Part 1 · Uji
Regional context
“Uji sits in a river valley southeast of Kyoto, where the Uji River cuts through low mountains and morning mist settles thick over the terraced fields.”
茶道
Direct-sourced Japanese tea, ceramics, and practical tea knowledge
Single-origin Japanese tea
from growers we know by name
We source directly from Japanese tea growers and artisan studios, then share the region, harvest, and craft behind each piece. Chado brings tea and ceramics together so your first cup begins with context, not guesswork.
Be first to know when we launch
Join the waitlist for one quiet note when our first teas and tea ware are ready to ship.
Available now · Digital guide
The Chado Brewing Guide
Japanese tea, clearly explained
Japan's tea regions, six foundational teas, step-by-step brewing instructions, a vessel guide, and a closing reflection on ritual — in one practical PDF you can keep beside the kettle.
Part 2 · Gyokuro
Specific brewing guidance
“Water temperature: 50–60°C (122–140°F). Leaf quantity: 5–6g per 60ml of water. Steep time: 90–120 seconds for the first infusion.”
Part 5 · The Ritual
A quieter point of view
“The difference between "having tea" and "practicing tea" is not technique. It is intention.”
Immediate PDF download after purchase.
Why Chado
Built on patience,
specifics, and trust
We are a small importer. That lets us move carefully: tasting widely, documenting what we learn, and pairing the right tea with the right vessel.
01
Curated sourcing
We taste broadly and buy narrowly. Every tea and every vessel has to earn its place in the collection.
02
Education first
Our journal explains region, technique, and brewing so beginners and longtime tea drinkers can shop with confidence.
03
Tea + ceramics together
We do not treat tea and tea ware as separate worlds. The leaf, the clay, and the daily ritual belong together.
Sourcing transparency
We're currently sampling teas from producers in Shizuoka and Kagoshima. Everything will remain sold out until we're confident in the quality, the provenance, and the consistency of the first collection.
Founder Status
Pre-launch,
by design
Chado is in pre-launch. Our teas and ceramics are intentionally unavailable until supplier quality, provenance, and fulfillment readiness are confirmed. If you would like a quiet note when the first collection is ready, join the waitlist for launch updates.
Join the waitlist →Collections Preview
Tea and Ceramics
The Tea Collection
Japanese tea chosen for clarity, sweetness, and origin
Matcha, sencha, gyokuro, and hojicha from regions such as Uji, Shizuoka, and Yame.
Single-origin lotsHarvest and producer contextSold out until launch
Explore Collection →
The Ceramics Collection
Tea ware that changes how the cup feels in your hands
Kyusu, chawan, yunomi, and tea caddies from Tokoname, Mino, Hasami, and Kyoto.
Daily-use piecesRegional craft traditionsSold out until launch
Explore Collection →
A First Look
What we're preparing
for launch
Every product remains sold out while we finalize sourcing, but these pages already show the level of detail we intend to bring to the first release.
Tea
Featured teas
煎
Shizuoka, Japan
Morning Steam Sencha
A deep-steamed sencha from Shizuoka with a fuller body than a lighter spring sencha. Sugimoto finishes it with a high-heat roast that gives the cup warmth, a steady savory sweetness, and a lingering umami finish. It is vivid without being sharp, and reliable across multiple infusions. This is the tea that should explain our point of view in the first sip.
$28
Sold Out焙
Shizuoka
Quiet Ember Hojicha
Roasted in Shizuoka from earlier-harvest kukicha and sencha rather than lower-grade late-summer bancha. The result is warm and toasty, with a gentle sweetness and a soft, settled finish. It is easy to recommend to first-time drinkers, but it does not read as a compromise tea. This is the bottle-of-red equivalent of the lineup: calm, familiar, and useful.
$24
Sold OutCeramics
Featured tea ware
急須
Tokoname, Aichi
Tokoname Kyusu
A side-handle teapot in the Tokoname tradition, made for everyday loose-leaf brewing. This category is prized for iron-rich clay, an unglazed interior, and a built-in strainer that lets the leaves open fully in the pot.
