- 77
- 54 262
d:matcha Kyoto
Japan
Registrace 11. 12. 2019
We are tea farmers based in Wazuka, Kyoto Prefecture.
Daiki Tanaka, the founder and owner of d:matcha is also a certified Japanese Tea instructor. Through our CZcams videos we hope that you will learn more about the beautifully intricate world of tea farming.
Daiki Tanaka, the founder and owner of d:matcha is also a certified Japanese Tea instructor. Through our CZcams videos we hope that you will learn more about the beautifully intricate world of tea farming.
DIFFERENCIATE MATCHA & SENCHA POWDER
Discover more about d:matcha Kyoto↓
www.dmatcha.com/
Special feature: Adopt-A-Tea-Tree programme↓
dmatcha.com/pages/adopt-a-tea-tree
_________________________
Follow us on Instagram↓
dmatcha_kyoto
d:matchaのホームページはこちら。
dmatcha.jp
#greentea #matcha #抹茶 #farmtotable #Wazuka #Japan
www.dmatcha.com/
Special feature: Adopt-A-Tea-Tree programme↓
dmatcha.com/pages/adopt-a-tea-tree
_________________________
Follow us on Instagram↓
dmatcha_kyoto
d:matchaのホームページはこちら。
dmatcha.jp
#greentea #matcha #抹茶 #farmtotable #Wazuka #Japan
zhlédnutí: 191
Video
2024 SPRING HARVEST TEA REVIEW
zhlédnutí 191Před 14 dny
In this video, we are reviewing our freshly harvested Sencha and Gyokuro. They are all harvested in May 2024. This is our first time tasting them. Let's review it! If you're interested in tasting them at home, get it from: - Gyokuro Gokou Our Gyokuro is cultivated through organic methods, making it exceptionally rare. The cultivar of this Gyokuro is Gokous which is the special native cultivar o...
Harvesting Sencha Gokou
zhlédnutí 118Před 21 dnem
At the end of May, d:matcha harvested its Gokou farms. They started by taking off the tea cover, and move it to the parking lot. After the field was cleaned from the cover, Daiki used a blower to remove the water on the tea leaves. There was a rain a few days prior to the harvesting day. So, it’s essential to reduce the amount of water collected with the tea. Next, d:matcha team spread the tea ...
Harvesting Sencha Okumidori
zhlédnutí 105Před měsícem
From May to the 2nd week of June, d:match does Spring Harvesting for the 1st flush tea. Today, they harvest Okumidori garden. They started very early in the morning mostly everyday. The freshly harvested Sencha Okumidori is ready for sale at dmatcha.com/collections/sencha/products/2023-sencha-first-flush-okumidori-12-days-shaded Do you want to taste the harvested tea in this video? Go to dmatch...
ASMR - TENCHA HARVESTING
zhlédnutí 145Před měsícem
Tea Education You can see the color contrast of shaded and unshaded tea leaves. The shaded tea tends to have deep green color due to the amount of chlorophyll produced during the process. Meanwhile, the unshaded tea leaves look more yellowish. They differ not only in terms of color but also taste and aroma. The shaded tea tends to be less bitter (low catechins) and more umami (high L-theanine a...
HARVESTING GYOKURO!
zhlédnutí 325Před měsícem
Last week, we harvested an hour earlier than the schedule due to the rain. To produce good quality Gyokuro, we need to make sure the leaves don’t have many water on it during harvesting. Why don’t we just harvest tomorrow when there’s no rain? Timing in harvesting is crucial. Once we saw the sprouts of two tea leaves, that’s the moment to harvest. If we miss the momentum, and the the sprouts gr...
HOW SENCHA IS PRODUCED IN AN IN-HOUSE FACTORY
zhlédnutí 295Před měsícem
Currently, we operate our newly acquired (in-house) tea factory to produce our Sencha! We succeeded this factory from a Senior farmer who have retired after 40 years of managing the factory. This factory is more than a heritage, it's like an antique. Unlike the large machines at the cooperative factory we used in the past years, the machines at the individual factory are smaller, allowing the l...
