Thursday, January 29, 2026

Why Chanohadou Is a Must‑Visit Spot for Yame Green Tea Lovers in Fukuoka, Japan

 

Chanohadou (茶の葉堂)

     As I mentioned in my previous entry, my husband and I visited Fukuoka, Japan in summer, 2025. This time, we visited Chanohadou (茶の葉堂), which is a small tea maker in Hirokawa, Yame, known for its carefully crafted Yame green tea and matcha. It offers a cozy space where visitors can enjoy tea, sweets, and even glimpse traditional stone‑ground matcha production.

Chanohadou (茶の葉堂)

       Visiting Chanohadou was such a pleasant surprise. They carry a thoughtful selection of Yame green teas along with tea‑based sweets and small goods, and I loved sampling their cold‑brew green tea — it was so refreshing that I immediately bought a bag to take home. 

Chanohadou (茶の葉堂)

         I also tried their matcha soft serve for 480 yen and a cup of high‑quality cold Yame green tea for 300 yen, both simple but really well made.

       They sprinkled matcha powder over the matcha soft serve, which made it feel more luxurious and special. 


       The cold green tea was gyokuro (玉露), a fancy Japanese green tea that’s shade‑grown, making it sweeter and more umami than regular tea.




     After that, I wandered into their small production area, where I could watch how stone‑ground matcha is made. 



        A sign said that only 40 grams of matcha can be made per hour, which made me realize why stone‑milled matcha is so rare and expensive.


      I even got to try hand‑grinding matcha myself, and the slow, rhythmic motion made the experience surprisingly calming and memorable.



     Chanohadou is a small but worthwhile stop in Yame — great cold‑brew tea, matcha‑topped soft serve, and a rare chance to see stone‑ground matcha being made. It’s a quick visit that leaves a lasting impression.



What I purchased at Chanohadou

     I ended up bringing home a few things from Chanohadou, each one reflecting the charm of Yame’s tea culture, and some of them were souvenirs for my friends. From cold‑brew green tea to matcha powder, a matcha shaker, and local pantry items, everything felt thoughtfully made and worth trying.


1. Cold Brew Yame Green Tea (奥八女 本格冷茶 水出し煎茶)

18 tea bags for 800 yen

 Cold Brew Yame Green Tea



2. Yame Matcha Powder (八女抹茶)

30g for 600 yen

Yame Matcha Powder


3. Matcha Shaker

800 yen

Matcha Shaker



4. Yame Green Tea Hard Candies (茶あめ)

88g for 200 yen

Yame Green Tea Hard Candies


5. Ochazuke (大人の冷茶漬け)

4 servings for 500 yen

Ochazuke

Ochazuke



6. Fish Rice Crackers (小魚せんべい)

350 yen

Fish Rice Crackers

Fish Rice Crackers


Chanohadou (茶の葉堂)
2019-4 Mizuhara Hirokawa
Yame, Fukuoka




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Thursday, January 22, 2026

Summer Countryside in Yame, Japan: A Visit to the Hirouchi–Uebaru Terraced Rice Fields in Hoshinomura

 

      As I mentioned in my previous entry, my husband and I visited Japan in the summer of 2025. After exploring Cha no Bunkakan (茶の文化館), the Tea Culture Museum, we decided to visit the Hirouchi–Uebaru Terraced Rice Fields (広内・上原の棚田). 

A Large Illustrated Wall Map at Cha no Bunkakan (茶の文化館)
      Near the entrance of Cha no Bunkakan, my husband and I noticed a large illustrated wall map showcasing Yame’s scenic and cultural highlights. It featured photos of terraced rice fields, temples, tea spots, and forested mountains. That’s where I first saw the name “Hirouchi–Uebaru Terraced Rice Fields,” and it immediately caught my attention. We decided to visit, and it took us only about ten minutes by car to reach the observatory, Hirouchi Road Park.

        It was a sweltering summer day, the kind of heat that makes the air shimmer and the cicadas sing louder than usual. Even with the intense heat, the area felt peaceful and quiet, tucked away in the countryside like a forgotten page from a storybook. As I listened to the cicadas, I was reminded of what summer in the Japanese countryside truly feels like.

      The terraced fields were breathtaking—lush green tea trees cascading down the hillside in perfect harmony with the land. At the base of the slope stood a traditional Japanese house, its tiled roof and wooden frame blending seamlessly into the scenery. It felt like something out of a Studio Ghibli film—a place where time slows down and nature whispers its stories.

