"To the top!"

(Thanks to our friend Kumi for sharing this!)

World Tea Expo in Las Vegas, Baby!

"Dedicated to creating a vibrant community, World Tea Expo is the largest trade show and conference in the world for premium tea and related products; it’s the three days each year when industry professionals connect face-to-face to unveil new products, optimize high quality merchandise, gain in-depth product knowledge and network with peers."

New teas, tea tasting, tea goodies, tea wares, tea competitions … one quick visit to the website is enough to make a chajin swoon with the overwhelming possibilities, let alone the thought of actually attending. Plus, Las Vegas has declared June as World Tea Month in honor of 2012 World Tea Expo and its 10-year Anniversary. 

It all starts tomorrow at the Las Vegas Convention Center.

Tea TV

Viewers of public television may have been fortunate to catch recent episodes of Martin Yan's Hidden China and Travelscope featuring tea and travel. 

Martin Yan's Hidden China, Episode #10, "For All the Teas in Western China"

"Yunnan Province is well known for its tea production. Martin visits the famous Pu-erh tea region and gains some ‘hands-on’ experience at the tea plantations. In addition to picking tealeaves, Martin discovers how tea and tea products are processed and packaged. He learns to make the famous ‘tea cake’ – a brick of tea compressed into a round shape, which is then labeled, stamped and aged. At the tea museum, Martin views many historical teacakes and learns about their value and social significance. Finally, a local chef shows Martin how tea can be used as a cooking ingredient. He tastes and comments on two fabulous local tea dishes."

Joseph Rosendo's Travelscope, "Taiwan - The Culture of Tea"

"The mystery and majesty of tea is explored when Joseph spotlights the culture of this royal beverage on Taiwan. During this adventure he travels to Lujang to join in the creation of traditional tea snacks, visits an Assam tea farm in Nantou, participates in a formal tea ceremony in Tainan and tops it all off with a visit to the annual Lantern Festival in Chiayi. Along the way he meets the masters of Taiwan’s pottery, tin-sculpting and lantern-making arts."

Click for a 30-second trailer of the episode:
http://travelscope.net/episodes/view/taiwan_-_the_culture_of_tea/

Tea Time

Tea time: Kirkland branded
Ito-en green tea with matcha,
available from Costco.

Green Tea Cola

http://jimkenhara.wordpress.com/2011/07/10/green-tea-cola/

Hot Tea

Last week, shipment of tea was banned from four prefectures near the failed Fukushima Daiichi nuclear power plant due to high levels of radiation:

The government banned on Thursday the shipment of green tea leaves grown in four prefectures in eastern Japan after samples were found contaminated with radioactive cesium above the permitted level.

The shipment ban covers tea leaves, including dried leaves in a processing stage, harvested in parts of Tochigi, Chiba and Kanagawa prefectures and all of Ibaraki Prefecture, the Ministry of Health, Labor and Welfare said.

-- Mainichi Daily News (Mainichi Japan) June 3, 2011

Japan's Ministry of Health, Labor and Welfare has mandated testing of all tea throughout Japan. Shizuoka declares it's tea to have acceptable radiation limits, and websites for tea producers in the Kyoto/Uji regions (1) (2) also state that their tea is safe. While these and other tea-producing regions of Japan may not share the fate of those in the banned areas, it is certain that this ban will increase radiation fears as well as create a tea shortage and higher prices.

Kissa Yōjōki

On the memorial day of Eisai,

Higashiyama is awash

with the steam and aroma of tea

-- Seisei

Myōan Eisai, 1141–1215

To say there would be no tea in Japan without Eisai might be an overstatement, but there can be no question that the Zen monk was vital to Japanese tea culture and the Way of Tea. Eisai brought tea seeds to Japan in 1191 when he returned from studying Chan (Zen) Buddhism in China. Through his gift of the brown nutlike seeds, tea plantings were established in Chikuzen (Kyushu), Toganō (near Kobe), Kyōto and Uji, and soon tea cultivation flourished in Japan.

