuyu here is highlighted by a hi-ire very low.

My second little Kagoshima-cha, is opposed primarily by the first hi-ire stronger, losing the aspect of "plant" in favor of a lighter scent and sweet (but also different from Yamae on this point in the hi-ire , the comparison between the three Tea seems to me an interesting case study). The cultivar is Oku-Yutaka, from a crossing with the most representative cultivars Kagoshima-Yukata Midori, variety of tea that excels in its rich flavor and sweetness.
Thus, there is a sencha taste well spoken, very gentle, a very light touch of astringency, a rich fruity bouquet highlighted, remember, a hi-ire a bit much.
In sum, this sencha, do not destabilize the regulars of Kagoshima.
For its preparation, it's very simple, little chance to miss (one of many charming fukamushi sencha from Kagoshima) 3g/70ml usual ratio (4-5 g if one person should I still say), 70 ° C, 30-40s infusion.
is a small tea every day who do not take the head, forthright, and power quality.

Finally, to finish with Kyushu, impossible not to go through Saga (Ureshino-cha 嬉 野 茶), this time with the tea representative of this region: tamaryoku cha Version steamed (mushi -sei), while the previously mentioned version was "on the stove," a cha-iri kama 釜 炒り 茶.
Here's another classic. As I point out often, mushi-sei tamaryoku -cha (or guri-cha, or mushi-guri ), except the shape of its leaves, not much different from sencha.
Here I have a small tea leaves "curly" copies.
A beautiful bright green liqueur. Which releases a scent that "green" and soft well balanced, thanks to a hi-ire that without being weak, was not pushed just enough to bring out the subtle sweet fragrance.
The flavor of this tea, as it is finally a constant in Kyushu, is clearly in the sweetness. This is a refreshing tea, a bit fruity. How to prepare
again classical, so I leave it up to the astute reader (and brave to have read this post until now) guess.
is a tea that probably does not surprise the regulars, but will not disappoint.

In four teas are having in common the softness and strength teas Kyushu with all their strong personality representing their regions. I think there is a very good "round of Kyushu," to be completed by the rare-iri kama I mentioned earlier, and gyokuro Yame of which I will soon.

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is continuing challenges in this February 14.

That of the alphabet Tunics First, he needed a black dress or tunic, the necessary element of a feminine wardrobe worthy of the name! I opted for model A, telling me that I would extend it into a dress. As I'm a ball I foolishly cut along the pattern, which gives me a tunic. But okay we'll say!
For fabrics, I wanted a medium to make a beautiful fall, I planted and I took a little stiff. The result is average, but at least I could put this coat when I'm pregnant!
Other than that, very easy and décoletté perfect for Valentine ^ ^

Then the challenge at Anne / Lison magzine from the Burda. This dress was a first for me: first and first sewing Burda Jersey. It all went well, my Jersey is not too elastic and I did not follow the directions Burda (I did not understand half!), As I had been warned I was cutting it off without large seam allowance and nickel it falls on the shoulders. By cons for breast clips I have lengthened by at least 3 to 4 cm because otherwise they would have been very, very short.
The only change is the absence of the zipper, not worth it, thank you Jersey!

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How to make a stone of a sudden or how to be an indecisive knit
^ ^ Basically, I wanted to knit a model Chemist for the défi13 "Bicolor", but I knitted unpicked, re-knitting, redétricoté, reretricoté ... He was not moving and I was afraid of not having enough wool, so I put it aside.
At 4 days of D13, I decided to attack the Lady Kina, of course it is absolutely not over (not even half ...) So I had something else in two colors for the famous Challenge .. .
Good thing I made a dress from Lisette, for the challenge of JCA and the dress is two colors, the coïnicidence thank you!

So she dress D Lisette, rather thick gray fabrics found in a small shop in my town and bias tape, fabrics and mustard found in World Tissues.
level changes: I cut straight rather than to flare as the boss says, I know that the Japanese models prune very large and I do not like. I also cut without seam allowances and it falls hair cell!

It has stood the test of fire without worries, that is a weekend in Paris with loved Superman. Program decision-head with some really Postmen zero to Junku mini shopping to buy a Japanese pattern book too too well. Then evening quiet because nothing good in sight.
And especially the big surprise on Sunday afternoon, I prepared for at least 2 months and when I saw the head of Superman I was very happy. We went to the Academy of Performing Equestrian Bartabas, the royal stables of Versailles. The show was really great, very aesthetic and technical level with a pretty impressive (well not as good as Black Frame Saumur, but still), one of my favorite moments was when they dropped four horses at liberty in the arena, they had fun rolling on the ground, fight ... And at a time when Music was packed and the riders began to turn on themselves, the horses are launched in a gallop quite impressive, to return to their cavalier some time after it was buff ...

