Podcasts about Sencha

What exactly is sencha tea, and why does it taste so different from other green teas?Sencha is one of the defining styles of Japanese green tea, known for flavors that can be fresh, grassy, vegetal, sweet, slightly bitter, and even savory with hints of umami. But behind that seemingly simple cup is an extraordinary combination of origin, cultivar, harvest, steaming, craftsmanship, and brewing.In Episode 28 of TeaMinded, we explore what makes sencha unique and why it's such a fascinating introduction to the world of Japanese tea.In this episode:• What sencha tea actually is• Why Japanese green tea is steamed• How steaming changes the flavor of tea• Where sencha is grown in Japan• Why cultivars such as Yabukita, Saemidori, and Okumidori matter• What shincha and the first spring harvest mean• The difference between asamushi and fukamushi sencha• How sencha develops sweetness, bitterness, astringency, and umami• Sencha vs. matcha• Sencha vs. gyokuro• The best water temperature for brewing sencha• Why boiling water can make green tea taste overly bitter• How to steep sencha multiple times• A simple way to compare two senchas side by sideSencha is accessible enough to become an everyday tea, yet complex enough to spend years exploring.Start with a good sencha. Use cooler water. Pay attention to the aroma, texture, sweetness, vegetal character, and umami.You may discover that “Japanese green tea” isn't one flavor at all.TeaMinded explores loose leaf tea, Japanese tea, tea culture, craftsmanship, brewing, ritual, mindfulness, and intentional living through the lens of tea.Put the kettle on, brew something green, and stay TeaMinded.#TeaMinded #Sencha #JapaneseTea #GreenTea #LooseLeafTea #TeaPodcast #TeaEducation #Umami

