Trip to Japan!

It’s been too long since I posted an update on my passion for Japanese tea - First things 1st:

I was accepted into the Global Japanese Tea Association Master Program! Early October I’ll be traveling to Wazuka Town which is located close to Kyoto. Study includes Japanese tea farming, processing, industry, traditions, culture, brewing, tasting and more. The course duration is 12 days and on the weekends I plan to visit Kyoto and Osaka. Woohoo!! More to come:

This year I moved from Minnesota to Southern Utah. The desert is so magical and I’m so grateful Saint George is my new home :)

Todays’ brew: Shiranami Kabusecha:

Shelf-shaded for around two weeks, this Samidori kabusecha from Uji combines the sweetness and umami of a gyokuro with the body and structure of a sencha. Shading the tea plants from the sun causes them to produce fewer bitter-tasting catechins and instead make more sweet and savoury amino acids such as L-theanine.