Tea
Informations about tea, including a log of a few teas I have tried. I seem to have a soft spot for earthy and grassy flavours.
Resources
- Regional banchas as ethnographic documents
- Basics, knowledge, and experiments about sencha brewing
- How to brew tea properly. Brewing methods in different countries.
- List of Japanese teas and their terminology
- Trek to a remote Himalayan village where artisans craft teapots fit for kings
Tea log
Sencha
- Origin
- Japan
- Type
- green tea
- Appearance
- fine, powdery
- Profile
- vegetal
Kasakura
- Origin
- Japan
- Type
- smoked tea (cherry tree wood)
- Appearance
- shrivelled, crispy, tiny twigs
- Profile
- smoky, raspy, rich
Hōji Kukicha
- Origin
- Japan
- Type
- roasted tea stems
- Appearance
- small twigs
- Profile
- comforting, smoky, umami
Kukicha
- Origin
- Japan
- Type
- green tea stems
- Appearance
- fine, dark green leaves and light green stems
- Profile
- vegetal, sweet
Yunnan Black
- Origin
- China
- Type
- black tea
- Appearance
- shrivelled, sometimes golden, few twigs
- Profile
- smoky, sweet
Imperial Jejudo
- Origin
- Korea
- Type
- black tea
- Appearance
- small, twisted
- Profile
- vegetal, umami
Itoigawa Batabatacha
- Origin
- Japan
- Type
- mixed roasted tea (tea stems, soy beans, tea flowers, Chamaecrista nomame flowers)
- Appearance
- twigs of various sizes, whole leaves, split beans
- Profile
- toasted, cereals, cocoa
Notes : meant to be consumed whipped with a hint of salt