Stories of Japanese Tea: The Regions, the Growers, and the Craft

Explore the artistry of Japanese tea from cultivation to cup in this comprehensive illustrated guide to the tea industry that includes the Japanese growers, their craft of tea making, and how the tradition of tea has had an influence on cuisine, art, and health.

This visual exploration of one of the world’s most popular beverages tells the stories of tea and tea making in Japan: how it is grown, harvested, and processed, as well as how it is prepared and enjoyed. Through interviews with tea growers, information on health benefits from Dr. Andrew Weil, and amazing recipes from (Japanese chefs and mixologists), including Michelin-starred chef Hayashi Hirohisa and pastry chef Yoshie Shirakawa, you will discover all there is to know about Japanese tea.

This perfect gift for tea lovers shares the stories of tea from its origins to the present, packaged in a beautiful photographic book shot and compiled by Zach Mangan, the founder of Kettl, a New York City- and Fukuoka, Japan-based tea and teaware company.

From the Publisher

In-depth chapters on different varieties of Japanese tea

Sencha

Flavor profile: Grassy, refreshing, and mildly sweet. The brewed tea has a rich neon green to highlighter-yellow color.

Sencha refers to the largest category of green teas produced in Japan.

Matcha

Flavor profile: The flavor is savory and grassy with aromas ranging from nutty and creamy to marine-like.

The popularity of matcha was on the rise during the last decade, and today matcha is the most consumed Japanese green tea outside of Japan.

Gyokuro

Flavor profile: Rich, savory umami. Concentrated sweetness. Thick, unctuous mouthfeel.

Gyokuro is a special tea whose identity is wholly and completely Japanese, but accounts for less than .05 percent of Japan’s yearly total tea production.

“As a lover of Japanese tea for over 50 years, I am constantly impressed with Zach and his deep knowledge of authentic Japanese tea and culture.”—Dr. Andrew Weil

Meet the growers behind Japan’s finest green tea through interviews and profiles

Yoshitsugu and Mizuho Furukawa

Yoshitsugu and Mizuho Furukawa, a husband and-wife team, craft small-batch, single cultivar matcha next to the banks of the Uji river in Gokasho.

Masahiro Kuma

Masahiro Kuma, a shy and soft-spoken gyokuro producer from Yame, became well known in 2017 when he was recognized by the Japanese government as the number-one producer of gyokuro in the country.

Jiro Katahira

Jiro Katahira is a celebrated sencha farmer based in Shizuoka, Japan. Following in his father’s footsteps, Katahira-san is now responsible for his family’s farm, which produces more than twenty varieties of single- cultivar sencha.

“It is truly my hope that those of you reading this book will follow your curiosity and Zach’s lead. I assure you that what lies ahead is revelatory: The world of tea is truly incredible, and all of us have a place in it.”—David Bouley

Recipes for brewing tea and tea and food pairings

Kettl Matcha Latte

Shinya Sakurai’s Sencha Gin

Yoshie Shirakawa’s Matcha and Houjicha Cookies

Publisher ‏ : ‎ Princeton Architectural Press (May 24, 2022)
Language ‏ : ‎ English
Paperback ‏ : ‎ 208 pages
ISBN-10 ‏ : ‎ 1648960073
ISBN-13 ‏ : ‎ 978-1648960079
Item Weight ‏ : ‎ 15.3 ounces
Dimensions ‏ : ‎ 6.1 x 0.9 x 8 inches