Guides

Pick up a finished Sencha needle. It is dark green, tightly coiled, almost dry to the touch. Hold it to the light and...

There is a moment, right before the leaves catch, when the kitchen fills with something you cannot quite name — toast...

The bowl glows vivid green — a color that almost hums with intensity — and the flavor that follows is grassy-sweet wi...

Lift the lid of a well-made Kamairicha and the first thing that arrives is warmth — a dry, faintly roasty note that s...

When we brew flowering tea in a clear glass pot, we watch the outer leaves first. They loosen, lift, and separate bef...

Fermented tea like Pu'er tea and Goishicha owe their unique flavors and aromas to the role of microbes. Mold and lact...

Between fully unoxidized green tea and fully oxidized black tea lies a spectrum that contains some of the most comple...

Explore the health benefits of green tea ingredients, from amino acids to polyphenols, and how they enhance well-bein...

A paper filter hooked over the rim of your cup, a few grams of loose leaf inside, hot water poured slowly. No teapot ...

Susuri-cha is a traditional Japanese way of drinking tea directly from a small, lidless cup — or from a lidded yunomi...

Discover the ingredients in oolong tea and how they contribute to its flavor, aroma, and color. Oolong tea contains c...

Black tea is fermented and contains catechin, caffeine, amino acids, and aroma components. Fresh tea leaves contain v...