A newly renovated teahouse in the south
Charou Uka is an unknown Chinese tea specialty store based in Okinawa. When I saw the store's Instagram, I was immediately captivated. The beautiful, lustrous tea leaves, which reveal the high quality of the tea leaves and the advanced tea-making techniques, the tasteful tea utensil arrangement, and the vermilion logo and packaging design that will capture the hearts of Chinese tea lovers. This is no ordinary store... but who exactly is it?
The tea utensil corner in one corner of the teahouse. It has a wide selection of beautiful and easy-to-use tea utensils, including gaiwan (lidded bowls), teacups, and glass pots. Many were purchased in China, such as Chaozhou, and some are by artists and antiques. 
Tea bags are perfect for beginners or as gifts. They come in varieties such as Phoenix Tanso, Huizhou Rock Tea, and White Peony, priced at 280 yen each, and box sets (5 bags starting from 1,400 yen) are also available. The packaging design, which is handled in-house, is also great.
The shop is located in central Okinawa, along the Ginowan Kitanakagusuku local road. Owner Yamauchi Makoto opened the teahouse on the second floor of his own clothing and miscellaneous goods store in December 2021. This spring, the first floor area, which was previously a general goods store, was renovated and reopened as Pulse, a shop selling tea leaves, tea sweets, and antique Chinese tools. When I visited the store on an April afternoon, the high-ceilinged old building was filled with the gentle rays of urizun (the spring season in Okinawa), making it the perfect place to enjoy tea.
They only deal in tea leaves from mainland China, and their specialty is the Phoenix Dancong oolong tea grown in Phoenix Mountain in Chaozhou City, eastern Guangdong Province. As the name "Dancong" (single tree) suggests, this rare tea is known for its low production volume, as it is made using only tea leaves picked from a single tea plant. Yamauchi has been visiting Chaozhou for many years for his company's business, and is very familiar with the town. He now visits almost every month, visiting producers in person in search of better tea leaves.
The owner's connection with Chinese culture dates back to his time studying abroad in Beijing during his university days as a way to "discover himself." He eventually used his language skills to join a textile trading company, and later founded his own company in his hometown of Okinawa. While visiting China for business meetings, he rediscovered the deliciousness of the tea served there.
"Tea makes me feel relaxed, and, mysteriously, business negotiations go more smoothly. I use Chinese to build relationships of trust with producers and purchase tea leaves that I think are good. More than anything, I wanted to introduce the way local people enjoy tea."
That's why at Charou Uka, the staff will first pour the tea in front of you, and then you can do as you like. There is no tense tea ceremony style, and the shop's rule is to simply enjoy the time you spend drinking tea.
Many of the tea utensils were also purchased from famous historic Teochew kilns and workshops. For example, when brewing "Phoenix Dancong Honey Orchid Fragrance," a lidded bowl that is thin enough to allow the tea leaves to show through is used. Since Phoenix Dancong is brewed by pouring hot water over it and brewing it instantly without steaming it in the tea utensil, a thin bowl that does not lose heat to the tea utensil is suitable. The tea brewed in this way shines crimson red, and when savored in a light, thin teacup, the sweet flavors of lychee, dried fruit, and honey spread throughout the mouth. The aftertaste is so long...!
Finally, when I asked him why he chose here and not Naha, he replied, "Because it's my hometown. It's the pride of Chubu." Ah, that makes perfect sense. Traveling all the way here to taste a rare cup of tea is sure to be a meaningful tea experience.
Teochew red clay hand-woven teapots went on sale at the end of last year. These are wheel-turned teapots made from Teochew red clay (red clay), and are characterized by their incredible lightness and thinness. Because they are thin, the temperature of the water is not easily absorbed by the material, making them ideal for Phoenix Dancong tea, which is brewed at a high temperature. The pieces on sale are those of master tea master Lai Tongfa and his apprentices, with the one by Lai in the center priced at around 70,000 yen, and those by his apprentices starting from 18,000 yen. 
The homemade sweets are also excellent. The sesame paste soup dumplings are mesmerizing with their soft dumplings and rich black sesame sauce. 670 yen. 
Phoenix Dancong alone has 20 to 30 varieties of tea leaves (starting at 800 yen for 7g). They also offer white tea, black tea, and rock tea. They are conveniently packaged in single servings.
How to Brew Delicious Chinese Tea
Although Chinese tea is generally categorized, the brewing method varies depending on the type of tea, such as green tea, white tea, or black tea known as Pu'er tea. This is the Phoenix Dancong method, which uses boiling water and is characterized by a quick extraction without steaming.
1. Place tea leaves into a gaiwan (cone bowl) preheated with hot water. Aim for 7g at a time, enough to fill two-thirds of the gaiwan. The tea leaves in the photo are "Phoenix Dancong Lao Cong Honey Orchid Fragrance." Pour boiling water (95-100°C) into the gaiwan, put the lid on, and immediately discard the water. The first brew of Phoenix Dancong is a "washing tea" to help open the tea leaves, and it's the second brew that you can enjoy the tea. The brewing time for washing tea is just 2 seconds! 
2. Pour hot water into the lidded bowl again, cover it, let it sit for a few seconds, then pour it vigorously into the teapot. 
3. The brewing time should be gradually increased to 5 seconds, then 10 seconds, with each subsequent infusion. When you sip the tea, a fruity sweetness and a subtle acidity will spread throughout your mouth. The bright, clear crimson color of the tea liquid is a sign of high-quality tea leaves!
