Hanamichi

Skywater Tea House

noreply@blogger.com (Heather Porter) — Wed, 25 Mar 2026 02:18:00 +0000

While in town for Tea Fest PDX, we had afternoon tea at Skywater Tea House. Owners Hans Ramos and Neil Thompson opened the doors to the afternoon tea room in downtown Hillsboro in August 2022, shortly after opening Skywater Fine Wines.

Inside the entrance, tea and teaware are on display and available for purchase.

The dining area is well-lit with plentiful seating. Tables are spaced well to prevent a sense of crowding when seats are filled, as most were shortly after our arrival.

Our table setting was lovely with matching dinnerware, tea cups, and saucers. Even the wainscoting seemed to be a part of the table display.

The tea menu includes white, green, oolong, black, and puerh teas, flavored blends, chai, and tisanes. Each guest receives their own pot of tea.

My tea selection for this visit was an earthy Shu-cha Pu-erh and the meal began with a refreshing Golden Pomelo Vanilla Panna Cotta. Everything was delicious and the service was excellent. I'm looking forward to a return visit!

Online reservations are required in advance. Note that they do not offer alternatives for dietary restrictions with the exception of vegetarian and pescatarian diets which can be accommodated with advance notice.

Address:
1601B SE River Rd, Hillsboro, Oregon

Hours:
Thursday-Sunday 11:00am to 2:30pm
Closed Monday-Wednesday

Ayuchaya Hiranoya

noreply@blogger.com (Heather Porter) — Fri, 06 Mar 2026 23:43:00 +0000

While walking back to Arashiyama after visiting Otagi Nenbutsuji Temple, I stopped for tea at the historic Ayuchaya Hiranoya (平野屋). The restaurant and teahouse is located near the north end of the machiya-lined Saga Toriimoto Preserved Street in Kyoto's Sagano district near Arashiyama, next to the first torii gate on the ancient pilgrimage route leading up to Atago Shrine on Mount Atago.

The teahouse was built 400 years ago at the beginning of the Edo period and most of the building is original with the newest tatami room dating back to the first half of the 19th century. The roof is moss-covered thatch and the interior features warmly lit tatami rooms. To the front is the teahouse and the kaiseki (multi-course meals using seasonal ingredients) restaurant is located in the back.

Hiranoya started out as an ayu (sweetfish) wholesaler and later began serving dishes with ayu as the main ingredient. In addition to ayu, Hiranoya also specializes in shinko, a type of dango (rice flour dumpling) specific to the location that is twisted and steamed over a wood fire then topped with kinako (roasted soybean flour) and kuromitsu (Japanese black sugar syrup). The twisted shape of the shinko is said to resemble the winding path leading up Mount Atago and it is a popular treat for visitors on pilgrimage to Atago Shrine. The practice of making shinko had almost been abandoned until the current 14th generation proprietress brought it back.

Everything Hiranoya serves is made with fresh, locally sourced ingredients and the menu changes with the seasons. The sweet sets are also seasonal and served with your choice of matcha or amazake. Shinko is available in spring, summer, and autumn. Sakura mochi in two different flavors, including one filled with miso paste, is available in spring. Yuzu shigure is available in winter. In addition to kaiseki and sweets, the menu also includes dishes made with ayu, matsutake, and wild vegetables.

The weather was lovely on the day of my visit and I was seated on a bench outside where I could rest and enjoy the scenery. Sakurayu (cherry blossom tea), was served as soon as I was seated.

For this visit, I ordered the matcha and shinko set. The tea bowl the matcha was served in had a seasonally appropriate autumn leaf motif. The shinko had matcha, cinnamon, and plain flavors and was served with generous toppings and a freshly picked stem to use as a pick.

Service was thoughtful and welcoming and everything was delicious!

Address:
京都市右京区嵯峨鳥居本仙翁町16
Kyoto, Ukyo Ward, Sagatoriimoto Sennocho, １６

Hours:

11:30am to 5:00pm Monday-Friday

11:30am to 9:00pm Saturday-Sunday

Check the news page on the official website for planned closures.

Yojiya Cafe

noreply@blogger.com (Heather Porter) — Sat, 21 Feb 2026 03:03:00 +0000

In autumn 2024 I wrapped up a daytrip to Kyoto's Arashiyama district with a visit to Yojiya Cafe/よーじや. The tea room is located on the shop-lined road leading toward Togetsukyo Bridge, a brief 10-minute walk from both Arashiyama and Sagano-Arashiyama Stations.

The cafe is located inside a refurbished machiya. Next to the cafe is Yojiya's retail shop where you can find skin care and cosmetic supplies, including their famous oil blotting papers.

I arrived on a weekend when the sidewalks and businesses were overflowing with tourists, so it was no surprise that I had to take a number and wait outside. There is a fair amount of comfortable outdoor seating under trees that were just beginning to change into their autumn colors, so I was happy to rest after a long day of walking. As it turns out, quite a few people left within minutes of receiving a number, so the wait wasn't as long as expected.

The cafe interior is brightly lit with high ceilings, giving the sense of additional space and a tables toward the back have a nice view of a garden.

The menu includes tea and coffee, parfaits, set meals, cakes and other sweets. In addition, there is usually a range of limited-time seasonal options such as the autumn-specific chestnut parfait. Many of the menu items feature the charming Yojiya logo that has been the literal face of the brand since 1965.

For this visit, I ordered a Matcha Cappuccino and Hojicha Parfait, both of which were delicious. My cup of water was also refreshed frequently, which was a thoughtful touch.

