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Tezumi
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Добавлен 27 май 2020
Tea enthusiasts who want to share our love of Japanese tea and teaware with the world.
The Japanese word tezumi (手摘み), meaning 'hand-picked', is used to describe the select few teas that have been carefully picked by hand, rather than by machine, resulting in the highest grades of tea. We chose this name because we put the same care and patience in selecting our teas and teaware.
The Japanese word tezumi (手摘み), meaning 'hand-picked', is used to describe the select few teas that have been carefully picked by hand, rather than by machine, resulting in the highest grades of tea. We chose this name because we put the same care and patience in selecting our teas and teaware.
Exploring Gyokuro | An Introduction to this Powerful Shaded Tea
As one of Japan’s most luxurious and exquisite styles of tea, gyokuro demands a careful and unique approach to brewing to get the best out of these precious jade leaves. This tea is produced through much the same process as sencha, but using leaves that have been shaded for 20-40 days before harvesting.
Shading the tea plants from the sun forces them to produce more chloroplasts and chlorophyll to harvest more sunlight, causing the leaves to develop a deep, vibrant green colour. These extra chloroplasts switch from producing bitter-tasting catechins which typically protect the leaves from excessive sun, and instead make sweet and savoury amino acids such as L-theanine along with aromatic c...
Shading the tea plants from the sun forces them to produce more chloroplasts and chlorophyll to harvest more sunlight, causing the leaves to develop a deep, vibrant green colour. These extra chloroplasts switch from producing bitter-tasting catechins which typically protect the leaves from excessive sun, and instead make sweet and savoury amino acids such as L-theanine along with aromatic c...
Просмотров: 2 523
Видео
How Sencha is Made: Part 2 | Crafting this Classic Japanese Green Tea
Просмотров 1,3 тыс.Месяц назад
Carrying on from where we left off in Part 1, here I break down, in excessive detail, how the freshly harvested leaves are processed at the factory into aracha (荒茶 - crude tea) and how this tea is then further refined into the sencha you know and love. 00:00 - Introduction 00:24 - What is Aracha? 00:53 - Oxidation vs Fermentation 02:28 - Steaming 04:09 - Fukamushi/Deep-steaming 05:44 - Rolling...
Is Matcha Foam Important? Comparing Styles of Usucha
Просмотров 5 тыс.2 месяца назад
A quick search for ‘matcha’ or ‘usucha’ on Google results in what you might expect: vibrant green foam in a beautiful chawan, with bubbles too small to see. While this image of matcha has become the standard, both in Japan and overseas, it is not the only way to make matcha (*clears throat* koicha) and it is not even the only way to make usucha. Each of the dozens of tea ceremony schools scatte...
Ceremonial Grade is a Myth | The Complex Truth About Matcha Quality
Просмотров 8 тыс.3 месяца назад
Rant Time: Here's why we here at Tezumi do not use the term "Ceremonial Grade" and why this term, however well-meaning it may have intended to be, is ultimately a reductive and unhelpful way of talking about matcha. You can read my written version here: www.tezumi.com/blogs/tezumi-insights/why-ceremonial-grade-is-meaningless Tea and teaware Used: Shōyō Matcha: www.tezumi.com/products/shoyo-matc...
How Sencha is Made: Part 1 | Japan's Most Popular Green Tea
Просмотров 3,3 тыс.3 месяца назад
Most videos that deal with tea production start after the harvest, but the process begins long before then. Before any tea can be made, the plants must first be grown, nourished, and harvested. In fact, a good deal of the tea’s final flavour is already determined by the raw material, meaning that the quality of the soil, climate, and tea plants are paramount to producing high grade sencha. So, ...
The Many Shapes of the Matcha Bowl | An Explanation
Просмотров 4,6 тыс.4 месяца назад
While it may seem like the simplest of tea making utensils, the humble tea bowl or chawan (茶碗) holds a central place in Japanese tea culture and can be found in many different shapes and styles, each with their own history and purpose. Here I go over some of the more common shapes of chawan and what makes each one unique (while trying unsuccesfully not to talk at length about styles and histori...
