Victoria Tea Festival Review: Old Faces Jagasilk & Chado Tea House

It was nice catching up with old tea exhibitors at the Victoria Tea Festival this year. One did not get a chance to chat with Peter & Fumi of Chado Tea House. This was due to the long lines at their booth were they were selling selling strait shooting Japanese Teas for uninflated Japanese tea prices. One did however get a chance to chat with anther long time Japanese tea exhibitor at the Victoria Tea Festival, Jared & Miyuki of Jagasilk.

Local favorite Jagasilk was the only exhibitor to have exhibited at every Victoria Tea Festival. Although they are an old face, they have their hands in many new innovative matcha related projects. They have developed a Hemp and Matcha Protein Powder teaming up with Canadian Olympic gold medalist Adam Kreek who is now attempting a world record by rowing across the Atlantic Ocean, a feet never completed by man. No doubt he has lots of this Matcha Protein Powder to keep him going! Jagasilk also has been working with The Edge Food Energy at developing matcha power bars which were also sampled at the festival.

The biggest change at Jagasilk is that they dropped their Organic matcha line from Harimaen Estate (see Crane Flies Over the Clouds, Nirvana, and Butterfly). One can only speculate that this was a business decision because that line of matcha was quite good and very popular here in Victoria. With a small no fuss announcement last spring on the Jagasilk blog, they launched their new line of single cultivar matcha. They now receive their matcha from tea farmer Mr. Fujioka of Wazuka, located in the traditional Uji growing region of Japan. Jagasilk claims that they are the first wholesale distributor of Mr. Fujioka's matcha.

Jagasilk has cleverly named the three matcha they now carry in their typical Westcoast fashion- Eagle, Raven, and Owl - all local wildlife that has special spiritual significance to the first nation peoples here on the West coast. One sampled Eagle and Raven at the festival. They were all whisked up in a traditional bowl then poured into Jagasilk's signature mini mason jar teacups- drawing influence off another popular Westcoast trend. The matcha was interesting, no doubt good matcha that seemed maybe a bit more vegetel, grassy, and maybe more heavy, but didn't seem to be filled with as much of the interesting high notes that gave their old line from Harimaen its character.

Hope to spend some time to get to know these teas in the near future and give them another chance with more controlled perimeters here at home. Either way it was nice to catch up with old faces at the Victoria Tea Festival.

Also see this review of Greg Demmons' Meditative Korean tea ceremony at this years Victoria Tea Festival if you missed it.

Peace

Tea In Vicoria: Jagasilk

When arriving in Victoria almost two years ago one was surprised to see matcha offered in pretty much every cafe and coffee shop in town. They had more places selling matcha than in any Korean city. This was a bit of a shocker.

It didn't take long until one found out why. Jagasilk. This small local company singlehandedly turned Victoria, one of the most traditional colonial tea drinking cities in the West, onto matcha... or should one say "maccha".

Miyuki and Jared Nyberg own and operate Jagasilk. They started out as a matcha and Japanese green tea supplier to local cafes and specialty markets in town and have expanded tremendously since. In the summer of 2009 they opened their own teabar downtown. It is a rather small, cozy, earthy place with a long natural wood tabletop designed by a local artist which acts as the ideal pulpit for which lovers of the leaf can testify their passion for tea of all stripes. There is even a ceramic studio of a famous local Japanese ceramist, Harumi Ota, upstairs. The tea bar is always neither too empty nor to busy- perfect for conversation amongst matcha gulping patrons.

Currently Jagasilk source all of their tea directly from the tea farms. Their matcha, for which they are a bit famous around here, comes from the Harimaen's, a seventh generation family of matcha producers and growers on their estate in Uji, Kyoto. The Harimaen's claim to be the oldest and highest quality certified organic matcha producers in Uji. Besides matcha, Jagasilk also sell other Japanese tea, herb tea, and have recently expanded to Taiwanese Oolong and white and black tea from Ceylon and Darjeeling.

With the organizing of a monthly meeting of matcha enthusiasts called "The Fellowship of the Maccha" (now defunct), weekly weekend tea comparison cuppings, reusable packaging discounts, and fresh stone ground maccha orders from Uji replenishing stock every month, no wonder Jagasilk has turned Victoria into a matcha city.

