Guides
Matcha 101.
Start anywhere.
No mystique, no marketing. Just what we have learned growing, grading and drinking matcha in Uji — written down so your next bowl is better than your last.
What Is Matcha?
Shade-grown tencha, stone-milled into powder — and why you drink the whole leaf.
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Grades & Quality
Ceremonial, premium, culinary — what those words actually mean, and how to judge a tin yourself.
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Brewing Guide
Usucha, koicha, iced and latte — ratios, water temperature and timing for each.
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Health & Caffeine
L-theanine, catechins, and how matcha's caffeine differs from coffee.
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Storage & Tools
Keep the green green: airtight, cold, dark. Plus the four tools worth owning.
Read more →Ready to whisk?
Our step-by-step ritual covers both matcha and hojicha, from sift to sip.
The Ritual →