Houjicha (with latte recipe!) | Japan's Cozy Roasted Tea
Просмотров 3,1 тыс.4 месяца назад
Houjicha (also spelled hojicha, hōjicha, ほうじ茶, 焙じ茶) is Japan's most famous roasted tea. Here I go over how houjicha is made, what makes it unique, and how to prepare it 00:00 - Introduction 00:23 - What is Houjicha? 01:49 - Caffeine in Houjicha 02:32 - How to Brew 04:25 - Tasting 05:10 - Latte Recipe Recipe Recaps: Loose Houjicha: 4g/200ml (6.7oz) 95-100°C (203-212°F) 30-60 seconds Houjicha Lat...
Asahi-yaki | Over 400 years of Kirei-Sabi Ceramics
Просмотров 1,4 тыс.5 месяцев назад
Asahi-yaki (朝日焼) are one of the most well-known and respected ceramic workshops in Japan, with a direct lineage going back 16 generations over 400 years. This April, we had the good fortune of visiting their kiln, studio, and gallery, being guided by Matsubayashi Toshiyuki and his brother Matsubayashi Hosai XVI, the head of the kiln. In this video, I talk briefly about their history and aesthet...
Tools of the Japanese Tea Ceremony | Sadōgu
Просмотров 3,3 тыс.5 месяцев назад
Sadōgu or dōgu (茶道具/道具) are the tools, utensils, and art pieces used in chanoyu or the Japanese Way of Tea. The selection and arrangement of these pieces in harmonious contrast is called toriawase, and is one of the primary means of artistic expression in the tearoom 00:00 - Introduction 01:12 - Chawan 04:26 - Chasen 05:23 - Chashaku 07:52 - Natsume 09:38 - Chaire 11:41 - Fukusa 12:56 - Shikib...
Introduction to Japanese Incense | Types and Styles
Просмотров 8 тыс.5 месяцев назад
Introduction to Japanese Incense | Types and Styles
Chasen Care | How to Clean and Shape Your Matcha Whisk
Просмотров 6 тыс.6 месяцев назад
Chasen Care | How to Clean and Shape Your Matcha Whisk
Cold Brew vs. Iced Tea | Which Method Makes the Best Cold Sencha?
Просмотров 3 тыс.6 месяцев назад
Cold Brew vs. Iced Tea | Which Method Makes the Best Cold Sencha?
What is Koicha? | Thicker Than Your Regular Matcha
Просмотров 7 тыс.7 месяцев назад
What is Koicha? | Thicker Than Your Regular Matcha
Types of Chasen | The Japanese Matcha Whisk
Просмотров 8 тыс.7 месяцев назад
Types of Chasen | The Japanese Matcha Whisk
What Makes Shincha Special? | Exploring and Tasting Japan's Fresh Tea
Просмотров 2,6 тыс.8 месяцев назад
What Makes Shincha Special? | Exploring and Tasting Japan's Fresh Tea
Types of Japanese Teapots | A Guide to Kyusu, Houhin, and Shiboridashi
Просмотров 15 тыс.9 месяцев назад
Types of Japanese Teapots | A Guide to Kyusu, Houhin, and Shiboridashi
My Daily Matcha Routine | How I Make Usucha
Просмотров 9 тыс.10 месяцев назад
My Daily Matcha Routine | How I Make Usucha
Great presentation
The tea connoisseur is persuasive in buying and supporting hand labor. Let's fight android revolution. 🎉🎉🎉 I don't think expensive tea as well as expensive wine worth it, it's for the show off. Humans come up with more ways to make themselves superior to the rest who don't appreciate the exquisite and sophisticated taste. Fine art, fine tea, music, couture, etc. are all designed to differentiate and stereotype. 😊
I cant tell if youre a very young man, or if the tea has done very well for you
excellent. thanks for the brewing instructions with all the answers and variables one might need. Was searching for a long time for a shop to purchase from, a business i could feel confident supportings. glad I came across this!
I have a question, my chawan has a small mark near the bottom, it’s some letters, I believe, but it was written in Kanji or Mandarin, what is it, exactly?
That would be the maker's stamp or signature
Great video! I like your way of talking and presenting. I also got a Shiboridashi from Gyokko, but if I try to make a Gyokuro which has a bit smaller leaves, I pour a lot of leaves into my cup. Even if I put the lid at an angle, the slit does not become fine enough. Is it traditionally common to just drink them? Many greetings!
