Matcha Regions in Japan
Where Japanese matcha grows and what each terroir brings. Uji, Nishio, Kagoshima, Yame: the producing regions and what truly sets them apart.
What water for matcha
80 °C, and why. Tap, filtered or bottled water: what water hardness really changes in the taste of your matcha.
Matcha and green tea: what's the difference exactly?
Same plant, two very different products. Shading, grinding, and the fact that the leaves are consumed rather than steeped: these are the things that truly differentiate matcha from a classic green tea.
Matcha for Beginners: Where to Start
Which matcha to choose first, which equipment is truly useful, which mistakes to avoid in the first few weeks. The beginner's guide, no jargon.
Storing your matcha: what really matters
Light, air, heat, humidity: matcha's four enemies. How long it really lasts, where to store it, and why the refrigerator is a bad idea.
Organic matcha: how to check if it really is
Euroleaf, certifier body code, origin statement: what an organic label must include, and how to verify a certificate in two minutes.
Why is your matcha bitter
Four causes explain almost all matcha bitterness: temperature, grade, dosage, and freshness. How to identify and correct them.
Chasen: what is it really used for
The bamboo whisk is not a decorative accessory. What it does that nothing else does, how to use it, and how to make it last.
Lumpy matcha: why it happens and how to avoid it
Lumps in matcha almost never come from the quality of the tea. Here are the three real causes and the solutions, with or without special equipment.
Homemade matcha latte: the lump-free recipe
The proportions, the right milk, the temperature, and the order of steps for a smooth, non-bitter matcha latte. Hot and iced versions.
