Nijiyura refers to the color and the contour that are uniquely characteristic of the traditional Chusen dying technique. It originates from the creation of a combination of "bleeding" and "fluctuation"...
Nijiyura refers to the color and the contour that are uniquely characteristic of the traditional Chusen dying technique. It originates from the creation of a combination of "bleeding" and "fluctuation"...
Nijiyura refers to the color and the contour that are uniquely characteristic of the traditional Chusen dying technique. It originates from the creation of a combination of "bleeding" and "fluctuation"...
A semi-oxidized tea, Japanese oolong is produced in very low quantities, and is therefore a delicacy. Miyazaki prefecture is one of the last places where organic Japanese oolong tea is...
A semi-oxidized tea, Japanese oolong is produced in very low quantities, and is therefore a delicacy. Miyazaki prefecture is one of the last places where organic Japanese oolong tea is...
A semi-oxidized tea, Japanese oolong is produced in very low quantities, and is therefore a delicacy. Miyazaki prefecture is one of the last places where organic Japanese oolong tea is...
A semi-oxidized tea, Japanese oolong is produced in very low quantities, and is therefore a delicacy. Miyazaki prefecture is one of the last places where organic Japanese oolong tea is...
Contrary to green tea, wakoucha - Japanese red tea - is an oxidized, fully fermented tea. The leaves are left to wilt for nearly a day, and rolled afterwards during...
Contrary to green tea, wakoucha - Japanese red tea - is an oxidized, fully fermented tea. The leaves are left to wilt for nearly a day, and rolled afterwards during...
Kamairicha is a rare green tea: it accounts for only 2% of all Japanese tea production and is a specialty of Kyushu. Following a centuries-old tradition, this delicacy is made...
A semi-oxidized tea, Japanese oolong is produced in very low quantities, and is therefore a delicacy. Unlike in China or Taiwan, the production of oolong tea has been rare in...
A semi-oxidized tea, Japanese oolong is produced in very low quantities, and is therefore a delicacy. Unlike in China or Taiwan, the production of oolong tea has been rare in...
A semi-oxidized tea, Japanese oolong is produced in very low quantities, and is therefore a delicacy. Unlike in China or Taiwan, the production of oolong tea has been rare in...
A semi-oxidized tea, Japanese oolong is produced in very low quantities, and is therefore a delicacy. Unlike in China or Taiwan, the production of oolong tea has been rare in...
A semi-oxidized tea, Japanese oolong is produced in very low quantities, and is therefore a delicacy. Unlike in China or Taiwan, the production of oolong tea has been rare in...
A semi-oxidized tea, Japanese oolong is produced in very low quantities, and is therefore a delicacy. Unlike in China or Taiwan, the production of oolong tea has been rare in...
Contrary to green tea, wakoucha - Japanese red tea - is an oxidized, fully fermented tea. The leaves are left to wilt for nearly a day, and rolled afterwards during...
Contrary to green tea, wakoucha - Japanese red tea - is an oxidized, fully fermented tea. The leaves are left to wilt for nearly a day, and rolled afterwards during...
Contrary to green tea, wakoucha - Japanese red tea - is an oxidized, fully fermented tea. The leaves are left to wilt for nearly a day, and rolled afterwards during...
Contrary to green tea, wakoucha - Japanese red tea - is an oxidized, fully fermented tea. The leaves are left to wilt for nearly a day, and rolled afterwards during...
Contrary to green tea, wakoucha - Japanese red tea - is an oxidized, fully fermented tea. The leaves are left to wilt for nearly a day, and rolled afterwards during...
Boucha or Bocha (literally "stick tea") is another name for roasted kukicha (stem tea) and can be considered a subset of kukicha or hojicha. The stems used are USUALLY larger...
Sencha is a type of green tea made in Japan in which the tea leaves are steamed, rolled, and dried immediately after harvest to prevent oxidization. It can also refer...
Sencha is a type of green tea made in Japan in which the tea leaves are steamed, rolled, and dried immediately after harvest to prevent oxidization. It can also refer...