If it's just superfine leaves, then yes then yes, you'd just drink them. That can be a issue with some teas, especially lower quality ones, and if you want you can pass it through a steel mesh filter to remove them. Ideally not too fine of a mesh as some of the extra fine particulate can actually improve texture
@@tezumitea Thanks for the advice! For now, I will just drink them.
Pretty good Video, I sometimes use a gaiwan (chinese teaware) to make gyokuro. I really enjoy the detail. Even tho I knew quite a lot I still learned some things. You can clearly see the passion.
Fascinating! Really cool and interesting
Great video. I love the way you structure the video, the way you speak and how much I could learn in a fun and interesting way 😳
14:45 You can eat the leaves 🤯 And I thought my cat was mad for taking a bite from my used Gyokuro leaves 🤯🤯🤯 Thank you! I desperately needed to know the exact water to leaf ratio 👍☺ 素晴らしい説明を本当にありがとうございました！🤩
Where did you get the teacup? I need one of those! Nice vid! I love me some gyokuro. I use a shibo as well.
We'll have something similar in stock soon...
@ 😃😃😃
My Tea God has spoken. Just bought kyusu recently and contemplating shiboridashi to expand my collection. Gyokuro is truly one of its kind.
That was great! Thoroughly enjoyed watching and learning. I did not know you can reinfuse gyokuro so many times! I look forward to trying. Can Tezumi’s Shiranami be successfully reinfused several times since it is a shaded tea? Many thanks for the informative video 🌱
Glad you enjoyed it! Shiranami can definitely go a bit longer than your usual sencha, especially if you brew it more like a gyokuro. I recommended 5g/100ml on the packaging, but you could raise that to 8g and lower the temp a bit and get a more gyokuro-like experience out of it
@ Thank you
Thank you guys so much for this video! It was really informative and fun to watch.
Hey Tezumi, thanks for the video, I'm glad that I finally have come across a channel like yours (very beneficial) - I'm definitely subscribing and sharing it ! I'm from Denmark so shipping it to here would cost a lot, but I'm more interesting in that regard to buy Matcha that have the moat health benefit as possible, of course to the price - i did the test in your website, but which matcha would you recommend? ( in the context of mine)
Glad you find the videos beneficial! Health benefits aren't my specialty and aren't what I tend to promote when talking about matcha. That being said, the main compounds that are touted as being particularly healthy are L-theanine and catechins (i.e. antioxidants). L-theanine, a savoury-sweet tasting compound, is present in higher concentrations in higher-grade teas as it's concentration requires longer shading and more intense fertilization. Conversely, catechins are actually in lower concentration in these higher-grade teas as they are bitter-tasting compounds that producers are trying to minimise. In short, depending on which compounds you're interested in, you might want different teas. If you're drinking primarily lattes, then our Haruto or komiya would provide a good balance of both. As usucha, I'd opt for kiku-no-sono or Uji-no-mori
Such technique...
As someone who loves to know how things are made, this is awesome. Great in-depth video, it gave me a greater appreciation of the senchas I have.
Can you do a video of Gyokuro when you find the time? Thank you 😊
Coming very very soon :)
Hi, do you ever wash the sifter? I am concerned about older matcha mixing with new matcha. Would the old matcha contaminate the new?
I do wash mine occasionally. If you're drinking matcha daily or multiple times a day, the contamination concern isn't too high, but I'd definitely make sure to wash it if I haven't used it in a while and the matcha on there is very oxidised.
Amazing information! Thank you!
Crave more of it!! 😍 And I have a question: is there hiire at the end of all sencha production? I thought it was only for kamairicha. Or am I mixing something up? I love your content, keep it up! 💚
Practically all sencha gets some amount of hiire if just for the drying alone. Some farmers that sell direct might sell minimally refined aracha but that's pretty rare.
Today I learned I'm a tea whisk. On a sidenote - this was actually really interesting!
Nice, as usual. I envy all of your utensils. The bowl is a beauty. On a side note, I can't believe you're using an electric kettle. They give you poor (and unhealthy) quality water (unless yours is some super fancy kettle I've never heard of). Google physicists' opinion on water boiled in an electric device.
What brand of matcha would you recommend?
Well....ours :) tezumi.com
As a former coffee barista (never really got to work with matcha), the milk technique was on point!
