News — tea_leaves

Jicky from Shiha Teapot Shop introduces the practice of Japanese sencha tea. This is my own practice of Japanese green tea, shared with you. Think only about making the tea.Focus on making it well. Then, simply feel what comes. ----------------------- The leaves.The teaware. Water nearing the boil.Tea placed in the teapot.A quiet waitas the leaves open. The fragrance.The warmth.The taste—and beyond the taste. Eyes closed.Feel. Another cup. The body releases.The heart fills.The mind clears. Something comes forth.Something falls away. Tea alone—a journey inward. Tea for two—the senses resonate. Tea for three—the joy of tea. ----------------------- Thank you for reading.Jicky from...

Do you sometimes see tiny silver hairs on the surface of green tea in a cup?This hair is called "毛茸 Mouji" in Japanese. It is trichome in English. The other day, I watched tea leaves under a microscope.These are the photos taken with the microscope and share in this blog. The tea leaves were picked in the spring, then steamed and frozen. Rolling and drying has not be done. (Tea leaves for making green tea)  毛茸 Mouji (trichome )There are mouji on the underside of the tea leaves. Young (soft) leaves have more of mouji. As the leaves grow, mouji harden and fall off the leaves....