Continuing the deep dive into companies on the list of 20 Premium Kombucha brands published on August 11, 2026. We invited any on that list to contact us with more details. Bouche is one of Germany’s largest kombucha breweries, based in Berlin. I interviewed co-founder and CEO Walker Brengel. The podcast of our conversation is at the end of this post. Walker heads up a team of nine producing 350,000 liters of kombucha annually–over a million bottles in three distinct categories: Core Kombucha, Pet Nats, and Proxys. Core Kombucha is the foundation — fermented tea in a range of flavor profiles, from citrus-fresh to aromatic and spiced. The Pet Nats are the sparkling option, naturally carbonated, suited to aperitif moments or as a companion to food. The Proxys are alcohol-free wine analogs, designed for pairings and occasions that offer the experience of wine without the alcohol. Seasonal products come and go, often in limited runs. The online shop always reflects the current availability. The lineup is as follows. Core Kombucha 330ml The “Core 0.33” kombucha range is brewed from carefully selected teas and botanicals—resulting in dry, refreshing, and complex drinks with balanced acidity and low sugar content. They are designed for everyday enjoyment while retaining their complexity and character. Available in a range of flavors. LEMONDROP: The first flavor they made in 2019. The name comes from the hop variety. EARLYBIRD: Bergamot and caramel. HYBISKUS7: Hibiscus and jasmine. CHEEERRY.: Fruity depth of the coffee cherry. MANDARINE: Dry and aromatic, with a clear structure. White tea and jasmine open up to notes of apricot and stone fruit, followed by a fresh lift of mandarin. Citrus zest adds tension, while the finish remains pleasantly tart and juicy, without any cloying sweetness. The 330ml kombucha bottles sell for $3.57 a bottle. Premium Kombucha Beyond the ‘Core’ line there are two varieties of Premium kombucha: the Pet Nat and Proxy range. With the Pet Nats and the Proxies, we go more after a generally drier profile. Essentially keeping the acids rounded out. Because with acetic acid, if you think of it like a mountain, it’s the peak of the mountain, and we’re trying to go for hills. And I think with these you can get a lot of dynamics if one acid in particular isn’t overpowering. It creates an experience of wine without trying to be the wine It's geared to any moment where you drink wine. But obviously you’re not trying to be the wine, you’re just trying to have the ability to give that experience. Therefore, the flavors are drier. They don’t have a lingering sugary sweetness in your mouth. Pet Nat 750ml Pet Nat stands for Pétillant Naturel: the carbonation comes from natural bottle fermentation rather than added carbonation. Sealed after bottling to preserve the drink’s character. HIBISCUS – A dry-style interpretation of kombucha, featuring a fine, champagne-like effervescence. Hibiscus infusion and jasmine tea lay an elegant foundation. Orange blossom adds a delicate, clear floral note, while fresh bergamot peel provides a citrusy kick and a refined, sophisticated bitterness on the finish. The result is bright. MELON SZECHUAN – Combines fresh cantaloupe with spicy Szechuan pepper, creating a rich, full-bodied flavor with an effervescent mouthfeel. It begins with fruity, floral notes that—after a brief pause—transition into citrusy nuances, before a subtle mineral tone accompanies the finish. JUNIPER – Combines the earthy, resinous essence of juniper berries with fresh citrus notes and the subtle bite of long pepper. Sparkling, botanical, and dry. This is the aperitif to pour yourself after a long day. Juniper sets the tone without being overpowering; it is balanced by an acidity that keeps the palate fresh and a gentle peppery finish that adds length. Botanical, precise—a bit like a non-alcoholic gin and tonic, but with more character and without the compromise of added soda water. Serve well-chilled in a large glass with an ice cube and a sprig of fresh rosemary or thyme. Enjoy before a meal, during aperitif hour, or simply whenever the moment calls for something special. The 750ml Pet-Nat flavors sell for $16 a bottle. Proxy 750ml PROXY is created for people who want the experience of drinking a fine wine, without the alcohol. Fermented with tea, fruit, and botanicals. PROXY A – Combines applewood-smoked oolong with distilled fig leaf essence, creating a smooth, buttery flavor with a savory, salty finish. Smoky, complex, yet elegant. If the first sip takes you by surprise, you're on the right track. The smoke hits first, followed by the buttery notes of the oolong, leaving behind a subtle saltiness that leaves you craving another sip. PROXY A is not a lightweight drink; it is meant to be paired with food—aged cheese, a slice of smoked salmon, a well-seasoned pasta dish with brown butter, or simply a quiet evening with a good book. It is best enjoyed in a wine glass at room temperature or lightly chilled. Once poured, let it sit for a few minutes to allow the flavors to fully unfold. PROXY B – A non-alcoholic wine alternative fermented with tea, fruit, and botanicals. Locally sourced quince, walnut, and apricot create a complex flavor profile: fruity and slightly tart, with notes of tobacco and a subtle depth derived from white tea. Quince and apricot lend a warm, ripe fruitiness that is neither too sweet nor too tart. The walnut contributes tannins and a slight astringency—something felt rather than tasted. The finish is long, dry, and driven by the tannins. It is reminiscent of a fine white wine, yet it strikes a different chord. Because it is something different. It is best enjoyed in a wine glass, lightly chilled to around 12°C. Pair it with a light salad, pan-seared fish, white asparagus, or goat cheese. Those who appreciate regional ingredients and enjoy making new discoveries will find a sparkling companion with a similar character in PROXY D. PROXY C – A carbonated, fermented tea infusion featuring Genmaicha, Sencha, and kaffir lime leaves. Genmaicha combines Sencha with roasted rice, providing nutty, earthy notes. Sencha offers a fresh, slightly sweet base. Kaffir lime leaves contribute a zesty, floral citrus aroma that enlivens and refines the blend. PROXY E – A unique composition of fermented honeycomb, silverberry, and vacuum-distilled sage, set against a base of Snow Bud white tea. The honeycomb imparts gentle warmth and resinous depth, while silverberry contributes subtle acidity and tannins. Sage provides a clear, woody, aromatic structure. Snow Bud tea rounds it all off with stone-fruit notes of apricot. A delicate, light-colored beverage with a mineral finish. PROXY E is the deepest in the PROXY line. It unfolds slowly: first the resinous quality of the honeycomb, then the fine tannic structure of the silverberry, followed by that dry, sage-green finish with a mineral edge. It is a drink made for food—pairing beautifully with fish, mild cheeses, light vegetable dishes, and anything that has texture but doesn’t require an overpowering flavor profile. Best served in a wine glass, chilled to around 10°C. The first sip reveals the profile; the second confirms it. For those seeking even greater depth, PROXY A offers it. PROXY F – A cold-brewed infusion of aged Pu-erh, refined with Sichuan pepper, ginger, and a hint of soy sauce. The earthy depth of the Pu-erh anchors the entire composition. Sichuan pepper delivers a tingling warmth, while ginger adds a cool, invigorating note. The soy sauce works in the background—not as a distinct flavor, but as a sense of weight and depth that rounds everything out. Dark, complex, and crafted for the dining table. Proxy D – Combines carefully fermented white and green jasmine tea with natural ingredients such as apricot, sea buckthorn, and tarragon. The result is a complex flavor profile featuring fruity freshness, subtle herbal notes, and a balanced acidity. Green peppercorns and gentle carbonation add further character and depth to the drink. Apricot defines the profile—not in an overpowering way, but as a warm, floral foundation that supports the jasmine and anchors the tarragon. Sea buckthorn contributes a delicate acidity that ties everything together. On the palate, PROXY D is bright and effervescent—almost as light as a fine aperitif—yet possesses enough depth to warrant refilling the glass. It pairs beautifully with light appetizers, raw vegetables and dip, or goat cheese, and makes an excellent aperitif to enjoy in the sunshine. Serve in a wide wine glass with a single ice cube. Those who enjoy PROXY D will likely also appreciate the still PROXY B, which follows a similar stylistic path with quince and walnut. The 750ml Proxy flavors list for $21. Production From Open to Closed Fermentation – The Evolution of Bouche Through continuous experimentation, precise adjustments, and countless test batches, Bouche developed a modern brewing method. Like many kombucha brewers, they began with open fermentation – small containers filled with black and green tea, beet sugar, and a SCOBY covered with a cloth. While results were good, they noticed something: each batch tasted a little different. Ambient temperature and environmental factors caused fluctuations, making consistency difficult to achieve. They developed a new process – the closed fermentation method, without a physical SCOBY. The closed fermentation process creates a consistent, controlled environment where oxygen, temperature, and fermentation time can be precisely adjusted. The jacket regulates temperature to speed up or slow down the process depending on the batch. Instead of using a SCOBY, fermentation is guided by their liquid starter culture – a living ecosystem of yeast and bacteria they developed in-house. This innovation lies at the heart of the Bouche process, ensuring every batch carries the same depth, liveliness, and balance that defines their kombucha. Starter Culture & Flavoring One ton of pure beet sugar The starter culture, just like the base kombucha, is made from black and green tea and regional beet sugar from Germany. It's kombucha in concentrated form, triggering fermentation and shaping the drink’s flavor structure through controlled levels of acidity. A high concentration of living microorganisms results in the beverage’s characteristic brightness. Their pursuit of complex flavors eventually led to a merger of traditional fermentation methods with modern brewing precision. The result is a unique flavoring process – a technique inspired by the concept of dry hopping in brewing. Similar to maceration, this process allows the extraction of tannins, bitters, and natural aromatic compounds directly from botanicals. Rukeri Orthodox black tea from Rwanda The beverage is flavored without relying on juices, syrups, or concentrates — resulting in a kombucha that's less sweet than soda, yet far more complex in taste. The ingredient palette spans hop varieties (for hop-infused kombucha), bergamot (for kombucha with bergamot), woods, and occasionally fruits. Their soluble compounds — pigments, tannins, essential oils, and aromas — infuse into the ferment, creating depth, color, and natural vibrancy. The result: by using closed fermentation, they can precisely control every aspect of the process — temperature, oxygen exposure, and fermentation speed — without sacrificing the complexity that defines kombucha as a living drink. Bouche is heat-treated after filling and the yeasts removed with a centrifuge. Unlike the de-alcoholizing Flavourtech spinning cone columns used by Aqua ViTea and Brew Dr this is not to remove ethanol, which they have controlled in the closed fermentation process. The centrifuge that we use is for gentle separation. It’s like a filter. But with a centrifuge, it’s not as harsh as a filter, and you can fine-tune it more. By doing that, you can make sure that when you run it through a flash pasteurizer, you don’t burn anything with higher density; you’re going to burn the flavors. In this way, you can get a very clean, rounded flavor. Bouche does not require refrigerated transport and has a stable shelf life that works at stockists without chilled displays, which are less common in European markets than in the States. Distribution Bouche is available online. Shipping is free on orders above €70. Those who prefer to buy Bouche without waiting for delivery can find the nearest stockist via the Store Locator. All bricks-and-mortar retailers across the EU carrying Bouche are listed there — from selected delicatessens to organic food shops with a serious drinks program. A growing number of restaurants, cafés, and bars carry Bouche on their drinks menu — as a standalone option alongside wine and other alcohol-free drinks, not as an afterthought. Hospitality partners are also listed via the Store Locator. Podcast Tune in to the podcast to hear Walker tell the Bouche story. The post Profile: Bouche, Berlin, Germany appeared first on 'Booch News.