Eisai promoted tea as “… miraculous medicine for health and an elixir for long life" in his book Kissa Yōjōki (How to Stay Healthy by Drinking Tea) written after his second trip to China. He popularized tea drinking with the samurai class when he demonstrated to the Shogun the efficacy of tea as a hangover remedy. In 1202, Eisai founded Kennin-ji, Kyōto’s first Zen temple.

He died on July 5, but his memorial service is now held on June 5. He is celebrated as a benefactor of the Way of Tea by the grand tea master of the Urasenke tradition at Kennin-ji.

Tea Demo, May 22

On Sunday we hosted eight lovely guests at the Ink People Center for the Arts for a lively tea ceremony demonstration.

First, Harvey-sensei demonstrated furo-usucha, with Holly and area potter Thomas Fossier as okyaku, then Holly made usucha for other guests -- two at a time -- while Harvey answered questions. It was lovely to see familiar faces and meet interesting new people.

The highlight of the day was Thomas' new chawan, fresh from a firing in Oregon last month. He's in the process of building his own kiln, which means  (we hope!) that we'll be seeing more of his beautiful work.

Chawan made by Humboldt County potter, Thomas Fossier

We used roll-up mats for our 'chashitsu' --
lightweight and portable, but impossibly wrinkly

Information table and chabana

Earthquake Relief Tea Ceremony

The Northern California Region of the Omotesenke Domonkai will host an East Japan Great Earthquake Relief Fund Chakai on Sunday May 22, 2011.

All proceeds from this Chakai will be donated to the disaster victims.

Place

Nichibei-Kai 3rd Floor, Kanso’an
1759 Sutter St.
San Francisco, California

Time

Usucha (thin tea) Seating #1 @ 12 Noon
Usucha Seating #2 @ 1 PM
Usucha Seating #3 @ 2 PM
Usucha Seating #4 @ 3 PM

All seatings will consist of 10 guests in the tearoom and 15 guests at the Ryurei (table) sitting.
Please select your desired seating and style (tearoom/table) with your application.

Fee

$20 or more per person as a donation

Application

Make checks to: Omotesenke Domonkai
Mail to: Takako Ueda
1104 Potomac Way
Modesto, CA 95355

For information contact Ueda Takako at:
Phone: 209-521-5782
Email: takakou@yahoo.com

Pinkies Up!

Tea creates a convivial atmosphere wherein we make new friends. One such friend is Stephanie, a lovely lady who has come to our monthly Japanese Tea Ceremony demonstrations. She invited us to an English tea party in celebration of England's Prince William's wedding to Katherine Middleton.

With pinkies extended, we enjoyed her hospitality with "cheering, jeering and a great smearing of jams" on home-made English muffins while tipping back cups of black tea. There were some familiar faces. We enjoyed making some new friends and reconnected with a woman who studied Cha-no-yu with us more than 20 years ago. What a wonderful afternoon!

November Chaji

November is a fine month for tea gatherings. It is the month of robiraki, opening the ro or sunken hearth, and of kuchikiri, opening of the new tea. Robiraki marks the beginning of the tea year; November is a solemn month.

November is also, it seems, a fine month for birthdays. So it's even better when we can combine the two. Harvey Sensei's birthday was the perfect opportunity for us to hold a chaji and wish him a wonderful and long life.

This chaji was a challenge -- our Sensei would not be with us, behind the scenes, to coach and direct us. We planned, prepared and performed to the best of our abilities. Our timing was not perfect (a little late here, a little hurried there) and there were a few overlooked details, but the tea was served with the truest of affection.

Game plan

We had a small army -- actually a platoon plus one -- cleaning, cooking, mending, orgainizing, arranging. Perhaps it's because we're inexperienced, but hosting a chaji does not seem like a solo act. We found it difficult with six people -- how is it that only one or two people can host a chaji? With more experience we might be able to answer that question.

