• Reviews

    Cha Do Raku Okuno Gyokuro

    Country of Origin: Japan Leaf Appearance: small, dark green Ingredients: green tea Steep time: 2 minutes Water Temperature: 100 degrees Preparation Method: kyusu Liquor: pale green Gyokuro is something I rarely treat myself to but I couldn’t help myself when I visited +Cha Do Raku‘s booth at a local tea festival. The description of this tea on their site really grabbed me. “Dainty yet beautiful leaves, described by tea professionals as “bijin”, a beautiful woman.”  I usually use my Breville to heat water for tea but the lowest setting is 160 degrees. I had to watch it like a hawk so that I could turn it off just at the right time. The taste was…


  • Reviews

    Cha Do Raku Yume – Icho (bihakko fukamushi)

    Country of Origin: Japan Leaf Appearance: needle-like, deep green Ingredients: green tea Steep time: 1 minute Water Temperature:185 degrees Preparation Method: kyusu Liquor: vibrant green, almost opaque in 2nd and 3rd infusion Earlier this year I attended a fantastic class taught by the owner of Cha Do Raku about oxidized Japanese green teas. It’s a category of tea that I’ve become very interested in. The leaves are withered prior to steaming, making something akin to what would be called a yellow tea in China. I had a hard time choosing tea to take home that day but finally settled upon this one. They had me at fukamushi! I love the depth of information that…

  • Reviews

    Cha Do Raku Honey Black Tea

    Country of Origin: Taiwan Leaf Appearance: small, dark and twisted Ingredients: black tea Steep time: 3 minutes Water Temperature: 212 degrees Preparation Method:glazed clay teapot Liquor: amber I attended a class given by Cha Do Raku on oxidized Japanese green teas which was wonderfully informative. We were served several outstanding teas but this honey black tea really made me sit up and take notice. I just to pick up some to try at home. The brewing directions were a bit unusual: Brew with: 3g (2 heaping tea spoon) tea with 200ml water 1st infusion: rinse at 100C at 10 – 15 sec 2nd infusion: at 100 C for 3 min    *add 1…