cha-oslo

[cha-oslo]

We opened a tea shop!

Sorry we haven’t posted on this blog for ages. We have been busy preparing our very own webshop. You can find us at www.spillthetea.no and we’ll continue blogging about tea there. 

[cha-oslo]

Tea Talk With Tyas

On organic farming in Japan

First time I met Tyas Huybrechts he was working in a tea house in Uji that I was revisiting with some friends. We quickly started chatting and he invited me to join him for a chaji (gathering to practice the Japanese tea ceremony) the coming week. This was in 2013, and needless to say, a lot of things have happened since then. Not only did he get certified in his tea school, Enshuryu, he also started his own company, the Tea Crane, which is now on its third year as an international online store for Japanese tea.

After my previous trip to Japan I had a chat with Tyas on skype to hear learn more about his perspectives on Japanese tea culture. Organic tea became a big topic of the conversation, and it turned out that though he has lived in Japan for most of his adult life, it took a long time before he tasted a sample of organic Sencha. “...which was completely different from anything I had imagined, because contemporary tea stores, especially in Uji, say that organic tea is bitter, tastes bad and is just nothing good.”

Tyas suggests that the main reason for this perception is that a lot of people look for the same flavor in organic teas that they look for in teas produced with chemical fertilizers. Instead perhaps one should be more open to the delicate flavors an organic tea can bring to the market and what production methods are useful to achieve that.

“You create an organic tea that is delicious as an organic tea and not as a non-organic tea. Both teas are completely different. If you add a lot of fertilizer, then you get a certain type of flavor. And if you add a different type of fertilizer, or none at all, you get a different type of flavor. So, looking for an organic tea that has the same flavor as a non-organic tea is crazy!”

“From my point of view, if you drink a regularly produced type of Sencha, or even Gyokuro, it’s heavy, it's full of flavor, a lot of people like that, but there is something that lingers, it sticks. To my feel it’s a little too heavy. Whereas with an organic tea, it’s strong in aroma, it's light, it’s accepted by the body immediately and it provides a moment of relaxation. And I mean that not as… because any tea provides a moment of relaxation, and a lot of that is positioned in a way that sound spiritual, but compared drinking a Sencha regularly produced and organically produced makes the body feel completely different.”

According to Tyas there are not that many who produce organic tea in Japan, partially because the demand for it is not that big. But as I have ordered tea from The Tea Crane and tasted his organic Sencha, I know that regardless of how few farms produce organic tea and to what extent that may differ from a non-organic Sencha, it sure was delicious! Tyas talks further on the strengths of the tea plant and explains how the tea bush doesn’t actually need anything added to grow.

“So, what the producer I work with does is he gathers leaves and branches from the neighboring forests, and he spreads those in the lanes between the bushes. And that is the only nutrition he adds to the soil to keep the soil healthy and full of nutrients.” Tyas explains further how this process is not only good as the tea itself is naturally grown but how it is also then grown according to its surroundings. “So it will get features and traits that are only obtainable on that type of soil in that type of climate. It is something you cannot get if you add fertilizer.”

The Tea Crane: https://www.the-tea-crane.com/

Håkon

[cha-oslo]

Anji Bai Cha

This spring I've been obsessing over a tea called Anji Bai Cha. Anji is a specific county in the Chinese province of Zhejiang, and Bai Cha means white tea. It is, however, processed as a green tea and falls into that category, but due to its unusually white leaves it still bears the name Bai Cha. The annual production of this tea is quite low, and it is therefore often quite expensive. Anji Bai Cha has a very fascinating story. The cultivar you get when buying Anji Bai Cha today was discovered in 1982, but it is said that this tea was the favorite of emperor Huizong during the Song Dynasty in 1100. Huizong is famous in the history books for being a horrible ruler but a wonderful artist. He was skilled in painting, poetry, music and even invented his own style of calligraphy, Slender Gold Style. In addition to this, he was also a big lover of tea, and in 1107 he wrote a book called; A Treatise on Tea, sometimes just referred to as On Tea. In this book it is said that he refers to his favorite tea as one that is believed to be the very same as the Anji Bai Cha discovered in 1982.