:: :: :: 

Candle, kogo and chabana

Kaiki

Kakemono:  Kan za matsu kaze o kiku, “Sit quietly and listen to the pine wind.”
Hanaire (flower container): a gift from Matsui Midori to Harvey on the occasion of our visit to her home
Chabana: early-blooming rhododendrons, chrysanthemum, blueberry foliage
Mizusahshi: porcelain with bamboo designs
Chashaku: Iori no Tomo, "Friend of the Tea Room"
Chaire: high-shouldered style, not named
Kogo: celadon porcelain with crane designs

Omochawan: black raku, a wedding gift from Hirose Sensei
Chamei: koicha and usucha given to us by Matsui-san
Okashi: "Long Life" yam-and-walnut manju, homemade by Annie
Natsume: red lacquer with origami crane design
Chawan:  porcelain, with "Hercules" constellation design, a birthday gift from Jeff Nelson

Higashi: seasonal, provided by Laura from Asakichi

Guests

Harvey, Tony and John

Teishu/Hanto

Holly, Laura, Annie, Kristin, Pia, Shana. Kristin made koicha; Laura made usucha.


Tenshin meal 

In the box: Gohan (rice) with sprinkle of red shiso; Asian pear slaw (salad, top left, recipe follows), tobiko (garnish, center), squid salad (bottom right); yakimono of marinated duck breast; konomono of takuan (top), kombu (middle), cucumbers (bottom). 

Misoshiru was served with a piece of butternut squash cut into hexagons (tortoiseshell shapes), garnished with hot Chinese mustard. 

Hassun was ginko nuts skewered on pine needles and locally-smoked albacore. 

Hashiarai was hot water with umeboshi. 

:: :: ::

Asian Pear Slaw

The salads in the tenshin were a huge hit. The squid salad came from our local Co-op, sold pre-packaged in the freezer section. I think we can come close to recreating it with a little experimentation (squid, ginger, sesame, broccoli rabe, green onion, seaweed of some variety, a pinch of red pepper, vinegar and sugar).

The Asian Pear Slaw recipe is from Gourmet magazine, Dec. 2000 edition. Gourmet is no longer in print, but recipes are still online. 

Asian Pear Slaw

Gourmet | December 2000

Active time: 40 min Start to finish: 1 hr Yield: Makes 6 servings

2 celery ribs 3 tablespoons fresh lime juice 2 tablespoons seasoned rice vinegar 1 teaspoon finely grated peeled fresh ginger 2 firm Asian pears, cut into 1/4-inch-thick matchsticks 2 scallions, thinly sliced diagonally 1/4 cup fresh cilantro leaves 1/2 teaspoon finely chopped fresh hot red chile, or to taste Peel strings from celery with a Y-shaped vegetable peeler and cut celery into 1/4-inch-thick matchsticks. Whisk together juice, vinegar, and ginger and stir in celery and remaining ingredients with salt and pepper to taste. Let stand at room temperature 15 minutes before serving.

Epicurious.com © Condé Nast Digital, Inc. All rights reserved.

Matcha

Sifted matcha for okeiko

So where do you get your Matcha? Part II

We first posted this question nearly a year ago ("So where do you get your Matcha?", Aug. 22, 2009, and "Matcha source update," Oct. 5, 2009). Recently, we purchased Matcha from, of all places, Amazon.com and we were pleasantly surprised.