What makes Japanese tea taste so different from other teas around the world?In this episode of TeaMinded, we explore the unique characteristics of Japanese tea ... from the steaming process and umami flavor to matcha, sencha, gyokuro, and the deeper philosophy surrounding Japanese tea culture.Whether you're new to Japanese green tea or already exploring specialty tea, this beginner-friendly conversation explains why Japanese tea has become so respected for its craftsmanship, simplicity, ritual, and attention to detail.In this episode:• Why Japanese tea tastes different• Steamed vs pan-fired tea explained• What gives Japanese tea its umami flavor• Sencha, matcha, hojicha, genmaicha, and gyokuro overview• The role of shading in Japanese tea production• Japanese tea culture and mindfulness• How tea rituals encourage slow living and intentionality• Why water temperature matters when brewing green teaTeaMinded is a podcast exploring tea culture, loose leaf tea, tea rituals, tea reviews, specialty tea, craftsmanship, and intentional living through thoughtful conversations and reflections.Perfect for listeners interested in:Japanese tea, matcha, sencha, gyokuro, green tea, tea ceremony, tea culture, loose leaf tea, mindfulness, slow living, gongfu brewing, and specialty tea.Follow TeaMinded for new episodes every week.#JapaneseTea #Matcha #Sencha #GreenTea #TeaPodcast #TeaCulture #LooseLeafTea #SpecialtyTea #TeaRitual #SlowLiving #TeaTime #TeaEducation #Gyokuro #TeaLover #TeaMinded

