It's All About Tea

Out of Japan's 47 prefectures, tea is produced almost everywhere except for Hokkaido, the most northern part of Japan, as well as Osaka and Yamagata prefectures. Shizuoka and Kagoshima are the two most significant regions of tea production throughout Japan. (Read more)

Mid May in Japan. Right about now is when tea farmers are busy packing and shipping out the very first green tea harvest of the year. Many wait an entire year to try this first flush tea — shincha. How could they not? The lack of any bitter notes, the undeniable umami, and all the nutrients that the tea bushes have been storing up all winter long. Shincha is well worth the wait! (Read more)

In China, fermentation is a vital part of the food culture. Sauces and condiments, tofu, pickles, wine, and even nuts. You will find at least one fermented ingredient on every dinner table in China. It is no wonder that fermentation made its way into China's extensive and well-developed tea culture. (Read more)

Across the world, cafes, restaurants, and coffee shops are adding matcha green tea powder into their staples. Almost all coffee shops now offer matcha beverages as an alternative to coffee. And why wouldn’t they! Matcha is a delicious, energizing, and healthy Japanese green tea that deserves attention. 

So what are the main reasons everyone’s making the switch? (Read more)

The aroma cups are an essential part of gong fu cha stemming from Taiwan and Fujian province, China. Although it is not known precisely when they were first created, they became prevalent in 1980s Taiwan. When we drink tea, contrary to common belief, most of the experience comes from the smell and not the taste itself. Try drinking your favorite tea when you are sick with a stuffy nose and you will surely notice the difference! Aroma cups are used precisely for smelling the brewed tea with all its delicious delicateness! (Read more)