DOCSLIB.ORG

December 2015 ITO EN, LTD. First Half Financial Results for The

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
December 2015 ITO EN, LTD. First Half Financial Results for The First Half Financial Results for the Fiscal Year Ending April 30, 2016 December 2015 ITO EN, LTD. Index 1. Beverage Market in Japan 2. Results of Operations (First Half Totals) 3. Annual Forecasts FYE April 2016 4. Management 5. Category Results & Forecasts (Non-Consolidated) 6. To be a representative “Tea company” of Japan 7. Brand Strategy: Leaf 8. Brand Strategy: RTD Japanese Tea "Oi Ocha" 9. Brand Strategy: Healthy Mineral Barley Tea & TULLY'S COFFEE 10. Brand Strategy: Healthy Beverages 11. Approach for the Improving Profitability 12. Domestic Businesses: TULLY'S COFFEE & Chichiyasu 13. Overseas Businesses: Penetration of the ITO EN Brand 14. Medium and Long-Term Management Plan （Appendix） 1. About ITO EN 2. Project of the Developing Green Tea-Producing Regions 3. Summary of Consolidated Balance Sheet & Others 4. Key Management Indexes (Consolidated) 1. Beverage Market in Japan Moderate recovery for 2015 with the easing of the effects of the consumption tax increase Market Trend グラフ① Monthly Sales Trends (sales basis) chart① (volume basis) chart②グラフ② YOY（％） 4,000 (¥ billion) Tea was popular 10 ITO EN Coffee was Total 7.2 3,685.0 6.1 popular 3,680.0 3,678.0 5.6 3,607.8 3,637.5 3,660.0 Others/ 3,603.1 Functional 5 3,540.3 160.0 156.7 182.6 182.5 183.0 2.2 1.5 1.3 2.0 6.0 1.6 2.0 Carbonated 165.5 152.3 -0.6 5.0 5.0 was popular 222.0 Sports Drink 260.0 243.0 245.0 0 -1.2 260.0 252.2 244.2 292.3 1.0 1.1 3,100.2 260.1 244.0 Mineral Water -1.0 -1.0 -1.9 -1.0 232.0 258.2 269.0 278.0 -5 210.2 252.7 -3.0 -3.0 -8.0 3,000 97.7 Fruit Market 325.7 329.9 317.0 305.0 300.0 2,707.5 312.2 325.0 -10 447.4 Pioneering of 167.4 164.4 147.2 139.0 136.5 Vegetable -11.8 146.8 150.1 Canned -15 Green Tea 145.6 Nov Dec Jan Feb Mar Apr May Jun Jul Aug Sep Oct Reaction to the last-minute Reaction to the rise in demand before the record-level storm rainfall Pioneering of 928.5 930.0 consumption tax raise 952.0 938.7 929.3 Coffee 2,000 Canned 952.4 948.0 Oolong Tea 922.3 Source: ITO EN, (Chart) Nov 2014 to Oct 2015 Average Monthly Temperatures & Precipitation chart③ Carbonated Precipitation quantity in July and September was bigger than 698.0 721.0 715.0 643.4 642.5 680.0 705.0 the previous year in the Tokyo and Osaka areas 648.9 1,000 Nov Dec Jan Feb Mar Apr May Jun Jul Aug Sep Oct Average temp YOY （℃) 0.7 -1.6 -0.5 -0.2 -0.1 -0.5 0.8 -1.3 -0.6 -1.0 -0.6 -0.7 (885.0) (871.5) (885.0) (876.5) (890.0) (897.5) (872.5) (Tea total) Tokyo Precipitation (796.4) 510.0 497.5 488.5 480.0 475.5 478.0 