The farmers behind the tea.

“Shizuoka for the color, Uji for the aroma, Sayama for the taste.”

Jasmine, muscat, peach, chestnut, corn, roasted soybean, herbs, spices, tomato, milk, mayonnaise, seaweed. These are...

As the plane drops toward Kagoshima Airport, the landscape tilts into view — tea fields, dozens of them, pressed into...

Twelve hectares of tea fields in Shimane Prefecture. Roughly two and a half Tokyo Domes, if that helps. Among the pro...

Kawane Honcho sits upstream on the Oi River, tea fields scattered across the mountainsides wherever the slopes will h...

"The seedlings they planted five years ago have grown this tall." Hiraoka-san tells me this with a warmth that makes ...

A conversation with Kawano Yuma of LIGHT UP COFFEE about two drinks — coffee and tea — that share more than they let ...

A sweetness rising from the cup before I could name it. Bitterness, yes, but layered with something bright and dense...

I have visited Nagayama-san twice now. Each time, I end up talking with him for far longer than planned — two hours, ...