Early to bed, early to rise? These words of wisdom have been passed down generation after generation, and for good reason! But in reality, it doesn't always work out that way.

One of the motivating forces I include into my early-morning regimen is brewing that first pot of Green Tea. There is something magical about the entire process of choosing the right cup, the best tea and Kyusu to match my mood. Will it be a full-bodied Genmaicha with Matcha in a strong Bizen Yunomi, or a vibrant Kuki-cha in a thick creamy Hagi-yaki vessel? Either way, this is the perfect morning pick-me-up!
Matcha Iri Genmaicha (left) Kuki-cha (right)

Another morning essential is Sencha Yogurt. It is a delicious and amazingly simple way to include all of the health benefits of Green Tea into your traditional morning menu.

Start with your favorite plain yogurt and add 1/2 teaspoon of Sencha Powder per 100-gram serving. Also try accentuating the overall sweetness of Green Tea with a teaspoon of 100% pure honey.

A fantastic way to start the day!

        Sencha Yogurt

Ingredients  for 2 servings
  • 100 grams of your favorite plain yogurt
  • 1/2 teaspoon of Sencha Tea Powder (more or less to taste)
  • 1 teaspoon of 100% pure honey
Stir Tea Powder to blend with the yogurt until you reach a bright green uniform consistancy.

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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.

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