I was very curious to read what he actually says about Anji Bai Cha, but unfortunately there doesn't seem to be any translated versions of his book, which they say also paints a good image if Chinese tea culture at that time. I did manage to get a pdf of the Chinese version, but yet again my lack of language skills becomes a barrier. But as it is in Traditional Chinese I think a lot of people would struggle to truly grasp the full meaning of the book.

Back to the tea itself, which is quite delicious, I've managed to get a hold of two different qualities this year. One harvested before Qingming festival, Chinese Memorial Day, which is the earliest harvest, and one harvested shortly after, which makes it a lower, but still tasty quality. I've tried making them simultaneously, to taste how big of a difference there really is, and just by looking at the dry leaves, the wet leaves, and the liquid after brewing it is very hard to tell the difference. You can spot it in the liquid, where the pre-Qingming one is lighter and looks more like a white tea, and the other one is more on the green side. By tasting the difference becomes more obvious. They are both truly delicious, but the complexity of the pre-Qingming Anji Bai Cha almost makes the other one seem dull. Both have a sweetness and fruitiness to them, but where the simpler quality is quite obvious in its flavor, the pre-Qingming Anji Bai Cha has a lot more subtle flavors to discover alongside the green sweetness. When tasting them today it even had a hint of cocoa. The texture of pre-Qingming Anji Bai Cha is more convincing as well, and it can be steeped multiple times while still maintaining it's full body.

Apparently Anji Bai Cha holds a very high status, which also makes its prices soar, but the price difference between the pre-Qingming and the other one is quite big. Though from different sources, the medium quality was actually a tenth in price of the Pre-Qingming quality. It is also said to have an unusually high amount of amino acids. Where most green teas lie somewhere between 2-4%, Anji Bai Cha has 6-9%! As pleasing to the eye as it is to the throat, this beautiful tea is definitely one to drink at a suitable opportunity. If this tea was a song it would be Mysteries by Beth Gibbons and Rustin Man. Harmonious, beautiful and complex.

Håkon

[cha-oslo]

A Tea Guide to New York City

If you happen to be in New York, here is a guide to some of the best tea experiences the city has to offer.

Tea Drunk

Tucked away in a side street in charming East Village, Tea Drunk is the perfect place to spend hours tasting teas from their detailed menu.

While many tea houses source their own tea, the founder of Tea Drunk, Shunan Teng goes the extra mile. Every year she spends months trekking across the tea mountains of southern China to work alongside the farmers and carefully select teas to bring back.

Shunan’s travels result in a menu filled with rare teas. Be prepared to spend a while trying to choose between all the seasonal treasures! Luckily, the staff is incredibly helpful and knowledgeable. As a bonus, you get to choose a tea pet to keep you company.

Whether the rain is pouring or the sun is shining this is the place to enjoy a great gong fu cha in good company while getting a little tea drunk.

Be sure to check out their website and Instagram for events like tea offs and poetry evenings!

Website: http://tea-drunk.com

Hangawi

Hangawi is a vegetarian Korean BBQ restaurant in Korea Town. It provides a truly wonderful experience from beginning to end. When you enter you have to take your shoes off so make sure to wear nice socks. Their tea selection is limited, but the first pick green tea from Mt. Jilee is worth stopping by for. It pairs perfectly with the food and is served in a traditional ceramic cup with extra water so you can do several infusions.

Website: http://www.hangawirestaurant.com

Ippodo

Ippodo opened it’s first store outside of Japan in 2013. It is both a tea house and a restaurant. First you enter into a small tea shop where you can choose from a carefully curated selection of Japanese teas and tea ware. You can also buy tea to go, and the staff is highly skilled so this is a must try! If I lived in New York I suspect I would spend all my money on perfectly made matcha to go.

There is a small restaurant in the second room, and upstairs you’ll find plenty of delicious vegan options. I sat downstairs and ordered a small side dish just so I could taste the superb gyokoro. They also have a great selection of sake. The staff are all very attentive. Ippodo’s website states that they fly staff from Japan to New York to give their customers a true Japanese experience. The venue is quiet, serene and provides a meditative break in the busy, urban hustle of New York.

Website: http://www.ippodo-tea.co.jp/en/shop/ny.html

Bellocq Tea Attelier

You’ll find Bellocq at a quiet corner in Greenpoint, Brooklyn. From the outside it looks like an empty storage facility, but if you look closely there is a small sign on the door indicating that you are at the right place. If you knock on the door someone will let you into the oasis that is Bellocq. The interior is exquisite, and it is worth a visit just to spend time within these walls!