$120
Sold Out茶碗
Mino, Gifu
Matcha Chawan
A wide tea bowl meant for whisking matcha and holding comfortably in both hands. We are especially interested in Japanese chawan traditions where clay, glaze, and firing leave visible character rather than uniformity.
$85
Sold OutDigital Guide
Before the shop opens,
we're sharing what we know
Before the shop opens, we're sharing what we know in a format you can actually use: five tea regions, six foundational teas, step-by-step brewing instructions, a water and vessel guide, and a closing reflection on ritual.
The Chado Brewing Guide
$9.99
A practical guide you can return to as your palate gets sharper and your habits grow more deliberate.
5 tea regions across Japan
6 foundational tea profiles
Step-by-step brewing for each tea
Water and vessel guidance
A closing reflection on ritual
Immediate PDF download after purchase.
Featured Journal
Learn the regions,
makers, and methods
Every published journal entry is live here on the homepage so new visitors can see how we think, what we value, and how we source.
Tea Education
July 21, 2026
Best Water Temperature for Matcha — A Practical Brewing Guide
A practical guide to the best water temperature for matcha, including why 70–80°C works, how to cool boiling water, and how to fix bitter or flat bowls.
Read Article →
Tea Education
July 20, 2026
Hojicha vs Genmaicha — Which Japanese Tea Should You Try First?
A practical buyer's guide to hojicha vs genmaicha, including flavor, caffeine, brewing temperature, food pairings, and which Japanese tea to try first.
Read Article →
Tea Culture
June 13, 2026
Beyond Japanese Tea — The Tisanery's Approach to Honest Herbal Infusions
An editorial feature on The Tisanery by Steeply, their bulk organic herbal infusions, direct sourcing philosophy, and standout botanicals from Crimson Hibiscus to Cederberg Rooibos.
Read Article →
Tea Culture
June 10, 2026
Japanese Tea Meets Moroccan Tea — Two Great Tea Traditions
Chado's Japanese tea half of a co-authored piece with Tamint, exploring matcha ceremony, sencha as everyday ritual, gyokuro patience, and why Japanese tea rewards slower brewing.
Read Article →
Tea Education
June 7, 2026
Cold Brew Japanese Tea: How to Make It and Why It Works
A practical guide to cold brew Japanese tea and cold brew green tea, including why low-temperature extraction tastes sweeter, which teas work best, ideal ratios, steeping times, storage, and how cold brew compares with hot brewing.
Read Article →
Tea Education
June 6, 2026
Gyokuro vs Matcha — Two Shade-Grown Teas Compared
A practical guide to gyokuro vs matcha, including what both shade-grown teas share, how flavor and preparation differ, why matcha usually has more caffeine per serving, and which tea to choose.
Read Article →
Tea Education
May 20, 2026
The Japanese Tea Calendar — Harvest Seasons Explained
A practical guide to Japanese tea harvest seasons, including when ichibancha, nibancha, and sanbancha are picked, how shade-grown teas fit the calendar, and when to buy Japanese green tea for freshness.
Read Article →
Tea Education
May 20, 2026
Shincha 2026 — Japan's First Harvest and Why It's Worth the Wait
A seasonal guide to shincha 2026, including what first harvest Japanese green tea is, why this year's new harvest tea from Japan matters, how shincha differs from sencha, and how to brew it well.
Read Article →
Tea Education
May 19, 2026
What Is Tencha — The Hidden Tea Behind Matcha
A clear guide to what tencha is, how tencha tea becomes matcha, how it differs from gyokuro and kabusecha, and why most tea drinkers almost never see it sold on its own.
Read Article →
Tea Education
May 19, 2026
How to Brew Sencha — The Japanese Way
A practical sencha brewing guide covering the right water temperature, leaf ratio, steeping times, multiple infusions, and the common mistakes that make sencha taste bitter.
Read Article →
Tea Education
May 18, 2026
Matcha vs Green Tea — What's the Difference?
A clear guide to matcha vs green tea, including whether matcha is green tea, how processing and nutrition differ, and when to choose matcha over steeped leaf teas like sencha.
