Notes on tea & trade.
June 2026
The 4 Universal Commercial Grades of Matcha
While no standardized international government grading body exists, the global tea industry adheres strictly to a de facto four-tier hierarchy determined by harvest timing and milling.
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May 2026
Masterclass: The Science & Standards of Matcha
Matcha is strictly defined as powdered green tea made by grinding dried Tencha leaves. Delve into the complex refining process and physical properties of Japan's most fragile tea.
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April 2026
Regional Terroir: Characteristics by Prefecture
Japan's diverse geographic climate creates distinct regional tea identities. From Shizuoka to Kagoshima, discover how terroir influences flavor.
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March 2026
Biochemical Composition & Health Benefits
Japanese green tea is a powerhouse of bio-active functional compounds. Discover the science behind catechins, L-Theanine, and essential vitamins.
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February 2026
The 12 Traditional Japanese Tea Typologies
From deeply shaded Gyokuro to roasted Hojicha, explore the defining processing styles and sensory characteristics of Japan's most essential teas.
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January 2026
The Step-by-Step Green Tea Production Process
Crafting premium Japanese green tea involves an unbroken sequence of specialized steps designed to preserve vibrant color, complex aromatics, and structural umami.
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December 2025
Botanical Foundations: What is Tea?
All authentic tea originates from the leaves of a single botanical species: Camellia sinensis. Discover how enzymatic fermentation defines global tea styles.
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April 2026
Private-label packaging: what to think about first
Tins, pouches, labels and lead times. A practical overview for brands launching a tea line.
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March 2026
Hojicha — the quiet staple
Why roasted green tea has become a wholesale favourite for cafés and hotels.
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