Famous Teas
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Japan's most-consumed tea — needle-shaped, vivid green, briskly grassy and umami.
About 80% of Japanese tea production. Steamed, rolled into needles, and dried. The cup is bright emerald with notes of seaweed, citrus zest and steamed greens. Asamushi (light-steamed) is delicate; fukamushi (deep-steamed) is bold and cloudy.
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
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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