Hanamichi

Tea Review: Mountain-Grown Second Flush Wakocha Yabukita Black Tea (Yunomi/Murakami Tea Garden)

noreply@blogger.com (Heather Porter) — Sun, 18 Oct 2026 00:59:29 +0000

Mountain-Grown Second Flush Wakocha Yabukita Black Tea/和紅茶やぶきた
Murakami Tea Garden/Yunomi
Type: Black
Origin: Japan, Shizuoka Prefecture, Yoshiwara
Product Description:
The Yabukita cultivar is the standard in Japan representing 75% of Japanese tea fields. The bitterness in this cultivar makes for a balanced black tea.
Temperature: 203° F
Amount: 3 grams
Steeping Time: 3 minutes

The dry leaf aroma has notes of sweet oats and muscat.

The dark red liquor has an aroma of baked fruit, squash, and green vine. The taste has notes of baked fruit and cooked grains.

This was a solidly enjoyable black tea with the fullest flavor in the first two infusions. While I found the ideal balance for my taste with 3 minute infusions, a higher water temperature and longer steeping time will have bolder results for those who prefer it.

This tea was purchased by me.

Mui-an Teahouse at Hōgon-in Temple

noreply@blogger.com (Heather Porter) — Wed, 14 Oct 2026 19:24:36 +0000

While visiting Arashiyama in 2024, I had the opportunity to enjoy tea at Mui-an (無畏庵), a teahouse located inside the Lion's Roar Garden (Shishiku no Niwa/獅子吼の庭) on the grounds of Hōgon-in temple (宝厳院).

Mui-an exterior viewed from outside the tea garden.

The garden is only open to the public for special viewing events, usually in spring and autumn. During these events, tea can be enjoyed at the teahouse for a small fee paid separately from the entry fee.

Signs point to the garden entrance for the special autumn viewing.

Mui-an is a sukiya-style chashitsu (teahouse) with sliding doors, tatami mats, and a tokonoma alcove. One side of the tea room is open so you can enjoy an uninterrupted view of the garden.

Mui-an interior with tatami mats, hanging wall scroll, and floral arrangement.

Tea and sweets with a view of the garden.

Guests are provided with a bowl of matcha and a rakugan sweet from Kyoto confectionery Kogetsu (鼓月), pressed with a maple leaf image specific to Hogon-in.

Matcha with rakugan sweet

Hōgon-in (宝厳院) was established in 1461 and later became a sub-temple of Tenryū-ji temple, a UNESCO World Heritage Site. The Lion's Roar Garden, named for the metaphor for Buddhist teachings, was created by Zen monk Sakugen Shūryō during the Muromachi period in the latter 16th century. The garden style is shakkei or borrowed scenery, which means that the existing landscape of Arashiyama was incorporated into the garden's design.

A tree-lined path through Shishiku no Niwa

A moss-covered area in Shishiku no Niwa

Tea Review: Houjicha (Yamanashi Shouten)

noreply@blogger.com (Heather Porter) — Wed, 14 Oct 2026 02:29:02 +0000

Houjicha/ほうじ茶

Yamanashi Shouten/山梨商店
Type: Green
Origin: Japan, Shizuoka Prefecture
Product Description:

This hojicha (roasted green tea) has a soft sweetness and fragrant flavor, achieved through short-time, high-temperature roasting.
Temperature: 194° F
Amount: 3 grams
Steeping Time: 2 minutes

The dry leaf aroma has notes of roasted nuts, salt, and a hint of smoke.

The orange-amber infusion has a savory flavor and aroma of roasted vegetables and roasted nuts with a lightly sweet and nutty finish.

This houjicha was offered to guests alongside the tea they selected at the Momijiyama Garden teahouse in Shizuoka City. I enjoyed it so much that I bought a package to bring home. The flavor notes that reminded me just a little of roasted kabocha were particularly interesting. The fullest flavor was in the first two infusions.

This tea was purchased by me.

