Tea Harvesting in Japan.
See the various ways in which Japanese Green tea is harvested. From the traditional to the most sophisticated technologically advanced harvester in the world. So advanced that you punch in the farm code and it knows how much it needs to cut. It can drive itself in a straight line. They even let me help harvest.
I love this Beautiful “Poetry”
When my body “thirsts” I drink Sencha
When my heart “thirsts” I drink Gyokuro!
Written in both Japanese and English on a HUGE (over 4 foot tall) tea jar in the home of Mr. Maejima-san 3rd generation tea master and Gyokuro Tea Top Award Winner!
A Wonderful Japanese “feeling” that goes far beyond the words! I hope you ENJOY
An interview with Tohei Maejima -
3rd generation Gyokuro Master from the Shizuoka Region.
Mr. Maejima is a world champion Gyokuro Master 3 years in a row. We arrived at his tea garden just as he was finishing covering up one of his fields with the traditional rice stalk shading. This field will be shaded approximately 1 month. He picks the rice stalk and hand ties the shade cloth, it can not be purchased. That is why many of the fields are covered with the black plastic shade cloth. Mr. Maejima chooses the traditional way because it allows some light to get through as well as ventilation. The plastic covering will steam the plants on hot days. He says Continue reading
Today we were able to spend time with Kanabayashi-san, a tea friend who is the 16th Generation President of a 500 year old tea company! Kanabayashi’s ancestors were personal friends of the great tea master Sen-no-Rikyu who you can see in the scroll behind our own Tea Docent, Nez, and Kanabayashi-san. His family served as the elite tea supplier to the Shoguns “Tokugawa” which makes our connection even more personal. We will be posting an in-depth interview addressing some of the issues a family and business with this type of lineage must overcome to survive and prosper!