477.5 Other Tea YOY （mm) 72.5 2.5 68.0 -95.5 -19.5 -26.0 -47.5 -115.5 129.0 -1.5 348.0 -327.5 579.3 Average temp YOY （ ℃) 1.3 -1.0 0.2 1.1 0.3 1.1 1.7 -1.0 -0.8 0.8 -0.8 -0.5 Osaka Precipitation 405.0 401.0 412.0 420.0 375.0 375.0 383.0 Green Tea YOY （mm) -6.0 30.0 41.0 -29.5 21.5 34.5 23.0 121.5 279.0 -155.5 68.5 -81.5 217.1 85.2 0 Source: Japan Meteorological Agency 1980 1985 1990 1995 2000 2010 2011 2012 2013 2014 2015 2016 Source: ITO EN Est. Forecast - 1 - 2. Results of Operations (First Half Totals) Increasing of awareness of profits within the group ■Summary of Operations （Consolidated and Non-Consolidated） （\ million） ■Performances of Subsidiaries （\ million） For the Year For the Year For the Year Ended For the Year Ending Upper: Net Sales Bottom: Operating Ended Ending Apr. 30, 2015 Apr. 30, 2016 Sales Sales YOY % Income Apr. 30, 2015 Apr. 30, 2016 YOY % Composition Composition Change Change 4,334 14,917 244.1% 100.0% 100.0% 8.1% ITO EN Net Sales 233,852 252,877 238 768 222.1% (North America) 41,676$thousand 122,371$thousand 193.6% 47.6% 45.9% 4.4% INC. Gross Profit 111,214 116,082 2,311$thousand 6,307$thousand 172.8% Tully's Coffee 12,810 13,681 6.8% Selling Commission 40,333 17.2% 42,221 16.7% 4.7% Japan Co., Ltd 1,834 1,675 -8.7% 6,891 7,212 4.7% Advertising 7,917 3.4% 6,923 2.7% -12.6% Chichiyasu Company 93 218 134.1% 41,853 42,644 1.9% Transportation 6,152 2.6% 6,537 2.6% 6.3% Domestic Subsidiaries 1,297 1,319 1.7% Depreciation and 2,796 3,773 35.0% 6,621 2.8% 6,913 2.7% 4.4% Other Subsidiaries Amortization 103 168 63.1% Selling, General and Elimination of Internal -29,172 -30,358 - 103,026 44.1% 106,068 41.9% 3.0% Administrative Expenses Transactions -544 -972 - Consolidated Operating Income 8,187 3.5% 10,014 4.0% 22.3% Exchange rate （US$） ¥103.9 ¥121.9 （May-October period average rate） Ordinary Income 8,019 3.4% 9,844 3.9% 22.8% Extraordinary Expenses -81 - -37 - - and Income ■Breakdown of Gross Profit Net Income 4,378 1.9% 5,706 2.3% 30.3% Change (Non-Consolidated) (¥ billion) For the Year Ended For the Year Ending Apr. 30, 2015 Apr. 30, 2016 Net Sales 194,338 100.0% 201,006 100.0% 3.4% Gross Profit 89,103 45.8% 91,226 45.4% 2.4% Sales Changes -3.4 3.0 Changes in 2.7% 3.4% 32.4% -0.6 -0.5 Operating Income 5,163 6,835 Product Mix, etc. Fluctuations in Raw 2.9% 4.7% 68.0% 0.6 -0.3 Non-Consolidated Ordinary Income 5,643 9,481 Material Costs, etc. - 2 - 3. Annual Forecasts FYE April 2016 Aiming to consistently reach the estimation by strengthening brands ■Summary of Operations （Consolidated and Non-Consolidated） （\ million） ■Forecasts of Subsidiaries （\ million） For the Year For the Year For the Year Ended For the Year Ending Upper: Net Sales