Nishiyama tea is a type of Japanese tea produced in the western region of Saga Prefecture. Below are details about Nishiyama tea.
1. Country of production
Nishiyama tea is cultivated in the western region of Saga Prefecture, including Ureshino City and Kishima District. This region has a climate and soil suitable for growing tea, and the local climate influences the flavor of the tea.
2. Cultivation and Manufacturing
Nishiyama tea is harvested at different times, such as spring picking and summer picking. The shoots are hand-harvested and the tea leaves are then processed without proper fermentation. It is characterized by the fact that the tea leaves are picked by hand and the manufacturing process is also done by hand.
3. Features
Nishiyama tea is characterized by its clean, refreshing aroma and slightly sweet taste. It is popular as an easy-to-drink tea with a moderate astringency but a refreshing aftertaste.
4. Usage
Nishiyama tea is commonly drunk as a Japanese tea. In addition to drinking the tea leaves themselves by brewing them with hot water, you can also enjoy them as iced tea. It is also believed to have health and beauty effects, and is sometimes actively consumed.
5. Sales and dissemination
Nishiyama tea is sold at local tea farmers and specialty stores. In addition, we are selling tea leaves nationwide through the Internet, and are working to popularize the use of tea leaves.
Actually shocked I've been able to study today seeing as I accidentally woke up at 4:40 AM, worked out at 6, had a two hour work meeting at 8, and then ran another errand before finally sitting down at my desk 😅
This Genmai Cha is saving my life, thank you toasty rice and green tea 💚
May is tea-picking season in Japan. Some growers in Sayama, a major tea-producing area in Saitama Prefecture, have set up a Japanese cypress deck, the Tea Field Terrace, among a sprawling plantation. Individuals or groups can rent the space, where they can enjoy different varieties of freshly brewed ocha while taking in the view and even try their hand at picking leaves.
“Don’t throw away your suffering. Touch your suffering. Face it directly, and your joy will become deeper. You know that suffering and joy are both impermanent. Learn the art of cultivating joy. Practice like this, and you come to the third turning of the Third Noble Truth, the “Realization” that suffering and happiness are not two. When you reach this stage, your joy is no longer fragile. It is true joy.”
― Thích Nhất Hạnh, The Heart of the Buddha's Teaching: Transforming Suffering into Peace, Joy, and Liberation
For my birthday I went pottery painting, and I just got the teapot I painted back after being glazed and fired. I love it dearly! It's a 2 cup teapot, which is the only way I justified it, as the rest of my collection are 1 cup, 3 cup or 4 cup.
As I now have 6 teapots, I probably need to stop...
Cuppa: first picking Kukicha (an unusual Japanese green tea, made from the twigs rather than the leaves) with Mallorcan orange blossom honey.