A finely carved whisk of bamboo, used for the preparation of Matcha. The Chasen blends Matcha powder and water together to create a smooth, well-blended tea. Quality Chasen can be purchased from Rishouen Tea for 3,000 yen, as we consider them indispensible in the creation of Matcha.

(Matcha) The word O-Koicha in Japanese literally means “strong tea”. The tea most frequently prepared in the Japanese Tea Ceremony, O-Koicha is made with around twice as much Matcha powder than ordinary Matcha tea consumed in an everyday manner, known as Usucha. However, for O-Koicha preparation, a higher quality Matcha is required, at least equivalent to our Quality ranked Matcha. Higher ranked Matcha powders can be used at higher concentrations without being overpowering and unbalanced in taste. Therefore the higher the quality of Matcha,  the stronger the tea can be made without an undesirable impact on the taste. The effect of consuming O-Koicha plays a key part in the Japanese Tea Ceremony, as the high caffeine content creates alertness, and the pleasurable flavor of Umami stimulates areas of the brain responsible for memorization and focus. This state of alert tranquility is perfect for maximizing one’s abilities, without the jittery and wired feeling that may result from consuming other common liquid stimulants. (For more information about the psychological benefits of tea, please see our Philosophy of Japanese Tea page.)

A small spatula-like spoon used for measuring out Matcha powder. In the days when Matcha was only able to be enjoyed by the elite, Chashaku were used as poison detectors. Being made of silver or ivory, they would react to arsenic by changing color. Nowadays, Chashaku are usually made from bamboo or other wood native to Japan.

Karigane is a term specific to tea, to describe the inclusion of tea tree stems in with the tea leaves. One may think that this lessens the strength or quality of the tea, but it actually refines the flavor and changes it slightly. The inclusion of Karigane in a tea can also add efficiency to brewing, as the stems insure an even separation of the leaves. Inclusion of Karigane marks a more mature tea as well. (The method of infusion used for Karigane varies depending on the type of tea with which it is blended. Please see Gyokuro Karigane, Houjicha Karigane, or Sencha Karigane for more information.)

Mizudashi describes both a method of infusion akin to a cold-brew, and also a blend of tea that has been optimized for the method. Infusing at a low temperature brings forth the Umami flavor in of tea, and the longer steeping time makes for a beverage that saves on the amount of tea leaves required for a satisfying brew. Mizudashi is the Japanese equivalent of an iced tea, it is sure to refresh. (For specific instructions on how best to prepare Mizudashi, click here.)

Tea originating from a single field is known as non-blended. Such a tea is crafted directly as a result of the conditions of the land of that particular field, the Terroir. Thus, the taste of a non-blended tea describes the scents and flavors of that very specific region, as crafted solely by Nature. In contrast, teas are often blended by the tea master to ensure a balance of taste, or in accordance with the taste requested by a customer. However non-blends allow the tea-drinker to experience a tea of uniform taste and singularity that cannot be replicated by any other field. An well balanced non-blended tea can be hard to come by. However, at Rishouen Tea, we offer non-blended teas of only the highest quality, housing a perfection that only Nature can create. (For more information regarding the important role the concept of Nature plays in Japanese tea, please see our Philosophy of Japanese Tea page.)

Like Gyokuro and Kabusecha, the Tencha quality of leaf is grown in a shaded environment for a period of time. High quality Tencha is characterized by a brilliant green leaf, possessing heavy flavors of Umami and very little astringency. Tencha is rarely consumed as a tea, for it has not undergone the final process required to make it infusible. Instead, it is most frequently ground into Matcha powder, which is then mixed with water for consumption. It can also be used as a flavoring agent in high-end gourmet kitchens.

This term of French origin is used to describe aspects of various naturally occurring elements uncontrolled by human beings, that influence a tea plant during its growth. Climate, geography, richness of the soil, even altitude, can affect the physical properties of the plant, and therefore the specific tastes it will provide. The concept of Terroir is most frequently used in the West in regards to the conditions that affect the taste of a wine. Teas from a single field (see the definition of non-blended tea) embody the elements of Terroir specific to the field of its origin.  Uji‘s Terroir is perfectly suited for the production of tea, much like the Bordeaux region of France is suited for the production of wine.

Famous for being the city whose temple is on the ¥10,000 bill and the ¥10 coin, Uji is also renowned domestically as the center of high quality tea production. The proximity to Lake Biwa (Japan’s largest lake) provides a Terroir that is perfectly suited for tea farming, as underground streams carry nutrients into the soil. The small city is located south of Kyoto city. In ancient times, Uji acted as a retreat for the nobility situated in what is now Kyoto, who wished to adjourn from courtly turmoil. As early as the 12th century, tea began to be cultivated in the area.

Ujicha cannot be grown just anywhere: in addition to the proximity to Lake Biwa, the hilly terrains of the Kyoto, Shiga, Nara, and Mie prefectures create region-specific qualities of the land and atmosphere (Terroir) prime for the cultivation of exquisite teas. Furthermore, Ujicha must be produced according to the traditional methods first developed in Uji. The Uji methods entail supreme quality, though they are labor intensive and require great skill. For tea-savvy Japanese, Ujicha brings to mind a quality of tea unable to be cultivated elsewhere. In addition, the area allows for Matcha, Gyokuro,  Kabusecha,  Sencha,  and Houjicha cultivation and production. Nowhere else in Japan is such a wide variety of tea able to be made.