Tea Review: Limited Edition Chiran Shincha Kaoru (Yunomi/JA Kagoshima Chagyo)

noreply@blogger.com (Heather Porter) — Mon, 12 Oct 2026 00:51:39 +0000

Limited Edition Chiran Shincha Kaoru
JA Kagoshima Chagyo/Yunomi
Type: Green
Origin: Japan, Kagoshima Prefecture, Chiran Village
Product Description:

A blend of 100% Kagoshima-grown first flush green tea leaves. It has a simple flavor but rich, deep aroma.
Temperature: 160° F
Amount: 3 grams
Steeping Time: 30-60 seconds

The dry leaf aroma is savory with nutty, marine green, and edamame-like notes.

The aroma of the light yellow-green infusion is rich, buttery, and nutty with notes of green grass and edamame. The taste has nutty and spring green notes.

As with most fukamushi (deep-steamed) teas, the first infusion was lighter in flavor with a clear broth while the second and third infusions brewed thick, opaque, and bright green with bolder flavor notes. A 1 minute initial infusion followed by 30 second infusions worked well to get the most from this tea.

This tea was purchased by me.

Tea Review: Premium Lapsang Souchong (Experience Tea)

noreply@blogger.com (Heather Porter) — Sun, 11 Oct 2026 03:19:05 +0000

Premium Lapsang Souchong

Experience Tea
Type: Flavored Black
Origin: China
Product Description:

One of the first black teas ever made for export to Europe–the Chinese made this tea in the WuYi Mountains where they only had pine to heat for their tea processing. The taste of the pine fire permeated the tea and the rest is history! Prepare this tea and add hot steamed milk and sugar, agave or whatever sweetener suits you–it is a wonderful, sweet campfire in your mouth.
Temperature: 208° F
Amount: 3 grams
Steeping Time: 3 minutes

The dry leaves have a heavy aroma of pine smoke.

The coppery orange infusion has an aroma of pine smoke. The taste is smoky, lightly sweet, and smooth with a smoky-sweet finish.

I was pleasantly surprised by the smoothness of this tea as I often come across more astringent variations. The first two infusions had the best and fullest flavor. While I was very happy with the results from a 3 minute steep, a little more leaf and a longer steeping time would work well for those who prefer a bolder brew.

This tea was purchased by me.

Tea Review: Premium Blend Gyokuro (Charaku)

noreply@blogger.com (Heather Porter) — Thu, 08 Oct 2026 02:22:13 +0000

Premium Blend Gyokuro

Charaku
Type: Green
Origin: Japan, Shizuoka Prefecture, Okabe, Asahina Valley
Product Description:

This special blend of cultivars infuses from a light green on the first infusion and opens up to deeper greens on latter infusions. Full mouthfeel and texture on multiple infusions. Initial aromas and tastes are mildly grassy with a hint of salinity. Plenty of amami (sweetness) as characteristic with most Gyokuro with just a hint of shibumi (astringency) at the finish. Later infusions continue smooth with umami richness and a fine balance of amami (sweetness) and shibumi (astringency).

Good Gyokuro is often compared to a fine dashi (broth) and this tea is full in the mouth with an herbaceous, sweet, and slight marine flavors. A low temperature is needed to bring out the "amami," or sweetness, and low astringency for which gyokuro is known.

Temperature: 160° F
Amount: 3 grams
Steeping Time: 30 seconds - 2 minutes

The dry leaves have an aroma of nuts, sweet oats, and a hint of marine green.

The aroma of the light jade green liquor is savory and sweet with buttery notes of nuts and cooked edamame. The taste is savory, nutty and lightly buttery with edamame notes and a sweet green and nutty finish.

For the purpose of this review, I followed the brewing recommendations on the package, steeping the first infusion for 2 minutes, the second for 1 minute, and the third for 30 seconds. The umami was most pronounced in the first infusion while the sweet green and nutty finish became notably lengthier by the second.

This tea was purchased by me.

Tea Review: Uji Gyokuro Houjicha (Tsujiri Honten)

noreply@blogger.com (Heather Porter) — Wed, 07 Oct 2026 01:55:49 +0000

Uji Gyokuro Houjicha/宇治玉楼ほうじ茶
Tsujirihei Honten/辻利兵衛本店
Type: Green
Origin: Japan, Kyoto Prefecture, Uji
Product Description: Not provided.

Temperature: 194° F
Amount: 3 grams
Steeping Time: 1-3 minutes

The dry leaf aroma is rich with notes of roasted chestnuts and a hint of smoke.