Address:

京都市右京区嵯峨天龍寺立石町2
2 Sagatenryuji Tateishicho, Ukyo Ward, Kyoto

Hours:
10:00am to 6:00pm

Nana's Green Tea (Seattle)

noreply@blogger.com (Heather Porter) — Wed, 11 Feb 2026 18:01:00 +0000

Some time ago, I visited Nana's Green Tea in downtown Seattle's Denny Triangle. The tea room opened in November 2018 and was the first branch of the Japanese chain to open in the continental United States. A branch also opened in Bellevue, Washington in January 2023.

The interior is modern and minimalist with natural light that gives it an open feeling. The wood furnishings, greenery, and teahouse-style framework add warmth and whimsy to the space. While seating is plentiful, the tea room is popular and can fill up quickly.

Orders are placed just inside the entrance where you'll also find teaware for sale as well as a seasonal menu that isn't posted online. The tea menu includes matcha and matcha lattes, hojicha, genmaicha, green tea, red bean and black sesame lattes, as well as coffee. The food menu includes meals like rice bowls and curry, parfaits, soft serve and ice cream, and pastries. Bulk tea can be purchased in teabags, loose leaf, and powder.

For this visit, I had Hojicha (not pictured), a Hojicha Warabimochi Parfait, and Chicken Soboro Don. Everything was delicious!

Of course, I couldn't resist picking up a Matcha Cream Puff to enjoy at home.

Address:

1007 Stewart St. Ste 103, Seattle, Washington

Hours:

Sunday-Thursday 11:00am to 9:00pm

Friday-Saturday 11:00am to 9:30pm

Tea Shout-Out: Nana's Irish Pub

noreply@blogger.com (Heather Porter) — Wed, 11 Feb 2026 17:28:00 +0000

The Tea Shout-Out highlights restaurants and other businesses who go the extra mile to serve good quality tea.

This Tea Shout-Out goes to Nana's Irish Pub in Newport, Oregon's historic Nye Beach district. In addition to hearty meals and an extensive drinks menu, you'll also find green, black, and herbal teas.

For this visit, I had Barry's Irish Tea with a delicious Tuna Melt.

Onn Kyoto Gokomachi

noreply@blogger.com (Heather Porter) — Tue, 10 Feb 2026 23:56:00 +0000

In November 2024, I visited Onn (温) Kyoto Gokomachi. The tea cafe was opened in November 2023 by owner Suzuka Yamaoka and is located a short walk from Kawaramachi Station on Gokomachi-dori in an over 100 year old renovated Kyo-machiya (townhouse). I had been following them on Instagram since shortly after their opening and was delighted to finally be able to visit.

The cafe specializes in wagashi (tea sweets) handmade with local ingredients and with half the sugar. The tea menu includes matcha, hojicha, and green tea. Guests can seclect from several seasonal wagashi as well as a tea bowl from a curated collection if they are drinking matcha. Orders are placed just inside the entrance and seating comes with a view of the beautiful tsuboniwa inner courtyard garden.

My tea was Hojicha paired with Kinmokusei wagashi made with pumpkin, orange peel, milk bean paste, red bean paste, and mochi. Both tea and wagashi were perfect for the rainy autumn day.

Note that Onn does not accept reservations. When it's busy, they will take your name and call you when a seat becomes available.

Address:

京都府京都市中京区伊勢屋町341-1
341-1 Iseyacho, Nakagyo Ward, Kyoto

Hours:
Thursday-Monday11:00am to 6:00pm
Closed Tuesday and Wednesday

Marukyu-Koyamaen Nishinotoin Tea Shop & Tea House Motoan 2024

noreply@blogger.com (Heather Porter) — Mon, 09 Feb 2026 19:47:00 +0000

In November 2024, I made a return visit to Marukyu-Koyamaen's MOTOAN tea house and tea shop on Nishinotoin-dori in Kyoto. This was something I had looked forward to since the previous visit that I wrote about in 2015.

I spent the early morning visiting nearby Nijojo Castle and arrived shortly after the tea house opened. It was quite peaceful and I enjoyed an uninterrupted view of the garden.

My tea was CHOAN matcha usucha (thin tea) with a chestnut-filled wagashi (tea sweet). The tea service was formal, as was the tea bowl, and the complimentary water served in cut glass was refilled regularly.

The tea shop at the front was bustling by 11am with a line forming out the door. Due to the worldwide popularity of matcha, many varieties were out of stock and the tea shop had to limit most matcha purchases to one tin per customer. However, they did permit a second tin if it was one of their seasonal releases like their autumnal Tsubokiri matcha.

Address:

〒604-8277京都府京都市中京区西洞院通御池下ル西側

〒604-8277 Kyoto, Nakagyo Ward, Sanbonishitoincho, ５６１西側

Hours:
Nishinotoin Tea Shop: Thursday-Tuesday 9:30 am to 6:00 pm, Closed Wednesdays and 3rd Tuesdays

MOTOAN Tea House: Thursday-Tuesday 10:30 am to 5:30 pm, Closed Wednesdays and 3rd Tuesdays

Tea Museum Shizuoka

noreply@blogger.com (Heather Porter) — Thu, 05 Feb 2026 23:50:00 +0000

In November 2024, I visited Tea Museum, Shizuoka/ふじのくに茶の都ミュージアム in Shimada. The museum is located on the Makinohara Plateau, the largest tea growing region in Japan at over 12,000 acres (5,000 hectares). I had previously visited the museum in 2015 when it was operated by Shimada City under the name Ocha no Sato/お茶の郷. It closed for renovations in 2016 after which ownership transferred to Shizuoka Prefecture and the museum re-opened under the new name in 2018.

