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.”
Released ahead of launch
The Chado Brewing Guide
Japanese Tea, Regional Origins & the Art of Preparation
$9.99
Digital PDF
Immediate PDF download after purchase.
Released ahead of our shop opening, this guide is a way of sharing what we've learned while we prepare the first Chado collection.
Inside are profiles of Japan's tea regions, six essential tea types, practical brewing instructions, a vessel guide, and a closing reflection on ritual and attention.
- 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
A practical companion
Built to sit beside
your kettle and teapot
The guide moves from place to leaf to preparation: first the tea regions, then the six teas most worth knowing, then the water, temperatures, vessels, and habits that let each cup show its character clearly.
What you'll learn, specifically
How to brew gyokuro at 50-60°C so sweetness and umami show up before bitterness.
When sencha wants 70°C water and when 80°C gives you a brighter, brisker cup.
Why Uji remains the benchmark for shade-grown tea, and how Kagoshima's climate produces a fuller style.
How Yame gyokuro differs from Uji gyokuro in sweetness, leaf shape, and overall character.
What makes Ise kabusecha different from both sencha and gyokuro, including how to handle the second infusion.
The real difference between ceremonial and culinary matcha, with practical usucha and koicha ratios.
Why filtered, soft water matters more than most home brewers realize, and why distilled water tastes flat.
Which vessel suits which tea: kyusu for everyday greens, shiboridashi for shaded teas, chawan for matcha.
The small brewing mistakes that turn sencha astringent, gyokuro harsh, and hojicha sharp instead of smooth.
How to set up a simple tea space with one kettle, one favorite cup, and enough room to pay attention.
A glimpse inside
Sample pages that show
the depth of the guide
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.”
FAQ
A few practical
questions, answered
- Is this guide for beginners or advanced tea drinkers?
- Both. It is written clearly enough for a curious beginner, but specific enough to stay useful once you start caring about water temperature, vessel choice, and regional differences.
- Is this a physical book?
- No. It is a digital PDF delivered immediately after purchase. You receive a download link right away, and it is easy to keep on your phone, tablet, or computer.
- What makes this different from free tea articles?
- It is a coherent guide written from firsthand brewing practice and sourcing research, rather than a loose collection of generic tips. The regional context, brewing instructions, vessel notes, and ritual section are meant to work together.
- Is there a refund policy?
- Yes. If the guide is not useful to you, contact us within 30 days and we will make it right.
Available now · $9.99
Five regions, six teas,
step-by-step brewing for each
We're still preparing the physical shop carefully, but the guide is ready now for anyone who wants to understand Japanese tea with more confidence and specificity. Purchase includes immediate PDF access, so it can begin living beside the kettle right away.
$9.99 · Digital PDF · Delivered immediately
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