The dark reddish-brown infusion has an aroma and flavor reminiscent of roasted chestnuts and cocoa with a long, rich, roasty finish.

This is a particularly lovely version of karigane houjicha with the rich cocoa-like notes that I most look forward to. I began by steeping the tea for 1 minute and found that the flavor carried forward by adding 1 minute to each subsequent infusion. While the best flavor was in the first two infusions, the third was only slightly less nuanced and quite enjoyable.

This tea was purchased in-person at the main store in Uji. It is sold online through Rakuten.

This tea was purchased by me.

Tea Review: Ginger Tings (Barnes and Morgan)

noreply@blogger.com (Heather Porter) — Tue, 06 Oct 2026 03:17:33 +0000

Ginger Tings

Barnes and Morgan
Type: Herbal
Origin: Not provided
Product Description: Not provided.

Temperature: 205° F
Amount: 5 grams
Steeping Time: 3 minutes

The dry leaf blend includes ginger, dried apple, orange peel, and mint.

The pale yellow infusion has a bold aroma of ginger with lighter notes of mint and citrus. The taste is bold with ginger at the front and light notes of citrus and mint followed by a sweet refreshing minty finish.

This tea blend was invigoratingly spicy and refreshing throughout three infusions with no notable loss in flavor.

This tea was purchased by me.

Tea Review: 2024 Aged Shizuoka Black Tea (Yunomi/Tarui Tea Farm)

noreply@blogger.com (Heather Porter) — Mon, 05 Oct 2026 02:27:48 +0000

2024 Aged Shizuoka Black Tea
Tarui Tea Farm/Yunomi
Type: Black
Origin: Japan, Shizuoka Prefecture, Nearaicho
Product Description:

Artisanal tea farmer Takayuki Tarui's black tea is cultivated pesticide free and without synthetic fertilizers. It is harvested in the last two weeks of June and "fermented" with Tarui-san's own method to create a smooth flavor profile that doesn't need to be sweetened.

Tarui-san ages this tea in his warehouse dedicated to aging tea leaves, allowing the leaf to develop into a black tea that will leave you in smiles!

Temperature: 185-194° F
Amount: 3 grams
Steeping Time: 2-3 minutes

The dry leaf aroma has notes of aged wood, nut shell, and a hint of dried shiitake.

The copper red infusion has a rich aroma of roasted squash, snap peas, and a hint of chestnuts. The taste is rich with note of snow peas, roasted vegetables, mild-to-moderate astringency, and a sweet roasted chestnut-like finish.

For the initial infusion of this black tea, I followed the recommendations on the package, steeping for 3 minutes at 194° F. The results were bold with roasted vegetal notes and moderate astringency and a dry finish. For my preference, I found the results most flavorful and delicious by steeping the tea for 2 minutes in 185° F water which resulted in no notable astringency with notes of cooked snow peas, lightly caramelized vegetables, and a sweet chestnut-like finish.

This tea was purchased by me.

Tea Review: Tanegashima Island Nanmei Single Cultivar Sencha (Yunomi/Iba Takahiro Tea Garden)

noreply@blogger.com (Heather Porter) — Wed, 16 Sep 2026 04:07:10 +0000

Tanegashima Island Nanmei Single Cultivar Sencha

Iba Takahiro Tea Garden/Yunomi
Type: Green
Origin: Japan, Kagoshima Prefecture, Tanegashima Island
Product Description: Not provided.

Temperature: 140°-176° F

Amount: 3 grams
Steeping Time: 1-2 minutes

The dry leaf aroma is sweet, green, and nutty.

The pale green liquor has an aroma of nuts, green beans, and edamame. The taste is nutty and almost sweet with fresh green vegetal and edamame notes.

I started out by following the preparation instructions on the package for the first two infusions, using 140° F water and steeping for 40 seconds. For the third infusion, I steeped the tea for 1 minute using 176° F water. The results at both temperatures were tasty with lighter flavor and slightly more nuance at the lower temperature and no astringency at either temperature. The first infusion was nuttier with fresh green vegetable-like notes moving forward by the second and full flavor continuing into the third.

This tea was purchased by me.

