There is a long tradition of drinking Obukucha in January in Japan to bring good fortune in the coming year.
Iribancha is surprising for many trying it for the first time, given its strong, smoky fragrance.
This is part two of a two-part series comparing our grades of matcha, where we explore the differences among the highest class matchas in our lineup.
At Ippodo we often suggest chocolates to pair with teas like matcha, sencha, gyokuro, and bancha. And, occasionally we will feature a tea with a chocolate dessert in a special menu in our tearooms.
Koicha ("thick tea") is a style of preparing matcha with a thick density. True to its name, a properly-made koicha has a consistency somewhere in-between maple syrup and warm honey.
With the springtime comes the beloved blossoming of cherry tree flowers in Japan. In Kyoto, where Ippodo Tea was founded, after the bonds of winter loosen, these flowers transform the city into a pink wonderland.
Learn how to quickly brew sencha, gyokuro, genmaicha, or hojicha for a group of people. The 3 minute recipe, tips, and favorite teas from Ippodo.
If you’re looking for something luxurious to mark a special occasion (or just treating yourself for kicks), gyokuro is what you’re looking for.
Not all green tea is green. In fact, one of the most popular everyday green teas in Japan brews as dark and toasty as coffee.
With centuries of artistic tradition behind them, Japanese tea-making tools are just the thing to turn your at-home tea cupboard or office nook into a calming, beautiful tea room.
80 percent of tea in Japan is made into this loose leaf style, which provides a perfect balance of sweetness, umami, and refreshing astringency. See why we at Ippodo love this classic tea!