CHERRY ROSE GREEN TEA

Some of the best green teas in the world are made in Hunan Province, and they are made in the Japanese way. As the new season begins, the tea turns a vibrant emerald green and has the best flavour. It has a springlike freshness, a spiciness, and a full body. The tea harvest in Hunan begins around the 15th of March and continues through the end of April. Since too much leaf is being eaten and the bushes are expanding too rapidly, the quality declines after April.

In Japan, special occasions are often commemorated with a cup of sencha. While the focus is on the honoree, the ritual itself takes centre stage in this style of ceremony. While flavoured tea is a recent trend, our Japanese friends might find it “avant-garde” to combine flavours with roses and Japanese-style green tea.

Kyoto serves as Japan’s cultural epicentre. Many hundred years ago, Kyoto served as Japan’s spiritual centre. Across town, you’ll see remnants of the city’s historical history. More than a thousand Torjii, the traditional gates or arches one connects with Japan, may be seen around the city, in addition to the many temples and beautiful parks where ancient religious academics formerly strolled. Both the top, which is designed like a curved samurai sword (respect), and the two pillars, which support the structure, of the Torjii are enormous, solid, and dignified features (well-being).

This region of Japan is particularly beautiful and fragrant in the springtime, when the cherry blossoms of the new season are in full bloom. This tea was made in celebration of this great time of year. Tanoshimi!