Barnes & Morgan

noreply@blogger.com (Heather Porter) — Tue, 25 Aug 2026 02:41:58 +0000

Barnes & Morgan is a tea room and bespoke garment studio located in the historic Merchant Hotel building (1880) in Portland, Oregon's Old Town neighborhood.

Owner Amir Morgan's parents encouraged his creative self-expression through fashion. Tea was a part of his family's daily routine and he was inspired to bring these integral parts of his life together and create Barnes & Morgan, a combination of his parents' surnames, opening for business in February 2023.

The tea room at the front has good lighting and plentiful seating. Here you can enjoy a cup or several of freshly brewed tea and shop for loose leaf tea, teaware, and fashion accessories.

Through the curtained archway is another room with ample seating, ideal for community events, surrounded by racks of Amir's ready-to-wear garments, all of which are available for purchase. Barnes and Morgan also offers garment fittings and tailoring.

The tea room currently offers bottomless self-serve tasting flights rather than individual tea service. When we visited, the tea flight included Golden Snail, Ginger Tings, Sierra Blend, Rosella & Friends, Green Roselle, Blooming Dragon, Earl Grey Citrus, and Citrus Puerh.

For this visit, I started out with a cup of Golden Snail black tea paired with a Black Sesame Madeleine. I eventually worked my way through each of the teas and brought home a few of my favorites.

On Saturdays Barnes & Morgan hosts R&B & Tea where the community is invited to drop in for tea, conversation, and music from a live DJ. Follow Barnes & Morgan on Instagram and check out their reels for the latest events and updates!

Address:
131 NW 2nd Ave, Portland, OR 97209

Hours:
Friday & Sunday 12:00pm - 5:00pm

Saturday 11:00am - 5:00pm
Closed Monday-Thursday

Tea Shout-Out: Roste Chocolate House

noreply@blogger.com (Heather Porter) — Wed, 05 Aug 2026 21:33:11 +0000

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

This shout-out goes to Roste Chocolate House in Portland, Oregon. In addition to delicious serving single-origin chocolate beverages and pastries, they offer a nice selection of green, black, and herbal loose-leaf teas sourced from Portland-based Portal Tea, as well as chai and matcha lattes.

Tea Review: Yanaka Midori Kukicha (Chaho Kanekichi-en)

noreply@blogger.com (Heather Porter) — Wed, 05 Aug 2026 02:33:44 +0000

Yanaka Midori Kukicha/谷中みどり
Chaho Kanekichi-en/金吉園
Type: Green
Origin: Japan, Kyoto Prefecture, Uji
Product Description:
Yanaka's specialty, "Yanaka Midori," is a blend of high-quality stem tea and premium Uji matcha. Its unique flavor and the vibrant green color of the matcha have made it a very popular souvenir and gift item.

Temperature: 175° F

Amount: 3 grams
Steeping Time: 2 minutes

The dry leaf aroma has notes of freshly ground nuts with a hint of green grass.

The aroma of the bright green liquor has nutty, sweet, and cooked edamame notes. The taste is nutty with notes of cooked edamame and a sweet green finish.

This kukicha was pleasantly savory with the fullest flavor in the first infusion. While subsequent infusions were notably lighter in flavor, I had good results with a longer second steeping.

This tea was purchased by me.

Tea Fest PDX 2026

noreply@blogger.com (Heather Porter) — Wed, 29 Jul 2026 20:46:58 +0000

Tea Fest PDX 2026 was held on June 27th at the World Forestry Center in Portland, Oregon.

This was the festival's 10th anniversary and the second year since it's move to late June from mid-July. The weather was very on-brand for the Pacific Northwest with a relatively sunny start to the day, shifting to rain and even a brief thunderstorm in the afternoon. Most of the outdoor spaces were covered so the festival was able to carry on without interruption.

Something I really appreciate that seems to be unique to outdoor/indoor festivals like Tea Fest PDX are the musical performances. This year's musical lineup was wonderful!

Heart Strings Mandarin Music Trio

Kayageum performed by Doyeon Lim

The festival program was filled with a wide variety of workshops, lectures, and tasting sessions, two of which I had the pleasure of attending.