Our guest is Silvia Mella who is the owner of Sorate in New York. Sorate is a unique Japanese green tea company, which sells premium Japanese tea through online and operates beautiful tea houses in Manhattan. Japanese tea has been gaining attention in the global markets, fueled by rising health consciousness and growing interest in Japanese food. According to the Japanese government, Japanese tea exports in 2025 reached record highs, and the key driving factor was Matcha. The U.S. accounts for approximately 40% of total export volume, 80% of which was Matcha. And it is mostly used for iced or hot lattes and smoothies.But in Japan, people don't drink Matcha on a daily basis. There are many other types of delicately produced, highly flavorful Japanese tea. Silvia knows the profoundness of Japanese tea culture very well, and is passionate about introducing its charm to a global audience. In this episode, we will discuss how Silvia got into Japanese tea, how she convinced a traditional tea farm to work with her, the types of tea she recommends you try, the tea ceremony sessions that she offers with a Japanese tea master, and much, much more!!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dans ce nouvel épisode de Kaiwa, Mathieu et Nico prennent la direction de Yame, dans la préfecture de Fukuoka, une région réputée pour la qualité de ses thés verts. À la suite de leur voyage sur place, ils consacrent cet épisode à la découverte du thé japonais, de sa culture, de ses méthodes de production et de ses subtilités gustatives.Lors de leur séjour, Mathieu a eu l'occasion de participer à une dégustation de sencha, lui permettant de mieux comprendre les différences entre les variétés, les terroirs, les modes de culture et l'influence de la préparation sur les arômes. À travers ces expériences, l'épisode revient sur ce qui distingue un sencha d'un autre, bien au-delà des appellations, et sur la richesse souvent méconnue du thé japonais du quotidien.Mathieu et Nico ont également été guidés par Yuka, instructrice en thé originaire de la région de Yame. Grâce à ses explications, ils abordent les gestes, le vocabulaire et l'état d'esprit liés à la dégustation du thé, entre savoir-faire traditionnel et transmission contemporaine. Son approche permet de mieux comprendre le lien étroit entre le thé, la nature environnante et le rythme des saisons.Entre voyage, apprentissage et dégustation, cet épisode propose une immersion dans l'univers du thé japonais, à travers une région emblématique et des rencontres qui donnent tout son sens à cette boisson centrale de la culture japonaise.Pour celles et ceux qui souhaitent aller plus loin et découvrir le thé japonais de manière concrète dans la région de Fukuoka, il est possible de contacter Yuka à l'adresse suivante : latelier.greentea@gmail.com.Sortie le 8 février 2026#Japon #日本 #société #the #matcha #sencha #fukuoka

I recently talked with Marianne O’Donnell, the founder of Kombucha Na Dálaigh, based in Donegal in the north-west of Ireland. I began by wishing her a Happy Christmas in her native tongue, which is the limit of my Irish language skills. This was an appropriate greeting since Kombucha Na Dálaigh is located in a Gaeltacht region of the Republic, where Irish is the everyday language and a cornerstone of local culture, traditions, and identity. Origins Having taught Food and Nutrition and Communications for 24 years, and also being a Certified Nutrition Coach, Marianne has always had a curiosity for learning, wellness, and cooking. “I never set out to start a kombucha business, but sometimes the best things in life happen by accident.” “It all started during COVID, when I was struggling with gut health issues. A friend gave me a SCOBY—this strange, alien-looking thing—and I started brewing kombucha in my kitchen in Gortahork.” She felt immediate benefits, and friends encouraged her to sell commercially. Marianne attended the International Kombucha summit in Berlin in November 2023, which reinforced her to look at flavor trends. Production After starting in her kitchen and moving to the home garage, Marianne has now outsourced production, bottling, and canning to another facility under her supervision. She concentrates on marketing and growing the business. Her kombucha uses 60% organic Sencha green tea and 40% Assam black tea. Irish Identity The brand uses Irish on its labels and website. This isn't just a matter of translation; it's a statement of identity. Marianne believes Irish belongs in the everyday, in our food culture, and in our future. She benefits from government support through Údarás na Gaeltachta, the regional state agency responsible for the economic, social, and cultural development of Ireland’s Irish-speaking regions. Her company is listed in their directory, along with Ireland’s largest brand, Synerchi, also in Donegal, and Claregalway’s All About Kombucha. Glacadh lenár ndúchas áitiúla Gaeltachta Táimid lonnaithe i nGort a'Choirce agus táimid brodúil as a bheith ag déanamh beorach go háitiúil, ag cinntiú caighdeán d'ardcháiliócht. Mar sin de, cén fáth go mbeifeá sásta le deochanna boga atá déanta go saorga nuair a thig leat sásamh fionnuar a fháil as kombucha? Agus nuair nach bhfuil fonn ort beor, leann úll nó fíon a ól, is kombucha an deoch malartach is fearr. Embracing Our Local Gaeltacht Roots Based in Gortahork, we take pride in brewing locally, ensuring high-quality standards.So, why settle for artificially produced soft drinks when you can indulge in the refreshing satisfaction of kombucha? And for those times when you’re not in the mood for beer, cider, or wine, kombucha makes for the perfect alternative. Awards The company has been recognized multiple times at the annual Blas na hEireann (Taste of Ireland) awards, and this year was honored as the ‘Best Wellness Drink’ at the EVOKE Awards. Growing awareness Marianne is witnessing an increasing acceptance and awareness of kombucha in Ireland. The popularity of kombucha in Ireland is catching up with places like California. There are some strong kombucha companies in Ireland. Sixty percent of shops will have kombucha now. And it’s growing. It is really, really growing. And the whole no and low alcohol movement, it’s really increasing. You know, kombucha is perfect for that. People who want that adult complex flavor without the booze. There's a real mixture of customers. Younger people have nearly all sampled kombucha before. Maybe older generations haven’t. But then once they taste it, they’re hooked. They love it. So lots of my local customers would be people in their 70s and 80s because they understand the health benefits. So, it’s a mixture of people that drink it in Ireland, but people are definitely more aware of kombucha and the benefits of fermented drinks. Distribution Kombucha Na Dálaigh is mainly sold through retail channels, with some direct-to-consumer online sales. Following her Blas na hEireann awards, premier retailer Avoca contacted her, and she’s now in their 13 stores across Ireland. She also sells in Ulster, where she has made personal contact with retail outlets. Flavors She sells both 750-milliliter bottles and slimline 250-milliliter cans. Her three flavors have Irish language names. Grá: (Love): Hibiscus, raspberry, rosehip, and herbal infusion. Anam (Soul): Ginger juice, botanical infusion (including citrus peels, ginger, lemon myrtle, and spices), natural hops. Sláinte (Health): Turmeric juice, ginger juice, herbal infusion (including apple, lemongrass, ginger, and botanical petals). Marianne also produces limited editions, such as a carrageen moss and dulse seaweed mix named ‘Mara’ for the Ballymaloe House Cookery School in Cork. In the summer, she also makes an elderflower and gooseberry brew. Podcast Click on the podcast to hear Marianne tell the story of Kombucha Na Dálaigh. The post Profile: Kombucha Na Dálaigh, Gortahork, Co. Donegal, Ireland appeared first on 'Booch News.