Expect reviews of their matcha in the coming months.

Peace

2010 Jagasilk Crane Flies Above the Clouds Matcha

This 10g can was a very generous gift from Jared and Miyuki owners and operators of local flavour Jagasilk. Their web page describes this tea as "the highest grade we have ever cupped at JagaSilk". Like other matcha they sell (see here, here, and here) it also came from a freshly ground monthly batch on April 20th of last month. It is another cloudy spring day, this decadent matcha is sure to fly one past these grey clouds.

The water is taken off boil, the can is opened, the bag snipped open. The odour that catches ones nose is of high very sugary sweet notes with a generic ripe fruit, almost floral, smell. These light odours present amid a deeper nutty base.

The tea is prepared in ceremony and is taken that way in three sips. As the fluffy-light froth slides over the tongue, a sweet raw sugar cane and predominantly nutty taste captures the mouth. The taste of creamy almond milk embraces taste buds. The sweet start cannot quite turn over slightly floral and fruity notes that seem intuitively, if not very faintly, there- lingering in such sweetness.

The creamy sweet almond milk taste slowly grows in depth in the mouth becoming thicker as the flavour develops on the tongue. A thick, sweet, almond taste is left in the mouth for quite some time afterwards. One is left feeling happy and in a state of moderately relaxed concentration. Worries slip away- its a sunny day in ones soul.

Peace

2010 Jagasilk Nirvana Matcha

This matcha was accepted as a gift upon last visit to Jarred and Miyuki's tea bar, Jagasilk. Unlike the previous matcha reviewed from Jagasilk (here and here), Nirvana is not made of organic tea but it still comes from the same area of Uji. This matcha is also a finer grade than their organic offerings. Its label says that it was stone ground on February 1, 2011. With trees blooming outside, let's prepare this fresh matcha in ceremony and see what it is all about...

The dry powder presents unpretentious florals upfront with very ethereal bread notes. The odour is nice and smooth. This powder is mindfully whisked up into a froth.

The prepared matcha is then consumed. Tastes of creamy almond, sweet in the mouth, with a broad grassy start are noted. Bread, yeast, and nut flavours are discerned from its body before turning slightly bitter, sweet, and tangy. Somewhat disperse green notes barely make their way through these tastes. The mouthfeel that results is light and soft.

An aftertaste forms with these sensations, sopped from this mouthfeel light honey and soft florals are detected. Minutes later the aftertaste evolves into more cereal, doughy tastes.

The qi of this tea makes ones body feel light and free, the limbs feel like clouds, the head a floating balloon. Ones mind sharpens then gives in to the peace.

Drinking tea, taking in with it the land, nature, the people. So with them, one drinks their tea in solidarity.

Peace

2010 Jagasilk Organic Butterfly Matcha (Produced by Harimaen)

This matcha, composed of leaves of the Yabukita and Komakage varietals, is the lowest grade of matcha offered by local company Jagasilk. It is certified organic by JAS and comes from a family estate that has been growing and producing matcha in Uji for seven generations. Their tea garden has been organic for over 35 years after Yoshiyuki Harima developed a severe reaction to sprays in the 1970s and claims to be the longest and highest quality organic matcha in Uji.

Each batch comes freshly stone ground every month or so. This one was stone ground on September 10th. Lets boil the water, kneel before the tea table, bow, and enjoy some tea.

The dry powder smells of corn and grains with subtle syrupy like sweetness. Heavy florals lie in the distance along with a slight tangy bitter sweetness. The powder is prepared in ceremony and imbibed.

There are quick, fruity glimpses of raspberry and currant that are heavy, chalky, and slightly grainy in the mouth. This heavy mouthfeel turns sticky. The finish on the tongue is chalky, mineral, blandish, and dry. It evolves into slight bitter fruit then into very faint heavy floral perfume.

The cha qi of this tea builds over time once consumed. It slightly lightens the sides of the head but at the same time excerts a slight downward pressure- a slight 'heads in the clouds' feeling.