Unusual and Rare Teas from Our Tea Explorations with Charles, Laurie, and Anais Dawson (Whatcom Tea)

It's always a treat to sit in on a tasting session with the Dawsons because I'm almost guaranteed to encounter something completely new. For this session we enjoyed several unique teas from their extensive collection, learning about their provenance and how they were made. The final tea was a bit of a wildcard; a teabag tea that tastes refreshingly like a loose leaf tea.

Left to Right: Anais Dawson, Laurie Dawson, Charles Dawson

Wuyi Hongcha from Tongmuan, Fujian Province (Chaliland)

Rosa roxburghii (Chestnut Rose) Stuffed Black Tea from Guixhou Province (iTeaworld)

2002 Huangpian Baozhong (wild harvest)

1990 Liu Bao (Three Cranes)

1980 Liu An from Anhui Province

Crown Melon flavored Oolong

Tea in Literature and Afternoon Tea with Marilyn Miller

We enjoyed a lovely afternoon tea prepared by Thistlewell Tea Room (formerly Sweet Peas Tea Room) accompanied by a reading of excerpts from the works of Earlene Grey, Nigel Slater, Patti Callahan, Rosamunde Pilcher, Lisa See, Julia Kelly, and Ethel Romig Fuller by Marilyn Miller.

Thanks to the volunteers, presenters, and vendors for making this festival possible! I'm looking forward to Tea Fest PDX 2027!

Eugene Tea Festival 2026

noreply@blogger.com (Heather Porter) — Thu, 09 Jul 2026 18:57:17 +0000

A well-timed visit with family in Oregon gave me the opportunity to attend the Eugene Tea Festival for the first time. The festival is in its fourth year, kicking off in 2023 and preceded by virtual tea tastings and local events. This year's festival took place on on May 31st at the Farmer's Market Pavilion in Eugene, Oregon's downtown arts district. The Pavilion and the adjoining plaza were lined with booths for tea, artisan, and food vendors.

The tea festival is free to attend, though donations are welcome and come with a tasting cup to enjoy all the tea samples available at the vendor booths.

At a table inside the Pavilion, Josh Brock (The Empty Tea Cup) and Laurie Dawson (Whatcom Tea) prepared tea throughout the day, providing a welcoming space to decompress and meet new tea friends.

The vendor booths had an impressive range of teas and tisanes from around the world, as well as handcrafted teaware, art, and decor.

Thanks to everyone who worked to bring this festival to the local community. It was a wonderful event!

The next Eugene Tea Festival will take place on May 30, 2027.

Cascadia Tea Festival 2026

noreply@blogger.com (Heather Porter) — Wed, 24 Jun 2026 16:57:30 +0000

The Cascadia Spring Tea Festival was held on April 11, 2026 in Everett, Washington. This was the volunteer-run community tea event's 5th year!

The festival returned to beautiful Forest Park in Everett, Washington. Vendor were located in Floral Hall and a dedicated tea tasting space was a short walk away in Lions Hall. My day began with vendor booth exploration and catching up with tea friends.

Lions Hall Tea Tastings

Lions Hall was lined with tea tasting tables as well as a crafting area for young people (and the young at heart).

Ward and Barbara Everson presented a tasting of shou puerh lightly infused with different flowers. The dried flowers are placed in a strainer so some of their aroma and flavor is introduced when the brewed tea is poured through the filter into the cha hai (fairness pitcher.) This results in lighter floral notes than if they were steeped allowing the flavor of the tea to come through.

Dark Depths (Crimson Lotus) poured over lavender

Diarmuid Fahy & Sam Culwell were brewing intriguing teas from their collection.

Li Shan

Li Shan 30-Year Aged Roasted Oolong

Thanks to the volunteers and vendors for making this tea festival happen!

Tea Review: Premium Spring Sencha Green Tea (Hachimanjyu Yakushima Tea)

noreply@blogger.com (Heather Porter) — Thu, 30 Apr 2026 16:00:00 +0000

Premium Spring Sencha Green Tea
Hachimanjyu Yakushima Tea (Yabukita & Asatsuyu)
Type: Green
Origin: Japan, Kagoshima Prefecture
Product Description:

The Yabukita is an Asamushi tea, or lightly steamed. This results a leaf that is kept more intact than longer steaming, and therefore results in a clearer, liquid that extracts more slowly from the leaf for multiple steepings. This type of steaming is usually reserved for higher quality leaf.

