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Spring tea harvest season has me reminiscing back to last year's green tea workshop at Minto Island Tea. The softness of young tea leaves, the sticky texture while kneading, the aroma of steamed greenery…there's a vibrant romance to spring processing! 🌱🥰
On a dark and dreary day Teddy paused on a vista that overlooked some very mountainous farm land. The protective mesh stretched up and over the mountains made Teddy think of the sheer effort it must have taken to put it all into place. From a distance he thought it almost looked like ski runs, but the blooms in front of him were a reminder that it was far too warm for snow.
Iris Law on instagram
📷 Borgen Project
Spotted !! Helping out with the tea leaves harvest ! (Image by Xuan Duong from Pixabay)
The greener matcha is, the smoother and more complex its flavor. But not all matcha is the same. Matcha at its highest quality is referred to as ceremonial-grade, because of the central role it plays in Japanese tea ceremonies. And while this bright green powder takes a few seconds to dissolve in water, it takes an entire year to grow. Jintaro Yamamoto runs a 180-year-old tea farm, one of the oldest in Uji, Japan. We visited his farm to find out what makes ceremonial-grade matcha so exceptional? And why it's so expensive.
For more, visit: https://www.instagram.com/yamamotojin...
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https://youtu.be/MRyWyWIWhrc
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#Matcha #Tea #Businessinsider
Tea Farm and Mount Fuji, Shizuoka, Japan
Cau Dat Tea Farm, Da Lat, Vietnam (2019) // Kodak FunSaver
