16:17et la tradition de la tradition, mais c'est comme ils ont trouvé une nouvelle tradition avec le café.
16:21Mais c'est ce qui se passe, c'est ce qui est très intéressant.
16:25C'est pourquoi je pense que c'est une partie importante de mon voyage,
16:26c'est à venir voir vous.
16:27Donc, nous sommes heureux de vous.
16:28Parce que la lande est tellement hilly, le thé est planté sur des terraces,
16:31et ça crée ces magnifiques carrés.
16:34Quand j'ai vu des photos de ces farms comme ça,
16:36j'ai toujours été convaincés que les photos devaient être doctored
16:39parce que c'était trop parfait.
16:41Mais maintenant, je vois que la beauté ici est real.
16:43Et c'est l'un des plus picturesque spots que j'ai jamais visité sur mon voyageur.
16:49Donc, ce sera le premier, le thé.
16:52Maintenant que j'ai été sort de hypnotisé par la majestie de ce place,
16:56c'est vraiment le temps de le thé.
16:57Et je dois dire, je suis vraiment très excitée par ça.
17:01Nous commençons avec le Roasted Hojicha,
17:03qui Simone dit que c'est le plus populaire avec les coffee drinkers
17:06parce qu'il share des similaires différentes.
17:09Parce que c'est produit de la leaves traditionnellement utilisée pour le thé.
17:13Oui, c'est l'un des éléments qui sont probablement grown ici.
17:17Encore une fois plus japonais qui est steamed,
17:19le Rojicha est éloaté sur la charme.
17:27Je l'aime.
17:28C'est très bon.
17:28C'est un minuit le thé.
17:29Je prends le thé après mon prochain,
17:31j'ai donc pris l'une de ce soir.
17:32C'est parfait.
17:33Alors, on a un petit peu.
17:36J'ai eu une une, c'est une bonne.
17:38Je suis certaine de la même chose que j'ai beaucoup aimé cette thé.
17:42Je suis surtout attracted à la ritual et à la façon dont chaque cup est immaculatement préparé,
17:47j'ai commencé à voir la similité entre les flavors de thé
17:50et les coffees que je connais sont populaires en Japon.
17:53Donc, c'est sensha tea.
17:55Sensha, oui.
17:56Et donc, vous étiez pour un long terme ?
17:58Nous étions pour deux semaines.
18:00Avant de l'harvest, nous étions à taulit.
18:03Donc...
18:04C'est un peu comme comme un dessin qui meurt.
18:06Oui, c'est un peu comme ça.
18:08Oui, c'est un peu comme la culture.
18:09Aujourd'hui, je ne l'ai sauvé à la question de la température.
18:12Tu sais, ne l'exploiter pas de japonais de joing.
18:14C'est-ce que c'est nice, c'est qui ne l'a pas de jardin.
18:17Ce n'est pas utilisé pour la cuir,
18:17donc, à la curte de ce que s'applent struggle.
18:21Tout ça, c'est pas clair.
18:23Après, c'est la plus grande mistake que les gens font en gel points de bois
18:26de bois que c'est trop chaud.
18:30Oh !
18:31C'est-ce que Google !
18:33C'est-ce que ça.
18:33C'est-ce que comme, comme, le premier de la côté sauf du 3.
18:35Cousin, c'est Coffey's crazy uncle.
18:39This one, yeah.
18:40I think it's like either
18:41love or hate relationship, so
18:43many people like it from the first try,
18:46many others are not so sure.
18:48It turns out that senshi tea can be brewed
18:50several times, using slightly hotter
18:51water each time, and results
18:53in different flavors from the same leaves.
18:55And once you've enjoyed the tea, you can even eat
18:57the leaves, which are filled with vitamins that don't
18:59dissolve in water. Oh yeah, that's
19:02a good idea. That totally makes it appealing.
19:04To enhance the flavor and texture,
19:05Simona adds a drop of soy sauce
19:07and some roasted rice.
19:10Okay, so just, uh,
19:12we just go bottoms up?
19:14Okay. Yeah, okay.
19:17Alright, we're a little more sophisticated here about that.
19:20Oops.
19:23Can't take me anywhere.
19:28Is it same as in the tea field?
19:31Oh.
19:32It's pure pleasure. It's really pleasant.
19:34Really nice.
19:35It's not a bit of bitterness.
19:37It doesn't have that green vegetable taste.
19:39Like, I'm not going to eat in leaves, you know?
19:41And the roasted rice really helps
19:43in the soy sauce. It's just salty and savory
19:45and crunchy.
19:47And I like the roasty taste of the rice.
19:50That's a nice touch.
19:51It does. It tastes like rice.
19:51Tasting different teas with Simona has been quite an eye-opener.
19:55I'm starting to feel more intimately acquainted with the Japanese perspective on tea, and thus, coffee.
20:03Before I leave Kyoto, there's one more place I want to see.
20:06The Arashiyama bamboo grove is arguably among the most prominent symbols of Japanese sensibility.
