Discover the world of matcha through our stories, recipes, and insights into authentic Japanese tea culture
A warm cup, a few quiet minutes and a recipe you can make your own. Prepare a winter matcha latte with oat milk, vanilla or a little cinnamon.
Matcha tastes too bitter or feels gritty? Check seven common preparation mistakes, from water temperature and proportions to whisking, freshness and tea choice.
Start with 2 g of matcha, water at 70–80°C and a simple whisking technique. Make a concentrated base, then turn it into tea, americano or a hot or iced latte.
Fresh green matcha or roasted brown hojicha? Compare the two teas by taste, processing and preparation, with a careful look at caffeine.
Meet hojicha: roasted green tea with a brown colour and notes of toasted nuts and caramel. A practical guide to its taste, caffeine and preparation.
Explore the history of matcha, from powdered tea in China to Japanese tea culture. Discover the role of Buddhist monks and how modern matcha took shape.
Meet matcha, the finely ground Japanese green tea. Discover how it differs from regular tea, what it tastes like, and how to prepare it at home.
Discover creative ways to use matcha beyond lattes. Explore smoothies, chia pudding, baking, and savoury recipes that bring its distinctive flavour into your kitchen.
