From the journal

Journal

Notes on matcha from Uji to your bowl: how it's grown and graded, how to make it, and where it fits in your day. We write about what we taste ourselves, from shading and the first harvest to whisking technique, and we say plainly what we know and what we don't.

Showing 12 of 121

Showing 12 of 121

Load more

Our matcha subscription

Subscribe + Save

Save 15% on every delivery, not just the first. Skip, pause or cancel anytime.

  • 15% off every delivery
  • Free US shipping on every delivery
  • Skip, pause or cancel anytime