We conducted a taste test of these teas:

DoMatcha Green Tea, Organic Matcha
1.06-oz. (approx. 30 g) $25.97
Cost per gram: 87¢
http://www.amazon.com/gp/product/B0019FOZC4/ref=oss_product

The Tao of Tea, Liquid Jade Powdered Matcha Green Tea
Loose Leaf,* 3-oz. (approx 90 g) $18.46
Cost per gram: 21¢
http://www.amazon.com/gp/product/B000TVQVNA/ref=oss_product
(*The product description states "loose leaf" but it was indeed powdered matcha)

Tea's Tea Matcha Ceremonial Green Tea
20 g Units (Pack of 2, 40 g total) $24.00
Cost per gram: 60¢
http://www.amazon.com/gp/product/B0037ASIJA/ref=oss_product

There were five tasters whose experience with Matcha ranged from expert to novice. Our yardstick was Ippodo Aoyama-no-shiro Matcha which we purchased for everyday practice while in Japan. It is a mid-grade tea, but still was of a higher quality than the teas under examination. (In Japan, this tea cost about $5.00 for 40 grams, 13¢ per gram. We haven't been able to find it in the U.S. Yet.)

We rated these teas using a rubric based on dry and wet color, aroma, flavor and "whiskability" (how well the dry powdered tea could be whisked to a drinkable consistency in a chawan). DoMatcha barely sneaked into first place with Tea's Tea close behind. Both teas were very drinkable and had fine color and aroma but were not what we consider of the highest quality. The flavor was one-dimensional and didn't develop the desirable aftertaste we like in a ceremonial-grade tea. We found the Tea's Tea to be the best value for everyday practice. (Interesting side note: The dry Tea's Tea dry Matcha had an interesting alkaliney-chocolatey aroma, but it was absent when the tea was whisked in hot water.)

On the other hand, the Tao of Tea was entirely unacceptable -- old, stale, bitter. It was straw-colored (not the vibrant emerald-green we associate with Matcha) and it is no exaggeration to describe the aroma and flavor as "foul," "nasty" and "gaggy." (I shudder to think that an unsuspecting tea novice would drink this evil brew and forever be repelled by the mere thought of Matcha.) Amazon.com customer product reviews were not glowing, but they didn't come close to describing this unbelievably awful tea. We were given a full refund, no questions asked.




:: :: ::

Apologies to Canadian tea brethren: Amazon.com does not offer grocery products in Canada (this was brought to my attention by a reader's comment on a previous post -- thank you Hitsch). I'm sure there are more Canadian tea associations than this, but perhaps this is a place to begin:

Montreal Association of Chado Urasenke Tanokai, Inc.
(514) 393-134.

 Suggestions and comments welcome.

Thinking inside the box

Strawberry blossom

Eaten by an oppossum
Tea is awesome!

-- Kristin, Pia and John's haiku written during chaji, June 6, 2010

We held a Chaji this June to celebrate Pia's 33rd and Kristin's 33-1/3 birthdays. John joined them as a guest. Even though the weather was gray, muggy and drizzly, the mood was lighthearted and playful.

Annie made the omogashi and was teishu (host). Shana was our kimono dresser. Laura was hanto (assistant) and helped me in the kitchen along with Dan and Dhar. We served tenshin (a light lunch) before koicha. Photos are forthcoming. Some recipes are below.

June Tenshin Menu

In the shokado box:

Rice
Vegetable "Sashimi" of carrots and daikon
Zucchini Dengaku
Homemade takuan (bran-pickled daikon) and chard pickled in miso

Miso soup with cucumber, garnished with a sprig of cilantro and a dab of mustard

Sake -- Momokawa Organic Junmai Ginjo, Kurasawa Junmai Dai Ginjo

Hashiarai of pine nuts

Hassun -- Artichoke heart boats with fresh-grated daikon; seasoned water chestnuts wrapped with nori

Omogashi -- "Ie Ichigo" ("One Meeting Strawberry"), mochi-wrapped strawberry with an.

Koicha -- We used a very good quality usucha from Wada-en for koicha. Unorthodox, but delicious.

Higashi -- an-filled cakes bought by Kristin at Ginkaku-ji in Kyoto

Usucha -- Ippodo "Ao Arashi"

:: :: ::

Vegetable Sashimi

This dish was inspired by a recipe for "Tomato 'Sashimi'" from The World in a Bowl of Tea by Bettina Vitelli.