Your channel and the information you provide is a blessing! Truly! For anyone looking to really understand and get to know matcha and tea ceremony
Funny that sloppy throwing technique, the uneven rim "five mountains" thing is seen as a mark of quality
Raku chawan aren't thrown, but rather handbuilt and carved out (kurinuki), so it's less a quality thing and more a style thing
This has to be the most informative, assiduously presented and fascinating video showing the incredibly elaborate craftsmanship behind sencha. I had no idea the process was so painstaking. Thank you for this. It's truly enhanced my appreciation of my green tea when I brew it every morning. Outstanding quality! Thank you.
Thanks so much! I hope to continually produce equally as informative videos, shining lights on areas of tea and teaware craft and culture that deserve to be appreciated
I bought kyusu
😊 0:18
I scribbled down so many notes. This is the type of matcha content I'm here for! Thank you so much for your time in creating an informative video.
I'm glad you found it helpful!
Fantastic videos!!! Thanks for taking the time to do the research and share share this information. Definitely looking forward to more content!
Glad it was helpful!
I re watched the video and got the answer I was looking for. Thank you.
I am watching a cold brew video in winter 😅 because i could not stop watching once i got down the rabbit hole 😂
This was super educational and super valuable. I guess I'll have to get my self a 絞り出し急須 🤷♂ Maybe I'll need a different source for my Gyokuro 🤔The leaves in the tea that I get come with tiny broken bits of leaf which would just be poured out when not using a paper tea filter. 🤷♂
Thank you very much for this nice explanation. I received as a gift a package of the flowers for each month of the year. I just need to burn each of them the first day of each month? Today is january the 1st and I am not sure if I need to burn it today. Thank you for your help. 🤗🤗
No need to burn on the first specifically. Any time throughout the month works to evoke the floral scents of that month in Kyoto
@@tezumitea Big thank you for answering to my question, I appreciate that. Ok, sounds very good because I was sad thinking that I didn't do well. They are so beautiful, and it is like I don't want to burn them at all, they are beautiful for decoration as well. It is so amazing work and the package, the paper, everything is so lovely, thank you. I think that there is much love in this art, if I can call it like that. 💖💖👏👏
Thank you for this informative video! My favorite shape is the Hantsutsu gata, followed by the Wan-nari. Currently I have three chawans in the Hantsutsu-gata shape as I prefer the simple, sleek lines and the practicality of containing the matcha whilst whisking vigorously for a thicker foam. I do, however, wish the bowls were more consistent in size because I've purchased a gorgeous bowl only to find it to be too small to make/drink from for my preference. Now that it's winter, I do sometimes drink from a taller, Yunomi cup and use a hand-held frother to mix, but do prefer the traditional chawan and chasen method. As far as ideas on a video, could you perhaps do a demonstration of which bowls are easier to whisk/drink from? I have heard that the Wan-nari style bowl is easier to whisk (when using a chasen), and would love to see the difference (if any) it may make compared to the other styles. Thank you!
I love this kind of cool and geeky videos. I would love to see more 😊
Wonderful. I got some insense that is sprinkled on a censor in temples. I am not sure the best way to heat them. Any thoughts?
if it's the granulated stuff, that's shōkō (焼香) which is usually sprinkled directly over charcoal burning in a censer of ash
How do you dispose of the leaves in the kyusu?
Usually I'll try and dump as much into the rubbish and then rinse the rest out, maybe over a strainer
What of i dont have a chasen?
I shake it in a bottle or a jar 🫙
What if i dont have a chasen?
I been taught that the best way to drink utsucha is to first ad little cold water and make a paste from the matcha powder. Then you pour 80 degrees or boiling water to the paste and then wisk it. I tried both way and the paste variation I think the taste of umami is better.
Great video. Thank you.
this is a seriously superb video! thank you
Very usefull video!
Awesome video! You helped me find my bowl! So cool!
Hi! I'm new to making usucha so i'm still confused. The water temperature is about 80°c right? If i don't have any tools for check the temperature yet, is there any tips to get it right? Or is it okay if i use boiled water? Pls help me 😭 thank you so much!
Top-grade matcha can handle boiling water, but lower temperatures can help minimize bitterness in more affordable teas. You can let boiled water cool for a bit, or pour it into another cup and then into the bowl. For ceramic vessels, they usually lower the temperature of water by about 10°C
@tezumitea omg thank you so much!!
Super fascinating and informative! Your videos are fantastic. Going to enjoy some of my Tezumi tea now :)