#gyokuro

[tea-delay]

tea pairing: gyokuro + ohkashigure

feat.: natural gyokuro [農薬無使用 玉露] | kyoto obubu tea farms ; ohkashigure [桜花しぐれ] | k.minamoto

[kinsentokyo]

This beautiful Japanese tea cup features delicate, branch-like lines that create a refined and artistic appearance. 

Expertly formed with exceptionally thin walls, it is lightweight, elegant, and showcases remarkable craftsmanship.

SHOP

Also available on Etsy

[idontdrinkcoffeeitaketea]

26.07.2026

Premium Gyokuro-White Tea 1st Gold Award Winner of Gyokuro in Japan (Kyoto Uji-Takada Chanoka)

[jessface]

Idk how their first kiss would go but here's a thought

[ayaki-ceramics]

I'm fascinated by the Korean pottery technique called Boseong Deombeongyi, which is a unique style of pottery that emerged between 1470 and 1500 by Korean potters during the early Joseon Dynasty, the last kingdom of Korea. I decided to make this wide shallow porcelain crackle tea cup inspired by this technique.

I also prepared a beautiful decoration from tofu cheese, sea moss and miso paste and enjoyed some gyokuro green tea.

It was a delightful and aesthetic experience. I highly recommend you to try something like this.

[pingozillar]

Mizuyama (瑞山) 100g bag, gyokuro

Rating score: 0(cannot detected), 5(overwhelming detected)

Body: 2

Umami: 2

Sweet: 2

Bitter: 0

Salty: 0

Astringent: 0

Sour: 0

Aroma: 3 (floral scents)

Others: -

Taste sequence: light umami and sweet

Aftertaste : light umami and floral aroma left in mouth

ชาเกียวคุโระ (玉露) เกรดเริ่มต้นของแบรนด์มารุคิว ชิมแล้วอึ้งพูดไม่ออกเลย เหมือนรวมความอร่อยๆของอาหารๆหลายอย่างเข้าด้วยกัน มันมีรสชาติเข้มข้นแบบเนื้อย่าง รสมันแบบโอโทโร่ กลิ่นหอมสดชื่นและรสหวานแบบผักผลไม้ สมราคากับฉายาราชาแห่งชาเขียวญี่ปุ่น

[sao24net]

とっても小さな白悠宝瓶を使ってみた I have used small and flat Houhin (shibo) φ95 H45mm 30ml とてもオタクな世界に入り込んだ感は有るが、煎茶をじっくり味わい堪能出来る。そして3-4煎と煎が点ち、茶葉の持つ味わいが滲み出て来るように感じる。 There is a feeling that you have entered a very maniac world, but you can thoroughly enjoy the sencha. And 3-4 roasting are on, and it feels like the taste of tea leaves is exuding. 茶葉/leaf 2.5g 湯量/water 25-30ml pic 2.3 一煎目/1st pic 4.5 二煎目/2nd pic 6 三煎目/3rd. #teapot #kyusu #houhin #shiboridashi #shibo #shigarakiclay #houbin #asamiya #smallteapot #gyokuro #sencha #20mlkyusu #thicktaste #lessthan30ml #sao24 #茶注 #急須 #宝瓶 #泡瓶 #茶壺 #茶器 #絞り出し #大西左朗 #朝宮煎茶 #小さな急須 #朝宮茶 #25mlteapot #是非手に取って #玉露 #ちっちゃな宝瓶 https://www.instagram.com/p/Cd2BvaXrsc8/?igshid=NGJjMDIxMWI=

[moshintheteagaiwan]

An Evening With Japanese BLACK Teas

Japan. One of the most renowned countries for tea production. Many tea drinkers would best know Japan for their wide range of high end Green Teas such as Sencha, Gyokuro, Kukicha, Hohijcha, Bancha and one course Matcha. However as someone who very rarely drinks Green Tea and is absurdly picky about Green Tea and who’s taste falls more to Chinese Green Teas, I generally don’t pay too much attention to Japanese teas. Even the few who have followed this blog is day one may have noticed the very few Japanese teas I’ve reviewed. But, you may be surprised to know that in much smaller quantities than their Green, Japan also produces White, Oolong and Black teas. 

These odd ball Japanese teas are not widely available especially the White and Oolong teas, but I did stumble upon these two little beauties from Montreal’s Camellia Sinensis. Yakushima Biologique and Nadeshiko Biologique. Having recently gotten my little 60ml gaiwans for groups tastings, and given the large amount of teas I still need to taste and review, I thought it best to taste these side by side.

Easily my favorite of the two, the Nadeshiko was very unique to other black teas I’ve tasted. The dry leaf was quite sweet with notes of brown sugar, and sweet fruit notes of hard fruit candies and grape bubble gum, all back by a hint of warm spice on the finish. The wet leaf kept it’s unique sweetness, still with the notes of grape bubblegum and burnt sugar (much like dark caramel). It has opened up notes of wild flower and charred wood.

The first infusion was very odd. While thick and astringent and caramel notes as I expected it also had a very “clean” like taste. The best way I can describe it would be like the scent of a just opened box of dryer sheet? The 2nd infuser wasn’t much better, if anything it was flatter in flavor. However, the 3rd infusions onward is where this tea started to shine. It became rich with flavors of dark caramel, smoked vanilla bean and burnt sweet grass. It finishes with a rich and sweet aftertaste of burnt sugar.

The Yakushima I found had some really traditional black tea characteristics that I’m used to finding in Black Teas from Kenya, Assam and Ceylon, but with a twist. The dry leaf has a deep dark, rich aroma like that of molasses. In addition it also has notes of dried citrus rind and damp piled fall leaves. The wet leaf has dark fruity notes like black cherry and red plum, a strong malty note and a tartness like hibiscus.

The first infusion was strong and malty without being overly bitter. Notes of the dried citrus came through as well as an odd soapy floralness. Kind of reminded me of floral detergent like Downy. Further infusions unlocked deeper and richer flavors with added notes of concord grape. Less of a “soapy” floral note and more of a delicate floral bouquet that was well balanced with the fruity and malty notes. It to me was very much the Japanese equivalent to a traditional strong and hearty breakfast blend tea.

As it would turn out I enjoyed these Japanese Black Teas more then I’ve enjoyed most Green Teas from this country. While for me neither of them are something I think will stay in the permanent collection, they are none the less fantastic teas. If anything they really lit a fire under me to go searching for some Japanese White and Oolong teas to see how they pair up to the more well known growing regions for these types. Time will tell, but there are so many other things in line first to get through that I’m excited about. Including more odd Black Teas.