Ending Bottom: Operating Ended Apr. 30, 2016 Apr. 30, 2015 Sales Apr. 30, 2016 Est. Sales YOY % Income Apr. 30, 2015 YOY % Composition Composition Change Est. Change 9,340 29,380 214.6% 100.0% 100.0% 8.0% ITO EN Net Sales 430,541 465,000 95 1,386 1348.9% (North America) 83,781$thousand 240,906$thousand 187.5% 48.2% 46.6% 4.6% INC. Gross Profit 207,409 216,900 1,108$thousand 11,372$thousand 926.1% Tully's Coffee 26,036 27,480 5.5% Selling Commission 74,468 17.3% 77,157 16.6% 3.6% Japan Co., Ltd 3,572 3,400 -4.8% 13,186 13,377 1.4% Advertising 13,759 3.2% 12,245 2.6% -11.0% Chichiyasu Company 87 200 128.9% 76,518 76,377 -0.2% Transportation 11,455 2.7% 12,105 2.6% 5.7% Domestic Subsidiaries 2,108 1,871 -11.2% Depreciation and 5,841 7,227 23.7% 13,611 3.2% 13,893 3.0% 2.1% Other Subsidiaries Amortization 212 254 20.1% Selling, General and Elimination of Internal -54,135 -54,143 - 196,016 45.5% 201,800 43.4% 3.0% Administrative Expenses Transactions -1,162 -2,114 - Consolidated Operating Income 11,393 2.6% 15,100 3.2% 32.5% Exchange rate （US$） ¥111.2 ¥120.0 （average during a year） Ordinary Income 11,229 2.6% 14,100 3.0% 25.6% Extraordinary Expenses -336 - -650 - - and Income ■Breakdown of Gross Profit Net Income 7,292 1.7% 8,770 1.9% 20.2% Change (Non-Consolidated) (¥ billion) For the Year Ended For the Year Ending Apr. 30, 2015 Apr. 30, 2016 Est. Net Sales 353,754 100.0% 365,300 100.0% 3.3% Gross Profit 164,289 46.4% 168,964 46.3% 2.8% Sales Changes -4.5 5.3 Changes in 1.8% 2.8% 55.9% -0.2 -0.9 Operating Income 6,478 10,100 Product Mix, etc. Fluctuations in Raw 2.0% 3.4% 81.8% -0.2 0.3 Non-Consolidated Ordinary Income 6,929 12,600 Material Costs, etc. - 3 - 4. Management To become a “Global tea company”, making synergetic effect among the group Management Strategies Consolidated Cash Flow chart① 1．Improve profitability on domestic business CF from operating activities (¥ million) ・Acquire new customers CF from investing activities Free CF ・Strengthen sales-visiting 24,042 24,300 25,000 21,462 Expand distribution and strengthen ties with 20,400 existing customers 17,751 ・Strengthen Branding 19,702 15,000 Expand and strengthen major brand (over 10 million cases sales in annual) 14,769 11,900 13,394 Enlarge share in the Green tea leaves 8,508 5,000 Launch a "food with functional labeling" ・Action for Agricultural Production Corporation ・Promote to improve profitability on vending machines -5,000 ・Promote improvement on logistics through cutting logistics cost -4,598 ・Improve productivity and cost competitiveness -8,067 -9,272 -9,242 -8,500 ・Generate synergetic effects among the group -15,000 '12/4 '13/4 '14/4 '15/4 '16/4 2．Expand overseas business & new growth Est.