After reading the notes provided on the Jagasilk website one is certain that the "slight bitter fruit" in the aftertaste is that of bitter sweet melon notes.

Peace

2010 Jagasilk Organic Dragonfly Matcha (Produced By Harimaen)

This matcha was purchased at the local stop, Jagasilk. It is the highest organic grade they carry, a step higher then the Organic Butterfly matcha consumed last month. Their webpage claims that Harimaen Estate, the garden they source their tea from, is the oldest and highest quality organic production in Uji. Certainly it is fresh- the label says it was stone ground on Dec 20th. Let's cut open the bag, boil the water, and prepare this tea in ceremony...

And so the bag is cut open and small particles react with air- one's nose takes in the scent of the powder. There are deep blackberry fruit notes with a savoury sweetness. Nutty notes are also picked up but are faint. The depth of the odour is noted. There are roasted bread smells as well as the scent of sesame seeds. There is a lot going on.


The mind is quieted. Movement upon movement, the tea is whisked up and thanks is given.

Taking the matcha in three sips first reveals an initial sweet burst that is followed by nutty, slightly roasted, sesame tastes which evolve in the mouth. The mouthfeel and throatfeel creep across mouth and throat respectively but with a smooth stickiness and slight grittiness that makes for somewhat of a layered sensation in the mouth.

The aftertaste that emerges is a creamy smooth marijuana taste with a somewhat soft 'green' taste. It develops into a malty- yeasty taste that is reminiscent of a good ale. Mellow but alerting qi.

Starts off sweet, finishes sultry. What a evening for a matcha like this.

Peace

2012 Victoria Tea Festival

Every year more and more people attend Victoria's Annual Tea Festival. Every year the Victoria Tea Festival becomes more and more mainstream with an increasing amount of large tea companies taking up space on the floor. Also many non-tea exhibitors have managed to proliferate the conference floor. This is good and healthy because it indicates a more mainstream acceptance of tea, but has less to offer those who are truly serious about their tea.

Someone who has exhibited every year said that the Victoria Tea Festival has lost its small local feel and has become more corporate. However there are still some great returning small tea vendors that have stuck it out.

Here is a list of a few of these must see exhibitors that tea enthusiasts might want to check out this Saturday and Sunday at Crystal Gardens:

May Ip Gallery- Have a conversation with the charming grandma from Yunnan, it will make your day.

Chado Tea House- Peter and Fumi offer possibly some of the best Japanese tea at the Tea Festival served up in proper Japanese style. Compare their Japanese teas to the local favorites Silk Road and Jagasilk.

Jagasilk- Let Jared and Miyu serve you up some of the freshest matcha you will ever taste outside of Japan.

Silk Road- You won't be able to miss this local favorite, Michelle's booth is always beautifully decorated and the most interesting to explore.

Remember all proceeds go to charity so why not check it out anyways?

Peace

Tea In Vancouver: O5Tea

Last weekend one took a ferry off the island and ended up spending time in Pedro's new brick and mortar tea shop, O5tea, in Vancouver. The shop is located on 4th, an upper scale Kitsilano business area for those unfamiliar with the city. A large window with displays of bamboo wrapped puerh tongs, hand carved matcha stone grinders, and Japanese style electric braziers welcomes you- the front door is wide open. When inside you are invited by the smiles of staff to sit down and try some tea at the long tea bar which stretches the full distance of the long narrow retail space. The space has high ceilings with funky lighting that receives as much attention as the tea. In the far end are pictures of the farms and farmers where the tea is sourced. Hanging on spaced wooden paneled walls opposite the tea bar are clean displays of packaged loose leaf tea and teawear (by David Louveau among others) for sale.

There is an iron tetsubin purchased from Hojo that boils water at lightning pace on a induction heater that smoothly blends into the sleek interior. The bar surface is composed of natural wood which adds a natural touch to the contemporary feel of the teabar. There are stainless steel drains built into the bar which offer contrast. The staff behind the bar, some of Japanese and Korean descent, keep the cups full and the conversation and tea info rolling. It is a charmingly social space where one effortlessly fades in and out of conversation with those to the right and left at the bar. Over the few hours drinking tea, numerous people of different ethnicity, age, tea experience, and walks of life cycle through.

