“Do you have any shin-cha?” the older gentleman to my left asked in a thick Hakata dialect.
I had just bought some first harvest tea myself from my favorite tea shop and was waiting for it to be wrapped.
“Yes, we just received a shipment of chiran-cha (tea from the Chiran region of Kagoshima Prefecture) yesterday. Would you like to sample a cup?” the cashier replied.
She was already preparing to scoop some fresh tea leaves into a yokode kyusu (single-sided handle Japanese teapot).
Mid-scoop, the man interjected, “What about tamaryokucha?”