Load more

Recommended publications
  • Tea & Food Menu
    Loose Leaf Teas Fresh from the tea gardens of the East WEST ASHEVILLE TEA & FOOD MENU GREEN TEAS CHINA BI LUO CHUN / Blue-Green Spirals..…..………….$5.50/$7.25 DRAGONWELL / Long Jing Tiger Spring……………$5.50/$7.25 DIAN LU ESHAN / Tea King……………………….…$5.50/$7.25 DRAGON EYES…………………………..…….…………$5.50/$7.25 MENG DING GAN LU…………………….………….$5.50/$7.25 GUNPOWDER / Zhu Cha…………………….………………..$4.75 JASMINE MOLI HUA CHA…………………………$5.50/$7.25 JASMINE PEARLS…………………………………………$5.50/$7.25 OSMANTHUS GREEN………………………………..$5.50/$7.25 BLOOMING TEA FLOWER (Jasmine)……..…………..$5.50 JAPAN SENCHA ORGANIC…………………………………………………………………….$5.50/$7.25 SENCHA MICHIKO ORGANIC………………………………………$5.50/$7.25 KABUSECHA ORGANIC…………………………………………………………$5.50/$7.25 YAMACHA ORGANIC…………….................…………..$5.50/$7.25 TAMARYOKUCHA…………..……………………..…..$5.50/$7.25 TAMARYOKUCHA SUPREME GRADE…....$6.50/$8.25 GENMAICHA / Toasted Rice ORGANIC…..….……$5.50/$7.25 GYOKURO ORGANIC……………………………………...$6.50/$8.25 GYOKURO OBUKUDANI ORGANIC..…………...$6.50/$8.25 HOJICHA / Roasted Twig ORGANIC…..……....……$5.50/$7.25 KUKICHA/ Stem Tea ORGANIC…..……............……$5.50/$7.25 KAMAIRICHA ORGANIC…..……....………………….…$5.50/$7.25 MATCHA LATTE………………………………………….………..$4.25 MATCHA KYOTO…………………………………..…………….$5.00 MATCHA USUCHA……………………………………………..$7.00 MATCHA KOICHA……………………………………..……….$7.00 MATCHA COMBO w/ Daifuku………………………….$8.00 KOREA NOK CHA ORGANIC…..……....………………….…….…$5.50/$7.25 VIETNAM CHE XANH ORGANIC…………………………….………………………………$5.50/$7.25 2 WHITE & YELLOW TEAS CHINA SILVER NEEDLES M.E…………………………………………………………$5.50/$7.25 WHITE PEONY M.E.…………………………..…..…….
    [Show full text]
  • Sencha – Japan’S Green Tea
    Sencha – Japan’s green tea Sencha (煎茶) is Japan's most consumed and also the most produced tea variety. This green tea owes its popularity due to the refreshing taste and the numerous variations. Depending on the time of harvesting a Sencha can either get a sweet or tarty taste. For Sencha is usally the outstanding variety Yabukita used which makes up about 77% of all cultivated tea cultivars. But, depending on terroir, are also completely different varieties such as Yutakamidori or Asatsuyu used. Varieties of Sencha Sencha can be divided into many different categories. But mainly, it is is distinguished by harvest time and steaming duration. A very early harvested Sencha for example is generally of a higher quality and the tea leaves are finer than a later harvested (eg. Bancha). Asamushi (浅 虫), Sencha which was only slightly steamed (about 30s). Chumushi, Sencha with medium steaming (30-90s). This is the standard steaming time. Fukamushi (深 蒸し), deep steamed Sencha (1-2 min). It is often marketed as Fukamushicha. Jo Sencha (上 煎茶), fine Sencha. Toku Jo Sencha, (特 上 煎茶), extra fine Sencha. Hachijuhachiya Sencha (八 十八 夜), tea that was harvested 88 days (literally nights) after Risshun, the beginning of spring. Shincha (新 茶) is the first harvest of a year. Kabusecha or Kabuse Sencha is like Gyokuro a shaded tea. It's often regarded as a own tea variety. Production of Sencha Sencha is nowadays mostly harvested by machine and immediately steamed in order to prevent oxidation (kill green). This method, also called the Japanese method, ensures that the tea tastes very fresh.
