Founder's Blog

Yame — 25-time champion at the national Gyokuro competition. Hoshino Valley, tana-gake shading, and the soul of Japanese tea craft in Fukuoka.

Uji — Japan's oldest tea region and the origin of Matcha. History, terroir, growing methods, and why Uji Matcha is not a simple provenance label.

Yabukita: the cultivar behind 75% of Japanese tea — its history, characteristics, flavour, and why terroir matters more than the variety alone.

Saemidori is one of the most fascinating Japanese tea cultivars. Discover its history, growing regions, and characteristic aromatics.

The Kyusu is more than a teapot: a tool for perfect green tea, shaped by clay and tradition. Discover its history and variety.

Gaiwan: the Chinese brewing vessel since the Ming dynasty — materials, handling technique, an introduction to Gongfu Cha, and why it suits all tea types better than Western teapots.

White tea: origin, processing, and the sensory character of one of the most refined tea categories. Baihao Yinzhen, Bai Mudan, and the art of minimalist preparation from Fujian.

Chawan: Hira, Tsutsu, Ido, Raku — the seasonal logic behind bowl selection. Kiln traditions from Bizen to Hagi, care, and why imperfection is the point.

Green tea: roasting vs. steaming, Japanese varieties from Sencha to Gyokuro, Chinese classics from Longjing to Bi Luo Chun — preparation and terroir explained.

Sencha is steamed, not pan-fired — and how long it is steamed decides how much of the plant you taste. Asamushi, fukamushi, and the sixteen sencha cultivars we pour in Munich.

The teapot as an object between function and form: traditions from China, Japan, and Europe, their role in the tea ritual, and their design.

Matcha connects centuries-old Japanese tradition with contemporary craft. A look at cultivation, preparation, and ceramics.