HOW TO MAKE KOICHA AND USUCHA
zhlédnutí 423Před 2 měsíci
How to identifying Matcha Suitable for Koicha? When you visit tea shops in the city, you often find matcha labelled as suitable for Koicha (thick matcha), which is often sold as premium matcha. Many of these teas are blended and can be enjoyed for their unique aromas and flavours, varying from store to store. Occasionally, customers ask us at d:matcha which matcha is suitable for Koicha. Curren...
Handpicked Green Tea Harvested in Harayama
zhlédnutí 397Před 2 měsíci
The first harvest of 2024 took place at Harayama, the highest and most challenging slope of all d:matcha’s farms! Visitors who participated in our experience tours from 2017 to 2019 may recall visiting this field during their tour. Located at an elevation of over 400 meters, this site features tea fields planted not horizontally but vertically on steep slopes, making it an extremely labor-inten...
Trimming Japanese Tea Trees
zhlédnutí 479Před 2 měsíci
A few months ago we took over a 700 m2 Tea Farm who was managed by 87 year old farmers. This farm was abandoned almost 2 years since the farmers are getting older. With the mission to revitalise Yubune area and maintain the suatainability of Tea Farms in Wazuka (which is one of the major producers of Uji green tea), we are honored to continue the legacy by looking after the farms. The uniquenes...
Planting Rice in Yubune, Wazuka
zhlédnutí 115Před 2 měsíci
We are super happy to grow our own rice coz we believe that happy farmers will produce happy rice. We planted the rice in April which is earlier compared to other regions but it’s the best time for us. We are going to harvest it in September, and use the rice for our product like cookies, genmaicha, muffins, and many more. We also serve the harvested rice to our restaurant and hotel guests, als...
THE ANAGAMA FIRING - A Story of Matcha Bowl Making
zhlédnutí 410Před 3 měsíci
ANAGAMA FIRING - The Making of Matcha Bowls Let us introduce Mr. Saeki. He is the local artist who preserve the traditional anagama firing (anagama pottery). We’re so delighted when he invited us to see him baking matcha bowls. It was remarkable experience coz it was only conducted once a year! The Anagama firing uses approximately 15,000 logs of Japanese red pine firewood at once. While red pi...
How to process Sencha? d:matcha Kyoto
zhlédnutí 320Před 10 měsíci
Discover more about d:matcha Kyoto↓ www.dmatcha.com/ Special feature: Adopt-A-Tea-Tree programme↓ www.dmatcha.com/adopt-a-tea-tree Follow us on Instagram↓ dmatcha_kyoto d:matchaのホームページはこちら。 dmatcha.jp #greentea #matcha #抹茶 #farmtotable #Wazuka #Japan
[Recipe] Matcha Mochi Souffle Pancakes | d:matcha Tea School
zhlédnutí 348Před rokem
You can always use the matcha powder into your favorite sweets. Using the good quality matcha powder elevates your outcome quite differently. You might have heard of a Japanese souffle pancake which is fluffy and airy. I replaced wheat flour with mochiko which is glutinous rice flour, so it has chewiness and fluffiness at the same time. Hope you can try this. Recipe is below. The matcha feature...