    [Show full text]
  • Green Teas White Teas Yellow Tea Oolong Teas Pu-Er Teas
    GREEN TEAS $ PER OUNCE WHITE TEAS PU-ER TEAS CHINESE CHINESE CHINESE LONG JING TIGER SPRING – Dragonwell $7 BAI MU DAN – White Peony $5 LOOSE PU-ER CHA (Shou) $4 HUANG SHAN MAO FENG $6 YIN ZHEN – Silver Needles $7 CHA TOU – Pu-er Nuggets (Shou) $4.50 DIAN LU ESHAN MAO FENG –Tea King $6 YA BAO – Wild Tea Buds $6 TWO OUNCES OF ANY PRESSED PU-ER $12 BI LUO CHUN TAI HU $6 ! MENGHAI TUO CHA (Shou) $14 per nest TIAN MU LONG ZHU – Dragon Eyes $6 CHI TSE BING CHA (Shou) $35 per cake PUTUO FO CHA – Buddha’s Tea $12 for 2 oz box YELLOW TEA ZHUAN CHA (Shou) $25 per brick LIU’AN GUAPIAN –Watermelon Seeds $6 CHINESE MANDARIN PU-ER (Shou) $6 each SIMAO LONG ZHU – Dragon Pearls $5 MENG DING HUANG YA $6 BAMBOO PU-ER (Shou) $18 each MAO JIAN – 5 Mountains, 2 Pools $4.50 ! PU-ERLA TUO CHA (Shou & Sheng) $.75 each ZHU CHA – Gunpowder $3 BAI BING CHA –White (Sheng) $25 per cake GUI HUA CHA – Osmanthus $4 OOLONG TEAS QING BING RUSTICA – Green(Sheng)$25 per cake MOLI HUA CHA – Jasmine $4 CHINESE LAO SHU BING CHA* –Wild Tree (Sheng) JASMINE PEARLS $5.50 TI KUAN YIN – Iron Goddess of Compassion $5 (*not included in Two Ounce pricing) $30 per cake ARTISAN FLOWERING TEAS $4 each FENG HUANG DAN CONG – Phoenix $5 ! ! DA HONG PAO – Big Red Robe $6 BLACK TEAS JAPANESE SHUI XIAN – Water Nymph $10 for 4 oz tin BANCHA $12 for 2.5 oz packet SHUI XIAN – Water Nymph $4 INDIAN SENCHA $15 for 2.5 oz packet WULONG – Black Dragon $10 for 4 oz box DARJEELING FIRST FLUSH $6 YAMACHA – $16 for 2.5 oz packet ! DARJEELING SECOND FLUSH $6 High Mountain Sencha TAIWANESE DARJEELING HIMALAYA
    [Show full text]
  • The Finest Teas?
    CAN WE TEMPT YOU WITH THE FINEST TEAS? PRESTIGE TEAS GONGFU TEA CEREMONY The world’s finest teas deserve more than a little pomp and ceremony. GongFu Tea Ceremony工夫茶 or 功夫茶 (Tea with Great Skill) is the traditional Chinese method of tea making that involves controlling all the variables with a high degree of precision and consistency. This ensures that the best flavour is consistently achieved across the maximum number of brews. At G&Tea, the 21 Step GongFu Ceremony will be performed by our highly experienced in-house Tea Master using the highest quality premium tea leaves. GONGFU CEREMONY STEPS Step 1: Burn incense Step 2: Present the tea leaves Step 3: Warm the teapot Step 4: Add tea leaves to teapot Step 5: Add water to teapot Step 6: Scrape away the bubbles Step 7: Rinse the teacups Step 8: Add water to teapot again Step 9: Pour the infusion into the fairness pitcher Step 10: Pour the infusion into the fragrant-smelling cups Step 11: Drop-by-drop pouring Step 12: Cover every fragrant- smelling cup Step 13: Transfer the tea into teacups Step 14: Serve the tea Step 15: Enjoy the aroma from the fragrant-smelling cup Step 16: Teacup holding gesture Step 17: Observe the liquor colour Step 18: Taste the liquor Step 19: Enjoy the aftertaste and the aroma Step 20: Taste the tea for the second round Step 21: Traditional thanking of guests The Star practises the responsible service of alcohol. DA HONG PAO PRESTIGE One of the most precious teas of China, this rare Oolong is har vested according to ancestral rites on the rocky slopes of the legendary Wu Yi Mountain.
