Let's take an in-depth look at matcha vs. green tea. Yes, technically matcha is stone-ground powdered 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 is hundreds, even thousands, years old. The amount of people who know how to process matcha vs. those who process other types of green tea is quite limited. Even the tea leaves used for preparing the powder require special growth conditions. So let's discuss what makes both matcha powder and Japanese green tea so unique in their own way.(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)
Every cultivar is unique because it posses its own color, flavor profile, and aroma. Some cultivars are specially cultivated to resist certain plant illnesses and pests that predominate certain areas more than others. (Read more)
Yunomi teacups are medium sized tea cups ranging anywhere from 90 to 160 ml. They are the most common used teacups in Japan and can be found in almost every eatery and home. Unlike the chawan which is used for more formal Japanese tea ceremonies, Yunomi cups are used for casual everyday tea drinking. (Read more)
We see this topic pop up a lot. So what really is the difference between culinary and ceremonial grade matcha!?
The most significant difference is that ceremonial grade matcha is made from exceptionally high-quality leaves and as the name suggests, is used almost exclusively for traditional Japanese tea ceremonies or the making of koicha.
Unfortunately, the common misconception is that culinary grade matcha is of poor quality and thus is reserved for cooking where the high quality doesn’t matter as much. The truth is that good culinary grade matcha is perfect for making a delicious cup of frothy, whisked matcha, matcha lattes, and cooking. (Read more)