Under the golden leaves of ginkgo trees on Teramachi Street, we wait for a taxi with the chairman and the president of Ippodo. We are heading to Kitano Tenmangu, one of the most famous shrines in Kyoto, for the annual Kenchasai ceremony—a thanksgiving celebration for the tea harvest, held every year at the end of November.

For peaceful fall afternoons, we think Hojicha is one of the best cozy companions. Its roasted fragrance when brewed piping hot makes it a mug of pure comfort.

Many assume tea is a morning or afternoon beverage, primarily brewed hot, for cozy relaxation. And while that’s a beautiful, classic way to enjoy tea, we believe there are many more facets to be explored.

Since the tariffs on green tea (including matcha) from Japan have now been removed, we are updating our prices to remove the costs of these tariffs from affected products.

There is a long tradition of drinking Obukucha in January in Japan to bring good fortune in the coming year.

Fall brings the return of a fan-favorite matcha. This year Tsukikage returns with an updated package, in the same 20g size.

Over the past year, the Japanese tea industry has faced significant changes, including rising tea material costs and new tariffs on Japanese goods shipped to the U.S.

Much has happened in the Japanese tea industry in recent months. We would like to take the opportunity to inform you of the current situation and our plans moving forward while continuing to focus on producing the teas that you love.

Demand for matcha continues to soar, and we’re so grateful for your enthusiasm and patience as the situation evolves.

Once your matcha arrives, follow these expert tips to keep it as delicious and fragrant as possible.

Matcha’s popularity has grown steadily over the years, but in 2024, demand surged beyond all expectations.

Sharing tea with others is one of the things we look forward to most over the holidays.

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).

The chawan – matcha bowl – has been the standard way to enjoy matcha since it was first brought to Japan over 400 years ago.

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.

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.

This is part one of a two-part series comparing our grades of matcha, where we introduce the general differences from high to low.

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.

The chasen, a special whisk made from bamboo, is perhaps the most recognizable matcha utensil.

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.

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.

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.

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.

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.

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!