by Ryoko | Dec 18, 2025 | MATCHA JOURNAL
The Japanese government’s report highlights the gap between soaring global matcha demand and domestic production capabilities. Aging tea farms and rising international competition, particularly from China, pose risks to Japan’s matcha identity. The government aims to support sustainable production and protect matcha as a cultural asset, stressing its importance beyond mere export.
by Ryoko | Dec 15, 2025 | MATCHA JOURNAL
Water temperature has a major impact on matcha taste. Learn how adjusting heat levels changes bitterness, sweetness, and umami when preparing usucha.
by Ryoko | Dec 10, 2025 | MATCHA JOURNAL
Organic matcha is not just about taste. From health considerations to strict JAS-certified farming practices in Japan, this article explains why organic matcha truly matters.
by Ryoko | Dec 8, 2025 | MATCHA JOURNAL
Un guide simple pour préparer un usucha équilibré, à la texture fine et soyeuse.
by Ryoko | Dec 7, 2025 | MATCHA JOURNAL
Uji Matcha Organic – Wazuka, Traditional Aging, and Rare Single-Origin Production At the center of Uji matcha’s legacy is Wazuka 和束, a small rural town that produces nearly 40% of all Uji matcha and remains one of Japan’s most historically significant tea regions....
