How to Make Foamy, Creamy Matcha
Making matcha with a bright green, smooth layer of foam on top is not just about aesthetics (though we have to admit it does look great on the timeline).
Read
How to Choose a Chawan
The chawan – matcha bowl – has been the standard way to enjoy matcha since it was first brought to Japan over 400 years ago.
Read
Get Ready: Shincha 2024
Crafted from tea leaves that were growing in a field only a few days prior, Ippodo’s Shincha is delivered right after harvest. There is only once chance per year to experience its fresh, fleeting character.
Read
Featuring Obukucha, Our New Year’s Genmaicha
There is a long tradition of drinking Obukucha in January in Japan to bring good fortune in the coming year.
Iribancha, Kyoto's Daily Tea
Iribancha is surprising for many trying it for the first time, given its strong, smoky fragrance.
What is the difference between our matcha blends? (Part II)
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.
What is the difference between our matcha blends? (Part I)
This is part one of a two-part series comparing our grades of matcha, where we introduce the general differences from high to low.
Read
Tea & Chocolate
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, for a Next-Level Matcha Experience
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.
Enjoying Tea Under Cherry Tree Blossoms
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.
How to Make Japanese Tea to Share
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.
All About the Chasen - Matcha’s Most Important Tool
The chasen, a special whisk made from bamboo, is perhaps the most recognizable matcha utensil.
Read
Guide to Japan-Style Iced Tea
On hot days when a hot cup of tea seems unbearable, we turn to our favorite iced tea recipes. There are different ways to make cold, refreshing Japanese tea, and we recommend different recipes for different tastes.
Read
How to Make a Matcha Latte
From the variety of matcha to the type of milk and ratios in your recipe, a few factors determine the character of a matcha latte.
Read
Tea: Your New Favorite Cocktail Ingredient
If you have leftover hot or iced tea, you’re just one ingredient away from making a potent simple syrup that will easily swap into recipes and keep for weeks in the refrigerator.
Read
Get to Know Gyokuro
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.
Hojicha: The Perfect Tea for Coffee Lovers
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.
Meet Miyako Watanabe of Ippodo
When your company is 300 years old, keeping historic traditions alive is a critical part of the job. The Watanabe family is that keeper at Ippodo, and as the company’s Vice President, Mrs. Watanabe is Ippodo’s public face.
Read
How to Pick the Perfect Kyusu Teapot
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.
How Well Do You Know Your Sencha?
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!
