Latest insights from Japan's tea masters
As November arrives, tea rooms across Japan transition from the summer furo (portable brazier) to the winter ro (sunken hearth). This change marks more than just a practical adjustment to the weather; it represents a fundamental shift in the aesthetics and philosophy of the tea ceremony...
Read full articleIn the tea gardens of Uji, spring preparation begins long before the first flush. Master farmers carefully inspect their shade cloths, known as kabuse, which will transform ordinary tea leaves into the jade-green treasure we know as tencha, the precursor to matcha...
Read full articleIn 1191, the Zen monk Eisai returned from China carrying not just Buddhist texts, but seeds that would transform Japanese culture forever. His treatise "Kissa Yojoki" (Drinking Tea for Health) introduced the medicinal benefits of tea to Japanese nobility...
Read full articleEach spring, as cherry blossoms paint Japan in shades of pink, tea producers release their most anticipated seasonal creation: sakura matcha. This limited edition blend captures the essence of hanami season, combining the umami depth of matcha with subtle floral notes...
Read full articleRecent studies from Shizuoka University have revealed fascinating new insights into L-theanine, the amino acid that gives matcha its characteristic calm-alertness effect. Researchers found that shade-grown tea contains up to 5 times more L-theanine than sun-grown varieties...
Read full articleWhile Uji remains the spiritual home of matcha, Kagoshima has emerged as Japan's largest tea-producing region. Using innovative cultivation techniques and volcanic soil, Kagoshima farmers have created distinctive matcha profiles that challenge traditional notions...
Read full articleIn Takayama, only 18 families continue the 500-year tradition of crafting chasen (bamboo whisks) by hand. Each whisk requires over 60 steps, from selecting the perfect bamboo to splitting it into precisely 80 or 120 tines...
Read full articleBlog posts translated and adapted from leading Japanese tea publications