Read Article →
Tea Education
May 18, 2026
What Is Gyokuro? Japan's Shade-Grown Tea Explained
A deep-dive explainer on what gyokuro is, why Japan's shade-grown green tea tastes so different, how shading changes flavor and chemistry, and how to brew gyokuro correctly.
Read Article →
Tea Education
May 16, 2026
How to Make Matcha at Home — The Complete Beginner's Guide
A beginner-friendly guide to how to make matcha at home, including the basic tools, water temperature, usucha and koicha ratios, common mistakes, and easy iced and latte variations.
Read Article →
Tea Education
May 16, 2026
Best Matcha for Lattes — How to Choose Matcha That Works with Milk
A practical guide to the best matcha for lattes, including when ceremonial grade is unnecessary, what qualities matter in milk drinks, and how to make a better matcha latte at home.
Read Article →
Tea Education
May 15, 2026
Ceremonial Matcha vs Culinary Matcha — A Complete Guide to Choosing
A practical guide to ceremonial matcha vs culinary matcha, including what ceremonial grade really means, how the two styles differ, and which type to buy for drinking, lattes, or baking.
Read Article →
Tea Education
May 15, 2026
Japanese Tea vs Chinese Tea — What's the Difference?
A beginner-friendly comparison of Japanese tea vs Chinese tea, including processing, flavor, tea types, brewing styles, and why many new drinkers start with Japanese tea.
Read Article →
Gift Guide
May 14, 2026
Best Japanese Tea Gifts — A Buyer's Guide for Tea Lovers
A buyer's guide to the best Japanese tea gifts, including matcha starter sets, sencha and kyusu pairings, gyokuro gifts, price tiers, and quality signals worth checking.
Read Article →
Tea Education
May 13, 2026
How to Store Japanese Tea — Keeping Matcha, Sencha & Gyokuro Fresh
A practical guide to how to store Japanese green tea, including matcha storage, gyokuro storage, common mistakes, and what to look for in a tea caddy.
Read Article →
Tea Education
May 13, 2026
Japan's Tea Regions — How Geography Shapes the Cup
A practical guide to Japanese tea regions, including where Japanese tea is grown, why Uji matcha and Shizuoka sencha taste so different, and what to look for on tea labels.
Read Article →
Tea Education
May 12, 2026
The Three Steaming Styles of Sencha — Asamushi, Chumushi, and Fukamushi Compared
A side-by-side guide to the three main sencha steaming styles, including how asamushi, chumushi, and fukamushi differ in leaf appearance, color, flavor, cloudiness, and brewing approach.
Read Article →
Tea Education
May 12, 2026
How to Brew Matcha: The Complete Guide from Beginner to Advanced
A practical matcha brewing guide covering the essential tools, usucha and koicha preparation, water temperature, whisking technique, common mistakes, storage, and simple latte ratios.
Read Article →
Tea Education
May 11, 2026
Matcha Grades Explained: Ceremonial vs. Culinary and What Actually Matters
A practical guide to matcha grades, including what ceremonial grade really means, how it differs from culinary matcha, and what actually determines quality in the bowl.
Read Article →
Tea Education
May 10, 2026
Chumushi Sencha: Japan's Medium-Steamed Tea and the Perfect Middle Ground
What chumushi sencha is, how medium steaming shapes flavor and leaf appearance, how it compares with asamushi and fukamushi, and why it remains such a useful everyday sencha benchmark.
Read Article →
Tea Education
May 9, 2026
Asamushi Sencha: Japan's Lightly-Steamed Tea and Its Bright, Grassy Character
What asamushi sencha is, how lightly steamed sencha differs from fukamushi, why traditional regions like Honyama matter, and how to brew asamushi tea with more precision.
Read Article →
Tea Education
May 8, 2026
Tamaryokucha: Japan's Curled-Leaf Green Tea and Why It Deserves Your Attention
What tamaryokucha tea is, how guricha differs from sencha, why Ureshino matters, how steamed and pan-fired styles compare, and how to brew this curled-leaf Japanese green tea well.