For the "sashimi," slice several young carrots and a 2" length of daikon into 2" x 3/8" pieces -- about 1 to 1-1/2 cups. Microwave (or steam) briefly until just barely tender -- for a minute or less. Allow to cool to room temperature.

For the dressing, combine

juice of one lime
1/4 tsp each of salt and sugar
1 Tbsp rice vinegar

Toss dressing with cooled vegetables. Arrange and serve like classic sashimi, with ken, tsuma and karami. Ken is fine strips, or chiffonade, of daikon, cucumber or seaweed which is placed under the sashimi. Tsuma is an aromatic garnish such as shiso or perilla. Karami is a pungent garnish, such as wasabi, mustard or ginger.

Our presentation was arranged on a chiffonade of young chard leaves with a dollop of wasabi. We added a sprinkle of chopped mint leaves and finished with a drizzle of dressing.

:: :: ::

Zucchini Dengaku

Dengaku is a favorite grilled dish, made by grilling skewered vegetables or tofu. Sauces vary with the season. This recipe is modified from from "Nasu no Oden" from The Heart of Zen Cuisine by Soei Yoneda.

Select several young zucchini squash and slice in half lengthwise. Brush with oil and grill until tender, basting with yakitori sauce while grilling. Slice diagonally into bite-size pieces. Spread miso topping on each piece and serve while still warm.

Miso topping

4 level Tbsp sweet white miso
1-1/2 Tbsp sake
1 tsp sugar

:: :: ::

Vegetables Pickled in Miso

Any vegetable can be used, but I chose the still-tender flower spikes and stalks from our bolting chard.

Mix together

1 scant cup miso, any kind
1 Tbsp sake

Cover vegetables with miso paste. Vegetables such as carrot, radish, broccoli stems or cucumbers should pickle 1-5 days. Chard blossoms were ready overnight.

:: :: ::

Pine Nut Hashiarai

1 c hot water
1/4 tsp salt
1/2 tsp ground toasted pine nuts

Steep and strain. Garnish with 3 or 5 whole toasted pine nuts.

Kaiseki -- The Ultimate Locavore Cuisine

Kaiseki a light meal served during a Japanese Tea gatheringLocavore one who dines upon food grown or produced close to home

Laura has been studying Chado for several years but had not yet enjoyed a formal Tea gathering, or Chaji. She, along with friends Pia, John and Tony, joined us for a chaji in February in honor of her 50th birthday.

I've had no training other than working at the shoulder of my Sensei and Sempai, but I have an deep love and respect for what I believe is the epitome of locavore cuisine: Kaiseki. In cha-kaiseki -- kaiseki for the Tea ceremony -- the ingredients must be seasonal to reflect the theme the host has chosen for the Tea gathering. By extension, seasonal ingredients are fresh and grown locally or, at the least, regionally in California or the Pacific Northwest. (How on earth could something shipped halfway 'round the world be fresh?) Naturally, the best ingredients would be plucked from the garden that very morning.

Themes for Tea gatherings vary. Traditional Japanese holidays are common themes (such as New Year or Children's Day), but so is the observation of the turning of the seasons or simply honoring a guest. Take the spring equinox, for example. In late March, the weather might still be chilly, but we begin to anticipate the coming of warmer weather. Days lengthen. Migrating birds return home. Spring flowers are beginning to bloom. After the winter dearth of fresh vegetables, baby-fresh greens are coming to the market. The host selects spring-heralding flowers to decorate the Tea room, and utensils and a scroll will be chosen to also reflect this light and celebratory mood. Winter is finished, we celebrate spring!

It follows, then, that the menu for a Tea gathering must also be in harmony with the theme, and so it was for Laura's birthday chaji. In February, we were still in the grip of winter but getting the first hints of spring and deciding on what to serve at the Chaji was a challenge. Humboldt County's forgiving climate gives us an embarrassing abundance of ingredients to choose from. We can have greens from the garden or ocean-fresh salmon pretty much year 'round. Failing that, several natural food stores offer regionally-grown produce, plus Farmer's Markets operate from May through November. Locavores have much to choose from, with the exception of grains (which some Hum Co farmers are now beginning to grow).