Access
To visit the museum, I recommend taking the train to Kanaya Station, followed by a taxi to the tea museum. The taxi ride is approximately 10 minutes and very affordable. Generally, it's a good idea to print or write out the name and address of your destination in Japanese to share with the taxi driver. In this case, locals like my driver still refer to the museum by its former name, so you can also say "Ocha no sato" and they'll know where to take you.

On my previous visit, I walked roundtrip between Kanaya Station and the tea museum which was rather scenic. However, the trek on foot to the museum is somewhat lengthy and almost entirely uphill so I would suggest saving the walk for the return trip. If you do walk, take Route 473 as it offers beautiful panoramic views, safe sidewalks, and restaurants if you'd like to pause for a meal.

Note that some GPS apps like the one I use may try to route you a different way that looks shorter but takes you down roads with no sidewalks or shoulders for pedestrians and lots of commercial vehicle traffic.

The Museum

The fukiyose-style wall along the front of the building is one of the first and most obvious improvements with the more aesthetically appealing wood rail pattern breaking up the otherwise stark museum exterior.

The museum facilities include the three-story main building, the shop with a restaurant on the second floor, and the traditional Japanese teahouse and garden. From the upper floors of the museum there are several areas with large windows that provide an impressive view of the surrounding tea fields, the Oi River, and Mount Fuji on a clear day.

Admission

Inside the museum, take the elevator or stairs up to the Tickets and Information counter on the 2nd Floor to pay for admission and experience tickets. Reservations for tea ceremony must be made at the teahouse. Audio guides in Japanese, English, Chinese, and Korean are available for use with the permanent exhibits. Guided tours are only offered in Japanese and museum staff generally do not speak much English. I highly recommend using a translation app or similar device to get the most from your museum visit. Photography is allowed in public spaces throughout the museum and grounds with the exception of some rooms and displays that have No Photography signs clearly posted.

The Shizuoka Welcome Tea is located on the 3rd Floor in the Mount Fuji Viewing Hall. Here you can taste locally produced tea which is also available for purchase in the museum shop. The Miyama no Sato sencha was a refreshing start to my visit.

Makinohara Tea Terrace Experience

There are two options for this experience: Glass Type: a bottle of freshly brewed high quality tea served in a glass and Basket Type: a portable tea set for self-brewing. Once you are provided with your equipment you can proceed out onto the terrace where you have up to an hour to enjoy your tea and the view which includes the surrounding tea fields and Makinohara Park where a statue of Eisai (Yōsai) is visible.

For this visit, I chose the basket set since I enjoy going through the motions of brewing tea. The basket includes a thermos of hot water, a glass teapot, two small tea cups, two sweets, a tray, a timer, and brewing instructions (in English for me). The tea was Jyuuichi Hitoe Yamasodachi, a deep-steamed sencha from the Tsuyuhikari cultivar representing 11 producers in different regions of Shizuoka. The sweets were Ochatsubu Dacquoise with green tea filling from Takayanagi Seicha. I highly recommend this experience!

In addition to tea on the terrace, the museum offers the following experiences:

Shizuoka Tea Experience (Japanese language only) - Learn how to brew locally grown tea. At the time of my visit, they were brewing Shizuoka wakocha (black tea).

Tea in the World Experience (Japanese language only) - Learn about the tea culture of different countries. At the time of my visit, the focus was on China and Chinese green tea.

Grinding Matcha Experience - This is an opportunity to use a stone mill to grind matcha that can be taken home to enjoy.

Tea Blending Experience (Japanese language only) - Learn to blend different kinds of Japanese teas and taste the results.

Tea Ceremony Experience - There are two options: See formal tea ceremony procedures by a tea master and enjoy matcha with wagashi (tea sweet) as a guest or learn how to prepare matcha from the tea master and enjoy the matcha you made with wagashi. Reservations are required. I've had this experience before and highly recommend it.

I was a little disappointed that the chamusume bookmark-making workstation didn't make the cut for the renovated museum offerings.

Exhibits

The Tea from Around the World exhibit includes a wall of tea with interactive samples of everything from sencha to rarer teas like asukekancha and botebotecha. There are also replicas like a portion of Huxinting teahouse (Shanghai, China) that you can walk through and the two-story Jinxiu Tea King tea tree (Yunnan, China). At over 3,200 years old, the Jinxiu Tea King is the oldest and largest in the world!

The Beginnings of Tea in Shizuoka exhibit includes a copy of Eisai's Kissa Yojoki, the oldest tea book written in Japan, regional tea production methods, and an example of the tea drunk by people in the Heian period in Japan and Tang Dynasty China, a mochicha (dan cha/brick tea) that was ground into powder and brewed with hot water,

The History of the Tea Capitol, Shizuoka exhibit includes a video of the temomicha (hand-rolled tea) process and tools with a comparison to machine rolling and Showa-era tea making equipment inside a replica tea shed with videos showing the equipment in use. I really appreciated being able to see this equipment in use.