Bellocq offers both blends and pure teas. When sinking into the world of tea it is easy to become somewhat of a purist, but I appreciate Bellocq’s well balanced blends that are created with the tea leaf in mind so that the subtle flavours are not overpowered.

In addition to a wide range of both rare teas and blends, you can buy books and beautiful tea ware. I fell in love with the silver and brass steepers and the gorgeous brass spoons.

Website: http://www.bellocq.com

Bibble and Sip

Another place worth stopping by is Bibble and Sip not far from Times Square. It is a café and bakery that uses tea in an inventive way in a few of their signature drinks and baked goods. I was excited to try their matcha cream puff ever since I saw this video. 

Unfortunately, the place was packed around lunch time and with a limited time frame I wasn’t able to go back. Perhaps it would be better to go there after lunch, and possibly on the weekend.  

I’ll save it for next time.

Website: http://bibbleandsip.com

Maja

[cha-oslo]

Visiting Paper & Tea

This Easter, on my way from Essen to Kraków, I had a brief stop in Berlin. Time was limited, but if there was one priority I had to make, it was to visit one of Paper & Tea’s tea houses. I had been following their Instagram for some time, and was mighty impressed by their menu and visual profile. 

I went to their department in Charlottenburg and before long I found myself in deep conversation with a staff member named Carolin. Carolin told me that Paper & Tea had been founded three years earlier by James de Groiter. Raised in a tea loving family in the states, and with plenty of trips to Asia, he was disappointed by the tea options when he moved to Berlin. He decided to take matters into his own hands, and today P&T is a blossoming business with two departments and their tea served at several other cafes and restaurants. 

I had to ask though: why Paper & Tea? Carolin had obviously gotten this question before, but was happy to explain again. Whether to discuss politics, come to terms in family disagreements, or to court a potential lover, both tea and paper have long traditions as agents and vessels of communication. P&T’s goal is to show the wealth that is to find in different tea cultures and to share their knowledge and good tea experiences.

Carolin guided me through the store and told me about their different products. They focus on pure teas but also offer a selection of various fruit- and herbal blends to make their concept more accessible. In the window hung beautifully shaped paper koi fishes and the shelves were filled with pots and cups. After admiring the ceramics of a Matthias Kaiser a bit too long, I got the opportunity to try some of the rare quality teas P&T has to offer. Carolin let me choose, and we ended up with two white teas and one oolong.

The first tea to touch my lips was Silver Sindano, a Kenya grown variety of Silver Needles. This was my first time tasting white tea from Kenya, and I was not disappointed. More sweet and fruity than its cousin from China, Silver Sindano was light on the tongue and full of flavor. The tea, like its Chinese equivalent, is made purely of sun-dried buds. The next tea was actually a variety I've encountered before, but as it was some time ago I was eager to try it again. Pu Erh Bai Ya is a white Pu Erh from China. The first thing that I noticed was how beautiful the buds looked. They were larger and more fluffy than what one would usually come across. Pu Erh Bai Ya was definitely more refined than the previous one. The flavor had a touch of minerals, and notes of wood and leather. This one also had a lot of sweetness to it. Both teas were brewed gong fu cha style in glass pots. Carolin explained that this is better for the flavor when it comes to such light and delicate teas. 

The oolong, Gabacha, was brewed in a Chinese clay pot. Gabacha is known for its exceptional high level of gamma amino acid (GABA) which they say is good for your memory and nerves. This was not at any expense of the flavor, and the first cup was pure joy to taste; surprisingly light and fruity for such a dark oolong, with notes of nutmeg and cinnamon. We brewed all the teas a second time while Carolin told me more about Paper & Tea. 

They've become quite a big staff in short time. In addition to the stores in Berlin they run a web shop and do classes and events. They source most of their teas themselves, and have their own tea lab where they try out all teas before they choose which ones to sell. Apparently Zeit Magazine recently wrote a thirty page long article about Jens de Groiter, which Carolin recommended me to read. I looked it up later, but realized that my lack of German language skills was going to be too big of a barrier.

