With all the delicious tea varieties Japan has to offer, and with the traditional techniques only known to tea farmers within Japan, it is our job to keep tea production stable so we can keep enjoying this wonderful product with its many benefits... (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)
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)
We all know of Chado (the way of tea) or Chanoyu, which refers to the traditional Japanese matcha tea ceremony. But how many of us know that Senchado (the way of sencha) was a thing as much as Chado at a time? Although now sencha is drunk in much more casual settings, most commonly in the comforts of one’s home or perhaps at a sushi restaurant, it started off as a more or less a ceremony quite similar to gong fu cha. (Read more)
Teas have been used in food for centuries and in such a wide variety of ways! Just think about some of the most famous ones: matcha in your cake, Earl Grey in your cookies, tea-pickled eggs, and so much more. The aromatic qualities of tea have made it a pleasant addition to many foods around the world.
Japan is not an exception. In fact, green tea (especially matcha) has been used in Japanese cuisine from desserts to dinners and everything in between. (Read more)