Guides

Hasami Porcelain: Japan's Most Versatile Teaware Tradition Lift a Hasami yunomi and you notice the weight first — or...

Stoneware Teapots and Teaware: Between Pottery and Porcelain A Tokoname red clay teapot feels different from an Arit...

Porcelain Teaware: Why Japanese Porcelain Makes Such a Good Cup for Green Tea Pour a cup of Shincha into a white por...

Japanese Pottery and Ceramics: A Guide to the Major Traditions Japan has been making ceramics for longer than almost...

Japanese Teaware Materials: Porcelain, Stoneware, and Pottery Explained Pick up a Tokoname kyusu and a Hasami yunom...

Discover the different types of Japanese tea: Ichibancha, Shincha, Nibancha, Sanbancha, and Yonbancha. This guide cov...

Every tea you have ever tasted — every Sencha, every Darjeeling, every smoky oolong — traces its ancestry to one of t...

In 1859, Yokohama Port opened to foreign trade. Within a decade, green tea had become one of Japan's largest export c...

The Muromachi period (1336–1573) and the Azuchi-Momoyama period that followed were the centuries in which Japanese te...

At Far East Tea Company, tracing the history of Japanese tea always brings us back to this moment: in 1191, Eisai ret...

Every year, the first Shincha — Japan's eagerly anticipated new-season tea — comes from Kagoshima. Specifically, it t...

Pick up any bag of Japanese Sencha from a shop — a supermarket, a specialty retailer, a tea house. Odds are around se...