by Ryoko | Dec 15, 2025 | MATCHA JOURNAL, Matcha knowledge
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, Matcha knowledge
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, Matcha knowledge
Un guide simple pour préparer un usucha équilibré, à la texture fine et soyeuse.
by Ryoko | Dec 7, 2025 | MATCHA JOURNAL, Matcha knowledge
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....
by Ryoko | Dec 5, 2025 | MATCHA JOURNAL, Matcha Journey
Tasting more than 50 Matchas: My First Step into Tea Study In 2024, something shifted inside me. Pieces of a puzzle I had been quietly carrying for years suddenly began to connect. I realized how deeply matcha had taken root in my life—how curious, inspired, and...
by Ryoko | Dec 4, 2025 | MATCHA JOURNAL, Matcha Journey
Reflecting on social media and the quiet world of matcha In recent years, fast-moving platforms such as Instagram and TikTok have shaped how food and culture are shared. While these platforms can be inspiring, they often favor speed, trends, and simplified narratives....