The Pride of the Tea Capitol, Shizuoka exhibit includes examples of the different tea varietals grown in the region, tea cultivation, and tea blending procedures. There is also a section relating to chagusaba, the practice of growing tall grasses alongside the tea field that will be cut down and turned into mulch to feed the tea plants, and examples of the various tea customs around Japan which I especially appreciate because you can see the utensils, ingredients, and how the tea looks after it's prepared. Some of of the teas are very niche to a specific region like Okinawan bukubukucha.

Maruobara Restaurant

The restaurant is located on the 2nd Floor above the museum shop and can be accessed from the same floor of the museum. The layout and decor has improved since the renovation. Furnishings are comfortable and modern and arranged to take advantage of the view from the floor-to-ceiling windows. The food has also been upgraded, with meals that integrate tea and showcase local ingredients. I ordered the Tsuke Soba (tsukemen) Set which includes matcha soba with vegetables and pork in broth for dipping, a wasabi rice bowl where you grate your own locally-grown wasabi, and slices of matcha roll cake for dessert. Cold green tea was served at the start of the meal and hot tea was served at the end. The meal itself was tasty and filling, though it did require some patience as the wasabi grating process is rather time-consuming. I didn't mind because it made the meal feel a little more special.

Japanese Garden

Both the teahouse and garden are recreations of those designed by feudal lord and tea master Kobori Enshu who established the Enshu-ryu school of Japanese tea ceremony. The garden is a recreation of the east garden of Emperor Go-Mizunoo's Sento Imperial Palace in Kyoto, created by Enshu in 1634. It's a strolling garden with a pond and a fully-restored yatsuhashi bridge that I was especially looking forward to seeing as it was in an advanced state of disrepair during my previous visit.

Museum Shop

The shop offers a wide range of locally produced tea, teaware, food and gifts. While there is no longer a cafe, they do provide table seating where you can relax and enjoy hot or cold tea and matcha gelato parfaits.

Address:

〒428-0034 静岡県島田市金谷富士見町3053番地の2

3053-2 Kanayafujimicho, Shimada, Shizuoka 428-0034, Japan

Hours:

Tea Museum, Shizuoka: 9:00am to 5:00pm Wednesday-Monday, Closed Tuesday

Teahouse Shomokurou: 9:30am to 4:00pm

Restaurant Maruobara: 11:00am to 2:00pm Friday-Sunday, Closed Monday-Thursday

Northwest Tea Festival 2025

noreply@blogger.com (Heather Porter) — Thu, 29 Jan 2026 23:36:00 +0000

The 15th Northwest Tea Festival was held on September 27th and 28th in Seattle Center's Exhibition Hall.

With well over 50 vendors, festival attendees had an abundance of tea, teaware, food, and gifts to discover and take home. Festival admission includes a porcelain tasting cup and most booths had freshly brewed tea ready to sample. Several vendors also offered tea tastings and demonstrations at their booths.

A puerh tea tasting with Glen Bowers (Crimson Lotus)

A tea ceremony presentation hosted by Sugimoto Tea

Presentations were on two stages with topics ranging from the health benefits, science, and economics of the tea industry to the history, cultural traditions, and production methods of tea growing regions.

Workshops returned this year and were welcomed back with great enthusiasm as online tickets sold out quickly.

The always popular Tea Bar had a rotating schedule of hosts providing tea tastings throughout the weekend.

Sam Culwell, Diarmuid Fahy, and Colton Meyers serve tea at the Tea Bar

Josh Brock (The Empty Cup) serves tea at the Tea Bar

Thanks so much to everyone who made this event possible!

Be sure to mark your calendars for Northwest Tea Festival 2026 which will be held on September 26th and 27th.

Cafe Flora

noreply@blogger.com (Heather Porter) — Mon, 26 Jan 2026 23:05:00 +0000

Cafe Flora has been serving vegetarian cuisine using local ingredients in Seattle's Madison Valley neighborhood since 1991. I had the opportunity to stop by for the first time in December to enjoy their Holiday Afternoon Tea.

Seating is available in the dining room, atrium, and outdoor patio. We were seated in the light-filled atrium which features a stone fountain and a tree growing in the center of the room.

The tea menu includes black, green, oolong, and herbal teas from Portal Tea (formerly Tea Chai Te), another long-standing fixture in the Pacific Northwest. They also offer festive mixed drinks, including an alcohol-free option, and wine.

My tea for this festive occasion was Gingerbread Chai. Everything was delicious and I especially enjoyed the gingerbread scone, English cucumber and herbed cream cheese sandwich, and evergreen meringue.

Cafe Flora offers vegan and gluten-free alternatives and can accommodate other dietary restrictions with enough notice. While afternoon tea is only offered on holidays and requires a reservation, many of the teas listed on the afternoon tea menu are also included on their daily menu.

Address:
2901 E. Madison St, Seattle, WA 98112

Hours:
Monday-Friday 9:00am to 9:00pm
Saturday & Sunday 8:00am to 2:30pm and 5:00pm to 9:00pm

Fly Chai

noreply@blogger.com (Heather Porter) — Fri, 23 Jan 2026 20:47:00 +0000

Thanks to a timely tip, I was able to visit Fly Chai during its grand opening weekend December 18-21, 2025. The tea room is located in downtown Beaverton, Oregon and very convenient from the freeway if you're passing through like myself.

During my visit I had the opportunity to meet the owner, Neil Bhatnagar, who gave us a tour and shared his vision for Fly Chai. He has brought his experience in hospitality together with his cultural and familial roots to create a community space that celebrates the diversity of the neighborhood.

The tea room has lots of natural light and plentiful seating on the ground floor as well as upstairs where you'll find more tables alongside several comfortable sofas. Orders are placed at the counter and brought to your table.

