Back at Byodo-in Omotesando Road for Matcha by the River

August 7, 2019August 7, 2019 | Danielle Geva

Some people can hop on a plane at a moments notice, not me. I wouldn’t want to miss out on the joy of planning a trip and the anticipation that builds up. Admittedly, I used to over do it. Since I wanted to explore, and not just sit at a spa, I’d try and squeeze as many places and activities into one trip as possible. Then I realized that in my attempt to experience everything, I wasn’t fully experiencing anything. It was time to relax, and maybe even schedule some spa time.

Once I stopped treating each vacation as a checklist, I started to get comfortable with leaving attractions for next time. Sometimes I’d even go back to the same spot more than once. Although there are so many new places to see in Japan, when one brings you as much joy as Byodo-in Omotesando Road you can’t wait to return.

After visiting most of the tea shops on the main road, I wanted to go back and spend more time by the river. While walking along the trail, I spotted Fukujuen Café Uji. I hoped that the high price of their ceremonial matcha was an indication of its quality. They invited me to find a seat at the second floor, and I was happy to find a table overlooking the river.

While waiting for my order, I looked around only to discover an entire tea-making machine exhibition. It was interesting to see the machines up close, especially after the tour of Marukyu-Koyamaen. Once I was served, I was pleasantly surprised to learn the matcha I ordered wasn’t already prepared. Luckily I also learned how to properly whisk matcha on the tour, and was excited to put my newly acquired skills into practice.

The matcha set was served with instructions on how to prepare both usucha and koicha, a kettle, and a tray. On the tray there was an empty bowl of matcha, bamboo whisk, chashaku scoop, chaki container, and wagashi. As I vigorously whisked the matcha powder, it quickly dissolved and a thick foam began to appear. The matcha had a vibrant green colour and inviting fresh scent. As is tradition, I enjoyed the wagashi first and then slowly sipped every last drop of matcha.

Taste hojicha powder and loose leaf tea from Kyoto at Hojicha Co.

A tour of Marukyu-Koyamaen in Uji

March 13, 2019March 13, 2019 | Danielle Geva

Long before I’d ever heard of hojicha, I briefly thought about selling matcha. There are thousands of companies selling the green tea powder, but for some reason it never tasted as good as it did when I drank it in Japan.

Whether I’d be selling it or not, I wanted to taste the best matcha in the world. As a long-term matcha drinker and enthusiast, Francois had already done the research and found Marukyu-Koyamaen in Uji. Marukyu-Koyamaen is an award-winning manufacturer dedicated to producing teas of the highest quality. Luckily for us, they offered plant tours and had an availability while we were in Japan.

Although we were not allowed to take any pictures, believe me when I say that every step of the processing of tencha to matcha was more fascinating than the last. My favourite room was the one where stone mills were quietly grinding the tencha leaves into a fine matcha powder. The stone mills were going slowly in order to avoid overheating. Maintaining the perfect temperature was so important that it was all done in the dark. Seeing my excitement, the tour guide showed me a manual stone mill up close and I even got to grind some tencha myself.

Before the tour concluded, I learned how to make and drink a proper cup of matcha. As an inexperienced matcha maker, not to mention pretty clumsy in general, I was terrified of breaking the beautiful ceramic matcha chawan (tea bowl). I was hesitant to whisk the matcha quickly, and it showed. After watching from a distance, the director himself walked over to offer his assistance. He encouraged me to whisk the matcha briskly and demonstrated how the speed and zig zag motion was essential to dissolving the powder and producing a beautiful rich foam. The best matcha in the world takes work to produce and is deserving of skillful preparation, anything less would be disrespectful. The resulting matcha was the best I’d ever had by far.

The final part of the tour was a visit to the tea shop. I reached for their highest grade of ceremonial matcha, Tenju 天授 (heavenly). Although Marukyu-Koyamaen only uses natural fertilizers for all of their teas, I was curious about their organic selection. Knowing I was looking for high quality matcha, they advised me that their top matcha was significantly superior to their top organic matcha. While I understood there was no comparison, I had a feeling that their organic Matcha Gold was probably still better than many other matcha brands.

During my visit to Marukyu-Koyamaen, it was evident just how essential unwavering dedication to quality and attention to detail were to the production of exceptional matcha powder. When the same level of care was applied to my own preparation, I was rewarded with the perfect bowl of matcha. Learning how matcha powder is made, and how to prepare it traditionally, has increased both my appreciation and enjoyment of the tea.

Love matcha? Then you’ll want to try hojicha, the roasted Japanese green tea.