How to care for Japanese tea ware -- d: matcha Tea School
zhlédnutí 707Před 2 lety
How to care for Japanese tea ware d: matcha Tea School
Replanting young tea seedlings in Wazuka, Kyoto Prefecture | d:matcha Kyoto
zhlédnutí 629Před 2 lety
Replanting young tea seedlings in Wazuka, Kyoto Prefecture | d:matcha Kyoto
How to store Japanese tea and upcycle old tea leaves -- d: matcha Tea School
zhlédnutí 962Před 2 lety
How to store Japanese tea and upcycle old tea leaves d: matcha Tea School
How to brew three types of matcha latte -- d: matcha Tea School
zhlédnutí 2,5KPřed 2 lety
How to brew three types of matcha latte d: matcha Tea School
How to upcycle steeped sencha tea leaves - d:matcha Tea School
zhlédnutí 646Před 2 lety
How to upcycle steeped sencha tea leaves - d:matcha Tea School
Whisking eight different varieties of matcha - d:matcha Kyoto
zhlédnutí 602Před 2 lety
Whisking eight different varieties of matcha - d:matcha Kyoto
How to make Ochazuke - d:matcha Tea School
zhlédnutí 576Před 2 lety
How to make Ochazuke - d:matcha Tea School
How to brew cold brew sencha - d:matcha Tea School
zhlédnutí 2,4KPřed 2 lety
How to brew cold brew sencha - d:matcha Tea School
How to brew gyokuro (Japanese green tea) - d:matcha Tea School
zhlédnutí 8KPřed 3 lety
How to brew gyokuro (Japanese green tea) - d:matcha Tea School
d:matcha 2021 First Flush - Shaded Japanese green tea
zhlédnutí 447Před 3 lety
d:matcha 2021 First Flush - Shaded Japanese green tea
Harvesting Gyokuro (Japanese green tea) - d:matcha 2021 First Flush
zhlédnutí 598Před 3 lety
Harvesting Gyokuro (Japanese green tea) - d:matcha 2021 First Flush
Organic Japanese green tea cultivation - d:matcha 2021 First Flush
zhlédnutí 1,1KPřed 3 lety
Organic Japanese green tea cultivation - d:matcha 2021 First Flush
d:matcha 2021 First Flush - Organic Japanese green tea fields in Wazuka Town
zhlédnutí 352Před 3 lety
d:matcha 2021 First Flush - Organic Japanese green tea fields in Wazuka Town
d:matcha 2021 First Flush - Frost at a Japanese green tea field in Wazuka
zhlédnutí 114Před 3 lety
d:matcha 2021 First Flush - Frost at a Japanese green tea field in Wazuka
d:matcha 2021 First Flush - Harvesting green tea at Harayama, Wazuka Town
zhlédnutí 215Před 3 lety
d:matcha 2021 First Flush - Harvesting green tea at Harayama, Wazuka Town
these are amazing tips!! 😊
Thank you for the informational video! It was very nice! Keep up the uploads! ❤️
Amazing video! Please keep it up. Your videos are what brightens my day in these tough times. We need a video on where to go for tea tourism in Japan! 👍🏻
Thank you for saying that! That means a lot to us! Really appreciate it :) We will make more documentation on our Tea Tour for you and others to enjoy as well. Stay tune
Excellent video, very informative, thank you!
Thank you for watching, Beth-san! :)
❤❤❤
So nice <3
Very informative for me. I wouldn't call the koicha a paste however; if anything it appears more like a sauce.
Great!!! Thank you
Hi! We did your tour at the beginning of this month and really loved it! Thank you for showing us around! 🤗
Thank you for coming! We really appreciate your visit ☺
Why choose machine over hand picking?
We also do handpick harvesting in other farm, kindly watch here czcams.com/video/cqimkJT-P-Y/video.html, and the rest we do with this manual machine for efficiency and limited human resource. All method are good because we only harvest the best part of the tea buds :)
Hi. Do you have any plan to make Gyokuro with other cultivars like Okumidori, Samidori, and Yabukita?
Not in the near future. Gyokuro should have rich umami cultivar which we can get from Gokou. Also, to build the facility for producing tea to become Gyokuro is very costly. Therefore, we will only focus on Gokou cultivar now, especially because it's Kyoto's cultivar and we are in Kyoto Prefecture.
This is really cool to see... thank you! 🍃
Thank you for sharing this video, it's very interesting how sencha is made to bring out the best flavour!
Recently I stayed in Sapporo and spent wonderful hours at your branch store, with Kanei-san. Thanks to him I deeply understood the magic of d:matcha. You are doing a fantastic job, you really put your heart and soul into your mission. Wish you all the best, keep expanding and spreading tea culture, while setting a good example how to restore rural Japan. Greetings from Hungary!
This is an absolutely wonderful video, I love the care they are putting in making such a wonderful tea!
Thank you for the video. Are there any pointers on the ratio of matcha powder to hot water for both Koicha and Usucha?