The menu offers a wide range of hot and iced chai, matcha, coffee, hot chocolate, desserts, and small bites. The chai is made from a family recipe with Assam tea, fresh spices, and gud (jaggery) syrup and is served in clay cups. It's customizable for spice levels and dairy options and is available as single-serve, flights, in tea pots for groups, and as a starter kit to brew at home.

For this visit, I enjoyed the Firestarter Chai with Bun Maska. Note that spicier options like the Firestarter, which contains some of the spices you would find in Sichuan cooking, are not fooling around. I enjoy mid-to-high spice levels depending on the occasion and this was at the top of my heat tolerance. Respect your limits and you'll have a fantastic chai experience.

Before leaving, I ordered the yummy Jaggery Brown Sugar Chai for the long drive home. I'm definitely looking forward to visiting again whenever I'm in the neighborhood.

Be sure to follow Fly Chai on Instagram for the latest updates!

Address:
12520 SW Farmington Rd, Beaverton, OR 97005

Hours:
10:00 am to 8:00 pm

Cascadia Autumn Steep 'n Sip 2025

noreply@blogger.com (Heather Porter) — Thu, 15 Jan 2026 19:54:00 +0000

On November 1st I attended the Autumn Steep 'n Sip, a virtual event presented by Cascadia Tea Festival where tea enthusiasts had the opportunity to gather for tea and conversation from the comfort of their own homes.

While attendees could drink anything they preferred during the Steep 'n Sip, an optional festival-in-a-box was available for purchase before the event. The box included a nice selection of teas from local businesses as well as an adorable and seasonally appropriate frog and pumpkin tea pet.

Cascadia Tea Festival co-founder Jessica Campbell was the host, making introductions and keeping the conversation lively.

Glen Bowers (Crimson Lotus) introduced us to Shou Girls, a 2025 shou puerh included in the tea box, and shared his recipe for single-serve "Shousala Chai. Fill a mug with water and pour that into a pan with 2.5+ grams of shou puerh, cardamom, cinnamon, a few cloves, and sliced or crushed ginger. Heat on high until it's boiled down about halfway, fill the mug halfway with whole milk and pour into the pot and bring it back to a boil, watching closely. When it's close to boiling over, remove from heat, pour through a strainer into the mug, and enjoy!

Thuy (Tea J Tea) chatted with us while we enjoyed Korean Roasted Corn (Popcorn) Tea with butter cookies from the tea box. Tea J Tea's original business model is focused on tea and pastry pairings and I can confirm that their pairings are always on point. After attending World Tea Expo and finding no Vietnamese tea representation, they were inspired to visit tea farms in Viet Nam which lead to the development of their Vietnamese Flower Garden Collection. Thuy recommends brewing Vietnamese tea short as it can get bitter quickly and highly recommended Vietnamese Ya Bao (wild bud tea) which is picked between December and March.

Laurie Dawson (Whatcom Tea) introduced us to a very unique and honestly delightful method of preparing gongfu-style rose-infused tea. Place the strainer over the cha hai (fairness pitcher), add a few rose buds to the strainer, and pour the tea into the pitcher. The resulting aroma and flavor were very pleasant without overpowering the puerh.

This was a great opportunity to relax, sip tea, and spend time with other tea people and I look forward to similar future events.

Be sure to check the official Cascadia Tea Festival website regularly for upcoming events, including a Virtual Tea Festival in May!

Tea Review: Sayamacha Okumidori Fukamushicha (Yunomi/Yokota Tea Garden)

noreply@blogger.com (Heather Porter) — Thu, 01 Jan 2026 02:10:00 +0000

Sayamacha Okumidori Fukamushicha おくみどり

Yokota Tea Garden/Yunomi
Type: Green
Origin: Japan, Saitama Prefecture, Sayama
Product Description:

Premium fukamushicha (a deep steamed tea leaf) made with a single tea plant cultivar, okumidori. The Okumidori tea cultivar is a cultivar that has been quite popular in recent years for its strong natural umami flavor and refreshing taste and smell. It is often blended with the Yabukita cultivar but this tea from the Yokota Tea Garden is a single cultivar, allowing you to fully taste this well-rounded cultivar. Grown by 4th, 5th, and 6th generation tea farmers in the famous Sayama region of Saitama prefecture.

Temperature: 160° F
Amount: 3 grams
Steeping Time: 1-1.5 minutes

The dry leaves have nutty aroma with a hint of green.

The pale green liquor has a savory, nutty and lightly green edamame-like aroma and flavor with a long, refreshing green finish.

As expected, and something I look forward to with deep-steamed tea, the first infusion was light and pleasant while the second developed a brighter liquor color and a deeper, richer flavor. While I enjoyed this tea at the recommended brewing time of 30-60 seconds, I found that I much preferred the greener results by brewing for 1-1.5 minutes. At a higher temperature, the shorter brewing time works very well.

This was a Fukubukuro tea, selected by Yunomi staff after you specify the grade. Fukubukuro (lucky bag) are available as part of the Japanese New Year's festivities and are most often blind bags from retailers. It's always a fun surprise to see what's inside and the packaging for my tea was beautiful.

This tea was purchased by me.