    [Show full text]
  • The Story of Gyokuro “Chiisana Ocha No Ki”
    The Story of Gyokuro “Chiisana Ocha no Ki” With gratitude to all the people involved in the cultivation and production of green tea. Idea: Dr. Ralph Faerber Pictures: Akishige Chatani Editing: Maiko no Cha Honpo We are in the rural city of Kyotanabe, Kyoto. Various flowers are in bloom, saluting the arrival of spring. As usual, Maiko and her grandfather are on a walk toward the nearby tea fields. 1 Grandfather is a skillful tea master. Maiko and her cat, Chataro, love to come to the tea fields with grandfather. "Grandfather, what kind of tea do these tea bushes make?" "These tea bushes produce a tea called Gyokuro." "Does this tea taste good?" "Yes, it is very delicious!" 2 In the tea fields is a little tea bush Maiko particularly likes. This young tea bush is round and cute and just about Maiko's height. Will this little tea bush make delicious Gyokuro too? 3 One pleasant morning, Grandfather says to Maiko, "Today is a very important day for Gyokuro!" As Grandfather said this, he began to put a black shade over the tea bushes. Is he going to cover the little bush as well? Maiko wondered. I feel sorry for the little bush because it is so small... 4 However, the little tea bush was covered with a shade as well. When Maiko thought about how the little tea bush must feel, her heart was afraid and she became very sad. 5 That night, Maiko dreamt of the little tea bush. "Why does Grandfather block us from the sun? How can he be so cruel?" As the little tea bush said this, it began to cry.
    [Show full text]
  • The Effective Use of Green Tea in Cancer Treatment and Prevention
    THE SCIENCE HEALTH & WELLNESS: BEHIND A by Alex Rolland CANCER by FIGHTING DIET Alex Rolland Founder and Chief Research Scientist @ Cancer Treatment Options and Management Inc. The Effective Use of Green Tea in Treatment PREVENTION& In this article I’m going to bring ring substance that has a proven interest and expertise for us at you up to speed on the current role in regulating the genes and Cancer Treatment Options and scientifi c data regarding the processes that drive the progres- Management (CTOAM.com). benefi ts of green tea in cancer sion of cancers. Iprevention and treatment so We also discussed how the sci- that you can feel confi dent in My last article also discussed entifi c community determines your knowledge of how to use how you can use nutraceuticals whether or not a specifi c nutra- green tea to prevent cancer and to experience greater recov- ceutical truly has signifi cant aid in cancer treatment. ery rates, a reduction in cancer cancer fi ghting / suppressing treatment side effects, and a re- power and more importantly, First, a little science: duced likelihood of recurrence how this information can be for many forms of cancer with misinterpreted and lead both to ‘Nutraceutical’ is the term used the aid of individual nutraceu- missed opportunities for treat- to describe a naturally occur- tical diets. This is a key area of ment success and to the use of 32 : ENCOMPASS substances and supplements Understanding the Why Does Green that truly have no scientific val- Bioavailability of Green ue in the treatment of cancer.
    [Show full text]
  • Gyokuro Japanese Green Loose Leaf Tea English Tea Store
    Gyokuro Japanese Green Loose Leaf Tea English Tea Store • Cup Characteristics: A full flavored green tea that has a satisfying light refreshing character. Tending pleasantly vegetative with some briskness • Infusion: Very Bright • Ingredients: Green Tea • Caffeine/Antioxidant Level: Low/High • Grade(s): Gyokuro - made to Japanese specifications • Manufacture Type(s): Shade grown and steamed green tea • Region: Zhejiang Province • Growing Altitudes: 700-1500 feet above sea level • Shipping Port(s): Shanghai Brewing Instructions Hot Tea Brewing Method: Use freshly drawn water. When water is re-boiled, or stands for a while, it loses oxygen which prevents the full flavor of the tea being released. Warm the pot first. This helps the brewing process by maintaining the brewing temperature for longer so to extract more flavor from the tea. Be sure to use boiling water to make the tea. Water which is "off the boil" does not allow the tea to brew properly. Ideal brewing temperature is 100° C/212° F. Minimum brewing temperature is 90° C/194° F. Brew for 3-5 minutes. Shorter times will not reveal the full flavor and the quality of the tea. Longer brewing will result in a bitter tasting tea as Tannin will start to be extracted from the tea leaves (If you brew in a cup brew for a much shorter time, 1 - 2 minutes). Stir the tea in the pot once or twice while it is brewing. Iced tea brewing method (Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea, 6 tea bags into a teapot or heat resistant pitcher.
