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Seasonal Tea

2017 Kanenaga Shincha

Doug Palas 2017 Early Spring Green Tea Japan Kagoshima Shincha Yabukita

2017 Kanenaga Shincha

Shincha is the seasonal expression of sencha. Sencha is blended from various lots of green tea, regardless of whether they were different harvests, vintages, or steaming processes. In total contrast, a shincha is sencha from the earliest spring harvest of one particular year. This year we found three different types of shincha that represent the varying flavors of different growing regions, cultivars, and processing. Kanenaga comes from Kagoshima Prefecture, the most diverse tea-producing prefectures in Japan in terms of types of cultivars and processing styles.  It is the southernmost prefecture so the warmer weather allows the tea to develop faster...

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400ml Glass Teapot

Doug Palas Steeping Instructions

400ml Glass Teapot

Our 400 ml Glass Teapot is our most versatile teapot.  It can be used for just about any style of tea. Similar to a coffee French press, the large cylinder allows the leaves room to expand while simultaneously allowing them to get a good amount of surface to water contact for proper extraction. Made from glass and stainless steel, it is easy to clean.  Instructions Begin by boiling water.  Fill the teapot with boiling water to warm it up. Use the chart below to measure out the appropriate amount of tea by type. For green and white tea pour some...

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Using a Kyusu (Japanese Teapot)

Doug Palas Japan Steeping Instructions Tokoname

Using a Kyusu (Japanese Teapot)

Kyusu (\’kyü-(.)sü\): a teapot with a handle mounted on the side for ease and control over pouring. There is a screen at the base of the spout to strain the tea leaves. Kyusu are often made from iron-rich clay, such as those from Mie Prefecture (Banco ware) or Tokoname (Tokoname ware), Japan. They are primarily used for Japanese green tea requiring low steeping temperatures.  Instructions for Use Warm the kyusu by filling it with hot water. Pour off the water and add tea. Refill with the correct temperature water, and steep for the times listed on the chart based on...

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The Gaiwan

Doug Palas Steeping Instructions

The Gaiwan

One of the most elegant ways to steep tea is also one of the simplest. The gaiwan (lidded bowl) consists of three separate pieces, a bowl, a lid, and a saucer. It is the perfect tool for any Chinese or Taiwanese tea. The bowl holds the tea leaves. The lid retains heat, and acts a strainer. The saucer makes it easy to handle the hot bowl and lid.  Gaiwan are typically pretty small, but the intention is to steep the tea multiple times. This is done by steeping the tea and pouring it off, and then adding fresh water to...

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2017 Asabata Shincha

Doug Palas Green Tea Japan Shincha Shizuoka Yabukita

2017 Asabata Shincha

Shincha is the seasonal expression of sencha. Sencha is blended from various lots of green tea, regardless of whether they were different harvests, vintages, or steaming processes. In total contrast, a shincha is sencha from the earliest spring harvest of one particular year. This year we found four different types of shincha that represent the varying flavors of different growing regions, cultivars, and processing. Asabata comes from a growing area located in Shizuoka Prefecture, the largest of the tea-producing prefectures in Japan. Located just outside of Tokyo, the mountains of Shizuoka provide a cool environment for tea to grow slowly...

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