As far as we know, rice has yet to be cultivated on the Arcata Bottoms; that was an ingredient that needed an exception to the "local" rule. Same for the edamame, hijiki, sesame, tofu pouches and others, but many key ingredients were grown close to home. And close to our heart.

Laura's February Birthday Kaiseki

Chaji 2/20/10

Food Adventures

Gohan -- plain white rice, cooked with a pinch of salt and a slice of kombu (kelp)

Misoshiru -- kombu dashi and a mix of red and white miso pastes (about 70%/30%), with simmered home-grown daikon topped with a dab of Sweet Mama Janisse's Sticky Love Sauce (a sweet mustard sauce manufactured in Humboldt County)

Muukozuke -- mixed sea greens with ginger and lemon zestSake #1 -- Momokawa Organic Ginjo Junmai (from Oregon)

Wanmori -- tofu pouches stuffed with seasoned portabello mushroom slice, hijiki and edamame, and tied with konbu; bamboo shoots, carrot, young broccoli and lemon zest garnish in a lightly thickened vegetarian broth

Yakimono -- tofu negi dengaku (tofu from Arcata's Tofu Shop grilled with Westbrae Soy miso dengaku sauce made with a generous amount of sauteed spring onions)Azukebachi -- 1) simmered California-grown spinach seasoned with sesame dressing; 2) braised carrot and home-grown daikon with a creamy tofu dressing

Sake #2 -- Momokawa "Diamond"

Hashiarai -- seasoned lightly with umeboshi (pickled plum), lemon zest and a fresh plum blossom

Hassun -- 1) California asparagus seasoned with sesame; 2) "fans" of nori seasoned with miso sauce and lightly toasted

Omogashi -- daifuku (mochi and anko) freshly home-made by Annie (see "Microwave Mochi")


Further reading

The Heart of Zen Cuisine, A 600-Year Tradition of Vegetarian Cooking. Soei Yoneda, Kodansha International, Tokyo and New York, 1982. Originally published as Good Food from a Japanese Temple. Yoneda was the Abbess of Sanko-in Temple of Kyoto.

Kaiseki: Zen Tastes in Japanese Cooking. Kaichi Tsuji, Tankosha Press, Kyoto, 1972. Lovingly illustrated with original woodcuts and beautiful full-color photographs. Detailed notes seasonal foods, serving ware and preparation and arrangement of food.

Untangling My Chopsticks, A Culinary Sojourn in Kyoto. Victoria Abbot Riccardi, Broadway Books/Random House, New York, 2003. "As Victoria Riccardi goes in search of culinary enlightenment in this intimate and beautifully crafted memoir about living, cooking, and falling in love with Kyoto, the reader is seduced and transported by the scenes and flavors she paints with words. Riccardi writes with a sensuous eye for detail that brings alive the extraordinary beauty of Japan and the sumptuous pleasures of its table." --Lora Brody, author of Growing Up on the Chocolate Diet

The World in a Bowl of Tea, Healthy, Seasonal Foods Inspired by the Japanese Way of Tea. Bettina Vitelli, Harper Collins, New York, 1997.

North Coast Journal, selected articles about the Humboldt County local food movement and local grain farmers

• Here Come the Grains (April 10, 2008)
• Hardcore Locavores (Nov. 6, 2008)
• Feeling our Oats in Humboldt County (March 30, 2006)
• Extreme Local Eating (March 9, 2006)

It's May! Time to harvest tea

May is tea harvest time in Japan. In February, tea plants are clipped into their classic hedge-like shapes. As the weather warms up, tea plants put on up to four inches of new growth which is picked in May. Most tea is picked by machine, but the highest grade teas are picked and processed by hand.

Tea plantation, Saiyama Hills near Tokyo



Wada-san, proprietor of Wada-en tea plantation in Saiyama, explains the tea harvesting process.