Time flew, and after an hour or so Carolin excused herself and left me to catch a meeting. I remained in the shop, drooling over an embarrassing long line of products before I pulled myself together and left the shop with a few gifts, a black tea from Korea and a tote bag with the text; You drink coffee, I drink tea my dear. True that.

Website: http://www.paperandtea.com

Instagram @paperandtea​

Håkon

[cha-oslo]

Chadō in Lillestrøm

Though Oslo offers little when it comes to educating yourself in the arts of tea, there are some people willing to share their knowledge. One of these people is Marius Frøisland who offers training in Chanoyu, the Japanese tea ceremony, at his home in Lillestrøm. I was curious to know more, so I decided to pay him a visit.

For those of you who know little about the Japanese tea ceremony, it is a way of preparing matcha; a powdered tea that you whisk in a bowl. There are many different varieties of the tea ceremony, but the main goal is to prepare the best tea possible and serve up a solid dose of hospitality and inner peace in beautiful surroundings. Training for this can take many years, which may sound a bit over the top, but take my word for it, there are a lot of details to learn. And even the smallest detail is important! 

What first struck me as I entered his self-constructed tea room was the amount of care and effort put into it. Marius later informed me that this was not his first time building a room for practice of tea. He is even turning a traditional Norwegian storehouse by his cabin into a teahouse, and documenting the process in his blog, which you can find the link to at the end of this article.

Marius has been interested in everything Japanese for a long time. In early 2000 he attended a presentation by Svein Westad at the Museum of Decorative Arts and Design. Svein invited Marius and his friends to visit him in Kongsberg to learn more about Japanese tea culture. And through his classes and reading, Marius knowledge and interest in tea grew. It was the peace and quiet he experienced during his own practice that convinced him that this truly was for him.

There are two main types of matcha. Koicha, thick tea, and Usucha, thin tea. During the class we practiced a form called Hakobi usucha. Hakobi means to carry, usucha is the thin variety of matcha. Marius explained that this is the base for a lot of other forms. If you know this well, then you can more easily adapt to other forms by making small adjustments. A good place to start.

After Norway received a visit from the head of Urasenke, which is one the biggest schools of tea in Japan, Marius went on a visit to his school for one month. He went to Sapporo on a language exchange in 2003, and returned to Japan for a full year of tea practice at Urasenke Gakuen college in Kyoto in 2004. It was after arriving in Japan that he realized how much there really was to know about the tea ceremony, and how little he had known before.

His actual practice of tea has varied a bit over the years. At one point he realized that his seiza, which is the position you sit in during a tea ceremony, was not as comfortable as it should be. He decided he would make tea every day for one week before heading off to work, just to feel it out, and ended up doing it every day for a whole year. Please note that when I write "make tea", we're not talking teabags, we're talking serious practice of tea.

Marius has been teaching tea before, and after postponing it for some time, he started holding classes in his home again in March 2015. He created a group on Facebook, and shortly after he had people showing an interest. So for anyone with an interest in Chanoyu, I suggest you check out his facebook group to learn more about his practice.

Blog: http://blog.chado.no

Podcast: http://tealife.audio

Group on Facebook: Lær Japansk tesermoni

Håkon

[cha-oslo]

Camellia sinensis Part 1

So what is tea exactly?

Tea comes from a plant in the Theaceae family called Camellia sinensis. Camellia sinensis is a tree that can grow to be up to 15 meters tall, but is usually maintained at 1–2 meters, which is a convenient height for the plucking table. The tea tree flowers and bears fruit. When not cultivated, the plant is dependent on an outside pollinator to reproduce. In that process, the plant’s flowers are essential. The fruits contain seeds that are used for planting new trees or pressed to an oil that can be used as a pesticide, or for cooking, and even for roasting teas. But, of course, the best part of the plant are the leaves that end up in your cup.

Image source

All types of tea (green, black, white, yellow, pu-erh, and wu long) come from the same plant, but there are over a thousand different subvarieties of Camellia sinensis. Most of them originate from two main varieties: Camellia sinensis sinensis, and Camellia sinensis assamica. These two are crossbred to make new hybrids or cultivars, for the purpose of adapting to new growing conditions, to be resistant to certain types of diseases or to create new flavors, texture and aroma characteristics.   

