It's All About Tea — matcha

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) 

We see these questions pop up a lot: What is the difference between sencha and matcha? And, if matcha is powdered green tea can I just grind up some sencha at home? We will try to clarify some of these concepts! (Read more)

Today a chasen (bamboo whisk) is undoubtedly one of the most indispensable parts of Chanoyu (Japanese tea ceremony). You might walk into a modern coffee shop or tea cafe and see the baristas preparing your matcha by shaking or blending the matcha powder with hot water (and possibly milk), but to many matcha lovers out there this is simply despicable. If you are present at a Japanese tea ceremony, you will not expect for your matcha to be whisked with anything but a chasen. (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)

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)