Journal
Brewing guides, grade comparisons, and the story behind every tin of matcha we import directly from Uji, Kyoto.
The 2026 matcha shortage is not a temporary blip. We break down the structural causes behind the supply crunch, what's driving prices up, and why direct sourcing from Uji now matters more than ever.
Uji has produced Japan's finest matcha for over 800 years. Here is what makes its geography, farming methods, and cultivation practices consistently produce better matcha than anywhere else.
The matcha latte is easy to get wrong. Here is the method that actually works: the right ratio, which milk to use, and how to get a properly smooth result without a café setup.
Which matcha grade for which drink, how to price it, what equipment you need, and what customers actually order. A no-nonsense guide for café owners and baristas adding matcha to their menu.
A practical guide to buying quality matcha online in Germany: what the origin label means, why freshness matters, and what separates a good purchase from a disappointing one.
A plain-language guide to matcha for first-time buyers. What it is, which grade to buy, what equipment you actually need, and how to make your first cup.
What hōjicha is, how it differs from matcha, why the caffeine is so low, and how to brew it, including the best hōjicha latte recipe.
Understand the real differences between ceremonial and culinary matcha grades: shading time, processing, flavor profile, and when to use each.
Step-by-step guide to brewing matcha at home. The right water temperature (70°C), ratio (1.5g per 60ml), and W-motion whisking technique.
A data-driven comparison of matcha and coffee. Caffeine levels, L-theanine content, antioxidant ORAC values, and the science behind matcha's 'calm alertness' effect.