        Before visiting Japan this summer, I had completely forgotten about nyūdōgumo (入道雲), those towering summer clouds that are such an iconic part of the season. Seeing them again after many years, along with the loud chorus of cicadas, became one of my strongest memories of summer 2025.


      The rice fields stopped being cultivated after the 2012 flood, but local volunteers continue to care for the landscape. Because of their work, the terraces remain intact, and spider lilies bloom beautifully in autumn.

     I really enjoyed the beautiful countryside scenery that day. It was very hot, the fields were bright green, and the sky was a deep blue with big, strong nyūdōgumo rising above the mountains. The loud sound of cicadas filled the air, and it all reminded me of how special summer in Japan feels.

     If you come to Hoshinomura, I suggest visiting Cha no Bunkakan (茶の文化館), Tea Culture Museum too. Visiting both places lets you enjoy Yame’s culture, landscape, and peaceful atmosphere.




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Thursday, January 15, 2026

A Taste of Japanese New Year Traditions (2026 Edition)

      New Year’s holidays — oshōgatsu (お正月) — are the most important celebration in Japan. Every year, my husband and I enjoy preparing traditional dishes that welcome good fortune and mark the beginning of a fresh year. Here is what we ate during this year’s New Year’s holidays.


New Year’s Eve: Toshikoshi Soba (年越しそば)

In Japan, people do ōsōji (大掃除), a big year‑end cleaning, before welcoming the New Year. After finishing our cleaning, our final meal of the year was toshikoshi soba, a tradition meant to “cut off” the hardships of the past year.

Toshikoshi Soba (年越しそば) 

      This time, my husband cooked soba noodles and finished them with tempura shrimp, soft tororo kombu, fresh green onions, crunchy tenkasu, and a little yuzu kosho for a bright, spicy kick.




Traditional Japanese Foods for New Year (おせち料理)

Japanese New Year (Shōgatsu) is celebrated from January 1 to January 3, known as sanganichi (三が日). Families gather, visit shrines, and enjoy special dishes called osechi ryōri (おせち料理), each food carrying a symbolic meaning for health, prosperity, and happiness.

My husband and I spent New Year’s Eve preparing our osechi dishes together.

Osechi Ryōri (おせち料理)


Ozoni (お雑煮), Mochi Soup

Mochi is essential during the New Year. Many families enjoy ozoni, a warm mochi soup that varies by region. 

Ozoni (お雑煮)

       This year, my husband made chicken and shrimp ozoni with handmade mochi we received from my friend before New Year’s Eve. The tender mochi melting into the savory broth felt especially comforting on a cold New Year morning.



Chikuzenni (筑前煮), Simmered Chicken and Vegetables

Chikuzenni is a classic New Year dish from Fukuoka, and each ingredient carries a special wish for the year ahead. 

Chikuzenni (筑前煮)

This year, I made mine with satoimo, carrot, gobo, konjac, chicken, shiitake mushrooms, and lotus root.

  • Lotus root (れんこん) → Its holes symbolize “seeing ahead,” wishing for a clear, hopeful future. Because it has many seeds, it also represents prosperity and the growth of future generations.

  • Carrot (にんじん) → Symbolizes good fortune and rising luck. Its bright red color adds a celebratory, auspicious touch.

  • Chicken → A symbol of good fortune and prosperity.

  • Satoimo (里芋) → Represents family prosperity, as many small taro grow from one parent taro.

  • Gobo (ごぼう) → With long, deep roots, it symbolizes stability, strong foundations, and long life.

  • Konjac (こんにゃく) → Associated with good relationships, harmony, and strong family bonds.

  • Shiitake mushrooms (しいたけ) → Symbolize longevity and good health.


If you want to try making it, you can check out my previous recipe: How to Cook Chikuzenni, Japanese Simmered Chicken and Vegetables.




Datemaki (伊達巻), Sweet Rolled Omelet

Datemaki is a sweet, fluffy rolled omelet made with eggs and fish paste (hanpen). Its scroll‑like shape symbolizes knowledge and learning. 

Datemaki (伊達巻)

I made datemaki again this year — soft, sweet, and one of my favorite osechi dishes. It’s also surprisingly easy to make with hanpen, eggs, soy sauce, mirin, and sugar. If you want to try making it, you can check out my previous recipe: How to Cook Datemaki: Perfect for New Year's



Kuromame (黒豆), Sweetened Black Soybeans

     Kuromame represent diligence and good health, carrying the wish to stay hardworking and healthy throughout the year.

Kuromame (黒豆)

I cooked kuromame again this year, letting the beans simmer slowly until they became glossy and tender. You can see my recipe here: How to Cook Kuromame for Osechi.





