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RF2C4YB0A–Journalist Angela Berg with Souchef Kazunori Tanigawa who presents his wafer-thin orange crackers. Food Tour with Michelin Star Chef Loic Le Bail in Morlaix, France
RF2C4YC1H–Kazunori Tanigawa after work. Food Tour with Michelin Star Chef Loic Le Bail in Roscoff, Morlaix, France
RF2K1JMA5–Kiyomi Uchino in the tea fields at his farm. Depending on the weather, he pulls nets over the tea plants. This allows him to influence the aroma of his harvest. Less sunlight means less bitterness and astringency. Shizuoka, Japan
RF2DT6JBY–Tasting-Ceremony of Green Tea in Shizuoka, Japan. Tea tasting at the Uchino House. Tea is served in wide glasses. It is hot outside. The temperature of the water during infusion determines which flavors are brought to light. At a ceremony in the summer, it is quite pleasant that the tea is not served hot
RF2DT6MYH–Japanese are masters of packaging. Ms. Uchino wraps the tea, which can only be purchased locally in small quantities, in beautiful envelopes. Japanese Green Tea Farm of Shizuoka, Japan
RF2DT6MYR–The Uchino couple in front of their farm. The tea farmers' son is 25 years old and is studying. The parents hope for the continuation of the family business. But the decision on this lies with the son. His grandparents still help with the tea processing. Japanese Green Tea Farm of Shizuoka, Japan
RF2DT6K6P–The harvest at the Uchinos takes place in May. Four family members and 30 workers then set to work. The top three leaves are picked, no more. They are steamed very briefly, dried and sorted according to size. Japanese Green Tea Farm of Shizuoka, Japan
RF2A1R6EN–At the Sansuien tea farm in the green hills near Shizuoka City, Kiyomi Uchino produces high-quality and award-winning green tea. The tea house is one of the oldest in the region. Tea ceremonies are held here. Each tour of the tea estate begins with an infusion of the finest teas, a pastry and the history of green tea in Japan. Tasting-Ceremony of Green Tea in Shizuoka, Japan
RF2A1R6RJ–Tasting-Ceremony of Green Tea in Shizuoka, Japan. The end of the tea ceremony. The tea leaves are eaten with chopsticks directly from the glass, after being sprinkled with sea salt. Nothing is wasted, everything is digestible. Especially on a very hot day, this aromatic and slightly salty end to the tea ceremony is very welcome
Search Results for Kazunori tanigawa Stock Photos and Images (38)
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