I never imagined that I would find myself venturing into the world of Japanese tea, let alone founding 'Farcastea' and selling it. Life has a way of presenting the most unexpected surprises, and the deeper I delve, the more emotionally connected I become to my mission. Somehow I feel this is my 'Ikigai'.
Creating Farcastea has been a form of salvation for me. Last summer, I left my full-time job and wandered through various web3 projects, struggling to find where my potential could truly shine. It was through the Warpcast community that I discovered a network of remarkable founders, leading me to realize that the possibilities are boundless. The experience of exploring different ideas and connecting with inspiring individuals sparked an incredible epiphany for me, linking two pivotal aspects of my journey.
The more I immerse myself in the world of tea, the more fascinated I become—not just with its flavors but also with its philosophy. Today, I want to express my gratitude to everyone who has supported me with Farcastea and also to share some insights into the unique aspects of Japanese tea.
When appreciating Japanese tea, there are four elements to consider. These elements together create a symphony of tastes that are as profound as they are captivating, inviting us on a journey through the heart of Japanese tea culture.
As you might already be aware, both black and green teas originate from the same plant species, Camellia sinensis. The primary distinction between them lies in the oxidation process; black tea is oxidized, while Japanese tea is generally not and is instead mostly steamed, in contrast to Chinese tea, which is pan-fired.
Steamed Green Teas include:
- Sencha: Prepared in the orthodox manner and also available as Deep Steaming (Fukamushi Sencha).
- Tamaryokucha.
- Bancha.
- Houjicha and Genmaicha.
We also encounter shaded teas, which are shielded from sunlight prior to harvest to limit their exposure to the sun. This category includes:
- Tencha (the precursor to Matcha).
- Gyokuro.
- Kabusecha.
In terms of the business model, tea farmers focus on cultivating the tea. The subsequent sifting and refining processes are primarily undertaken by wholesalers, producing what is known as aracha(unrefined tea) which retains about 5% moisture. This aracha is then sifted, resulting in two products: Kukicha, Bancha, and Kanacha. The final product, shiagecha, contains 3% moisture.
Tea processing can be mechanical or involve traditional hand rolling, the latter being a method to preserve artisanal craft, though it is notably labor-intensive.
A popular adage, though not universally accurate, suggests that: "Shiagecha," meaning refined tea, is the responsibility of tea wholesalers who refine and blend the teas to ensure price stability. This activity is mainly centered in regions such as Uji and Shizuoka.
Each region is celebrated for its distinctive contribution: Shizuoka is known for the color of its tea, Kyoto for aroma, and Sayama for taste. This differentiation is often leveraged for marketing purposes.
But how does one assess the quality of tea? It generally involves evaluating for defects, such as an oily or pesticide-like smell, among other indicators.
I hope you found this tidbit about Japanese tea interesting!
Until we meet again,
Wishing you a wonderful Sunday!
Ina
