Monthly Archives: October 2010

Japanese Black Tea From Kakegawa

Japanese Black Tea

Kakegawa black tea brewed in a Tochiri Banko-Yaki Teapot.

Coming to the end of October and creeping into the winter months, the good people at Yuuki-Cha are happy to introduce three all new organic Japanese Black Tea from Kakegawa!

Currently, we have the specialized organic black teas from Makurazaki that are handpicked only once a year in Spring from tea varietals that were bred in Japan specifically for black tea such as Hatsumomiji, Benihikari, and the award winning Benifuki, but also in Japan organic tea growers will often utilizing Spring or Summer harvest leaf of Japanese tea varietals that are commonly used to make green tea for making black tea, too, and when done with good intentions, the results can be excellent!

One organic tea grower we came across in Kakegawa which is a famous tea region of Shizuoka has been very successful at the above mentioned method, so much so, that he has been awarded gold prizes for all three of his Summer harvest black teas in the Japanese world tea competition 2010. That on top of the fact that after tasting them and finding them all delicious we couldn’t really resist to not release them!

The three tea varietals the grower uses to make these are the famous Yabukita breed, the well-revered Saemidori breed, and Yama No Ibuki (meaning mountain breath, life and vitality). Genuine 100% non-blended, direct from the grower, and sincere with your taste buds means you can enjoy and savor the unique taste and aroma of each varietal without any confusion!

Available individually or in a 3 pack over in our Japanese Black Tea category. Buy the 3 pack and save $2:

Organic Kakegawa Black Tea Saemidori

Organic Kakegawa Black Tea Saemidori

Organic Kakegawa Black Tea Yama No Ibuki

Organic Kakegawa Black Tea Yama No Ibuki

Organic Kakegawa Black Tea Yabukita

Organic Kakegawa Black Tea Yabukita

Organic Kakegawa Black Tea 3 Pack

Organic Kakegawa Black Tea 3 Pack

Tomobako Japanese Wooden Box

A tomobako, if you didn’t already know, is the wooden box that Japanese ceramics are sometimes presented in, usually the more expensive pieces. For example, some of our more expensive Matcha Bowls are presented in a tomobako.

A tomobako is actually quite precious. A potter puts quite a bit of time & effort into making the box, choosing the style of ribbon, not to mention the calligraphy which is actually an art form in Japan. So don’t discard the tomobako what ever you do!

Anyhow, the purpose of this blog has been brought about by some customers asking how to tie the tomobako ribbon back up once undone because, believe it or not, it can be a real brain teaser!

Yuuki-Cha to the rescue!

How to tie your tomobako…..

If you left the ribbon fed through the box that would be helpful, but if you didn’t, you’ll need to do that first making sure that the ribbon lengths are equal in length once you have fed it through. You might also notice the original folds still in the ribbon from when the potter tied it up. If you can find those, it’s likely they will be helpful at lining things up.


Tomobako Step One

Pull the ribbon into the middle of the box at a 45 degree angle.


Tomobako Step Two

Feed the bottom ribbon over and then under the middle ribbon.


Tomobako Step Three

Feed the side ribbon over and then under the middle ribbon. Pull both ends of the ribbon tightly.


Tomobako Step Four

Now fold the side ribbon over about half way.


Tomobako Step Five

Place the bottom ribbon over the side ribbon.....


Tomobako Step Six

.....and then feed it through the side ribbon.

STEP 7 :

Tomobako Step Seven

Pull the ribbon tightly, and make sure that the bow is neat and tidy. Job done!