Tea Review: Uji Gyokuro (Yunomi/Nagatani Tea)

noreply@blogger.com (Heather Porter) — Wed, 24 Dec 2025 02:21:00 +0000

Uji Gyokuro - Gokou & Uji Midori

Nagatani Tea/Yunomi
Type: Green
Origin: Japan, Kyoto Prefecture, Ujitawara Town, Yuyadani Valley
Product Description:

A high quality gyokuro from the family-owned tea factory, Nagatani Tea. This gyokuro was made from two cultivars that are from the Kyoto prefecture: Gokou and Uji Midori. With the gokou cultivar known for its' rich umami and the Uji Midori characteristic of its aromatic characteristics (floral, creamy aroma), please delight in the dance of these two cultivars!

A bit more about these two cultivars (for those who are curious): These two cultivars were specifically developed to suit the soil and climate of Kyoto prefecture. Both are cultivars that are well-suited for shading, therefore, it is often made into gyokuro or matcha. Gokou is perhaps the more common, characteristic with its' earthy aroma and deep umami. The aromatic Uji Midori cultivar was selected in 1985 from a seed of zairai (native) tea bushes from Uji. In comparison to the gokou, it is still quite a rare cultivar perhaps because it does not leave a strong impression with its' lighter umami.

Temperature: 140-176° F
Amount: 3 grams
Steeping Time: 2-3 minutes

The dry leaves have an aroma of nuts, nut shells, and nori.

The liquor is pale green with a savory, nutty, and edamame aroma. The taste is light and nutty with notes of spinach and edamame.

While this gyokuro is light and pleasant at 140° F, I especially enjoyed the deeper, greener results when brewed at 176° F. The fullest flavor was in the first infusion, followed by at least two more lighter yet enjoyable infusions.

This tea was purchased by me.

Tea Review: Starfire Licorice (Whatcom Tea)

noreply@blogger.com (Heather Porter) — Mon, 22 Dec 2025 20:04:00 +0000

Starfire Licorice

Whatcom Tea
Type: Flavored Black
Origin: Not Provided
Product Description: Not provided.

Temperature: 208° F
Amount: 3 grams
Steeping Time: 3-5 minutes

The dry leaf blend includes star anise, chamomile, cinnamon, fennel, licorice root, orange peel, cloves, wild cherry bark, blackberry leaf, papaya leaf, and peppermint.

The golden liquor has an aroma and flavor of licorice at the front followed by notes of cinnamon, clove, and chamomile. The finish is long and refreshing.

This is a versatile herbal blend and can be steeped for a wide range of times with good results. I found that increasing the steeping time between infusions helped to boost the flavor.

This tea was purchased by me.

Tea Review: Kuki Hojicha (Kaminari Issa)

noreply@blogger.com (Heather Porter) — Sat, 20 Dec 2025 02:20:00 +0000

Kuki Hojicha/茎ほうじ茶

Kaminari Issa/雷一茶
Type: Green
Origin: Japan
Product Description:

This tea is made from roasted sencha stems and has a fragrant, refreshing taste.

Temperature: 176° F
Amount: 3 grams
Steeping Time: 2-3 minutes

The dry leaves have an aroma of fresh roasted chestnuts.

The aroma and taste of the copper-orange liquor is rich with notes of roasted nuts.

This tea was delicious throughout three infusions with the fullest flavor in the first. While it mellows slightly by the second infusion, adding a minute or two to the steeping time after the first really helped to bring out the flavor. For those of us who don't always watch a timer and get distracted easily, this hojicha does well at almost any temperature and steeping time. This tea is available in-store only, at the time of this review.

This tea was purchased by me.

Tea Review: Gochujang Chai (Onyx/Atria)

noreply@blogger.com (Heather Porter) — Fri, 19 Dec 2025 03:33:00 +0000

Gochujang Chai

Atria/Onyx
Type: Flavored Black
Origin: India, Nilgiri, Iyerpadi Estate
Product Description:
This organic chai is a distinctly unique Onyx blend that starts with a base of single estate black tea from Iyerpadi Estate, one of the highest tea estates in the world nestled in the Nilgiris, the "Blue Mountains" of Southern India. The featured spices include ginger root, cinnamon, cardamom pods, clove, lemon-grass, and Gochugaru, a sun-dried Korean red pepper. The brewed tea is a balance of savory heat and warm sweetness, producing the ultimate cup of chai with a full body and delicate lingering spice notes. Very enjoyable on its own and comforting when paired with your favorite milk.
Temperature: 208° F
Amount: 3 grams
Steeping Time: 3-5 minutes

The dry leaf blend includes black tea, ginger, cinnamon, cardamom, cloves, gochugara Korean red pepper, and lemongrass.

The dark red liquor has a spicy and sweet aroma with cinnamon, cloves, and pepper at the front. The taste is bold and spicy with mild astringency.

While this is a particularly spicy chai blend, it doesn't burn the tongue. Instead, I found it pleasantly warming. I especially enjoyed the second infusion which was slightly mellower. Increasing the steeping time after the first infusion helped to liven up the flavor and the pepper notes had moved to the front by the third.

This tea was purchased by me.

Tea Review: Russian Caravan (Experience Tea)

noreply@blogger.com (Heather Porter) — Wed, 17 Dec 2025 03:48:00 +0000

Russian Caravan
Experience Tea
Type: Flavored Black
Origin: Not Provided
Product Description:

A traditional black tea blend with a light smokiness reminiscent of the tea carried to the czars in caravans from China. It can be thought of as the original “man tea”. Think about pairing this tea with a stout blue cheese!

Temperature: 208° F
Amount: 3 grams
Steeping Time: 3-5 minutes

The dry leaves have a bold aroma of wood smoke.

