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by Lawrence O'Connor
March 24, 2023
High concentrations of catechins and caffeine in green tea extract can be harmful
A recent study by the American College of Gastroen...
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by Lawrence O'Connor
High quality gyokuro leaves are (unlike sencha) aged to create a tea renowned for its distinct taste and aroma.
This aging blends and mellows the f...
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by Lawrence O'Connor
Reduce water temperature by pouring hot water from one container to another.
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by Lawrence O'Connor
Sencha and gyokuro leaves are rolled, dried naturally, packed into large square blocks and wrapped in foil.
They are then carefully placed in wood...
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by Lawrence O'Connor
Japanese freshly-harvested leaves are dried naturally, and then kneaded and rolled into various shapes until they are completely dry.
Processing t...
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by Lawrence O'Connor
At the lower end of the scale you have a lot of bitterness, but as you go up in quality the bitterness is replaced by a delicious creamy taste. The...
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by Lawrence O'Connor
Cleaning a Japanese teapot is easy. Fill it halfway with clean water, then shake the pot gently back and forth to get the leaves out. Then rinse wi...
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by Lawrence O'Connor
Genmaicha is good for...
Keeping blood sugar lever low -- Gamma-orizanol contained in brown rice helps to keep blood sugar level low. Gamma-oriz...
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by Lawrence O'Connor
Genmaicha.
First leaf sencha mixed with puffed brown rice (genmai) and a pinch of matcha. It is the pinch of matcha that distinguishes our genmai...
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by Lawrence O'Connor
Japanese green tea for good concentration and energy.
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