Matcha and green tea are often confused, but they are fundamentally different in how they are grown, processed, and consumed.
This article explains the key differences — from shaded cultivation and stone milling to nutrient absorption and health benefits — and why matcha offers a uniquely concentrated form of green tea.
How can you tell real matcha from fake matcha?
By comparing color, origin, and grade, this article explains the key differences that separate authentic Japanese matcha from low-quality alternatives flooding the market.
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.
Water temperature has a major impact on matcha taste. Learn how adjusting heat levels changes bitterness, sweetness, and umami when preparing usucha.
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.
Un guide simple pour préparer un usucha équilibré, à la texture fine et soyeuse.