Okinawa black tea, rice, mochi, pork From Yunnan to Okinawa
I came back from Okinawa last night, Okinawa was 22 degrees, Haneda was 10 degrees, I was surprised by the difference in temperature.
In Okinawa, it was a trip where I could feel how the tea, food, and lifestyle of Yunnan, which I visited last month, were transmitted and left behind.
First of all, Okinawa black tea, black tea is made from Chinese species of tea trees in a tea garden of 6000 tsubo.
Mr. Naoto Yamashiro , I met him two years ago when he happened to come to Sri Lanka for training at a tea plantation.
Before that, I met him once in Okinawa, but he only knew how to make green tea, so he went to Sri Lanka to study.
Then, I changed the method of tea picking that I felt the most different from machine picking to hand picking like Sri Lanka, and started production of Yamashiro black tea.
I was able to taste the freshly made tea, and I thought that it had the original taste of this area, with a greenish, gentle astringent taste, and an orange-red color. . .
( http://www.okinawakocha.com ) I found a lot of food and culture in common with Yunnan. Rice cakes are similar to the way banana leaves are used in Yunnan.
And the faces of the locals, their smiles, their high-pitched voices, their music, they all look alike. Little by little, little by little, it must have been carried and handed down by ethnic minorities.
In the south, north, and even west, there is certainly a culture that has spread to India.
This year we are planning a tour to Assam and Darjeeling in October .
Before that, how about getting your body and tongue used to Okinawa? . . . . . . .