It could be argued that the term Mottainai is the saving grace for the welfare of our beautiful Planet Earth and future of all humanity.  Originating in Buddhist philosophy and referring to the act of misusing or wasting something that which is sacred or highly respected, it is akin to the environmental ethos , "Reduce, Reuse, Recycle". 

Mottainai as a term has been adopted by Wangari Maathai, Nobel Peace Prize winning environmental and political activist as a concept of living responsibly and with respect for our only home, this small, blue planet, placing a focus on frugality and conservation.

Mottainai is often heard today as a succinct reminder to not let anything useful go to waste. Yamanien lives with the spirit of Mottainai in all of our affairs, from the recycling of discarded portions of our Tea bushes into mulch and soils and more importantly for our customers, introducing traditional and creative ideas on how to enjoy the infused tea leaves in your kyusu, or tea pot.

For centuries, green tea growers have used these leaves in their everyday cooking. Perhaps the simplest and most savory preparation is to dress the infused tea leaves with a light sprinkling of Katsuobushi, succulent flakes of dried Skipjack tuna, and top with Japanese Ponzu, delicious mixture of savory soy sauce, sweet sake, mirin, and a selection of Japanese citrus fruit such as yuzu, daidai, kabosu, or sudachi.
Kumonoseki leaves with Katsuobushi and Ponzu
Pictured above is a single setting of our award-winning Sencha, Kumonoseki with Katsuobushi and Ponzu. We could never let the phenomenal texture and flavor of these leaves go to waste and we hope you will try this simple, yet extravagant idea for yourself. These delectable morsels will compliment any Japanese-influenced mealtime, or even add a vibrant and delightfully balanced counter-point to any menu, as an appetizer, between courses to clear the palate, or on the side with any fish or seafood serving.

Of course, this idea is perfectly suited to all of our Sencha varieties, but Kumonoseki is my personal favorite as it retains its beautiful appearance, even after a third infusion, and has the most delicate and appetite stimulating flavor. 

As this recipe has its roots in the humble tea rooms and estates of rural Japan, you are not likely to ever find it on the menu of even the finest Japanese restaurants. 

Truly a gourmet item for you to enjoy in your own home.

Yamanien Storefront and Tearoom
We are thrilled to finally bring our selection of teas to our friends and Green Tea lovers all over the world. We hope that you will read more about us on our website and familiarize yourself with The Yamanien Way of creating a fantastically rich Sencha Green Tea experience.

All of our teas are grown with the same level of care and attention to detail in the most ideal environment possible. Central Shizuoka is widely known for its prime tea growing regions, but we feel that our unique eastern locale midway between Suruga Bay, the surrounding historical Izu Peninsula, and on the foothills of Fuji-san has graced us with an opportunity to surpass all expectations of what a world-class Sencha can be.

"Irasshaimase" and welcome to our new online home and blog. We will update our site with news from our gardens, tea events, open house photos, and other related news from our community of friends within Japan and around the world.

We look forward to hearing from you and to someday see you in our Tearoom. 


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