Hi Joshua, you can prepare 2 gr Matcha and 100 ml water for Usucha. While for Koicha, you can have 4 gr Matcha and 30 to 40 ml water. Keep me updated about when you try :)
For koicha, knead 15g of very warm water (165-175 degrees F) water SLOWLY for about 90-120 seconds… until silky and a sheen develops. Then add 20g more water and mix to combine. Serve immediately. For usucha, add 50-75g of water to 2g of sifted matcha and whisk it. The Omotesenke school teaches to whisk until 90% of the surface contains small foam bubbles. Urasenke teaches a layer of foam (about 1/4 to 1/3 the height of the drink.) other schools teach other amounts.
Thank you for sharing the process!
Damn bro... here I was, brewing 20oz just for myself, then he shows the amount of caffeine this tea has!
Thank you for explaining it in so much detailed.
Been on a tea subscription from you guys for a while, I tell everyone I can in the US this is the most legitimate green tea you can get. I love everything about the process. The location the harvesting methods and the avoidance of chemicals are all fantastic.
Thank you so much for doing that! It means a lot for us. Really appreciate it!
Oh my goodness, I’d love to visit your beautiful farm one day!
Thank you! We can't wait to show you around :)
Do you guys accept intership to learn harvesting and process?
Yes, we do. Kindly check this link dmatcha.com/pages/intern-program :)
和束100％抹茶を探す方が時々います。大貴さんのお店はそうではないかと思うとご案内しましたが、正しいですか？
Very informative, thanks!
I think the best steep of gyokuro I've had was when I used room temp water, and let it sit for a bit. It was beautiful. It took on a jelly-like consistency n the cup, and the umami was exquisite. A marine element was very strong, but not overpowering. Try it people.
Does this method unlock the caffeine though?
thank you, Daiki-san for this video. today’s cup of matcha latte was the best one so far! looking forward to improve 🍵
A good rule of thumb to time your tea is 10 slow, full breaths = 1 minute. (1 full breath - inhale/exhale)
I wonder what’s the book name that you show us about the period of caffeine?
I love the usage of sweet potato, I will have to try this out!
Hello, thank you for this video. I have a question : what is the difference between the first flush matcha and the matcha w/o sugar?
Our matcha for latte without sugar is the blend of first flush and second flush. Our all ceremonial grades are first flush and the single cultivar.
What is that board he is using? What is it called?
Hello! I love your tea. I have some old Wazuka Sencha blend from 2021. Is it okay for me to still consume? I have not opened it before so it is still sealed! Or would you recommend for me to roast it first (or use it as incense)? Thank you!
Planning trip to wazuka next year and will definitely check out your shop!
Could you tell me how much time and which temperature is needed for the second and third cup? Thank you very much!
Thanks a lot for your great description! How do you control temperatures of the second and the third cup?
less cups! :)
Thank you for this great video! I really admire your shiboridashi, would you mind saying where you bought it?
It looks so delicious, wish to make some one day!
Very informative! Thank you.
Very good video, clear and to the point. many thanks!
I have a family cafe. Just ordered 1kg Hojicha to support you guys. Will explore how we can add your products into our menu. Love all your dedication, passion and hard work.
how fast are you suppose to enjoy one bowl of matcha? are you suppose to zip it slowly or drinking more like a shot? I ask because that's not much liquid :)
Hi! how much such cups green tea is drinking traditionally in Japan in a day? Thank you!
How many times can you brew with that 4g? Can you only do it once?
Thank you for the tips! Maintaining these tea wares is very important indeed
Ever since discovering Gyokuro, my life has been forever changed. Sipping on it brings me into a blissful, meditative state. The Umami flavor is amazing. I am grateful to Japan for sharing this gift with the world.
Thank you so much for your kind words. Yes, the Gyokuro means " a drop of treasure" in Japanese. So densed and tasty.
Just saw your story on the CZcams channel "life where I'm from " really cool that you are trying to keep this village with 800 years of tea history going! I want to order your tea!
Excellent information, thanks!
Basic, but important tips :)
It's great that you make these kind of videos very educational ^^
Thank you Peter! We are glad that you found this video informative :)
Why do you need to cut down the old trees?
We have to clear the old tea trees as they are no longer harvestable. This is also done to make room for the young seedlings that will be planted!