Exploring The Famous Byodo-in Omotesando Road in Uji

November 7, 2018November 6, 2018 | Danielle Geva

As I crossed the Uji-bashi Bridge, I stopped to enjoy the Uji river view and the surrounding hills before finally arriving at the famous Byodo-in Omotesando Road in Uji. The short road leading to the Byodoin temple is chock-full of tea shops selling the best matcha in the world.

Although I had a list of matcha brands I wanted to buy, I strolled down the street looking for a quiet teahouse to relax in after the train ride from Osaka. Terashimaya is the first tea shop that caught my eye. The shop had hundreds of wooden tea crates and was extremely busy, which was a good sign, but what drew me was their outdoor seating area.

One of the shopkeepers was surrounded by customers sampling genmaicha, and so I approached another and asked if they had ceremonial matcha. After gesturing to explain I wanted to drink the tea, the shopkeeper lead me outside. The tranquil seating area was sheltered from the sun and the noise from the street.

While I had planned on trying to ask for their highest grade of matcha, I lost all of my courage when the shopkeeper didn’t come back with a menu. Instead, I was presented with a beautiful black and red tray. The tray had a hot cup of sencha, a bowl of vibrant green matcha, and two matcha flavoured Japanese sweets. I sipped on the first matcha of the day and relaxed.

The matcha served as part of the standard set was good, but not amazing. I later learned that many shops don’t allow you to taste their highest grade matcha. Luckily, I had done my research and was now eager to buy my first tin of the finest matcha powder.

Ordering Ceremonial Matcha in Kyoto

October 10, 2018October 10, 2018 | Danielle Geva

The good thing about arriving in a surprisingly busy area of Kyoto, was the amble choice of teahouses. In an attempt to be open to new experiences, I embraced under-planning and walked into the first teahouse I came across. After drinking matcha in Shinsaibashi in Osaka, I wanted to try a matcha flavoured food. The menu had a variety of matcha noodle dishes, and appetizing desserts. Since matcha is an acquired taste, flavoured ice cream, tiramisu, and parfaits are a great alternative for those who don’t yet appreciate ceremonial matcha.

There were many food items, but unfortunately no vegan options. Instead, I ordered a ceremonial matcha and hoped it would be served with a sweet treat. In Japanese teahouses, the most expensive matcha on the menu is the highest grade ceremonial matcha and is served with sencha and wagashi. Wagashi is a small Japanese confection, often made from sugar and rice flour. It is typically plant-based, even when it includes a filling.

The order did end up including a delicious pink wagashi. The matcha itself didn’t have that distinct umami flavour, however, it was still extremely fresh and skillfully prepared. I also ordered an iced matcha, which was smooth but much sweeter than expected as they added a generous amount of syrup.

Sometimes it’s nice to stroll around, and visit a place without looking at reviews. Though, I have extremely high expectations for my next matcha tasting as it would be in the highly regarded teahouses of Uji.

My first visit to Kyoto

October 3, 2018 | Danielle Geva

After months of searching for the best hojicha Kyoto has to offer, I’ve finally found hojicha worth sharing and have officially launched Hōjicha Co. Japan Today kindly featured the exciting news, including more about the origin of Hōjicha Co. and our future plans. If you’d like to celebrate the launch and taste my new favourite tea, use code: DANIELLE10 to get 10% off any of our products (yes, even the Hojicha Launch Pack).

If you have no idea what hojicha is, you’re not alone. Although it was invented nearly 100 years ago in Kyoto, hojicha is only now beginning to gain popularity outside of Japan. Hojicha is a roasted green tea that has zero bitterness and is reddish-brown in colour. I only discovered the naturally sweet tea last March in Osaka.

During that trip to Osaka, I also visited Kyoto for the first time. After wanting to experience the modern urban vibes of Tokyo on an earlier trip to Japan, I was now ready to slow down and explore nature. Kyoto was always described to me as a peaceful hiking destination. That is why I was utterly shocked when I arrived at a bustling shopping district.

As I tried to navigate through the crowded streets, I double-checked that Maruyama Park was in fact nearby. The cherry blossom season started early this year, and I didn’t want to miss out on the blooms near Yasaka Shrine. When I arrived at the park, I walked towards the cherry blossom viewing spot Google Maps had suggested. However, I was once again caught off guard as the spot turned out to be a festival area full of food stands. I continued to venture deeper into the park, determined to find a quiet spot.

A few moments later, I was surrounded by nature. On my stroll I came across ancient shrines, beautiful buddhist temples, serene ponds, and colourful cherry blossoms. It dawned on me that there was much to see in Kyoto, and it was best experienced first hand with an open mind. A realization I hope to remember throughout all of my travels.