Simmered Shrimp, Ebi no Umani (海老のうま煮)

Shrimps and Prawns are called ebi (海老, えび, エビ) in Japanese, and they symbolize longevity—their curved shape resembles the bent back of a long‑lived elder. 

Ebi no Umani (海老のうま煮)

On New Year’s Eve, we went to Costco to buy fresh shrimps for our osechi. This was my second time making Ebi no Umani, and it turned out so good. I’ll share the recipe in a future post.




Grilled Cheese Mayonnaise Shrimp (海老マヨチーズ焼き)

We also made grilled cheese mayonnaise shrimp this year, one of our favorite osechi dishes. It’s rich, savory, and so easy to prepare. You can find the recipe in my previous post, How to Cook Grilled Cheese Mayonnaise Shrimp for Your Osechi Meal.

Grilled Cheese Mayonnaise Shrimp (海老マヨチーズ焼き)


     This time, we enjoyed Mitake (三岳), a shochu we brought back from Yakushima Island in 2024. Shochu is a traditional Japanese distilled spirit made from ingredients such as sweet potatoes, barley, or rice. In Japan, people traditionally drink a small amount of otoso (おとそ)—a mixture of alcohol, mirin, and herbs—during the New Year holidays for good luck. Mitake isn’t considered otoso, but we still enjoyed it as part of our New Year’s good‑luck tradition.

Mitake (三岳)


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Thursday, January 8, 2026

Experiencing Shizuku-cha at Cha no Bunkakan: Yame Green Tea in Fukuoka, Japan

Cha no Bunkakan (茶の文化館) 

     As I mentioned in my previous entry, my husband and I spent part of our summer exploring Fukuoka, Japan in 2025. One destination we were especially excited about was Cha no Bunkakan (茶の文化館), nestled in the serene village of Hoshinomura, Yame City. This cultural center is devoted to the rich legacy of Yame Green Tea (八女茶)—a place where tea isn’t just consumed, but experienced.

       After sipping a refreshing matcha smoothie at Kashi Kichi, a charming café known for its locally sourced ingredients, we made our way to Cha no Bunkakan. The drive took about 10 minutes by car, winding through lush tea fields and quiet mountain roads—a scenic prelude to the immersive tea journey ahead.


Cha no Bunkakan (茶の文化館)

Cha no Bunkakan (茶の文化館)
10816-5 Hoshinomura
Yame-city, Fukuoka
Cha no Bunkakan (茶の文化館)

       As we arrived at Cha no Bunkakan, I noticed the garden around the building. It was very green and peaceful. There were many tall trees and mossy stone steps. Everything looked neat and natural. The garden felt calm, like it was part of the tea house itself.

Cha no Bunkakan (茶の文化館)

Cha no Bunkakan (茶の文化館)
Cha no Bunkakan (茶の文化館)


Learn

     At Cha no Bunkakan, we learned about the history of tea and how green tea leaves are made. We also discovered the differences between several kinds of tea, including Gyokuro (玉露), Tencha (碾茶), Matcha (抹茶), Sencha (煎茶), Fukamushi Sencha (深蒸し煎茶), and Kabusecha (冠せ茶). Each type has its own flavor and character. It was fascinating to see how much care goes into every step.

Cha no Bunkakan (茶の文化館)


Experience

      At Cha no Bunkakan, visitors can enjoy hands-on tea activities that go beyond just tasting. It is about making, feeling, and understanding tea culture.    

Cha no Bunkakan (茶の文化館)

      In 2024, we joined a fun challenge: for 300 yen, you could pack as much freshly roasted hojicha (ほうじ茶) as you could fit. The smell of the roasted tea was warm and comforting, and it filled the room. We brought some home too, and enjoyed the flavor again later, remembering the experience.

Cha no Bunkakan (茶の文化館)

   They also offer more hands-on tea experiences.

  • Stone-mill Matcha Grinding (抹茶ひき体験) - 600 yen
          Visitors can grind tencha leaves with a traditional stone mill to produce fresh matcha. It’s a slow, meditative process that lets you appreciate the effort behind every bowl of matcha.

  • Hand-rolled Green Tea (手もみ緑茶作り) - 1500 yen
         Learn the delicate art of hand-rolling steamed tea leaves. This traditional technique enhances aroma and flavor, and you get to take home the tea you’ve crafted.

