Ceremonial, Premium or Culinary? The Matcha Grades Explained
Not all matcha is the same. Here's how ceremonial, premium and culinary grades differ — and which one belongs in your tea bowl, your café or your kitchen.
Read article →Journal 記
On matcha, plainly.
Guides to grades, origin and craft — written for buyers and drinkers who want to know what's actually in the bowl.
What Is Uji Matcha — and Why Kyoto's Tea Region Matters
Uji is the birthplace of the techniques the whole matcha world now imitates. Here's what makes single-origin Uji matcha different — and how to tell it apart from a blend.
Read article →How Matcha Is Made: From Shaded Leaf to Stone-Milled Powder
Matcha is one of the slowest foods in the world to produce. Here are the five steps between a tea plant in Uji and the powder in your tin.
Read article →How to Store Matcha So It Stays Fresh and Green
Matcha is delicate: air, light, heat and moisture all dull it fast. A few simple habits keep your tin vivid, sweet and green for far longer.
Read article →Matcha vs Coffee: Caffeine, L-Theanine and Calmer Energy
Both wake you up, but they don't feel the same. Here's how matcha and coffee compare on caffeine — and why matcha is so often described as 'calm alertness.'
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