Camellia sinensis sinensis is native to the subtropical regions of the Eastern Himalayas. The assamica variety is native to warmer regions in Northeast India such as Assam and Sikkim, as well as parts of Mainland Southeast Asia. In addition to its native regions, tea is cultivated in many parts of both South and East Asia and Maritime Southeast Asia. For the past two centuries tea has also been cultivated in parts of Africa, Hawaii, America, and even Europe (even as far north as Cornwall).

Although the tea tree is a very adaptable plant, Europe cannot be said to have the best climate for tea (sorry Cornwall). Camellia sinensis thrives in an equatorial climate, with a high percentage of humidity (70–90%), temperatures around 12–25°C, frequent rainfall, approximately 5 hours of sunshine per day and deep, rich soil. The plant also needs drainage, and is therefore preferably cultivated on steep slopes.

It is an evergreen, but fall into a state of dormancy during the winter in colder regions of high altitude such as Nepal, Darjeeling and the Lishan mountain in Taiwan. Tea grown at high altitudes and in a colder climate grows at a much slower rate than in lower and warmer regions. Colder temperatures decrease the plant’s productivity, but results in a higher, more fragrant quality as the leaves have more time to develop aroma and flavor compounds. Also, there are fewer insects at higher altitudes, reducing the need for pesticides. The highest tea plantations can be found in Nepal and Taiwan, at an altitude ranging from 2000 to 2450 meters above sea level.

The Camellia sinensis is such a vast topic and we have only taken the first sip. We will expand on the topics of nutrition, plucking, subvarieties and much more in the months to come.

All photos are taken at a plantation in Cameron Highlands, Malaysia.

Maja

[cha-oslo]

On the Hygroscopic Capacities of Tea

Tea is quite genius.

It is both delicious and healthy, relaxing and yet energizing.

One of the most fascinating traits of this versatile plant is its ability to produce an amazing variety of flavours. Just imagine that the most delicate Japanese spring harvests come from the same plant as the bold and earthy Chinese Pu erhs! This is, of course, a bit simplified. The camellia Sinensis plant comes in many different varieties. It is bred and grown to yield a certain flavour depending on what sort of tea the farmer is looking to produce.

Not only can the tea plant generate an astounding number of flavours all on its own, it can also absorb flavours from its surroundings. This is due to the tea plant being hygroscopic, meaning that is absorbs moisture - and with it - flavour. At the Longview tea estate in Darjeeling you will find eucalyptus trees around the edges of the tea garden. There is no doubt that the flavour from the trees has traveled through air and been absorbed by the tea leaves, for there is an unmistakable flavour of eucalyptus in their first flush harvests.  

The tea plant’s hygroscopic qualities is the basis of many pleasures and frustrations alike.

First of all, it makes very easy to add flavour to tea. High quality jasmine tea is made by spreading the leaves out on an even surface and gently placing jasmine flowers amongst the leaves so that the flavour is absorbed, after which the petals are removed and the process repeated until the desired flavour is achieved.

Blending is not only done by introducing foreign flavours, it is also done by mixing different batches of tea to produce a single and consistent flavour. Tea harvested from different areas and during different times of the year, or simply during a rainy or dry period, will taste differently. But when blended, the leaves will absorb flavour from one another and give a more uniform bouquet. This is rarely done with teas of higher grading, where one wishes to preserve the uniqueness of the leaf, rather than mask it. But it is a neat trick and proves very useful when making everyday English breakfast varieties.

But tea’s willingness to interact with the air around it also makes it quite difficult to store. If it is left in a container that is not properly sealed, it will not be long before the tea is completely bland, or perhaps tasting of whatever you stored it next to. To keep this from happening it needs to be in an airtight, opaque container. (How to properly store tea is too big a topic for me to be able to give it sufficient attention here. But not to worry! We will go over the do’s and dont’s in a later post.)

This also means that whatever you are storing your tea in cannot have any strong or unpleasant odours. A rubber band around the edge of your container can be used to seal it properly, but might also contribute to an unwelcome plastic flavour. And, of course, make sure the container is clean and that no strong odours remain from whatever you used the container for earlier. Always let it air out to be sure.   

Given that tea absorbs odours it can also be used to remove unpleasant ones. Put a few old teabags in a smelly pair of shoes, and they will be smelly no more!