Meanwhile the Asatsuyu leaf, known for its strong umami flavor, is steamed chumushi, or regular steaming. This adds a delicious umami flavor and aroma to the tea.

Temperature: 140° F
Amount: 3 grams
Steeping Time: 1 minute

The dry leaves have a deep aroma of macadamia nuts with a hint of sweet grass.

The liquor is pale jade green with a rich and savory aroma of nuts and edamame. The taste is savory with umami and nutty with edamame notes and a long, green, nutty finish.

For the purpose of this review, I followed the recommended brewing instructions, steeping the tea for 1 minute in 140° F water and the results were excellent. The first infusion was filled with umami followed by spring green notes at the front of the second infusion, with a darker liquor color and thicker broth. The long finish was particularly refreshing.

This tea was purchased by me.

Tea Review: Yumesuruga Sencha (Charaku)

noreply@blogger.com (Heather Porter) — Wed, 22 Apr 2026 05:02:00 +0000

Yumesuruga Sencha

Charaku
Type: Green
Origin: Japan, Shizuoka Prefecture, Honyama
Product Description:

Infuses to a light green liquor with a slightly grassy aroma. Nice mouthfeel and a light amami (sweetness) that stays through a few infusions. It also has a very light shibumi (astringency) finish, so is a well-balanced tea with fresh notes across the spectrum.

The Honyama region of Shizuoka is in the northern part of the prefecture, containing the Abe River and the it's branches of the Ashikubo and Warashina Rivers, and near the foothills of Mount Fuji. Suruga was the old provincial name of current Shizuoka, and the Yumesuruga varietal can be translated as "Dream Suruga". The aroma of tea is everywhere in Suruga, and must have been for some time as poem of Matsuo Basho (1644-1694) recounts, "Suruga road / Even the mikan (orange) blossoms / Smell of tea bushes".

Temperature: 176° F

Amount: 3 grams
Steeping Time: 45 seconds-1.5 minutes

The dry leaf aroma is nutty and marine green.

The liquor is pale green with a savory aroma of nuts and edamame. The taste is savory and sweet with light edamame notes and a sweet green grassy finish.

This sencha was delicious with savory umami notes followed by a sweet green finish throughout three infusions. The aroma and liquor color deepened by the third infusion.

This tea was purchased by me.

Tea Shout-Out: White Rabbit Espresso

noreply@blogger.com (Heather Porter) — Mon, 20 Apr 2026 17:18:00 +0000

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

This shout-out goes to White Rabbit Espresso located on Highway 101 in Newport, Oregon. They offer a selection of teas from Smith Teamaker as well as Matcha Lattes, Masala Chai, Newport Fog, a Tea & Tonic cocktail. They also sell most of the teas they serve. I warmed up on a rainy visit with a pot of Lord Bergamot black tea.

Velvet Monkey Tea

noreply@blogger.com (Heather Porter) — Thu, 16 Apr 2026 23:25:00 +0000

While passing through McMinnville on a recent trip, I stopped for tea at Velvet Monkey. Original owner, Salem Sharfeddin opened the tea room in 2010 and sold his tea business to longtime Velvet Monkey regulars, Richard and Serengeti, when he retired in 2021.

The tea room is located in the historic Wright Building (1893) in downtown McMinnville and can be accessed by stairs on the corner of NE Davis Street and NE 3rd Street or inside the home goods store, La Bella Casa.

The tea room is cozy and well-lit with plentiful table seating, a comfortable sofa, and books to read during your visit.

Velvet Monkey has over 200 loose leaf teas to choose from, including many house blends. Tea can be purchased by the ounce or brewed to enjoy in-house and to-go.

In addition to tea, they also offer an impressive selection of teaware and chocolates, as well as bubble tea and infused lemonade.

For this visit, I warmed up from the cold weather with a pot of Chocolate Peppermint black tea, dark chocolate maple and salted caramel truffles, and some light-hearted Moomin adventures.

Address:

216 NE Davis Street, McMinnville, Oregon

Hours:

Tuesday-Saturday 10:00am - 5:00pm

Closed Sunday & Monday

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.