Journal

On tea, place and preparation

Editorial notes designed to make matcha easier to understand without stripping away its depth.

Journal

12 February 20264 min read

First harvest is often presented as shorthand for quality. The reality is more useful, and a little more nuanced.

Journal

18 February 20263 min read

Usucha is the bowl most people begin with. Koicha is denser, quieter and demands a tea suited to it.

Journal

24 February 20265 min read

Region is not a marketing flourish. It is one of the many quiet forces that shape aroma, texture and finish.

Journal

3 March 20264 min read

Proper preparation is less about perfection than attention. A few small adjustments make a clear difference.

Journal

8 March 20263 min read

Matcha is delicate after opening. Storage does not need to be complicated, but it does need to be deliberate.