Famous Teas
/MAH-cha/
Japanese powdered green tea, whisked with hot water — the heart of the tea ceremony.
Made from shade-grown leaves (tencha) ground in stone mills to talc-fine powder. Drinking the whole leaf gives matcha its dose of theanine, caffeine and chlorophyll. Ceremonial-grade is for whisking; culinary-grade is for cooking.
From the Journal
Three of Japan's most famous green teas come from the same plant. The differences are everything — and once you know them, you'll never confuse them again.
by Sameera
An hour south of Kyoto, a riverbank town has been growing the world's finest matcha for 800 years. A field report.
by Sameera
Small pot, lots of leaf, short infusions. The Chinese brewing method that turns a single tea into a 90-minute conversation.
by Sameera
Sixteenth-century Japan refined matcha-making into one of the most demanding art forms in human history. A primer on chado — the Way of Tea.
by Sameera
From bamboo whisks to water temperature — everything you need to know to make café-quality matcha at home.
by Sameera
The Tea List dispatch
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