It's All About Tea — japanese tea

We’ve been getting this question a lot: what is the standard recipe for making cold brew tea?

So here it is. (Read more)

Although there is a general criterion for storing loose leaf teas (in a tightly sealed container, away from moisture, out of the sun, away from smells), each specific tea type has conditions that work better for its longevity.

For example, when we store Japanese teas, we can take a few extra steps to ensure their utmost freshness. (Read more)

When sipping koicha, it will slowly but surely proceed to greet you. Meeting you with a brief moment of intense umami and a long-lingering sweetness. Similarly to gongfucha when we intake a concentrate of all the tea’s best qualities all through one tiny cup of brew. (Read more)

Once the rich favorable flavor of your tea begins to fade we immediately think it is time to toss it as it is of no use to us any longer. Yet there are actually plenty of uses for used tea leaves!

The truth is even though the tea leaves no longer have flavor, they still have nutrients. These nutrients can still serve their purpose in many ways. (Read more)

 

Matcha latte? Iced Matcha? Matcha shot? Plain-old brewed matcha?

Matcha, like coffee, has pretty much endless options when it comes to preparation.

We’re all for the traditional stuff, but who doesn’t enjoy a good matcha latte? 

The following recipe is for a Ginger Matcha Latte. Smooth, umami-rich, and with a little healthy spice to it. (Read more)