In this episode of the Option Alpha podcast, Kirk sits down with his business partner and fellow founder, Jack Slocum, to share the full story behind Jack's journey as a trader, developer, and entrepreneur. Jack talks about how he first turned to options trading to generate extra income for his family, how his early experiences “crashed and burned,” and why he has spent years since then learning as much as possible about markets and risk. Tune in now! How Jack First Got Into Options Trading:Jack says his options journey started as a father looking to make extra income to support his family.From Tech Builder to Trading:Before options, Jack's primary background was in technology and building companies.He created a JavaScript framework originally called EXTJS, later part of Sencha, which allowed developers to build full web applications in the browser.The framework became widely adopted, with usage by 8 out of the top 10 financial institutions and over 70% of Fortune 500 companies.Jack emphasizes that the community was the strength of that project: developers shared what they were building and provided the core toolkit with their own “extensions.”Faith, Mindset, and Staying Inspired Through Drawdowns:He credits his Lord and Savior, Jesus Christ, for his determination, passion, and success.He says this gives him a resilient state he can tap into no matter what is happening.Kirk shares a mindset he learned from Jack: instead of saying “we can't,” ask “how could we?”Jack connects this to his belief that all things are possible for someone who believes.He says reframing problems this way opens the door to solutions instead of shutting them down.Key Trading Principles Jack Follows Now:Jack says the most important principle is never to enter a trade unless you are willing to take the maximum loss.In the past, he entered trades assuming he could always get out before max loss, which led to huge losses.He rarely uses stop losses as a guarantee because during big moves, spreads widen, and fills can be much worse than planned.An example of his opening range breakout bot, which sometimes risks $925 to make $75 and makes him uneasy.He prefers to run a mix of strategies, including both higher-probability, smaller payoff setups and lower-probability, larger-payoff setups.Jack says every trade should have a clear, logical reason behind it, and not be fear based.Using His Own Platform to Design the Future of Automation:At his old company, he would build a real app with new features before a release to find issues.Now, he trades daily on Option Alpha and uses that experience to see what needs to be added or improved.Watch the full interview here

TWO WHOLLOPERS OF OLD TIME RADIO EPISODES!!!

This week is the first in a series of episodes about foods, ingredients, different things that I couldn't do without a series I'm calling: Smy Fundamentals. I will look at things that I use everyday, things I swear by, things that I'm constantly suggesting to people or…things that I share with people when they ask me, “what's your secret for x, y or z?” First up!…is something I am so particular about, it's the first thing I think about when I open my eyes and I have been drinking it for years, decades even!…this episode is all about….green tea! From some of the health benefits, history, Yamamotoyama and shortages. A look at tea ceremonies, origins and the folklore of Shennong. Plus some ceramics and Japanese block prints by Nishimura Shigenaga, Torii Kiyohiro, Suzuki Harunobu and Utagawa Kuniyoshi plus a 21st century depiction of a tea ceremony by Emiko Aida.

Dans cet épisode, François-Xavier Delmas nous emmène au Japon à la découverte dessencha, ces thés verts de « lumière » dont le nom signifie « thé infusé ». Très appréciés pourleurs notes végétales et iodées, ils révèlent chacun des particularités gustatives selon leschoix de manufacture des producteurs, le cépage, le lieu de culture ou l'objet dans lequel onles infuse. Un épisode à écouter en préparant son thé, au kyusu ou au shiboridashi, tout enlaissant son esprit vagabonder vers le pays du Soleil Levant !Sont mentionnés dans l'épisode :- Au global, la catégorie et la manufacture des thés sencha- Des objets pour préparation : shiboridashi et kyusuPour information, sont également dégustés spécifiquement quelques sencha actuellementnon commercialisés : Sencha Fukamushi, Sencha Yabukita. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Try the best green tea we've found after traveling around Japan: https://nioteas.com