The copper-red liquor has a heady aroma of smoke and berries. The taste is boldly smoky with berry-like notes, and a long finish.

I admit to having a fondness for smoky teas and this is a lovely Russian Caravan. The berry-like notes in the aroma and taste were unexpected, but certainly not unwelcome. This tea produced three flavorful infusions with the profile mellowing slightly by the third.

This tea was provided as a free sample without guarantee of a review.

Tea Review: Shou Girls 2025 Shou Puerh Tea (Crimson Lotus)

noreply@blogger.com (Heather Porter) — Tue, 16 Dec 2025 07:18:00 +0000

Shou Girls 2025 Shou Puerh Tea

Crimson Lotus
Type: Puerh
Origin: China, Yunnan Province
Product Description:

These four Shou Girls put on a great show! This is a custom blended shou puerh that is super cozy and comforting. It's a very smooth, easy drinking shou. It just feels right. It is a relaxing, daily drinker shou.

Each wrapper design was painted with watercolor by Seattle artist Stasia Burrington. She is the same artist from our Space Girls cakes. Take the time to explore her amazing artwork: http://www.stasiaburrington.com/

Just like with "Space Girls" each order comes with 4x 50g cakes in a hand wrapped bamboo tong. Each cake is wrapped with a different Shou Girl design. The tea is the same in each cake.

The cakes are heavily pressed and it's easiest to break them into brewable chunks by snapping the cakes with your hands instead of using a tea knife.

We are excited for people to get their own bamboo wrapped tong. Receiving and opening a tong is exciting. Most people don't get the chance to experience opening their own tong. We don't offer samples of this tea because we want everyone to get their own tong to open.

Temperature: 208° F
Amount: 3 grams
Steeping Time: 3 minutes

The dry leaves have an aroma of peat moss and earth.

The liquor is dark red-brown and opaque with an aroma of moss, earth, nut shells, and a hint of cocoa. The taste is rich and earthy.

This had the rich, earthy notes I look forward to in a good shou puerh with flavor and aroma that holds up well to multiple infusions. While I enjoyed the results from brewing this tea western-style, brewing it gongfu-style using more leaf brought out deeper and more flavorful infusions.

This tea was purchased by me.

Tea Review: Sweet Roasted Chestnuts Flavored Black Tea (Creha Tea/Yunomi)

noreply@blogger.com (Heather Porter) — Mon, 15 Dec 2025 07:55:00 +0000

Sweet Roasted Chestnuts Flavored Black Tea
Yunomi/Creha Tea
Type: Flavored Black
Origin: Japan
Product Description: Not provided.

Temperature: 194° F
Amount: 3 grams
Steeping Time: 2-3 minutes

The dry leaves have an aroma of sweet cream and chestnuts.

The liquor is dark red with a rich aroma of sweet cream and chestnuts. The taste is bold with notes of chestnuts and cream with moderate astringency.

While steeping for 2 minutes brought out the best flavor for my preferences, a longer steeping time may appeal to those who prefer something more bold.

This tea was purchased by me.

Tea Review: Whisky Oak Barrel Wood Smoked Hojicha (Kaneroku Matsumoto Tea Garden/Yunomi)

noreply@blogger.com (Heather Porter) — Sun, 14 Dec 2025 06:25:00 +0000

Whisky Oak Barrel Wood Smoked Hojicha/燻製焙茶洋酒樽

Yunomi/Kaneroku Matsumoto Tea Garden
Type: Flavored Green
Origin: Japan, Shizuoka Prefecture, Shimada
Product Description:

Hiroki Matsumoto, the young farmer at Kaneroku Matsumoto Tea Garden is always challenging himself to create unique and extraordinary teas. This hojicha is indeed a distinct and fascinating hojicha, roasted from whisky oak barrel wood. While the smokiness may be quite surprising and expressive in comparison to typical hojichas, this tea is not overpowering. A perfect hojicha to enjoy in the winter time. What is more, it can also be enjoyed cold-brewed in the hot summer days!

Temperature: 194° F
Amount: 3 grams
Steeping Time: 3-5 minutes

The dry leaf aroma is smoky and sweet.

The amber liquor has an aroma of sweet smoke and roasted nuts. The taste is boldly smoky with a long smoky finish.

This is possibly one of the most uniquely smoky teas I've tasted, with mesquite-like notes in the dry leaf aroma and a sharp feeling in the nostrils similar to wasabi after the first couple sips. Comparing a 5-minute first steep to a 3-minute steep, I found I preferred the results from the shorter steeping time. The fullest flavor was in the first two infusions.

This tea was purchased by me.

Tea Review: Jeju Island Sejak Green (Cultivate Taste Tea)

noreply@blogger.com (Heather Porter) — Sat, 13 Dec 2025 05:33:00 +0000

Jeju Island Sejak Green
Cultivate Taste Tea
Type: Green
Origin: South Korea, Jeju Island, Seogwipo, Harye-ri Village
Product Description:

This is a first flush Jeju Island Sejak green tea. Grown in the rich volcanic soil of the eastern slope of Mt Halla in Harye Village, Seogwigo, southern coast of Jeju Island in South Korea. This tea has a fresh early spring taste to it and uses the Japanese method of steaming the green tea leaves to prevent oxidization. It has a brothy and boldly vegetal cup that pleasantly lingers in the mouth with smooth, mild astringency. The liquor color reminds us of an early spring dandelion and the wet leaves smell of dried straw and cooked asparagus. This is for 1 ounce.