  • Custom Roasted Tea Blends (ブレンドほうじ茶) - 1000 yen
         Create your own houjicha blend by roasting tea leaves with additions like rice or soybeans. It’s a playful way to explore flavor variations.
  • Cha no Bunkakan (茶の文化館)



    Taste
          Yame Saryo (八女茶寮) is a restaurant that serves dishes made with green tea, such as cha soba (茶そば), gyokuro curry (玉露カレー), and matcha ice cream (抹茶アイス). 

    Yame Saryo (八女茶寮) 

    Yame Saryo (八女茶寮) 

    Cha no Bunkakan (茶の文化館)

         This time, we really wanted to try Shizuku-cha (しずく茶). Shizuku-cha is special because it is not commonly offered outside Yame, so tasting it here felt like a rare experience. 

    Cha no Bunkakan (茶の文化館)

           We ordered shizuku-cha for 800 yen and a cold sencha green tea (冷煎茶) for 300 yen.

    Cha no Bunkakan (茶の文化館)

    Cha no Bunkakan (茶の文化館)

           We chose seats at the counter. From there, the view through the window was beautiful. The green trees outside made the space feel calm and relaxing, and we could enjoy our tea in peace.          

    The View from the Window


    Cold Sencha Green Tea (冷煎茶) 

          The cold sencha green tea was wonderfully refreshing. Its crisp flavor and cool temperature helped us feel cooler in the hot summer.


    Shizuku-Cha Tasting

           Shizuku-cha is a luxurious way to enjoy Yame’s famous green tea, prepared drop by drop to highlight its deep umami flavor.

    Shizuku-cha (しずく茶) 

             At Cha no Bunkakan, they served Yame tea leaves, hot water, a wagashi sweet, and ponzu to complete the experience.


    🍵 How to Enjoy Shizuku-cha®

    ※ “Shizuku-cha” is a registered trademark of Cha no Bunkakan.

    1. Prepare the tea leaves Place 3g of gyokuro (about one heaping teaspoon) into a teacup.

    2. First infusion Pour 20ml of water cooled to body temperature (~37°C) into the cup. Cover with a lid and wait about 2 minutes. When you lift the lid, enjoy the aroma as the tea leaves begin to open.

    3. Second and third infusions Pour about 20ml of water at 60°C into the cup. Wait 15–20 seconds, then savor the rich umami flavor.

    4. Subsequent infusions Continue enjoying the evolving taste—now a balance of umami and astringency. Steep for about 15 seconds each time.

    5. Flavor deepens with each cup As the leaves continue to open, the tea develops a richer, deeper taste. The leaves remain flavorful and aromatic until the end.

    6. Enjoy the tea leaves too! The leftover leaves are rich in vitamins and minerals. Add ponzu sauce and enjoy them as a delicious side dish.






           I noticed that the taste changed with each infusion. The first infusion had a rich and pure green tea umami flavor. The second and third infusions were lighter, with a gentle sweetness. Later infusions brought out more balance, mixing umami with a slight astringency. Each cup felt different, and that made the experience more special.

            The wagashi paired beautifully with the Yame green tea. Its gentle sweetness balanced the deep umami flavor of the tea, making each sip feel even more refined. Together, they created a calm and satisfying harmony.

          Finally, we enjoyed the leftover green tea leaves with ponzu. The taste reminded us of ohitashi (ほうれんそうのおひたし), boiled spinach with soy sauce. It felt fresh and savory, and it was a new experience for us.




    Yame Map

           There was a Yame map showing the best places to visit. I didn’t realize there were so many spots to see in Yame. We enjoyed our time at Cha no Bunkakan, and it made us think that next time we should explore more sightseeing places in the area.

    Yame Map

            

    Yame Map






    Chacha Ippuku (茶々一福)
    Chacha Ippuku (茶々一福)

         At the parking lot, we enjoyed a matcha mochi dessert called Chacha Ippuku (茶々一福). We had bought it at the gift shop in Cha no Bunkakan for 190 yen ($1.30). It was incredibly delicious. I was so glad I decided to pick it up.

    Chacha Ippuku (茶々一福)

    Chacha Ippuku (茶々一福)

          This matcha mochi was covered with plenty of Yame matcha powder. It was soft and chewy, with creamy matcha inside. The flavor was rich and satisfying—truly the best matcha mochi dessert I’ve ever had. It became the reason I want to return to Cha no Bunkakan again.

    Chacha Ippuku (茶々一福)



    Final Thought

           Cha no Bunkakan is more than a museum—it’s a place where you can truly experience Yame’s tea culture. From hands-on activities and rare tastings to local sweets and peaceful views, every moment feels special. If you want to understand the heart of Yame and enjoy tea in unforgettable ways, Cha no Bunkakan is a must-visit.



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