Join us as we explore the world of Sencha Green Tea, from the rolling hills of Japan to your cup, and learn the mysteries of this popular variety of Japanese green tea. You will also learn about its unique production process, health advantages, and flavor profile in this educational podcast. ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠See Full Blog Post / Transcript / Show Note --- Send in a voice message: https://podcasters.spotify.com/pod/show/japanesegreenteaco/message

In this episode, I am connecting you with Kristian Lamarre current senior at Boston College and co-founder of Sencha. Sencha serves as an all-in-one business credit platform, emphasizing the vital role of business credit data in understanding a company's financial well-being. Their comprehensive service addresses the limitations of existing solutions by providing small business owners with previously inaccessible insights into their credit reports and scores, vital for securing capital. Their ongoing focus includes enhancing their data capabilities, offering alternative data sources to lenders, and positioning themselves as the go-to centralized repository for small business financial information, thereby facilitating informed lending decisions. Having launched their beta testing this week, it is apparent that Kristian is excited about building out his mission post graduation. Connect with Kristian Lamarre: https://www.linkedin.com/in/klamarre/ Sencha: https://www.senchacredit.com/ ___ Connect with me: https://www.linkedin.com/in/celine-schwesinger/ --- Support this podcast: https://podcasters.spotify.com/pod/show/celine-schwesinger/support

In this episode, we explore the world of sencha green tea and its powerful health benefits. Join us as we delve into the top 10 ingredients you can add to your sencha tea to boost its flavor and enhance its nutritional profile. From citrus fruits to herbs and spices, we uncover the secrets to creating a personalized and invigorating cup of sencha green tea. Whether you're looking to boost your immune system, improve digestion, or simply enjoy a soothing beverage, this episode has something for everyone. Get ready to discover the endless possibilities of sencha green tea with our expert insights and tips. Tune in now to revolutionize your tea-drinking experience! See Full Blog Post / Transcript / Show Note --- Send in a voice message: https://podcasters.spotify.com/pod/show/japanesegreenteaco/message

Born in Sweden in 1985, Oscar Brekell developed an interest in Japanese tea during high school, something that grew into a passion that later led him to relocate to Japan. In 2010, he studied at Gifu University, and in 2013 he came back to Japan for a job at a Japanese company.He became a certified Japanese Tea Instructor in 2014 and completed an internship at The Tea Research Center in Shizuoka, and has also been working for Japan Tea Export Council. In 2018 he set up his own business and is now involved in tea education projects overseas and arranges tea events and seminars in Japan. He is the first non-Japanese to receive a certificate for making hand-made Sencha, and in 2016 he was awarded the CHAllenge prize by the World Green Tea Association. Lately, he also appears frequently on Japanese radio and television and is getting increasingly known for encouraging the Japanese to rediscover the joy of drinking green tea while also making it more accessible to a non-Japanese audience as well. With a focus on single-estate high-quality Japanese leaf tea, Oscar Brekell started his own tea brand, SENCHAISM, in 2018. His books, a total of six, have been published in Japanese, English, and French.In this episode, we talk about:The Childhood moments that impact our future.The dreams that brought him into the mission of serving people through tea.What are some of the challenges one can face while preparing for mastery,The challenges one will face to adapt and thrive in the Japanese Culture as a foreigner.Sacrifices, hardship, and all the things that are required to succeed in life.How Oscar was called by the spirit of TEAAnd so much more...If you want to learn more about Oscar, visit his social media and find out more about the Tea Projects:https://www.instagram.com/brekell/https://senchaism.myshopify.com/Podcast produced by Brilliant Futures Productions.Sponsored by Delaflor Teachings Int.

Matcha is increasingly becoming a favorite in the world of tea for many. Without question, part of its attraction is the myriad of use cases. However, matcha's flavor and overall distinction from other teas such as Sencha or Gyokuro help further separate itself as a unique and favorite tea. Many of you may already know some additional dictions between matcha and other teas but more specifically, what separates Benifuuki tea from matcha? Are there similarities? What are the differences? I want to spend a few minutes talking about these two teas. In part, this is an educational exercise, but more importantly, it may also help you see the value of these teas in a different way. See Full Blog Post / Transcript / Show Note --- Send in a voice message: https://podcasters.spotify.com/pod/show/japanesegreenteaco/message

Our guest is Zach Mangan who is the co-founder of Kettl, the Japanese tea importer and distributor based in New York and Fukuoka, Japan. He is also the author of the fantastic book about Japanese tea, “Stories of Japanese tea: The Regions, the Growers, and the Craft”. And in September 2021, he opened a beautiful tea shop and gallery in Greenpoint, Brooklyn, which is now one of the coolest sections of New York. Zach joined us in Episodes 44 and 264 and talked about his fascinating, somewhat accidental path to becoming a tea expert and his love and passion for tea. Japanese tea is gaining the attention of consumers and beverage professionals nowadays for its pure deliciousness and diverse flavors as well as its healthfulness. In this episode, we will discuss various flavors of Japanese tea that you can choose from, how to select the right type of tea to your liking, sustainable sourcing of Japanese tea that you should keep in mind, and much, much more!!!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

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Watch the video on youtube: https://www.youtube.com/@Nioteas

