It's All About Tea — japanese tea

Let's take an in-depth look at matcha vs. green tea. Yes, technically, matcha is green tea. But we cannot take the green tea leaves we have sitting in our cupboard and grind those up. Matcha tea processing is a complex tradition that dates back hundreds of years. Even the tea leaves farmers use to prepare the powder require special growing conditions. So let's discuss what makes both matcha powder and Japanese green tea so unique in their own way. (Read more)

Today, Japanese teas are renowned around the world for their fresh, grassy taste and unmistakable umami. Because of these favorable qualities, Japanese tea also requires extra care when storing.  (Read more)

Hojicha (焙じ茶) is a Japanese roasted green tea – warm, nutty, and low in caffeine. Unlike most Japanese teas, which are steamed to preserve their fresh, grassy character, hojicha goes through an additional step: high-heat roasting that transforms the leaf from green to reddish-brown, eliminates bitterness, and produces a caramel-like aroma that fills the room. Most hojicha is made from kukicha – stems and stalks – which is why its caffeine content is among the lowest of any true tea. One of Japan's most beloved everyday drinks, and an excellent choice for evenings. (Read more)

We’ve already covered the difference between ceremonial and culinary grade matcha and the big gap in price, but what about comparing to other types of Japanese tea? Why is matcha so expensive? (Read more)

When thinking of Japanese culture, many of us have come across the term wabi-sabi. Although hard to define literally, wabi-sabi is a concept centered around the appreciation of imperfection. It is carried throughout many aspects of Japanese culture. From art to architecture, literature, poetry, nature, design, and one of the places it’s seen the most… tea ceremony. (Read more)