And to see another supersitieuses, here. JCA and who responded to these Challenge February 's where !

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Kama-iri cha Ureshino

Many of you have asked for my catalog and encouraging me in this new adventure for me what the store "Teas from Japan" . Thank you.
As I have already explained, for logistical reasons, and tight schedule of the protagonists of this adventure, items can sometimes not be done as quickly as I wish and pray to all to please forgive me.

Well, as promised, I begin to discuss my various products. I will present the group from south to north, but the first will be entitled to a ticket for himself: it is a cha-iri kama 釜 炒り 茶 from Ureshino 嬉 野, Department of Saga 佐贺, on the southern island of Kyushu. Astute readers of my blog know, I became a fan for some time the kama-iri cha ... Finally, good -iri kama cha . Indeed, I long had a bad image of this type of tea, because faced with bad products. But the encounter with -iri kama cha worthy of the name, not necessarily more expensive than bad, opened my eyes. This is a rare type of tea in Japan, almost disappearing, which should be urgently reassessed upward!

I turn me on, but can be a little reminder is needed.
Tea Green tea is not oxidized. To stop oxidation, Japan, for a vast majority of tea, using steam, leaves after picking, are steamed. But in the case of -iri kama cha The leaves are heated by direct contact in a kettle (kama ). This is the Chinese method. The tea-leaf type-kama iri existed in Japan since at least the 16th century, when it was not until the 18th century to see the steamed sencha (the technique by steaming until the remaining reserved Matcha ). In addition, the cha-iri kama majority remain until the second half of the 19th, while sencha becomes a product of mass production for export.

now officially talking about kama-iri-sei-cha tamaryoku . But beware! Generally, when you talk about tamaryoku cha , it is not kama-iri but mushi-sei-cha tamaryoku , prepare as sencha to stewed, and taste no different sencha.

No, -iri kama cha is a very special type of tea, taste and flavor very different from other types of Japanese teas.

one I propose is one of my "darling" of my selection for two reasons: first, obvious, I already said, it is a type of tea that I love and I want to raise awareness, and it is excellent.
The second reason is that, whereas when you think -iri kama cha we think Ureshino all -iri kama cha I met previously from Ureshino were very disappointing ( those who came from Miyazaki charmed me or Kagoshima, neighboring departments on the same island of Kyushu), it finally is a good, true -iri kama cha with this scent so special, and well Ureshino!

His golden-green liquor is refreshing, flowing alone in the throat, is light in flavor with a sweet and slightly astringent. What is its charm, it is the perfume "kama-ka" 釜 香 that emerges: a fragrance that evokes warm chestnuts and sweet potatoes, with the keys in the background recalling the fragrances of conifers. This impression pine becomes more pronounced on the 2nd and 3rd infusions.

The leaves of this type of tea being less tender than that of a steamed tea (sencha or otherwise), I advise to prepare the tea in a small Chinese tea in the ground, which will only magnify perfume this tea. But obviously, any teapot "Kyusu" hôhin or gaiwan will do, only more than a sencha, it is important here to have a suitable utensil to volume to volume of water used. When attention is particularly drawn to the scent, this is important I believe it.

How to prepare such a tea?
It is often said that we can prepare the -iri kama cha in very hot water, but I think this is especially true for -iri kama cha low quality that are used in Kyushu as Hoji-cha the rest Japan. Here
, 80-85 ° C seem suited for a first infusion. Then obtained a liquor taste well balanced with the impact but not too much astringency and sweetness "sweet" typical good Japanese teas.
Regarding the quantities for a single person, counting 70 ml of water, do not hesitate to use 5 grams good (if prepared for many people, it may be a lower dosage per person). Finally, a minute infusion.

second infusion with the warmer water, 30s, 2min then third infusion, even hotter water. If the liquor
naturally earns in astringency, it is very refreshing and easy drinking. The evolution of scent is also very interesting.

can also imagine this brew tea with hot water, but in this case, put a little less leaves (or water) and leave only 30s. This for a liquor flavored, but mild astringent. To drink in large quantities.

Begin by presenting a selection of teas by a Japanese tea as little as widespread as the kama-iri each may be a questionable choice, but it is a tea that is dear to my heart, and then, unlike , start with something unusual may also be a good way to start. Next time I'll stay in Kyushu with three sencha and tamaryoku -cha.