Watch the video on youtube: https://www.youtube.com/@Nioteas

Watch the video on youtube: https://www.youtube.com/@Nioteas

Watch the video on youtube: https://www.youtube.com/@Nioteas

Watch the video on youtube: https://www.youtube.com/@Nioteas

Watch the video on youtube: https://www.youtube.com/@Nioteas

Watch the video on youtube: https://www.youtube.com/@Nioteas

Watch the video on youtube: https://www.youtube.com/@Nioteas

Watch the video on youtube: https://www.youtube.com/@Nioteas

Sencha, bancha, matcha, hojicha och genmaicha. Vad är det för slags teer och när dricker man dem? Yuko Ono är japansk terådgivare i Sverige. Hon guidar oss genom de japanska gröna teerna. Te är en naturlig del i Japan, säger Yuko Ono. Det dricks både kallt och varmt. Det kan vara en snabb dryck efter träning, en törstsläckaren på tågstationen, en dryck som barnen tar med sig på utflykten eller så brygger man hemma i kanna. I Japan finns te överallt och i alla stunder,.Allt te härstammar från samma buske: Camelia sinensis. De olika japanska tesorterna beror på när teet skördats, vilken del som används och hur det sen tagits om hand. Ibland använder man bara bladen, ibland endast kvistarna och ibland en blandning. En del teer har skuggats några dagar innan skörd, de anses vara extra fina.Man delar också in teerna i vårskörd och höstskörd, samt rostade teer. Sencha hör till vårskörden, ett te som dricks både till vardags och i finare sammanhang. Det första skördade vårteet bryggs koncentrerat och smakar som buljong. Höstteerna kallas bancha, ofta består de av både kvistar och större blad och är mildare i smaken. Rostat te kalla hojicha.Cha är det japanska ordet för te.Ofta brygger man samma te flera gånger. Ibland äter man till och med upp tebladen. Man brygger två till tre gånger, säger Yuko. Det gör man för att få fram olika karaktärer på teet.I dagens program brygger hon ett höst-te och vårens första sencha. Hon visar också upp sina fina tekannor.

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Japanese green tea can be brewed in a number of ways. In this article, we will go over the Simple Way and the Advanced Way of brewing tasty green tea. As you know, Japanese green tea can be categorized into two major types. Sencha and Matcha (See this article for the details about the differences), so we have segmented this article into two parts. Enjoy! See Full Blog Post / Transcript / Show Note --- Send in a voice message: https://podcasters.spotify.com/pod/show/japanesegreenteaco/message

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Green tea mainly comes from China and Japan. Although Japan is more commonly associated with green tea, China is actually the bigger producer. Its most popular green tea is Longjing or Dragon Well, and it comes from the Longjin No. 43 cultivar. Meanwhile, in Japan, the most common green tea is Sencha, and the cultivar mainly responsible for producing it is the Yabukita. It comprises about 85 percent of the country's entire tea production. Farmers favor it for large-scale production because of its high yield, frost resistance, and ability to thrive in various locations. See Full Blog Post / Transcript / Show Note --- Send in a voice message: https://podcasters.spotify.com/pod/show/japanesegreenteaco/message

Meet Aditya Bansod:Aditya Bansod is the Chief Technology Officer and co-founder of Luma Health. Prior to Luma Health, he was the Vice President of Product at Remind and the Vice President of Product Management and Marketing at Sencha, Inc. Previously, he was a Principle Product Manager at Adobe Systems as well as a Lead Program Manager at Microsoft. Aditya received a Bachelor's of Cognitive Science from the University of California San Diego. Key Insights:Aditya is driven to build software that positively impacts people's lives. Improving healthcare access through better waitlists is only the start for Luma Health.  The Founding Team. Luma Health has three co-founders that complement each other's experiences and background. Their CMO is a practicing radiologist, providing a clinical perspective, and the CEO has a background in sales and marketing. With his background in product management, Aditya specializes in product engineering and implementation. Patient Success Above All. Health systems want patient engagement, but Aditya is focused on patient success. Success in patient outcomes is a more challenging metric to achieve, and is longer-term, but that is what patients ultimately value.Funding During a Downturn. In boom times, innovation and digital transformation teams have more sway. During downturns, the bar is a little higher and CFOs are the new target audience when finding partnerships. This may require founders to be more ROI-focused, vision-oriented, and disciplined. This episode is hosted by Tarun Kapoor, M.D. He is a member of the Advisory Council for Day Zero and is Senior Vice President and Chief Digital Transformation Officer at Virtua Health. Relevant Links:Check out Aditya's websiteLearn more about Luma HealthFollow Aditya on Twitter

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What makes Japanese Sencha Green Tea different from English Breakfast Tea? There are so many different types of tea out there. What are the differences? Sencha, Matcha, Oolong Cha, Black Tea, Red Tea, Yellow Tea... Are they all the same? Listen to the popular Youtube Episode of ChaCha and Kei in the audio version. Click here to watch the full video or see the transcript of the video --- Send in a voice message: https://podcasters.spotify.com/pod/show/japanesegreenteaco/message