During the few hours spent there one managed to sample some cold infused and bottled 2011 Autumnal Flush Margret's Hope Estate and 2012 Silver Needles, hot 2012 "Noeul" (Sunset) Kim Jong Yeol (Butea) Balhyocha, 1991 Oolong, slow-sugar reduced preparation of Jamaica, as well as some paring-chasers of old factory sake, and aged Mezcal. The comparison to Victoria's Jagasilk is hard to not make from the wood bar to the cold-bottled infusions, the influence is obvious. On the other hand O5tea has a more contemporary edge and a much more engaging space. Pedro, the once owner of Daotea, has done well in creating a special tea space- an experience much enjoyed!

Took home some 2012 "Noeul" Kim Jong Yeol (Butea) Balhyocha, watch for a review of this tea in the weeks to come.

Peace

Pink Label Pal Yoh Yame Matcha

Think a lot of traffic gets directed to MattCha's Blog in search of matcha related information.  Although you won't see regular posts about matcha, one still consumes many bowls of matcha in both the Japanese and Korean matcha ceremonies on a weekly basis.  A 40g tin of matcha is emptied every month or so.  One ends up consuming much of the same matcha which has already been featured in posts on this blog.  These include offerings from Yame's Pal Yoh, Uji's Marukyu-Koyamaen, and even tins from solid local brand Jagasilk.  Thought it would be interesting to revisit a matcha that one has consumed the most over the last few years, Pal Yoh's Pink Label from the Yame region of Japan.

What is amazing about matcha is that it rarely changes very much in taste from year to year.  This speaks to the keen skills of Japanese tea master blenders who go about great lengths to ensure a consistent tea experience from batch to batch and from year to year.  Originally this Pal Yoh's pink label was featured in a 2008 post.  Besides the harvest year, the biggest factor that has changed in the preparation of this tea would be the water used.  The following notes are from a 2012/01/01 expiry dated can that one has been drinking up over the last month.

The powder emitted from the freshly opened tin carries very sweet cherry notes and creamy distinct florals which dominate the profile.  The smell is tangy and vibrant.  This tea is whisked up in ceremony and imbibed.

It offers a solid creamy, rich, sweet start.  Deep, creamy, sweet oak wood base turns into a distinct lingering floral taste.  Minutes later fruit notes fill the saliva.  The woody oak base lays firmly underneath these floral notes.  A full not-that-heavy mouthfeel that results is satisfying.

Meditating mindfully, ones body feels light and free from the alerting and clarifying chaqi.

Peace

2011 Victoria Tea Festival

Next weekend is Victoria's Annual Tea Festival held at Crystal Gardens. So far things look similar to last year. The usual quality local suspects will be there selling Japanese tea such as Jared and Miyu from Jagasilk and Peter and Fumi from Chado Tea House. There will also be the very influential tea shops Silk Road and Murchie's taking up large swaths of the main floor. This year a new player entered the scene here in Victoria, Teaopia, bringing with it a large chain style tea shop in the downtown core. They will be here this year sponsoring the presenter stage which is always good for at least a few interesting tea related presentations.

What perhaps will be most interesting about the 2011 tea festival is the last minute exhibitors that don't appear on the program. Last year some of these exhibitors were some of the better places to stop at such as Pedro at Dao Tea, and a few Chinese tea booths that one should have probably spent more time with. There are sure to be some surprises this year as well, like DoMatcha which shocked one with their gimmicky but high quality matcha.

The event is first and foremost a charity event, its primary goal it to raise money for a decent local cause. It must be taken for what it is, not a major tea festival in Asia, not even a tea exclusive festival, but never the less a fine tea festival. It is the tea that brings people together for a common good.

Isn't that what drinking tea is about anyways?

Peace

MattCha On The Move to Saskatchewan!

