Thursday, March 29, 2012

Sagaci-tea reviews Crimson Grove

Kate at Sagaci-tea really likes our Crimson Grove, black tea made from green tea cultivars.





Says Kate: "The liquor is deep ruby with a gentle aroma of fresh cut wood, nutmeg, orchids, and citrus. It's vaguely reminiscent of a high-grown Ceylon."


—Mellow Monk

 

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Tuesday, March 27, 2012

Monday, March 19, 2012

Shincha when?

I received an inquiry today asking if we had shincha yet, so I thought I'd share my reply with all of you.

Thank you for your inquiry and for your interest in our tea.

Harvest time for our grower-artisans in Kumamoto Prefecture doesn't start until late May or so. (It depends on the weather patterns -- they judge when it's time for harvest by how the leaves develop, so we never know until the day itself).

The grower-artisans are so busy during harvest time that they barely have time to eat, so they don't start shipping shincha right away.

Long story short, we won't start shipping shincha for a while yet, but the tea we have in stock now is kept in bulk in the growers' special cooling rooms and shipped here in small batches, so it's quite fresh, in case you want to give it a try now.

Please let me know if you have any other questions. Thank you again for getting in touch.

Sincerely,


—Mellow Monk

 

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Thursday, March 08, 2012

We love ramen

Do you love ramen? The people at Hack College do, so they put together this fascinating infographic to share the love:


We Love Ramen Infographic
Created by: Hack College


—Mellow Monk

 

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Friday, March 02, 2012

Cool tower of tea

Nicole at Tea for Me Please demonstrates using her very cool cold-brew drip tower to cold-brew green tea:





My favorite coffee shop in Aso has a similar setup. The owner cold-brews the coffee overnight (since brewing is drip-by-drip slow) then heats it by the cup when you order it. This may seem inefficient, but the coffee is excellent. Some things are worth waiting for — even by the drop.


—Mellow Monk

 

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