Textual content and Pictures by Bruce Richardson
Japan’s methodology of rising tea below shade is exclusive. Since 1835, this cultivation approach has been used solely for distinctive (and costly) inexperienced teas, similar to gyokuro and matcha. The apply produces teas that yield a mushy yellow-green liquor with low astringency and wealthy notes of umami and asparagus—precisely the highlights up to date green-tea connoisseurs want.
I lately visited a small family-owned tea backyard within the prefecture of Kagoshima on the southern island of Kyushu. The lengthy rows of tea bushes had been awakening below a heat spring sky. Having been raised on a farm, I do know wholesome crops after I see them, and I’ve by no means seen extra vibrant tea crops than these on the Sakamoto Natural Backyard.