Tiril

[cha-oslo]

Byoh Matcha Bar in Copenhagen

Earlier this week I was in Copenhagen to visit some friends. On our way home from a wedding, we stumbled across a big sign which read Pop up Matcha Bar! Imagine my excitement and surprise!

Entering, I wanted to order one bowl of regular matcha, just to check out the quality. But when my eyes fell to the matcha cream puffs and some juicy looking granola bars, I was unable to contain myself and immediately ordered one of each. I started chatting with the owner, and it turned out he had opened just two days earlier. Michael Mølgaard Kristensen, who has his background from sports and nutrition, stumbled across matcha in California and launched the website, byoh.dk just this spring. The feedback was positive. A lot of people showed an interest in matcha, so Michael wanted to make it more accessible for the citizens of Copenhagen, as well as to show different ways of drinking or eating matcha. So, on the 31st of october, the first matcha bar in Copenhagen was open for business. 

Grown in Kagushima, the matcha Michael served me turned out to be quite delicious. Bright green in color, sweet and light in flavor, without any bitterness. Definitely one of the best I've been served in Scandinavia. And though he orders the tea through a German company, he has actually been to visit the manufacturer in Japan. This is something I value a lot, and makes me trust the quality more. The distance from farm to shop is often through too many links. The matcha container comes in a see through canister, the canister itself  comes in a opaque box to protect the quality of the matcha.

This matcha bar is very much adapted to the Scandinavian crowd, both in style and in focus. Inspired by matcha bars in California, the style goes very well together with typical Scandinavian simplicity and that of Cha no yu, the Japanese tea ceremony. Personally, I love the traditional aspects of matcha, which are not really present here. But Michaels focus is a different one; to bring matcha to the people. To make it accessible, and how delicious and beneficial this tea is, which he seems to do in a good way. They also have plans to hold classes, to teach people about matcha, starting early next year.

There are a lot of delicious looking drinks and food on their menu, all made with matcha. So if you need a little "pick me up", or just want something delicious and hot to drink, I would recommend going here. Check their website at www.byoh.dk to learn more. It is located at Helgolandsgade13.

Håkon

[cha-oslo]

Wearing Sencha Leaves

One of my reasons for coming to Japan this time was my interest in Butoh dance. I travelled around attending classes with various teachers in Tokyo, Yokohama and Kyoto before ending i Shodoshima to do a performance based on the Butoh training. Butoh uses a lot of images from nature, so I decided to use that in my character creation process and ended up using trees and roots as a source of inspiration. Then I got the idea, what about using sencha leaves as part of my costume? I could stick the leaves to my body. At first it was mostly as a joke, but the idea fascinated me, so I decided to try.

The big problem was how to make them stick. At first I thought the wet leaves would be sticky enough. Boy, was I mistaken. Leaves dropping into the sink after being pressed onto my face. It was a mess, but I was not going to let this stop me. My friend suggested using Vaseline, and sure enough, at least it made me sticky. Most of the leaves did stick as well, but not for very long. I was a dying tea tree, dropping leaves at every move. 

I tried asking Facebook, and got a lot of suggestions. Flour with water, liquid latex, honey, egg white. One of the most useful points made was that I should not use wet tea leaves, which had struck me as well. They had to be open though, so I decided to brew, then dry them before going into testing all the other options, one by one. Lucky for me, as I was more than reluctant to put honey and latex on my body, I never got that far. The day after, I was sitting in a lovely Chinese tea house in Takamatsu, when I got to talking to a girl sitting at the counter. She was a makeup artist, so I asked her. "What about glue? Sometimes we use that to make glitter stick." She directed me to the 100 yen shop, and the little glue stick I found there turned out the be the answer. The now dry tea leaves stuck to my skin like they'd been longing for me since being picked. I guess the moral is; when in doubt, go to a tea house, and you shall find answers.

Håkon

[cha-oslo]

Sydney Tea Guide

If you like tea and happen to be in Sydney, here is a short guide:

The Chinese Garden of Friendship

By Darling Harbour you’ll find the Chinese Garden of Friendship. It was gifted to Sydney to celebrate the sister state relationship between Guangdong province and New South Wales. In the garden there is a tea house with dim sum, pastries and a small selection of tea. I have to say that the surroundings were better than the tea, but when combined it provided a nice break from the bustling city.