Temperature: 180° F
Amount: 3 grams
Steeping Time: 2 minute

The dry leaves have a sharp, sweet green aroma.

The yellow liquor has a rich, nutty, and almost buttery aroma with sharp green grassy notes. The taste is nutty with nori and grassy notes and mild astringency.

This tea was lively and green, reminding me of summertime, with a flavor that held up well throughout three infusions.

This tea was purchased by me.

Tea Review: Smoky Earl Grey (Kaneroku Matsumoto Tea Garden/Yunomi)

noreply@blogger.com (Heather Porter) — Fri, 12 Dec 2025 03:27:00 +0000

Smoky Earl Grey
Yunomi/Kaneroku Matsumoto Tea Garden
Type: Flavored Black, Oolong
Origin: Japan, Shizuoka Prefecture, Shimada, Kiriyama
Product Description:

The citrusy aroma of Italian bergamot is fused with Shizuoka Black Tea and a touch of Oolong Tea cultivated and crafted then expertly smoked by tea farmer Hiroki Matsumoto. A delicious fusion of two worlds and two cultures. Click here for a smoked version!

3rd generation tea farmer Hiroki Matsumoto manages some 30 fields in the Kiriyama region of the Makinohara plain in Shimada, Shizuoka. He utilizes the UNESCO designated World Heritage agricultural tradition, Chagusaba, to cultivate his tea leaves. This tradition requires farmers to cultivate sasa grasses surrounding the tea fields, and use the grasses as fertilizer in the fields.

Temperature: 194° F
Amount: 3 grams
Steeping Time: 5 minutes

The dry leaf blend includes black tea, oolong tea, and Italian bergamot.

The copper-red liquor has a bold aroma and taste of wood smoke and bergamot followed by a pleasant lingering aftertaste.

While the flavor and aroma are bold, they aren't overwhelmingly so. The tea remained flavorful throughout three infusions with sweetness developing by the second. It really shines when paired with pastries, cakes, and sandwiches.

This tea was purchased by me.

Tea Review: Jin Xuan Oolong (Floating Leaves)

noreply@blogger.com (Heather Porter) — Thu, 11 Dec 2025 04:26:00 +0000

Jin Xuan (Spring 2025)

Floating Leaves
Type: Oolong
Origin: Taiwan, Nantou
Product Description:

This broth is milky with a sweet scent. Green style oolong processing yields a light body and flavor. Straightforward daily drinker.

Temperature: 195° F
Amount: 3 grams
Steeping Time: 3-5 minutes

The dry leaves have a buttery and nutty pecan-like aroma.

The light yellow-green infusion has a rich, and buttery aroma with floral and green vine notes. The taste is smooth with notes of sweet cream.

The fullest flavor was in the first infusion and I also enjoyed the greener notes that moved to the front by the second. Steeping a minute or two longer after to each infusion helped to bring out more flavor.

While this oolong works nicely when brewed western-style, it positively shines when prepared gongfu-style with a smaller brewing vessel and a higher water temperature. I recommend using a gaiwan to allow the leaves to fully expand.

This tea was included in the Cascadia Autumn Steep 'n Sip tea box.

Tea Review: Saemidori Tamaryoku Sencha (Charaku)

noreply@blogger.com (Heather Porter) — Tue, 09 Dec 2025 04:46:00 +0000

Saemidori Tamaryoku Sencha

Charaku
Type: Green
Origin: Japan, Kagoshima Prefecture, Hioki
Product Description:

This Tamaryoku Sencha has has nicely comma-shape rolled leaves and a light grassy aroma. It infused to a light golden-green and medium body. Amami (sweetness) notes are up front, like honeydew melon, with very little astringency on the first infusion. Slightly hotter water brings out a little shibumi (astringency) and balance, but it still drinks smoothly with both sweet and astringent, but still very pleasant, notes.

Tamaryoku refers to the rolling method of production where the leaves are rolled into a ball, or coiled, instead of the more prevalent needle shape rolling technique used much more widely in Japan. The resulting "comma" shaped leaves often infuse to a golden-yellow or light golden-green tea. It is the common rolling technique used in the Kyushu Prefectures of Saga (Ureshino Teas), Nagasaki (Sonogi Teas), Kumamoto, and Miyazaki. It is also referred to a "Guri-Cha" (curly tea), most often in Nagasaki and Kumamoto, but both terms are used in different parts of Japan when referring to Tamaryokucha.

The city of Hioki is on the western coast of Kagoshima, facing out towards the East China Sea. It is a recently formed city created by the mergers of the small towns of Fukiage, Higashiichiki, Hiyoshi, and Ijuuin. Tea farmers there grow a variety of cultivars, including this fine example of Saemidori.

Temperature: 180-185° F
Amount: 3 grams
Steeping Time: 20 seconds-2 minutes

The dry leaves have an aroma of nuts and green beans.

The liquor is light yellow with an aroma of edamame, steamed greens, and nuts. The taste has notes of edamame with a hint of astringency and a long, green, nutty finish.

For the purpose of this review I followed the suggested brewing instructions, steeping the first infusion for 90 seconds in 180° F water, the second for 30 seconds in 185° F water, and the third for 20 seconds in 185° F water. The results were really lovely throughout three infusions and I particularly appreciated the long, refreshing green finish. While the aroma lightened notably by the third steeping, the flavor was still pleasantly green and toasty.

This tea was provided as a free sample without guarantee of a review.