Learn about Japanese tea – Matcha

Under the golden leaves of ginkgo trees on Teramachi Street, we wait for a taxi with the chairman and the president of Ippodo. 

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.

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

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).

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.

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.

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.