A matcha latte combines the crisp, green bite of matcha powder with the creaminess of milk. 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.
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.
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!