Founder's Blog

Japanese tea unites centuries of tradition with refined craft. Discover the breadth of everything from Sencha to Matcha, and the culture surrounding them.

The Japanese teapot brings together centuries of pottery tradition and functional elegance. Discover Kyusu, Tokoname clay, and the craft of brewing tea.

Nishio Matcha from Aichi Prefecture is considered the gold standard of Japanese tea culture. Learn about cultivation, tradition, and quality characteristics.

Yame Matcha — Tana-gake shading, 600 years of tea cultivation, and the biochemistry behind one of Japan's finest Matchas from Fukuoka Prefecture.

Gyokuro: 20+ days of shading, triple the theanine content of Sencha — Yame vs. Uji, brewing at 50–60 °C, and the biochemical secret behind the Umami flavour.

Uji Matcha: What the label really means — blending, origin, stone-milling, and why producer transparency matters more than the name.

Ceremonial Grade Matcha is not an official standard — it's a marketing term from 2010. Which Japanese quality grades actually matter, and why the cultivar counts for more than the label.

Oribe ware combines bold asymmetry with copper-green glaze. An introduction to its history, technique, and aesthetic revolution.

Bizen ceramics without glaze: Hidasuki, Goma, Sangiri, Yohen — the four surface effects of the 14-day Anagama wood firing explained, with a buyer's guide.

Hagi-yaki connects Korean roots with Japanese tea culture. Discover the history, materiality, and transformation of this ceramic tradition.

Matcha in Munich brings together Japanese tea culture and ceramic craft. Discover quality, preparation, and how to find the right match in the city.

The Japanese Katakuchi form combines elegant functionality with ceramic variety. From Sake to Matcha — a look at tradition and craft.