Regular readers of this blog probably noticed it slowly grind to a halt over the past few months. This was not due to a disinterest in tea or blogging but rather due to wrapping up in coastal Victoria, British Columbia and a move to the dry prairies of Regina, Saskatchewan. Through it all one has still been drinking lots of tea, in fact one is sipping on a 2013 Kim Jong Yeol Saejak purchased from O5tea.

One has already found that drinking tea in the prairies already has its challenges. Firstly, the most obvious is that it is so dry here one is a bit concerned how the aged puerh and Korean teas will do. Secondly, the water here has altered the taste of most of ones teas. The tap water is so hard even with a off odour to it. It makes all tea carry a funny taste and does little for the mouthfeel and qi. All residence of Regina combat the hard water with booth water softening devices and by drinking large amounts of almost completely purified water- both which are not great for tea. There will be extensive articles about how I approach this water challenge in the coming months.

One first thought that there would be no one to share and learn about tea here in the middle of the prairies. In Victoria one had Jared and Mi Yu Ki from Jagasilk, the urasanke Japanese Tea Ceremony circle, my puerh drinking bud Antoine, and my new found Korean tea drinking guru Greg Demmons - so many people to share, learn, and experience tea with (Never mind Pedro of O5tea and Daniel of The Chinese Tea Shop in Vancouver 3 hours away). As Fate would have it, an old Chinese tea master opened up a modest storefront tea house just two blocks from my office. We have already shared many older cakes of puerh together in the teahouse which is so similar to many unpretentious Chinese tea shops that it truly feels like you have left to China when visiting. There will be many posts on him and his tea shop in the coming weeks and months.

Tomorrow one has planed to post on The Half-Dipper's China Chadao event.

Until then...

Peace

2013 Victoria Tea Festival (There is going to be a Korean Tea Ceremony!)

One has written extensively about the Victoria Tea Festival over the last 4 years and have seen it change dramatically in that time (click this link then scroll down to see all the posts). This year there are some noticeable changes to the festival. First, this years festival will only be one day (held on Febuary 9th) instead of two. Second, maybe the most obvious, is the open invitation for coffee roasters and other non-tea related exhibitors. This was happening more and more over the years anyways and last year it was very apparent that this wasn't a tea exclusive event. The third is the absence of local tea shops sponsoring the event. A few years ago the sponsors were mainly all local tea shops, now there is only one, the juggernaut DavidsTea. The fourth difference is the absence of the most popular tea shop among local Victorians, Silk Road. In all the previous years Silk Road was a main sponsor, occupied much of the main tea floor, and was guaranteed a presentation slot. Silk Road's absence in the festival will definitely be felt, especially considering how brilliant their displays and decoration were.

So then, what is there in this year's Victoria Tea Festival to look forward too?

Here is four good reasons to go to this years Victoria Tea Festival...

Well there are still some great returning exhibitors. Jagasilk, Chado Tea House, and May Ip Tea Gallery have great, passionate exhibitors that are worth a good chat and a sample of their teas.  Secondly, one has meet some of my best tea buds at previous Victoria Tea Festivals If you are passionate about a certain kind of tea, chances are that you will find someone at the tea festival who is just as passionate as you.  Thirdly, there are two presentations that one is really looking forward to. There is a presentation on medicinal herbal tea blends by David Cauldwell. If you haven't heard David speak you should go, he is full of interesting knowledge on how herbs heal! There is (finally) a presentation on the Korean Tea Ceremony! The presentation will be given by Greg Demmons the description of his presentation is as follows:

"Originally from Newfoundland, Greg and his wife, Patricia, moved to South Korea to teach in 2003. Greg began individual study of the Korean tea ceremony with local Tea Master, Kim Kyungui, after a chance meeting at a mountain hermitage. One year later, she requested that he remain for 4 more years of individual instruction. In November 2007, he was granted permission to teach the dado (Korean Tea Ceremony), by his Master and the city."

His twitter feed describes the following:

"Studied under Kim Kyung-ui, aka, Cho INmok, in Ich'on, South Korea for several years. I specialize in the meditation ceremony."

Have never heard of Greg before but can't wait to meet the guy and experience his master's take on the Korean tea ceremony!

The fourth reason is that the event is a charity event, so why not go support the local charity?

See you there.

Peace