It's All About Tea — matcha

The Japanese tea ceremony – Chanoyu (茶の湯) – uses a precisely defined set
of utensils called chadogu (茶道具). From the bamboo chasen whisk to the
cast-iron kama kettle, each tool carries centuries of history and intentional
purpose. (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)

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 for 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, for making matcha lattes, and for cooking. (Read more)

Most people who are into tea and especially those who are into Japanese culture (or at least those who have been to a Japanese restaurant) will most likely know of the most popular types of green teas consumed in Japan: sencha, genmaicha, gyokuro, and matcha.

These are but only the most commonly consumed teas which you might find in most places you visit, both in Japan and abroad. Whether you are planning a trip to Japan or just wish to learn more about the teas produced in Japan, there are indeed many more tea types to discover! (Read more)