Wagashi are traditional Japanese pastries that accompany the Japanese Tea Ceremony, but are also regularly consumed with tea for any occasion. Common components of Wagashi include sweetened Mochi and red bean paste.

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.

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.

(Matcha) Often used in contrast with O-Koicha, Usucha (commonly O-Usu in Japan) literally means “mild tea” in Japanese. This is the most common form that Matcha takes when consumed in everyday life. Our Fine Matcha and Extra Fine Matcha are particularly well suited for the creation of Usucha. Many gourmet restaurants in Japan, especially those serving traditional Kyoto cuisine, present Usucha to customers. In most scenarios, Usucha and Matcha are practically synonymous, except where it is noted that one is being served O-Koicha.  (For more specific information on the preparation of Matcha, please click here.)

First defined over 100 years ago, Umami has become known as the fifth taste, the other four being sweetness, sourness, saltiness, and bitterness. The sensation of Umami comes from food rich in glutamates, such as Japanese tea. The taste of Umami itself is hard to describe, but it is a highly desirable component in tea, given a proper proportion. Tea considered to have a heightened presence of the Umami flavor is often sought. It is also sometimes said that the antithesis of Umami is bitterness, but this may be an oversimplification, given that a balance of Umami and astringency creates favorable teas, complex and stimulating. Truth be told, few Western dishes contain a noticeable amount of this pleasant flavor, and as a result, it may be hard to discern the Umami taste from a salty-sweet taste. However, please accept our assurance that given time, Umami can be experienced and enjoyed by everyone.

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.)

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.

When many people think of Mochi, they think of sweets like Mochi wrapped ice-cream. In Japan too, use of Mochi, or glutinous rice, is most frequently used in Japanese pastries known as Wagashi. But Mochi has several other applications too. The origin of the Mochi rice paste is of course rice, but not just any rice, Mochi rice! We include this high quality kind of rice, slightly toasted, in our Genmaicha tea, providing it with a delicious and recognizable flavor.

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.)