@foodinjapan.bsky.socialEver tried Japan's sweetest stem tea? 🍵
Known as Shiraore in Kyushu, this tea uses tender stems instead of leaves. It delivers natural sweetness, fresh aroma, and remarkably low bitterness.
Read the guide:
www.foodinjapan.org/japan/tea/ty...
@foodinjapan.bsky.socialWhy is Genmaicha called "popcorn tea"? 🍵
Blending green tea with toasted brown rice, some grains pop like tiny popcorn! It delivers an irresistible nutty aroma, toasty flavor, and naturally low caffeine.
Discover the brew:
www.foodinjapan.org/japan/tea/ty...
@asiaweekny.bsky.social💫 Discover the timeless art of Japanese tea at @charlesb.wangcenter! Visit this Sunday, Oct 4 for an immersive workshop with master tea instructor Yoshitsugu Nagano. Experience the Way of Tea—get your tickets today!
@theikebanashop.bsky.socialWe've been taste testing a lot of teas recently and we chose some of the we really liked. Please see our new teas at the shop! We will introduce them individually in the coming days. #japanesetea #halifaxnovascotia #quinpool #halifax
@foodinjapan.bsky.socialA roasted tea made from gyokuro stems 🍵
Karigane Hōjicha is made from stems of high-grade shaded tea such as gyokuro. Roasting gives it a warm aroma and mellow, sweet flavor.
@tcash21.bsky.socialOK so I'm getting into TEA. Not like gossip, actual tea. Throw your recommendations! Tonight was an organic honeybush at 205F steeping for 7 mins. Waiting for my Japanese Gaiwan to arrive for some whole leaf tea and repeated infusions. Let's get LITTY! #tea #teaceremony #japanesetea
@foodinjapan.bsky.socialKanazawa's tea made from stems 🍵
Kaga Bōcha is roasted stem tea from Ishikawa, known for its sweet, floral aroma and low bitterness. It began in 1902 as a way to use leftover tea stems.
@foodinjapan.bsky.socialTea aged for three years? 🍵
Sannen Bancha is a Japanese tea made by aging tea leaves and stems for about three years, then roasting them. It has a mellow taste and gentle roasted aroma.
@foodinjapan.bsky.socialKyoto has a roasted tea with a smoky aroma 🍵
Kyobancha is made from mature tea leaves and stems, then roasted to create its distinctive aroma. Mild and low in bitterness, it is a comforting everyday tea.
@foodinjapan.bsky.socialA Japanese tea that breaks the rules 🍵
Bancha is a simple everyday tea made from later-harvested leaves and stems. It is lower in caffeine than many green teas and known for its mild, refreshing taste.
@foodinjapan.bsky.socialKyobancha is Kyoto's unique roasted tea 🍵
Kyobancha is made from mature tea leaves and stems, then roasted until they develop a distinctive smoky aroma. It is mild, low in bitterness, and easy to enjoy.
@foodinjapan.bsky.socialThe lighter side of matcha 🍵
Usucha is thin matcha, whisked with more water than Koicha. Light, frothy, and refreshing, it is the style of matcha most commonly served in Japanese tea ceremony.