The development of Japanese culture begins with Japanese tea - An interview with Shinya Sakurai of SABOE TOKYO in Azabudai (2nd half)
Ten blended teas that explore the "possibilities" of Japanese tea - An interview with Shinya Sakurai of SABOE TOKYO in Azabudai (1st half)
The "familiar taste of home" with a history of 165 years, passed down from father to daughter - Kaga Bocha from Nodaya Chaten in Kanazawa (2nd half)
The "familiar taste of home" with a history of 165 years, passed down from father to daughter - Kaga Bocha from Nodaya Chaten in Kanazawa (1st half)
In pursuit of the possibilities of tea through the world of mixology - Visiting "Mixology Salon" in Ginza (2nd half)
In pursuit of the possibilities of tea through the world of mixology - Visiting "Mixology Salon" in Ginza (1st half)
What makes a good teapot - A look at Gafu Ito's process for making teapots
Getting to know Gafu Ito, a teapot craftsman in Tokoname, Aichi (1st half) - Crafting teapots comes from "making soil"
Enjoying tea time along the Kamo River - An interview with Mantaro & Kei Kojima of Ikehan in Kyoto's Kiyomizu-Gojo district (2nd half)
Enjoying tea time along the Kamo River - An interview with Mantaro & Kei Kojima of Ikehan in Kyoto's Kiyomizu-Gojo district (1st half)
Sharing the teas of the world from the cultural center of Kyoto - An interview with Kenji Nakano of 7T+ in Kawaramachi, Kyoto (2nd half)
Serving as a compass for people to enjoy the world of tea - An interview with Kenji Nakano of 7T+ in Kawaramachi, Kyoto (1st half)
New to The Conran Shop—the Daikanyama location features an Asian theme with its TEA BAR Chokeikyo (2nd half) - An interview with Shinichiro Nakahara and Shinya Sakurai "Representing Asia through Japanese tea"
New to The Conran Shop—the Daikanyama location features an Asian theme with its TEA BAR Chokeikyo (1st half) - A menu that takes you on a tour of Asian tea culture
A visit to Danouen in Makinohara, Shizuoka, to see the winter tea creation process:
How a courageous resolution has provided strength to a couple dedicated to tea (2nd half)
A visit to Danouen in Makinohara, Shizuoka, to see the winter tea creation process:
How a courageous resolution has provided strength to a couple dedicated to tea (1st half)
A Sayama tea farm with roots in the Edo period
Tea-making never stops for Masahiro Okutomi (2nd half)
A Sayama tea farm with roots in the Edo period
Tea-making never stops for Masahiro Okutomi (1st half)
The vital power of tea, and Chinese restaurant Sazenka’s simple yet profound tea pairings (2nd half)