Read Article →
Tea Education
May 7, 2026
Fukamushi Sencha: Japan's Deep-Steamed Tea and Why It's Worth Knowing
What fukamushi sencha is, how deep steaming changes leaf structure and flavor, why Kakegawa matters, and how to brew deep steamed sencha well.
Read Article →
Tea Education
May 7, 2026
Kabusecha Tea: Japan's Shaded Green Tea Between Sencha and Gyokuro
What kabusecha tea is, how partial shading changes flavor and chemistry, how kabusecha compares with gyokuro, and how to brew kabusecha with more confidence.
Read Article →
Tea Education
April 22, 2026
Hojicha Tea: Japan's Roasted Green Tea and the Art of the Evening Cup
What hojicha tea is, why roasted Japanese green tea tastes so different, how to brew hojicha properly, and how hojicha compares with matcha as a lower-caffeine Japanese tea.
Read Article →
Tea Education
April 18, 2026
Sencha Tea: Japan's Everyday Tea and Why It's Worth Knowing Well
What sencha tea is, how asamushi and fukamushi differ, why region and harvest timing matter, and how to brew Japanese sencha with more clarity and less bitterness.
Read Article →
Tea Education
April 17, 2026
Gyokuro: Japan's Most Treasured Shade-Grown Tea
What gyokuro tea is, how shade-grown Japanese tea develops such deep umami, why Uji and Yame matter, and how to brew gyokuro properly.
Read Article →
Tea Education
April 16, 2026
Shincha: Japan's First Harvest Tea and Why It's Worth the Wait
What shincha tea is, why Japan's first spring harvest matters, how Temomicha preserves hand-rolled tea craft, and why new-season tea is worth waiting for.
Read Article →
Tea Sourcing
April 15, 2026
The Private Blend Tradition in Japanese Tea: Why Small-Batch Curation Matters
What private label Japanese tea really means, how small brands source through importers, and why small-batch curation can lead to clearer provenance and better tea.
Read Article →
From Chado
April 13, 2026
The Chado Brewing Guide: Sharing What We Know Before We Open
A note on releasing The Chado Brewing Guide ahead of launch, and what you'll find inside its sections on tea regions, six core teas, brewing, vessels, and ritual.
Read Article →
Sourcing Journey
April 8, 2026
A Visit to Uji: The Birthplace of Japanese Tea
A story-driven journey through Uji, Kyoto — the region that set the standard for matcha, gyokuro, and some of Japan's most revered teas.
Read Article →
Tea Education
April 8, 2026
Water, Temperature, Time: The Art of Brewing Japanese Tea
A detailed guide to brewing Japanese tea with the right water, temperatures, steeping times, and adjustments for matcha, sencha, gyokuro, and hojicha.
Read Article →
Tea Education
April 7, 2026
A Guide to Japanese Green Tea: Types, Brewing, and What Makes Them Special
From matcha to hojicha — a comprehensive guide to the essential Japanese green teas, how they are made, how to brew each one, and what to expect in the cup.
Read Article →
Ceramics
April 7, 2026
Understanding Japanese Tea Ceramics: Kyusu, Chawan, and the Art of Tea Ware
Why the vessel matters as much as the leaf. A guide to the kyusu, chawan, yunomi, and chazutsu — the essential ceramics of Japanese tea, their origins, and their craft.
Read Article →
Our Story
From Source
to Cup
Chado — “the way of tea” — is our reminder to move carefully. We visit growers, study their methods, and spend time with the vessels that shape how tea is brewed and served.
We want each product page to answer simple questions clearly: who made this, where was it grown or fired, and why does that matter in the cup. That level of context is the story we hope to bring to every launch.
Named Sources
Farm, region, and studio context
Quiet Selection
We launch only when quality is ready
Daily Ritual
Tea and tea ware chosen together
Launch Updates
Be first to know
when we launch
We're building the first Chado collection carefully. Leave your email for launch news, new journal entries, and one quiet note when the teas and ceramics are ready to ship.