Where does your matcha come from?

by Eric Gower September 11, 2019 1 min read

Japan. Most of it comes from specific microterroirs in Uji, just outside Kyoto, but we do offer several matcha from Kagoshima and Nishio as well.

Cooking With Matcha

Matcha Dukkah

Matcha Dukkah is a fragrant, textured finishing condiment. While traditional dukkah is deeply savory, the addition of matcha introduces a sophisticated, slightly bitter, and vegetal layer that pairs exceptionally well with roasted vegetables, seafood, and yogurt.

Journal

You're on a Boat and You're Making Tea

You’re on a boat. You didn’t build it, and you don't have the option of stepping off; you're just ... on it. It carries you whether you like it or not, and whatever direction you face is more or less a "forward" direction.

Tutorials

Brewing Green Kokoro

Brewing Green Kokoro (matcha-infused genmaicha) is dead simple and quick.

Cooking With Matcha

Buckwheat Soba Noodles with Matcha Pea Pesto

It's rare for dishes to be equally good served warm or cold, but this is one of them. Good soba noodles are such a delight; they have an earthy, almost nutty flavor and a great mouthfeel and texture. Buckwheat is a pseudo grain related to rhubarb, and the seeds produce a creamy, nutty flour. The pea

Cooking With Matcha

Matcha Bark

There’s something about randomly shaped no-bake treats that dazzle the eyes first then the palate. This is such an excellent accompaniment to hyperpremium matcha — we especially like it with the Blend 94, whose earthy notes pierce the sweet/savory bark in such a satisfying way.