More information about where to experience green tea harvesting in Japan: http://gojapan.about.com/od/attraction1/tp/japan_greentea_harvesting.htm (Usual disclaimers apply.)

Matcha source update

A couple of recent trips to San Francisco took us to Japantown and Asakichi stores. Asakichi operates four stores in Japantown, one of which specializes in tea and equpment for chanoyu. The matcha they sell is Uji Koyama-en. We stocked up with several tins of their delicious tea.

So, where do you get your Matcha?

Weekly Tea ceremony practice with four or five people will use up a tin of tea in short order so we're always looking for good and affordable matcha. We often stock up when friends go to Portland or San Francisco, and until recently have ordered delicious tea from Pacleaf.com. However, necessity dictates we broaden our tastes and shopportunities.

Here are some sites I found while cruising for new tea sources. Any recommendations? Comments are welcome!

http://www.ippodo-tea.co.jp/en/index.html
We have tried Ippodo teas and found them to be of very good quality. The tea was sent as a gift from Sensei in Japan. We have not ordered directly from them.

http://www.amazon.com/DoMatcha-Organic-Matcha-Green-1-06-Ounce/dp/B0019FOZC4/ref=pd_bxgy_misc_img_b Who'da thunk that you could buy matcha from amazon?? I'm tempted.

http://www.lupiciausa.com/

http://www.matchasource.com/

http://www.shizuokatea.com/index.htm
We bought Shizuoka Tea from vending machines in and around Shizuoka. Very tasty.

EDEN Organic Matcha http://www.edenfoods.com/store/product_info.php?products_id=110510&ref_src=froogle&ref_id=froogle

http://www.choiceorganicteas.com/greenteas-order.asp#1838

http://www.artoftea.com/catalog/ceremonial-matcha-p-67.html

Ku Day Ta

Milpitas is usually not a destination for me. It's straight up and down the 101, either to Santa Rosa or San Francisco, attempting to avoiding lunatic drivers and trying to not give in to road rage. However, I think I have found a reason to make a side trip. Ku Day Ta looks like an intriguing little tea shop, just right for washing away any vestige of road rage. Here's an offering from last April to entice you to visit their lovely web page:

Celebrate Spring With Ku Day Ta Tea Lounge –Oolong April! Ku Day Ta has assembled a delicious variety of premium, fresh Oolong teas during the month of April. 15% off all Oolong teas from April 1st – April 30th. Join us for Oolong April To celebrate spring and our rare premium, fresh and delicious Oolong teas, join us for Oolong tea tastings in April: APRIL 18TH AND 19TH 3-4 PM APRIL 25TH AND 26TH 3-4 PM Cost: $15.00 per person includes three selected teas from our Oolong tea collection. Taste small bites from our new food menu chosen to pair with your tea choices. 15% off our Oolong teas to take home for each tea tasting ticket purchased. Oolong Teas (pronounced Wu-Long, means "Black Dragon") are semi-fermented and express characteristics in-between Green and Black Teas. Because Oolong Teas have smooth, complex flavors, they are often a favorite among connoisseurs. Oolong teas have the health benefits of green tea. Oolongs can range from a buttery caramel taste, to milky, silky or smoky depending upon the type selected and region. The most widely coveted Oolongs are from Taiwan and China. Click here to register for our tea tasting or call us and make your reservation today! 408 935-9107 Visit our web site for more information. www.kudayta.com Go Green at Ku DayTa – Bring us your canister for a refill of your favorite tea and we'll take 10% off your purchase. KU DAY TA TEA LOUNGE 447 GREAT MALL DRIVE, #124 MILPITAS, CA 95035 (408) 935-9107 INFO@KUDAYTA.COM WWW.KUDAYTA.COM FACEBOOK GROUP: KUDAYTA

Spring tea harvest in Kyoto!

Kumi found this photo on Asahi Newspaper a few days ago. Enjoy!