Machine Project

Mellow Monk doesn't only promote independent agriculture; we like to promote indie everything.


Machine Project is a loose group of creative people who hold and host performances and educational activities about things they find interesting — music, poetry, sewing, computer programming, and cheese tastings, to name only a few.


This video about Machine Project starts out with a fascinating and haunting musical piece combining a harp and trumpet. How cool is that?





—Mellow Monk

 

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Mellow Monk introduces ... Artisan's Reserve

Mellow Monk proudly introduces a new tea — Artisan's Reserve.


Artisan's Reserve is an artisinal blend of select kabusecha (shade-grown tea) and sun-grown tamaryokucha-style sencha. This combination produces an exquisite ensemble of tastes: a subtle herbaceous sweetness with citrus and melon highlights, all over a kabusecha-like creamy texture.


Please join us in welcoming Artisan's Blend to the Mellow Monk family. The Kumamoto-based artisan who makes it puts all his tea-crafting heart into this tea, and it really shows.





—Mellow Monk

 

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How green tea staves off hepatitis

In the journal Hepatology, researchers describe how green tea protects the liver from hepatitis C: the flavinoid EGCG — which is found only in green tea — prevents the hepatitis C virus (HCV) from attaching to liver cells, "thus disrupting the initial step of HCV cell entry."


This is just one recent example of studies demonstrating the antiviral effects of EGCG, which in turn is merely one aspect of the health benefits of green tea.


And which shows how much natural goodness there is jam-packed into this humble little leaf:





—Mellow Monk

 

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Happy New Year!

—Mellow Monk

 

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Rock garden carved into a book

Part of Guy Laramee's "The Great Wall" project is this fascinating, somehow compelling piece: a rock garden carved out of — or is it "carved into"? — a book:



There's something very Zen about finding such a small rock garden in such an unexpected place.


—Mellow Monk

 

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A stainless steel, BPA-free tea-brewing mug that's truly top of the line

Here's an excellent last-minute gift idea: the Hybrid Mug from Revenge Is. As you can see in the photo, it contains all the accoutrements you need for brewing loose-leaf on the go.

It even comes with its own travel case. It's also BPA free, naturally, for peace of mind and convenient tea-brewing on the go.

I also like that the Hybrid Mug holds a full 14 ounces, so that a single steeping will yield plenty of tea for a nice, leisurely tea break.

Happy steeping!





—Mellow Monk

 

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Aso tea-win article translated

Since I blogged about our win in the North American Tea Championship being reported in the tea grower–artisan's hometown of Aso, Japan, I have received some requests to know what's in the actual article, so here goes:

Aso City: Mr. Nagata's Steamed Green Tea
Even Americans Say, "Wonderful"

In America's largest tea contest, the North American Tea Championship, first place in the "steamed green tea division" was awarded to tea producer Koji Nagata (age 42), of Miyaji, Ichinomiya-cho, Aso City.


In the contest, held in late July in Las Vegas, U.S.A., over 200 teas were submitted in 15 divisions, which included matcha, white tea, pan-fried green tea, and blended tea. Mr. Nagata's "steamed tamaryokucha [curly green tea]" was chosen as the best through a judging in which each tea was scored according to leaf color and shape and the tea's aroma, taste, mouthfeel, and overall balance.


Mr. Nagata has been making tea for 23 years. He cultivates 1.7 hectares of tea plants and has emphasized making fertilizer from manure and reducing agrichemical use.


Eight years ago in Aso, he met Paul Kotta (age 45), who works at an American defense research organization and whose wife is also from Ichinomiya-cho. Liking Mr. Nagata's green tea, he entered it in the contest. [Editor's note: The reporter omits reference to Mellow Monk as his newspaper's rules forbid mentioning companies by name in such stories.]


Part of a trend toward health consciousness, green tea is undergoing a quiet boom in the United States. Mr. Kotta says, "Tea grown in Aso, with its large [temperature] difference between summer and winter, has a good balance of sweetness, bitterness, and savoriness." Says Mr. Nagata: "I was surprised when I learned about the first place win, but I'm glad to see Aso tea recognized overseas."

