Let’s try something a little different, shall we? πŸ™‚

Matt and I recently got together to discuss what lead us to Japanese green tea. However, instead of writing about it, we decided to record the audio of our discussion.

So sit back, get comfortable, and have a cup of sencha with us. πŸ˜€

If you’d rather listen to our story later, you can also Download the audio fileΒ (right click, save link as).

Bonus Pictures

(click to enlarge.)

inside the teashop

The teashop where we had our first sips of authentic Japanese tea.

our combined teasets circa 2008

Our combined teaware collections a few months after our first experience.

teaware at school during lunch

The teaset we used during lunchΒ hour back in high school.

 

Griff is the co-founder of The Art of Japanese Green Tea website and video series.

This Post Has 12 Comments

  1. Ryan

    I like the audio post. And 10 minutes is good length.

    Chinese green tea tends to be yellow more often. This is because Chinese green tea is wok fired. The steaming of Japanese green tea lends itself more to a greener color. Except, of course, if it’s asamushi which more often has a yellowish tinge in comparison to mid and deep steamed sencha. Nevertheless, as a rule, Japanese green tea, color wise, is usually more enchanting. Even asamushi usually has a more vibrant color than Chinese green tea.

    Only point I’m trying to make is that I think the color of the tea has less to do with quality and more to do with how it was processed. Perhaps the cultivars play a role as well; maybe Japanese cultivars lend themselves to a more green color.

    I’m sure you knew this already, but just wanted to nitpick.

    1. Griff

      Thanks for the clarification – we know this now πŸ™‚

      One thing that completely slipped my mind when we recorded this was my growing interest in Japanese culture. I would see images of tea that was actually green in Japanese media. This made me question why the tea I was drinking wasn’t green.

      As you point out, there are explanations like the processing of Chinese tea to explain the colour. That was not something I was capable of understanding at the time. Questioning the colour may not have been the right thing to do, but by proxy it made me question the quality of the tea I was drinking, which was definitely a good thing.

  2. Ryan

    I think Matt said, regarding having tea for the first time, that it tasted like “inflused plant” lol. Actually, when you really think about it, it’s remarkable that leaves off a bush can translate into the flavors that they do with fine tea. You could spend 20 lifetimes in the Amazon picking leaves off plants and tree’s, processing them in every which way, and they will probably end up tasting like total crap when infused in water.

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