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Yunomi Staff |
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Explore Ibi in Gifu Prefecture, a mountain tea region producing sencha and tencha. Visit the Katsura Tea Cooperative and Shirai Seicha to learn about aracha production, traditional processing, and the...
Hiroko Yamada |
Discover Ancient Mist Tea from Kasuga, Gifu—rare zairai tea grown in misty mountain fields. Visit Denroku Tea Garden and explore a 700-year tea tradition.
Hiroko Yamada |
Discover Shirakawa tea, one of Japan’s rarest green teas, grown in the mountains of Gifu. This article explores Nitta Tea Farm’s tradition, deep-steaming techniques, and evolving approach to modern tea...
Hiroko Yamada |
Continuing our Hakone tea journey, we visit TEA FACTORY Joshun-en in Hakone Itabashi—a beautifully restored space where history meets modern design. From organic, pesticide-free tea cultivation to a behind-the-scenes look...
Sachiko Murata |
As autumn deepens, the Kanto region is coming alive in full color with vibrant foliage everywhere. During this beautiful autumn season, we visited Hakone, one of Japan’s most beloved travel destinations....
Sachiko Murata |
Have You Heard of “SOBA”? Soba is a plant from the buckwheat family (Polygonaceae, genus Fagopyrum). The seeds from this plant are ground into flour and used to make soba...
Sachiko Murata |
Starting at 17:25, the documentary shares the process of making Awa Bancha in Tokushima Prefecture, a type of fermented folk tea made in certain Kamikatsu and Aioi Villages in the region....
Ian Chun |
Tokushima is a prefecture of Japan located on the island of Shikoku. When one thinks of Japanese tea, Tokushima is probably not the prefecture that comes to mind, especially when one...
Moé Kishida |
A simple breakfast parfait with a gentle Japanese twist. Creamy yogurt layered with refreshing green tea and comforting kinako, a roasted soybean powder, makes for a light yet special morning...
Sachiko Murata |
The First Signs of Spring Although the days are still cold, little by little we can feel spring approaching. As the plum blossoms finish their season, the next flowers to...
Sachiko Murata |
These quick to make oat biscuits combine a buttery flavour and crispy texture with the toastiness of genmaicha or hojicha (depending on which one you choose). Perfect enjoyed on their...
Sara Kauppila |
After sharing our drink recipes at Yunomi.Cafe :From Our Barista to You: Yunomi.Cafe’s Iced Tea Latte Recipes From Our Barista to You: Yunomi.Cafe’s Signature Tea Drink RecipesWe would now like to...
Sachiko Murata |
In our previous blog post, we shared the iced latte recipes we serve daily at our Yunomi.Cafe in Tokyo. Today, we're delighted to introduce two of our signature crafted drinks:...
Sachiko Murata |
A little gift from our cafe, yunomi.cafe, in Tokyo to you. These are recipes for iced lattes we serve our guests everyday. Whether you visit us in Tokyo for a...
Sachiko Murata |
Are you ready for an indulgent treat? This simple Hojicha Marshmallow Latte combines the earth, toasted notes of hojicha with a cloud of toasted marshmallows. It's a cafe-quality drink you...
Sachiko Murata |
Tasting single cultivars without it being blended is a great way to improve your knowledge if matcha (and tea) but only useful if it comes from the same producer who...
Ian Chun |
Something I Noticed While Testing a Recipe Recently, while I was testing a new recipe, I came across something interesting, and I thought it might be worth sharing with tea...
Sachiko Murata |
5 minute read To read the Japanese version, please click here. We recently asked our science team to investigate how matcha storage temperature and duration influence quality. They reviewed scientific...
StaffYunomi |
The Art of Matcha Naming in the Centuries Old Matcha Industry: Unraveling the terms “Shiro” 白 and “Mukashi” 昔 In the world of traditional Japanese matcha, the terms Shiro and...
Ian Chun |
As its name implies in Japanese, fukamushi sencha is deep steamed tea. “Fukai” (Japanese: 深い) means deep and “mushi” (蒸し) means steamed. This is exactly how fukamushi sencha is processed,...
Moé Kishida |
Matcha is becoming known globally, with its attractive lush green color and health benifits. In Japan, the traditional tea ceremony, chado, was initiated in the early 12th century as a...
Moé Kishida |
Here is a little bit of tea news from the homefront (Japan). Just last month, from the 22nd to the 25th of August, the 77th National Tea Festival represented by...
Moé Kishida |
Do you know there is black tea made from tea leaves eaten by insects? It is called Mikko-kocha (蜜香紅茶), literally means honey fragrance black tea. This special fragrance is created by...
Sachiko Murata |