    [Show full text]
  • Wholesale Product Guide
    WHOLESALE PRODUCT GUIDE JAN 2015 / V 1.4 Samovar® teas and tisanes are the best in the world. Our program is easy to launch. It will elevate your customer experience. It will be profitable. We’ve searched the globe to bring you seasonally fresh ingredients with unbeatable consistency, blendability, aroma, and clarity of flavor. Teas carefully handpicked and then processed by masters of the craft, herbs cured in our state-of- the-art facility to extract maximum flavor and aroma, all to ensure that when brewed for your customers, each cup has a robust and resonant aroma, complex flavor, and full mouthfeel. In our San Francisco cafes and restaurants we brew and serve tea and tisanes to countless guests. The same brews we offer to you. We’ve honed our product line and streamlined our process to focus on what matters most: happy customers, and a healthy bottom line. Real ingredients. Real tea. The pages that follow present our full line of food service tea, tisanes, as well as our line of grab and go retail packs, teaware and accessories. We encourage you to email or call us so we can help develop a customized tea program for you. Welcome aboard! JAN 2015 / V 1.4 650-784-0336 · SHOP.SAMOVARTEA.COM ©SAMOVARTEA 2015 WHAT MAKES GOOD TEA CURATION—We’ve traveled the globe and sipped thousands of brews to build our selection of seasonal, small-batch teas and tisanes sourced direct from family farms practicing earth-friendly growing methods. Always tasting and brewing, we are on the lookout for the freshest most sustainable teas available.
    [Show full text]
  • Your Tea of the Month, July 2012 2012 Spring Sencha, Kyushu Japan Article/Photos by Steve Kokker
    1 Your Tea of the Month, July 2012 2012 Spring Sencha, Kyushu Japan Article/Photos by Steve Kokker The majority of our brothers and sisters around this mediately to preserve freshness, though it has also had tea-drinking globe are enjoying warm temperatures time to settle and develop a deeper taste-profile. while reading this newsletter, so we thought to offer The Morimoto family have been tea farmers a kind of tea that’s one of our summertime favorites: since the 1970s. At first, they used the conventional a splendid Japanese sencha tea. Japanese green teas are farming techniques employed by everyone else but treats when it’s hot outside, as they have a refreshing, quickly noticed that every year extra chemicals and pes- cooling effect. They also provide a pleasant boost and ticides were becoming necessary, and felt uncomforta- seem to mirror the light-headed happy feeling long, ble with this. Raising young daughters, health concerns sunny days give us. became primary in their lives and they decided to make We hope you will like this month’s special treat, a concerted change in their lives, first and foremost to an organic sencha produced with loving care by the Mo- ensure their family’s future well-being. From the early rimoto family of Miyazaki, on the southern island of 1980s, the Morimotos have been employing organic Kyushu, Japan. This green splendor was brought to our farming techniques; at first they were pioneers, now attention by two German fellows collectively known as they are an example to others. “Marimo”, who are dedicated to supporting small or- They live in a simple wooden house surround- ganic farmers in Japan and introducing fantastic, clean ed by their tea fields; the Pacific ocean is visible in the teas to tea-lovers in Europe.
    [Show full text]
  • Gardening Books
    A Novel Flavor for Familiar Drinks, Dishes, and Desserts Sencha Japan's most popular tea The flavors that distinguish sencha are a delicate sweetness and a mild astringency. Sencha refers to the first picking of the tea bush, which takes place from late February in warm climates TO the end of May in cooler areas. The Lea leaves of later pick- ings, w.hjch have more astringency, constitute the tea known as bancha. The glossy leaves of the tea bush are nearly uniform in size and impart a refreshing fragrance Sencha is high in vitamin C and is especially popular with women as a teatime drink. A new variety of sencha (rnlzuctashi-sencha) specially prepared for steeping in cold water is now available on the market and enjoys brisk sales in summer. Powdered sencha (funmatsucha) is another product on the market, although it is easily made by grinding sencha leaves in a coffee mill or a food processor. It is excellent for adding to drinks and cooked Sencha dishes.. Fukamushicha Ideal for deiicate stomachs The processing of fukamushicha is the same as for sencha (see pages 54-55), except that for fukamushicha the leaves are steamed two or three times longer. As a result, the leaves become withered, and the color is also darker. However, the taste remains just as "sweet" and moderate, and the fragrance is richer and deeper, Despite the stronger aroma, fuka- mushicha is gentle on the stomach, and you can drink as many cups as you wish. Kukicha A refreshing fragrance to wake up to Fukamushicha Kukicha consists of stems .and stalks normally discarded in the production of sencha, gyokuro, and match a teas.
