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Usucha (薄茶), or “thin tea,” is the light, faintly foamy bowl of whisked matcha. It’s what most people picture when they imagine Japanese tea. You whisk it briskly with a bamboo c...
Koicha (濃茶), or “thick tea,” is the dense, syrup-like matcha that hosts prepare and guests share during the formal Japanese tea ceremony. The host kneads it slowly into a smooth,...
Chumushi Sencha (中蒸し煎茶) is a medium-steamed type of Japanese sencha green tea. It sits between Asamushi, lightly steamed sencha, and Fukamushi, deeply steamed sencha, offering...
Asamushi Sencha (浅蒸し煎茶) is a lightly steamed Japanese green tea known for its elegant leaf shape, clear liquor, vivid fragrance, refreshing astringency, and delicate finish. T...
Ceremonial Matcha is a commercial term for matcha intended to taste good when whisked with water and enjoyed without milk or sugar. The label usually suggests a fine texture, clear...
Bancha (番茶) is Japan’s everyday green tea. It’s an inexpensive, mild-tasting brew made from more mature leaves, picked later in the season than the tender young growth used for s...
Fukamushi Sencha (深蒸し煎茶) is a deep-steamed Japanese green tea known for its cloudy green color, mellow umami, soft bitterness, and full-bodied taste. The word fukamushi means...
Culinary Matcha is a commercial term. Sellers use it for matcha they process and price for recipes, not for drinking straight with water. The label usually points to a bolder, more...
Some dishes tell you almost nothing about where they come from. Kozuyu is not one of them. Lift the small red lacquer bowl, taste the broth, and the whole story of Aizu arrives in...
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