—Hiroshi Imamura

Koji and his wife, Miho, in their tea field.


—Mellow Monk

 

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Wagashi and a homemade mug

Little Monk made his own tea mug in Japan recently (although the proprietors of the make-your-own-ceramics store fired it for him), we recently used it at tea-and-snack time.





The treats are two Kumamoto specialties — Jindaiko and Mushagaeshi, the latter named for the curved stone walls of Kumamoto Castle, designed to repel climbing enemies.


—Mellow Monk

 

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Kyusu goes topless

During a recent trip to Japan I picked up this Chamiiru kyusu — "Chamiiru" is a brand name that literally means "see tea," which you can do with the Chamiiru as it's open on top instead of having a cover like an ordinary kyusu.

Its "big bowl" shape also allows you to swirl the tea around inside for thorough steeping. (This is done by moving the kyusu in a circular motion but requires practice and care if you don't want to end up reading the wet tea leaves all over your table.)

I'll post a photo of brewing tea with the Chamiiru soon. Stay tuned!


—Mellow Monk

 

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Green tea and matcha manju

We had a wonderful tea break with Shaded Leaf and some matcha manju. Not manju homemade with Mountain Snow, but still pretty good.





—Mellow Monk

 

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Gift certificates are here

In response to your many requests, Mellow Monk now has gift certificates.




Share the green. Share the goodness.


—Mellow Monk

 

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Sagaci-tea reviews Top Leaf

Kate at the Sagaci-tea blog has reviewed our Top Leaf, winner of its class at the most recent North American Tea Championship.


Kate makes it a point to "showcase small, independent tea companies," and everyone at Mellow Monk appreciates her kind attention.





Our Top Leaf, about to be brewed for Kate's review.


—Mellow Monk

 

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Pairing cheeses with green tea

The plethora of green tea cheesecake recipes is almost proof in and of itself that green tea goes well with cheese.

Well, cheese desserts, anyway.

Now, cheese sommelier Cynthia Gold addresses this underexplored niche in the gourmet world by giving a broad overview of which teas pair well with which gourmet cheeses.

As for green tea and cheese, she write:

Soft or mild creamy cheeses partner beautifully with green teas like Japanese Sencha . . . . The clean, fresh, vegetal tones of the tea, with hints of earthy sweetness, are a wonderful balance for the light, sweet creaminess of a fresh ricotta, mascarpone, or chèvre. [emphasis mine]

But these are, after all, merely guidelines:

In the end, the rules of pairing tea and cheese are subjective. Steep for yourself.

Indeed. I recommend starting this gastronomical journey by sitting down with your favorite green tea — one of ours, maybe? — and a plate of your favorite cheeses. In fact, invite a friend or two over and make an event out of it.

At the very least, it will be an excuse to drink a lot of green tea, eat a lot of cheese, and generally have a good time with friends.

Good food, good drink, and good friends — now there's an ideal pairing.



The Monk tried Frosty Garden with some gruyère, fresh goat cheese, and red Leicester (left to right). The green tea's sweet, clean flavor blended superbly with the sharp taste and light creaminess of the gruyère and the red Leicester but was overpowered by the rich, salty creaminess of the goat cheese.


—Mellow Monk

 

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An old rooftop in Aso

Here's a picture I took next door to where we filmed the kama-iri scene in Kyushu, Where Japan's Green Tea Grows.





—Mellow Monk

 

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Another way green tea keeps off the pounds

Green tea's ability to prevent obesity has been established, although researchers are still trying to determine how, on a molecular level, green tea does it.


Now, a researcher at Penn State has found one such molecular mechanism.


Joshua Lambert, an associate professor of food science, has found that the green tea polyphenol EGCG inhibits the release of a pancreas enzyme that helps digest and absorb fat.


Note that this is just one of the ways green tea inhibits weight gain — there are apparently many others.




Looks like some thoughtful dad is pouring some Crimson Grove, our black tea made from tea plant cultivars bred specifically for green tea.


—Mellow Monk

 

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