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★ Shop online: https://nioteas.com ★ Products in the video: Matcha: https://nioteas.com/collections/matcha Sencha: https://nioteas.com/collections/sencha Gyokuro: https://nioteas.com/collections/gyokuro Hojicha: https://nioteas.com/collections/hojicha-teas Kukicha: https://nioteas.com/collections/stem-teas Bancha: https://nioteas.com/products/bancha-masudaen-100g Genmaicha: https://nioteas.com/products/hagiricha-genmaicha ----------------------------------------------------------------------------------------------------- ★ Watch more videos about Matcha https://www.youtube.com/watch?v=A6umkYqjpQM&list=PLEbfreVBb1OORATvBof9DCJSVvHPCXo7J ----------------------------------------------------------------------------------------------------- Join us on Instagram: https://www.instagram.com/nio_japanese_green_tea/ Join us on Facebook: https://www.facebook.com/nioteas Find us on TikTok: https://www.tiktok.com/@nioteas

In this episode of The Plant Trainers Podcast, we talk with Kiyomi Koike about the benefits of green tea. Kiyomi is a wealth of knowledge when it comes to green tea. It is fascinating to hear about the difference between matcha and sencha tea and how they are grown. She shares the power of tea and how it helped her family through the scariest time. You will also learn how to know which tea companies to trust and learn how to make a great cup of tea without ruining the nutrients. For a discount click the link below. Kiyomi, the founder of SEI MEE TEA, is an avid researcher of green tea who began her green tea journey when her husband was diagnosed with cancer after her second child was born. Desperate to help him survive stage III cancer, Kiyomi worked intensively to find a better, more palatable product to be able to provide Bill with the health benefits of green tea.  Bill beat the odds. Bill and Kiyomi thought it was their moral duty to share their discoveries with the public and that's how SEI MEE TEA was born.  Kiyomi has been sharing her knowledge with her customers for almost two decades now with her mission being to offer the best, most enjoyable green tea for your health based on the facts.  The water process decaffeinated Sencha powder she offers is a rare-to-find product with the only ingredient used being certified organic Sencha green tea leaf.  This is the result of Kiyomi working directly with a certified organic farmer in Japan.   In this episode we discuss:  Finding green tea and the family health journey  Components of green tea  Benefits of green  Studies  Matcha and sencha  How to know if your buying quality tea  Tea from China or Japan  Water temperature- myth or truth?  How to prepare the perfect cup  How much tea a day? 

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Welcome to The Thriller Zone. Today I'm happy to welcome Tori Eldridge to the show. She's a gal who has literally done it all! She's been an actor, a singer, and a dancer, but she is perhaps best known for her ass-kicking black-belt Ninja talents and her riveting Lily Wong thriller series. Yes, Tori and I get to chat about a wide variety of topics…from the best asian teas in the world, to one of my favorite topics: barbecue ribs, and of course, her recent smash bit, The Ninja Betrayed. There's a lot of ground to cover, as Tori is chock full of energy, insight and information, so let's you and I buckle up and jump into The Thriller Zone! ------------------------------------------------- Special Bonuses on The Thriller Zone: The Ninja Betrayed, The Ninja's Blade, and The Ninja Daughter are the three books in her Lily Wong Thriller Series. She also has a new book coming out May 24, 2022 called Dance Among The Flames. Favorite Tea we discuss: Dragon Well, Sencha, Jasmine, Assam, Darjeeling, Chrysanthemum. We discuss her Hoisin Hickory Ribs, a fave new restaurant that my wife Tamm, and I frequent in Del Mar called International Smoke, 3387 Del Mar Heights SD, CA 92130 - 619-331-4528 Learn more about this wonderful gal at: https://ToriEldridge.com (ToriEldridge.com) and follow her on Twitter @torieldridge If you enjoyed today's episode, please leave a 5-Star rating on your fave Podcast Channel; we're on all of them, and please give us a Like on YouTube. Also, be sure to Subscribe; that way you won't miss a single episode. And trust me, we're adding new features each week, as well as sitting down with the biggest thriller writers in the world today! Learn more about what I'm up to at: https://DavidTempleBooks.com (DavidTempleBooks.com); I'd love it if you'd subscribe to my newsletter. And of course, check us out at TheThrillerZone.com. Lastly, follow me on Twitter @davetemple and @thethrillerzone. Special Thanks to TheTeaSpot.com for their incoming selections of fine tea, thanks to my getting introduced to a whole new world of beverages, thanks to my new friend, Tori Eldridge. As for my becoming a Ninja like her? Well, that remains to be seen. Until next time, be safe out there, and be sure to get in The Thriller Zone!

Grab your sunglasses, flamingo pool float, and brew some iced sencha tea. But wait! Don't forget to apply your favorite mineral sunscreen! Today, we'll be talking about sunscreen, its importance, history, and some of my favorite products for the summer. Learn more about my skincare, haircare, and exercise blog at www.detoxaboutit.org.

The Three Witches and a Druid sit around the Zoom table with hot beverages and discuss the ever favourite and lovely Summer Solstice.Support us through Patreon if you have a spare coin. https://www.patreon.com/threewitchesandadruidMusic by Sencha Get bonus content on PatreonSupport this show http://supporter.acast.com/threewitchesandadruid. See acast.com/privacy for privacy and opt-out information.

Follow and Connect with me to see #HeadsTalk Podcast Audiograms every Monday on LinkedIn. Episode Title: