When we think of tea there’s much to love I know many who appreciate quality and the freshness in select teas. I know others that are staunch fans of genmaicha’s flavors and that is their proverbial calling. Growers of tea and admirers of landscapes often talk about the beauty of tea plants and their leaves and the arrangements found across parts of Japan for example. In some respects, there is a uniqueness to the culture of tea and as it continues to unfold, I suspect we will appreciate tea just that much more. It’s in this context that tea cultivars push into our vocabulary. I want to spend some time discussing why you should look out for this variable of tea moving forward.
We’ve had the opportunity to discuss cultivars in a previous post. Cultivars, in short, are the desired attributes that a grower is attempting to replicate on a larger scale. In recent decades, cultivars have blossomed, so to speak, to add a certain depth for tea drinkers. But why should any tea drinker take any serious look at cultivars?
Many have suggested that our age is blessed in a sense. This blessing takes the form of globalization established in the 1970s to our present day. While not a unique age from a historical perspective, it helps shape our exposure to cultivars and the opportunity to continue exploring this side of tea. A short history of cultivars will help illustrate this point and the relationship between tea lovers and tea growers.
The “first” large-scale Japanese cultivar that much of the world is familiar with is, perhaps unsurprisingly, the Yabukita cultivar. This cultivar makes up the vast majority of tea plants across Japan. In fact, on this point alone it's hard to believe that Japan has produced so many other cultivars. Japan’s transition to modernity continued in the early 20th century and innovation eventually reached tea farms. Japan’s continued tea endeavors reached governmental support after World War 2 in the form of tea research projects and the furthered development of cultivars. Very few cultivars changed the dominance of Yabukita however globalization eventually opened the doors to new markets and increased demands.
Japan has a continued interest in developing new cultivars. In fact, it is as much of a regional and national sense of pride as it is a key element of Japan’s soft power. But much of this could not be accomplished without tea being consumed in our homes. Farmers and researchers are going to continue planting and growing new cultivars. In combination with globalization, the latest era of technology and information has helped “spread the word”. Online tea reviews or blog posts such as this help define this new push for more on tea. In effect, as tea drinkers continue to consume, there will likely be a clear positive correlation with an increase in knowledge and products available. Yes, what came first, the chicken or the egg? In some respects, this doesn’t matter but it helps us dig a bit deeper into why cultivars will likely be a larger part of how we look at tea. At this point, the question may be which cultivars have you tried? Are you keeping track? Are you looking out for certain attributes?
The connection between our age and cultivars is more complicated than it appears. There is a strong tendency towards personalization and individualism in our contemporary economy. We can, for example, shape and filter enormous amounts of information. We can customize more types and kinds of products. We have more at our disposal to shape more areas of our life. Given this, it's hardly a stretch to see the growing importance of cultivars. There are mornings where the smell of cherry blossoms sits perfectly on my table. Other days I crave the full umami of the Asanoka cultivar.
Cultivars are not simply matching specific tea needs. Most cultivars stand out viz-a-viz their aroma and, in other cases, match a unique flavor. Cultivars shape the market in other ways. Yabukita is popular for a reason. It’s clearly helped keep prices relatively low particularly when factoring in economies of scale. Other cultivars have allowed farmers in other areas of Japan to continue competing by growing in areas that are more difficult to grow tea. As the world of tea continues to grow, the entire market of cultivars will likely shift: Chances are Yabukita will remain the staple cultivar for the foreseeable future but what will we see in grocery stores? Will labels further detail the company’s cultivar offerings?
The present state of cultivars is exciting. The future will build on that excitement. What excites you about cultivars?
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Tapioca drinks have swept a vast number of countries with their steady hold on teenagers and young adults, and Japan is not an exception to this. With the sheer amount of tapioca (or boba in some places) joints that have been popping up across Japan, it’s not an understatement that this drink is the trendy choice to sip on as you walk through Shibuya, Harajuku, or even Dotonbori. But just like waves, trends come and go, and it begs for the question: what’s the next thing that’ll make waves in Japan?
What is Coffee Creamer?
Here is a discovery from one of my little trials: using coffee creamer for matcha. Putting creamer in my matcha dishes when my friends come over is one of my favorite, little secret recipes.
In this article, I will show you what coffee creamer is and how you can use it to enhance your matcha tea.