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I wanted to make a nice little jacket for the D13, from a book of the Chemist. But I dropped short drive (probably tired of the many times I've undone - re-knitting ...). There
already some time, I flashed on this model there, the Lady Kina. No seams, not too complicated. And circular needles crossed my path this week, since I knit bottom handles! (Up having sore wrists at night ^ ^). The first rows are long, very long (over 300 mesh) and since I am a quiche in a row it takes me to a good 20 minutes to make a row. I'm not here!
The good news is that I get the sleeves, and then I'll have 120 stitches in less, heaven!
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Apart from that, I admit I cracked wave nodes and made myself a super node ring! I love this type of ring, although large and well-sighted. But my old favorite ring is broken for a long time and I had nothing to dress up my hands. But here, the thing is fixed! And given the speed of execution and the small cost of my new treasure, it's going to have any other, faith Irbis!

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Quick Passage between the MAC and knitting needles. Quite a few projects at the moment I try to do all at once and yes it's more fun to have the head to the grindstone !

I discovered this great site and this great magazine, full of patterns, tutorials free. A wealth of good ideas, really nice finds. In short, I'm a fan!



--- And there is another thing I am a fan: Superman slumped into my pillow playing on the computer, right now, right now. It's clear I aimeuh!!

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"my" shop specialty teas Japanese

I announce with pride the birth of a new shop specializing in mail order Japanese teas: teas of Japan.
Why pride? because it is I who am responsible for the selection of teas from the shop. It is not even for me a full time activity, but in the future I hope to devote myself full time and be able to expand activities and services.

In reality, for now, the site is not ready yet, but I can not wait to start selling many teas that I selected all of the highest quality, they deserve to be appreciated as soon as possible . Therefore we will begin, tentatively, our business through online catalog.

You can ask the catalog to the following email address:

florent.weugue (at) thes-du-japon.com

I will detail the products in various posts that will follow, so I will not speak here only briefly, and I would like to first explain my approach to the first wave of supply of tea in Japan.

The first thing is quality. Provide value for money equivalent to the best specialty stores in Japan. We are in Japan and ship from Japan to the world, so this is something obvious.

The second thing, my guidance in the selection of products.
I wanted to have a wide selection of teas Japanese executives who can represent the most famous growing regions of Japan. From south to north, here are the departments represented: Kagoshima, Fukuoka (Yame), Saga (Ureshino), Kyoto (Uji), Mie (Ise), Shizuoka, and finally Saitama (Sayama). I would like also able to subsequently make teas from areas less well known to render homage to the producers of talent across the country.

So classic teas, representative, but it is more important for me to also make more specific teas, some rare, some atypical.
In this way, I present course Sencha, Gyokuro , kabuse -cha, Matcha , tamaryoku -cha, but also the very rare today iri kama-cha, and even a black tea.

At the same time, I present the variety of Japanese tea through numbers of cultivars, or atypical fashion manufacturing. For this I am partly supplied by producers and talented visionaries, Akiyama Katsuhide (for its incredible variety of amazing and rare varieties, that make me look forward to my next wave of supply), and Yoshiaki Hiruma with his now famous teas extraordinary fragrances obtained by wilting and slight oxidation of its sencha.

Regarding the gyokuro , I chose to present only the products of very high level, because I think by its very particular mode of consumption, even of Gyokuro midrange are not interesting.

What's more, otherwise it is up to each do their own idea of this diversity, to be surprised by unusual teas.

Also, about the brewing methods that I indicate in the catalog, these are only proposals, or rather an index as a starting point for finding your own "best way to brew this tea ".

Finally, as always, feel free to contact me if you have any questions.

I think the Japanese tea deserves to be better known, better appreciated, even re-assessed. So this business is a natural place in the continuity of this blog, and I hope of course that many of you will "join me" in this new and exciting adventure!

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Many outstanding at this time because a lot of little challenges!

- The One (which is becoming normal) of 13 Challenge. For once, no sewing, but knitting. Point scarves or neck on the horizon, but something more substantial with a decorative stitch, increases, decreases ... A true high knit!

- The Alphabet of the Tunics, a dress or tunic in black for February 14. A class thing to come out with Superman (or any other elected Heart ^ ^) already finished (wahoo I'm ahead!) But you need that I can improve the cut.

- The JCA , again for February 14th (Valentine's Day inspires a lot of people it seems!) To accompany an outfit for Superman (again), I rummage through my poor two books (I am far to have the entire collection) to find a nice little trick to do.

- And finally in the Anne / Lison, February 14 forever (but it's an invasion ...) a garment burda January and February. Pattern received (thank you Cindy !) Now it remains to find a nice fabric, I saw a sort of Jesrsey but a little afraid to get right ...

Phew, that's all for now. But Soucy No, I'll get there. Just do things in advance. Hmm not sure I actually happen, because I'm mad I go into exile in the capital during the weekend of February 12-13 as a surprise to Superman. I can not wait to be there and see his head before that ...