Why do you call your matcha “blends?”
Easier to read it here.
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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.
Brewing Green Kokoro
Brewing Green Kokoro (matcha-infused genmaicha) is dead simple and quick.
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
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.
Tips for Making Excellent Gyokuro
Brewing gyokuro isn’t like brewing other teas. Learn how to coax maximum awesomeness from these delicate and wonderful leaves.
Fluffy Herby Eggs
Adding Greek yogurt makes eggs almost unbearably creamy and fluffy and airy and light.
Matcha Frittata
Frittata, omelet, whatever you want to call it, this is on solid rotation at our house.
Wake With Me
Matcha is a form of meditation for me. It is the way of being present to the words that come from inner stillness.
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