Caring for Your Teaware
With the right care, a kyusu or tea bowl can last for decades. Here are the everyday basics.
Journal
Shincha Season Has Arrived
From late April into May, the year's first tea — shincha — appears. Here is what makes it special.
Pairing Japanese Tea with Wagashi
Seasonal wagashi and Japanese tea bring out the best in each other. Here are some of our favourite pairings.
Cold-Brew Green Tea for Summer
Cold brewing gives a mellow, sweet tea with little bitterness. Here is an easy method using your fridge.
Choosing Your First Kyusu Teapot
Capacity, handle style and strainer type — three things to consider when choosing a kyusu.
A History of Shizuoka Tea: From the Makinohara Plateau to Japan's Tea Capital
Shizuoka is Japan's largest tea region. Its story began in the early Meiji era with the people who cleared the Makinohara plateau.
Understanding Matcha Grades: Koicha, Usucha and Culinary
Matcha comes in several grades for different uses. Here is a simple guide to choosing one.
How to Brew Sencha: The Basics of Temperature and Time
The same leaves can taste completely different depending on water temperature and steeping time. Here are the basics for a better everyday cup.