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.

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.

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.

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.

(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.)

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.

The purpose of the Chawan is simple: to house the prepared tea for drinking. For Matcha, the same Chawan is used for preparation and presentation. If the description of Chawan sounds akin to the description of a cup, it is because the Chawan functions as a cup. But the Chawan is more than just a vessel; Being central to the history of Japanese ceramics and playing an important role in the Japanese Tea Ceremony, it can be said that the Chawan is a symbol of the Japanese tea-culture itself. (For more information regarding the aesthetic of Japanese tea-culture, please see our Philosophy of Japanese Tea page.)

A tea that has been blended contains the leaves of teas from different tea fields, meticulously selected to provide a refined taste of one’s choosing. Blending is truly an art form, with several different purposes: akin to the use of different grapes for wine, flavors can be enhanced and new more complex flavors obtained through the precise alchemy of the tea master. Furthermore, tastes and smells of a chosen tea that may not be readily available can be reproduced in a form that closely resembles the original. Lastly, teas of particular aromas and flavors can be described by the customer, and blended to order by the tea master. Of course, at Rishouen Tea, we provide such a service with pleasure. We are also happy to provide the origin of each tea with which we use in our blends upon request. Please see our definition of non-blended tea for a comparison.

Ochazuke is a very simple Japanese dish, prepared by pouring tea over rice. Traditionally, a Sencha with Karigane or Genmaicha is often used, accompanied with pressed seaweed flakes known as Nori, filet of salmon, or preserved apricot-like fruit called Umeboshi.

Matcha tea is distinct from other teas, because in enjoying Matcha, the whole tea leaf is consumed in a powdered form. Matcha is one of the most concentrated sources of antioxidants on the planet, and it has become popular to use Matcha in health food in the West. It may be that the health benefits of Matcha were recognized and used as an instant food of sorts by people in Japan as early as the Muromachi period, some 650 years ago, and in China before that! Though unlike a frozen dinner, the preparation of Matcha itself can bring about a state of tranquility. It could be said that the process acts as a barometer for the body and the spirit, allowing a state of introspection to develop, from the simple and gentle repetitive whisking motions required for preparation. It is for this reason that Matcha preparation and enjoyment is the pinnacle of the Japanese Tea Ceremony. (For more specific information on the preparation of Matcha, please click here. For more information about the psychological benefits of tea, please see our Philosophy of Japanese Tea  page.)