Founder's Blog
Shiboridashi — The Flattest Way to Brew Tea
Discover the Shiboridashi, a minimalist Japanese teapot without a handle. Learn about its tradition, craft, and how to use it properly.
Matcha Whisk — Making, Care, and Replacement
The Matcha whisk bridges centuries-old craft with modern tea culture. Discover materials, techniques, and the art of preparation.
Chasen — The Bamboo Whisk and Why It Doesn't Last Forever
Takayama produces 70–80% of all Chasen worldwide. Susudake material, prong hierarchy from 16 to 120-hon, care practice, and how to tell cheap product from real craft.
Matcha Bowl — Größe, Gewicht und die richtige Wahl
Die Matcha Bowl verbindet jahrhundertealte Handwerkskunst mit täglichem Ritual. Ein Leitfaden zu Form, Glasur und der Bedeutung der Chawan.
Matcha Set — What You Need and What You Don't
A Matcha set brings together Japanese tea culture and contemporary ceramics. Explore Chawan, Chasen, and the art of preparation.
Okumidori Matcha — The Cultivar That Sets the Standard
Okumidori Matcha combines velvety texture with complex depth. A journey through cultivar, terroir, and the art of preparation.
Seimei — A Portrait of Japan's Youngest Tea Cultivar
Seimei brings together the principles of Onmyōdō with Japanese ceramic tradition. A journey through philosophy, craft, and material culture.
Buying Matcha — What Actually Matters
Buying Matcha requires knowledge of origin, processing, and quality. A guide to varieties, traditions, and how to choose the right one.
Organic Matcha — What the Certification Means (and What It Doesn't)
Bio Matcha: What JAS and EU organic certifications actually mean, how 3-year conversion periods shape quality — and what to look for when buying organic matcha.
Nishio — Japan's Tencha Heartland on the Aichi Plain
Nishio in Aichi Prefecture is considered the centre of high-quality Matcha production. Discover the history, terroir, and craft of this tea region.
Kagoshima — Volcanic Soil, Tea, and New Cultivars
Discover Kagoshima, the southern stronghold of Japanese ceramic art and tea culture, shaped by volcanic earth and centuries of tradition.
Yame — 25 Years at the Top of Japan's National Tea Competition
Yame — 25-time champion at the national Gyokuro competition. Hoshino Valley, tana-gake shading, and the soul of Japanese tea craft in Fukuoka.