Website: http://www.darlingharbour.com/things-to-do/chinese-garden-of-friendship/

Quali-Tea

Quali-Tea is a small tea shop in The Strand, a Victorian-style shopping arcade. Off all the tea shops in Sydney this is the one that impressed the most. They specialize in Japanese teas, and stock a great selection of ichibancha (if you're there at the right time of year), and gyokuro (the best I’ve had so far) as well as some beautiful tea ware and tiny washi canisters.

Website: http://www.quali-tea.com

Cafe Cre Asion

If you like to experience tea in new combinations, you should check out Cafe Cre Asion; a tiny cafe tucked away between tall buildings in Alberta St. They are well known for their macaroons with a Japanese spin. They offer a lovely selection of flavors, including different types of tea, and the menu is changed regularly. I tried the hojicha, matcha and the sesame, and they were all great! Especially the hojicha! I would highly recommend having some matcha to accompany your macaroons.  

Website: http://www.creasionmacaron.com

Follow us on instagram @cha.oslo

Maja

[cha-oslo]

Souen Tea House

There are plenty of opportunities for tea in Tokyo. Finding the truly great ones, however, can be quite tricky. But if you find yourself close to Roppongi, there is one place I highly recommend you try: Souen.

Souen, which opened in December 2014, is located right next to the Greek embassy and has been my favorite tea experience in Tokyo so far. With simple, yet beautiful interior, you can really relax and enjoy the atmosphere. Within, there are two small sections, so you can choose just to browse for tea in the first room, but I highly recommend you go and sit down in the tea bar. That is where the magic happens.

This tea house offers several single teas and a few set menus, where you get a combination of teas served alongside small appetizers and sweets. A highlight for me was gyokuro leaves served with ponzu. The houjicha, which they roast themselves before steeping, is also a must try. The hosts are trained at the Urasenke tea school, the largest tea school in Japan. This is evident when you see how they handle the tea and tea ware.

The focus of Souen is to show the variety and richness Japanese tea culture has to offer and to give their customers a unique tea experience. Japan may be mostly know for its green teas; matcha, gyokuro and sencha. In Souen however you can also get varieties of black, fermented and semi-fermented teas, all grown in different regions of Japan. The teas they serve are chosen by the owner and comes from different suppliers, and some directly from the farms. Regardless, the tea here is of excellent quality.

Visit their website at www.sakurai-tea.jp

Håkon

Photos by Dennis Kyosuke Ginsig

https://instagram.com/denkyo/

[cha-oslo]

CHA

Born to this earth are three kinds of creatures. Some are winged and fly. Some are furred and run. Still some stretch their mouths and talk. All of them must eat and drink to survive. There are times, nonetheless, when the meaning of the word ‘drink’ becomes obscure. If one would merely slake his thirst, then he can drink rice and water. Should melancholy, anger or sadness strike, he can turn to wine to drink. But if one would dispel an evening’s unproductive lassitude, the meaning of ‘drink’ is tea. Lù Yǔ (陸羽), Chájīng (茶經)

Over the years we have known each other, we have shared many experiences connected by tea. Seeing art exhibitions with references to tea culture. Tasting our way through different spring harvests. Attending tea parties. Cooking and baking with tea. Reading and talking about tea. Drinking tea together. But what is the meaning of tea? It is a drink, but there are so many other aspects about tea that we find fascinating. Tea is an important part of many cultures. As a drink it dates back to year 2737 B.C, and have since developed in multiple directions. Tea ceremonies and rituals from various countries have influenced both architecture and ceramics. Tea is the story of peaceful meetings, but also of bloody battles. It is a social activity. It is agriculture. It is commerce. It is art.We came to know each other through tea, and live lives very much influenced by tea. Sometimes we are influenced by the traditional ways of tea, of meditation, the meticulous ceremonial aspects, and serious afterthought. Sometimes we dress up in tea leaves and perform on Japanese local television, like Håkon did when he went on a four month long journey from Sri Lanka to Japan. Either way, a cup of tea is usually just around the corner.  With this blog we wish to explore all the aspects of tea that we find fascinating. We will share historical pieces, cultural explorations, and we will dive into the delicious multitudes of flavour that tea has to offer.

Photos by Dennis Kyosuke Ginsig

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