Blog

Multiple Infusions: How to Get More from Your L...

Japanese loose leaf teas are made to be steeped more than once, each infusion revealing a different character. This guide explains how to re-steep gyokuro, tencha, and other Japanese teas...

Japanese Tea for Restaurants: Beyond the Teacup

Japanese tea offers far more than a soothing cup — it's a versatile ingredient for kitchens and bars alike. This guide explores how restaurants can bring matcha, hojicha, sencha, and...

How to Store Loose Leaf Japanese Tea: Sencha, G...

Japanese green teas are delicate and quick to fade without proper care. This guide explores how to store sencha, gyokuro, and hojicha, highlighting what they share and where their needs...

Shincha: Japan's New Harvest Green Tea

Shincha is Japan's celebrated first harvest of green tea, prized for its bright, fresh flavor and fleeting seasonal availability. This guide explores what makes shincha special, its cultural significance in...

What Makes Matcha Bitter, and How to Avoid It

Bitterness in matcha is rarely a mystery once you understand its causes. This guide explores how water temperature, whisking, and leaf quality influence flavour, with practical tips for a smoother,...

Starting a Matcha Program at Your Cafe: A Pract...

Launching a matcha program is one of the smartest moves a modern cafe can make—but success depends on more than a good product. This practical guide walks cafe owners through...