Well, hasn’t it been a while. After the craziness of Christmas, I admit, it’s taken me some time to get back into the blogging groove. In the meantime, my White2Tea tea club packages, previously taking their very sweet time to get over here from China, have unblocked. I now have a big stack of intriguing teas to dive into. Here’s the lowdown on September 2021 tea club.
Curious Cultivars: Oolong Tea Tasting [Japanese Oolongs and Dan Cong]
My interest was most certainly piqued when I saw that my favourite teahouse in Helsinki, TeeMaa, was putting on a tea tasting of Japanese oolongs. Oolong teas are unusual in Japan, a country most famously known for its green teas. So I was very intrigued to taste some Japanese oolongs. Plus we were going to taste them alongside a favourite category of oolongs for me, Dan Cong.
Kombucha has seen a huge rise in popularity over the last few years. Once an obscure potion on the shelves of health food stores, it’s now gone mainstream! Known for its probiotic health properties, Kombucha is a slightly sparkling fermented tea drink made with a live culture called a Scoby. I’m a relative newcomer to kombucha. It’s only over the past couple of years that I’ve started to drink and appreciate it. And now I decided to give home brewing kombucha a go!
I’ve been meaning to join White2Tea Tea club for some time now. So this year I gave myself a birthday present and signed up! That was back in July, just in time for August's tea club. I knew it was going to be a waiting game, what with the state of shipments from China. So I was pretty excited when the notification of its arrival came towards the end of August.
In my Matcha 101 blog I wrote about the four main Matcha producing regions in Japan. Matcha has a very distinctive vegetal and savoury (umami) taste. And each region further adds its own unique flavour which is influenced by the growing environment - its climate, landscape and soil. In this post I compare Matcha from three of the regions - Uji, Fukuoka, and Nishio.
In my Matcha 101 blog I wrote about the four main Matcha producing regions in Japan. Matcha has a very distinctive vegetal and savoury (umami) taste. And each region further adds its own unique flavour which is influenced by the growing environment - its climate, landscape and soil. In this post I compare Matcha from three of the regions - Uji, Fukuoka, and Nishio.
Matcha is prepared differently from other teas. As it’s in powdered form you consume the whole leaf. This is one of the reasons why Matcha is renowned for its health giving properties. It’s also high in caffeine.
Basically, Matcha is whisked up with hot water into a frothy green brew. Check out the video or read below for how to make Matcha the traditional way. If you don’t have the traditional tools, check below for some easy swaps for modern alternatives.
I have found a beautiful, tranquil little teahouse in the heart of Helsinki specialising in Chinese teas! TeeMaa teahouse is run by a lovely woman from Hunan. They are doing a series of tea workshops, and the first one I attend is actually about a Japanese tea! Matcha is a Japanese green tea in fine powder form. It’s used in the traditional Japanese tea ceremony where the whole tea leaf is consumed.
![How to make Matcha [video]](https://images.squarespace-cdn.com/content/v1/554f0909e4b0c824fa19f895/1633873185530-JJ4FZ9FKM74DO1DZVF0R/Matcha+Thumbnail+image.jpg)