20:12There's something about being in the tranquil bamboo forest that makes you sort of keenly aware of, like, all your
20:17senses.
20:18I mean, the experience is not just about the symmetry and beauty of the forest itself,
20:22but also the smell of the bamboo, the sound of the breeze,
20:26and, of course, the taste of the coffee.
20:28You gotta love it.
20:29Coffee on a rickshaw.
20:32Coming up.
20:33Tokyo is the largest metropolis in the entire world.
20:37It's up to 2,500 people can cross right here at the same time.
20:51Today, I am whizzing over to Tokyo in one of Japan's bullet trains.
20:56With maximum speeds of up to 200 miles an hour,
20:59these trains are some of the fastest overland travel methods on the entire planet.
21:04These days, Tokyo is a global mecca for some of the choicest beans
21:08and most elaborate techniques in preparation and packaging.
21:12Yokoso, Tokyo. Welcome to Tokyo.
21:15The first thing that hits you when you pop out of the train station
21:18is the sheer magnitude of the city.
21:21It's a sort of unique blend of hyper-modernity and old-world tradition.
21:26So this is Shibuya Crossing.
21:28It's one of the largest and busiest intersections in the entire world.
21:32Sometimes up to 2,500 people can cross right here at the same time.
21:37But if you think about it, it's pretty fitting
21:39because Tokyo is the largest metropolis in the entire world.
21:43You've got over 35 million people living in the metropolis of Tokyo.
21:4713 million, over 13 million, just in the city center alone.
21:51Getting around Tokyo can be challenging.
21:53If, like me, you don't speak or read Japanese.
21:56But I have to admit, it's actually kind of fun to get lost.
21:59However, if all else fails, I can always navigate my way back
22:03to one of Tokyo's most popular meeting spots
22:05right outside of Shibuya Station.
22:08There's a saying in Tokyo, it's
22:10Hojiko ni aimashita, which means meet me at Hojiko.
22:14And it's where everyone meets this dog statue.
22:17And it has so much, it really is a touching story.
22:19This dog's master had died.
22:21And he used to go to meet his master at the train station every day.
22:25And when his master died, he still came every day to meet him at the train station.
22:29He continued to show up day after day.
22:32And to this day, they built a statue on him.
22:33And it just shows you that, you know, the Japanese,
22:35they really appreciate loyalty.
22:37It's a touching story.
22:41Coffee shops in Japan are called Kisaten.
22:43And although the big brand names have snagged a huge slice of the market here in recent years,
22:47there's still a growing demand for exclusive coffees that you can't get anywhere else.
22:51So when we talk about perfecting one thing and one thing only,
22:55doing it really, really well,
22:56there's a woman I'm going to see who owns a coffee shop.
22:58Her name is Maiko Miyake.
23:00And she has mastered the art of preparing a very, very special type of coffee.
23:07Hello. Hi, Maiko. Hi.
23:08Hi, how are you? I'm good, thank you.
23:10It's good to see you. Good to see you too.
23:11Oh, look at you brewing all kinds of stuff.
23:13It smells totally unique in here.
23:15Maiko is famous in Japan as she's the only person in the country
23:18who specializes in coffee from Yemen.
23:21So what do the Japanese think of Yemen coffee?
23:24I mean, do they, what do they, how do they feel about it?
23:26Actually, the Japanese love mocha matari.
23:29This is really famous in Japan.
23:31Mocha is a port city on the Red Sea coast of Yemen.
23:34And for hundreds of years, it was the main marketplace for coffee.
23:38Mocha grows in the mountains of Yemen,
23:40and the beans are highly prized for their flavor.
23:42Today, mocha is often confused for coffee drinks that are mixed with chocolate.
23:46And a true mocha is very rare in Japan.
23:50Maiko roasts the beans herself,
23:51mixing the ground coffee with saffron and cardamon
23:54to create a blend that's sort of reminiscent of the Arab peninsula,
23:58yet totally distinct in its flair and pizzazz.
24:00She then serves the coffee in these classic Arabic coffee pots.
24:04Coffee is already unlike anything I've ever seen,
24:07and I can't wait to taste it.
24:09Wow, it's interesting.
24:11It's really interesting.
24:12You can taste the frankincense and you can taste the cardamom,
24:14but they blend really well together.
24:15And it's not like really spicy.
24:17It's kind of herbal.
24:20It's a really very different drink,
24:22different than I've ever had.
24:24Ah, man, what an experience.
24:26I never thought I would step into this Arab world in Japan,
24:29but I guess I shouldn't be too surprised,
24:31because that's how Maiko is.
24:34She's an adventurer.
24:35She does crazy things, apparently.
24:39One of the things I love about travel
24:41is discovering cultures that challenge my perspective.
24:45From brewing coffee with a geisha
24:47and trying new and exciting types of tea,
24:49I've been able to see firsthand
24:51how the rich traditions of Japan's past
24:54have played an influential role
24:56in its distinctive coffee culture today.
