現在、日本語化の作業を始まっているところです。徐々にコンテンツを英語から日本語に訳していますが、おかしいところがあれば是非ご連絡ください。

東京にユノミスタジオをもうすぐオープンします!

Professional's Guide to Japanese Tea

  • Looking for a matcha whisk? Here are some tips

    Looking for a matcha whisk? Here are some tips

    Matcha is becoming known globally, with its attractive lush green color and health benifits.  In Japan, the traditional tea ceremony, chado, was initiated in the early 12th century as a...

  • 77th National Tea Competition in Japan

    77th National Tea Competition in Japan

    Here is a little bit of tea news from the homefront (Japan). Just last month, from the 22nd to the 25th of August, the 77th National Tea Festival represented by...

  • Exploring the Color of Tea

    Exploring the Color of Tea

    This blogpost was written by guest writer Jimmy Burridge, PhD in Plant Science and tea aficionado. Photos are also from Jimmy. Enjoy!  Introduction The color of a tea infusion strongly influences our...

  • Japanese Tea Harvesting Methods

    Japanese Tea Harvesting Methods

    The 2023 Shincha season is here!  Many tea farms will be starting, or have already started their very first tea harvest for the new season. We say very first because...

  • The Art of Hand Rolling Tea

    The Art of Hand Rolling Tea

    Recently, I had the opportunity to visit Koukien Tea Garden, a tea farm based near Makizono-cho, Kirishima, Kagoshima Prefecture. They are a family doing agriculture all year round including rice...

  • Meet the Tea Farmer: Mataki Tatefumi

    Meet the Tea Farmer: Mataki Tatefumi

    For today’s tea farmer interview at Yunomi, we are with 3rd generation tea farmer and CEO of Sueyoshi Tea Atelier in Soo City, Kagoshima Prefecture, Mataki Tatefumi. Mataki-san strongly believes...

  • Why Hojicha is Low in Caffeine

    Why Hojicha is Low in Caffeine

    One all-time favorite tea and one which ceases to lose popularity among the Japanese is hojicha, a roasted green tea with origins in Kyoto (I will touch on its history...

  • The Chemistry Behind Tea Flavor

    The Chemistry Behind Tea Flavor

    This blog post was written by guest Jimmy Burridge, PhD in Plant Science and tea aficionado, with a burgeoning interest in the intersection of tea agronomy, chemistry and terroir (you can blame...