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Journal
Notes from the mountain
Stories about the farm, the grades and how to brew them. The first pieces are on their way.
Coming soon
Guizhou matcha: a new name from an old tea province
Why the high, misty mountains of Guizhou suit shade-grown tea.
Coming soon
Chinese and Japanese matcha, side by side
Where whisked tea began, how it travelled, and how they taste today.
Coming soon
Latte grade or ceremonial grade?
What the grades on our ladder mean, and when the cheaper one is the better choice.
Coming soon
How to whisk matcha without lumps
Sifting, water temperature and the W-shaped whisk, step by step.
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