    [Show full text]
  • Tea from Tea Plant Ryokucha (Green Tea): Gyokuro, Sencha, Bancha
    Tea from tea plant Ryokucha (green tea): gyokuro, sencha, bancha Various grades of green tea are cultivated, differing on the timing of harvest and on the amount of sunlight the tea leaves are subjected to. The highest grade is gyokuro, which is picked during the first round of harvest and shaded from the sun for some time before harvest. Next is sencha, which is also picked during the first round of harvest but whose leaves are not protected from the sun. Finally, bancha is a lower grade of green tea whose leaves are obtained from the later rounds of harvesting. Matcha (powdered green tea) Only the highest quality leaves are used for matcha, which are dried and milled into a fine powder which is then mixed with hot water. Matcha is the form of green tea that is used in the tea ceremony. Konacha (residual green tea) Konacha consists of tea dust, tea buds and small tea leaves remaining after processing gyokuro or sencha. Although considered a lower grade of tea, konacha is thought to complement certain foods well, such as sushi. It is often provided for self-service at inexpensive sushi restaurants. Hojicha (roasted green tea) Hojicha is processed by roasting the tea leaves, which gives the leaves their characteristic reddish-brown color. The heat from the roasting also triggers chemical changes in the leaves, causing hojicha tea to have a sweet, slightly caramel-like aroma. Genmaicha (green tea with roasted brown rice) Genmai is unpolished, brown rice. Genmai grains are roasted and mixed with tea leaves to produce Genmaicha.
    [Show full text]
  • The Kyoto Brand: Protecting Agricultural and Culinary Heritage
    THE KYOTO BRAND: PROTECTING AGRICULTURAL AND CULINARY HERITAGE by Greg de St. Maurice B.A., Colby College, 2000 M.A., American University, 2008 M.A., Ritsumeikan University, 2008 M.Sc., University of Oxford, 2009 Submitted to the Graduate Faculty of the Kenneth P. Dietrich School of Arts & Sciences in partial fulfillment of the requirements for the degree of Doctor of Philosophy University of Pittsburgh 2015 UNIVERSITY OF PITTSBURGH KENNETH P. DIETRICH SCHOOL OF ARTS & SCIENCES This dissertation was presented by Greg de St. Maurice It was defended on May 26, 2015 and approved by Dr. Joseph Alter, Professor, Department of Anthropology Dr. Keith Brown, Professor Emeritus, Department of Anthropology Dr. Akiko Hashimoto, Professor, Department of Sociology Dr. Alice Julier, Associate Professor, Food Studies Program, Chatham University Dr. Gabriella Lucaks, Associate Professor, Department of Anthropology Dissertation Advisor: Dr. Richard Scaglion, Professor, Department of Anthropology ii Copyright © by Greg de St. Maurice 2015 iii THE KYOTO BRAND: PROTECTING AGRICULTURAL AND CULINARY HERITAGE Greg de St. Maurice, PhD University of Pittsburgh, 2015 Farmers, chefs, government officials, and consumers in Kyoto, Japan have worked to protect their gastronomic heritage and promote the local food industry using place brands that allow them to engage with outside actors and resources, resulting in a comparatively open and inclusive localism. Stakeholders in Kyoto’s agricultural and food sector have sought to minimize the negative impacts of globalization not by trying to close their borders or enact rules that strictly define and demarcate Kyoto’s food culture as separate, pure, and resistant to change but rather by allowing for the development of multiple place brands that can help better position Kyoto’s agriculture and food industry on the global stage.
    [Show full text]