Stories & Knowledge
Explorations in tea culture, artisan craft, and the stories behind what we source. Knowledge builds trust — and deepens enjoyment.
Tea Education
July 21, 2026
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.
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Tea Education
July 20, 2026
A practical buyer's guide to hojicha vs genmaicha, including flavor, caffeine, brewing temperature, food pairings, and which Japanese tea to try first.
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Tea Culture
June 13, 2026
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.
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Tea Culture
June 10, 2026
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.
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Tea Education
June 7, 2026
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.
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Tea Education
June 6, 2026
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.
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Tea Education
May 20, 2026
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.
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Tea Education
May 20, 2026
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.
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Tea Education
May 19, 2026
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.
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Tea Education
May 19, 2026
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.
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Tea Education
May 18, 2026
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.
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Tea Education
May 18, 2026
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.
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Tea Education
May 16, 2026
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.
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Tea Education
May 16, 2026
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.
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Tea Education
May 15, 2026
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.
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Tea Education
May 15, 2026
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.
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Gift Guide
May 14, 2026
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.
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Tea Education
May 13, 2026
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.
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Tea Education
May 13, 2026
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.
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Tea Education
May 12, 2026
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.
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Tea Education
May 12, 2026
A practical matcha brewing guide covering the essential tools, usucha and koicha preparation, water temperature, whisking technique, common mistakes, storage, and simple latte ratios.
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Tea Education
May 11, 2026
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.
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Tea Education
May 10, 2026
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.
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Tea Education
May 9, 2026
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.
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Tea Education
May 8, 2026
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.
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Tea Education
May 7, 2026
What fukamushi sencha is, how deep steaming changes leaf structure and flavor, why Kakegawa matters, and how to brew deep steamed sencha well.
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Tea Education
May 7, 2026
What kabusecha tea is, how partial shading changes flavor and chemistry, how kabusecha compares with gyokuro, and how to brew kabusecha with more confidence.
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Tea Education
April 22, 2026
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.
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Tea Education
April 18, 2026
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.
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Tea Education
April 17, 2026
What gyokuro tea is, how shade-grown Japanese tea develops such deep umami, why Uji and Yame matter, and how to brew gyokuro properly.
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Tea Education
April 16, 2026
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.
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Tea Sourcing
April 15, 2026
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.
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From Chado
April 13, 2026
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.
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Sourcing Journey
April 8, 2026
A story-driven journey through Uji, Kyoto — the region that set the standard for matcha, gyokuro, and some of Japan's most revered teas.
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Tea Education
April 8, 2026
A detailed guide to brewing Japanese tea with the right water, temperatures, steeping times, and adjustments for matcha, sencha, gyokuro, and hojicha.
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Tea Education
April 7, 2026
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.
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Ceramics
April 7, 2026
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.
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