foolord.com
In my trip to Japan this spring , I was looking for a way to visit some tea fields and learn about tea production from farmers. Several people told me that this would be difficult given that I don’t speak Japanese. It turns out it wasn’t that hard after all, thanks to the wonderful people at Obubu Tea Farms in Wazuka, Uji, who make all sorts of tea, give daily tours in English, and offer training courses in all aspects of tea production! They also have an amazing internship program and a tea club. Overall t
The teas I drank were both Spring-harvested Sencha: the Spring Sun and the Sencha of the Earth . As I had explained in my last post , I was awed to discover all the differences in Sencha since I had previously thought them all more-or-less similar. These two present quite a contrast, despite being harvested in the same time frame and processed in the same manner.
I brewed both teas with 5g of leaf for 2 minutes with water at around 50°C. Both cups appeared a light golden-green.
foolord.com