WHICH MATCHA SHOULD I CHOOSE?
Learn the difference between our different matcha varieties!
Warazaiku – Sustainable Craftsmanship
A craft with roots in Japan's agricultural communities.
Wazuka – the heart of matcha in Japan
Here the tea bushes grow high up in the mountains!
Raku bowls – Collaboration Osprey Studio
Get an insight into the craftsmanship behind our new matcha bowls.
Matcha is more than just sweetness!
Not unlike wine, matcha has many different flavor profiles.
Why it´s important with organic matcha!
Enjoy your daily matcha with a clear conscience!
HOJICHA – THE ROASTED TEA!
A versatile flavor profile of warm, nutty notes.
Tokyo's rooftop greenhouse
To find Tokyo's few greenhouses, you usually have to look up. Tokyo's love for cacti and where to find them!
Matcha Terms You Should Know!
Appreciate and impress by mastering basic terms.
Matcha – Tea Cultivars
From the "true" tea plant Camellia sinensis there are now thousands of different cultivars.
L-THEANINE
The amino acid that gives matcha its calming effect!
How is matcha handpicked?
Less than 5% of all tea farms in Japan are handpicked, why?
Matcha – shaded vs non-shaded
Discover the difference and what makes shading so important for matcha!
Boil buckwheat
A versatile product that is both nutritious and provides a lovely texture.
First, second, third harvest - what's the difference
Harvest and the tea's flavor development throughout the year.
Wasabi – the Flavorful Root
In the valleys of Nagano, wasabi plants thrive under optimal conditions, giving the unique and complex flavor of real wasabi.
How to Properly Store Your Matcha Powder
Avoid open glass containers and follow these storage tips for your matcha.
Matcha bowls – things to think about!
A good matcha bowl is essential to whipping matcha perfectly.
Daruma – temple and history
Here you are greeted by a sea of Darumas who have completed their goals.
Shiitake - Umami of the kitchen
Discover the fuller and more complex flavor of dried shiitake, which provides rich umami and enhances your dishes all year round!
Soba – How it is made
Up in the mountains of Nagano Prefecture, Japan lies a factory that does something few can. A lo...
Shiitake – the umami of the forest
On the outskirts of the city of Oita, on the island of Kyushu, the southernmost of Japan's four ...
The big smoothie guide
Learn to compose the ultimate smoothie!
Daruma – Manufacturing
In the city of Takasaki in Gunma Prefecture is Imai Daraumu Naya co, a family business that has b...
How matcha is produced – after harvest
The finished matcha powder has a clear green color, fresh grassy scent and a smooth fine texture, ready to be enjoyed your way.
HOW TO WHISK MATCHA
Learn to whisk the perfect matcha!
LATTE ART FOR BEGINNERS
Become your own matcha barista!
OUR SHOYU – A TRUE CRAFTSMANSHIP!
Aged and fermented in 100-year-old cedar barrels!
The matcha check
Learn how to determine the quality of matcha!
The end of a whisk
Give your whisk a dignified end to its journey!
Matcha – Foam or no foam?
Is there a difference and does it affect the taste?
PLANT-BASED BODY CARE
How can coconut oil be used in body care?
UMEBOSHIP PLUMS - HOW ARE THEY PRODUCED?
Japanese pickled plums with salty and sour taste!
Raku bowls
Raku bowls are renowned for their unique character and were first developed by tea master Sen no ...
