Tea & Coffee
Matcha, sencha, hojicha and the everyday Japanese drink habits worth borrowing.
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Mugicha: Japanese Barley Tea, Cold in Summer and Hot in Winter
How Japanese barley tea is actually made and drunk at home — cold-brewed in the fridge all summer, and kept hot in a thermos in winter — and what to look for when you buy it.
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Choosing Matcha for Lattes: What to Look for on the Label
Latte mixes, powdered green tea, origin, and package size — how to read a matcha listing before you buy, and why the smallest print matters more than the grade.
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Japanese Green Tea: What People Actually Drink at Home
Matcha is the exception, not the rule. Sencha, the pot it goes in, why the water should not be boiling, and the caffeine-free barley tea that carries the summer.
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How to Set Up a Matcha Station at Home
What a matcha setup actually needs, how to care for a bamboo whisk, and how to store matcha without losing its color and flavor.
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Strawberry Matcha at Home: What You Actually Need
What to buy for strawberry matcha, why the expensive matcha is the wrong choice here, and how to avoid clumps, bitterness and a drink that tastes like dessert.
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How to Make Matcha Without It Tasting Bitter
Bitter matcha is almost always one of three fixable things: water that is too hot, the wrong grade of powder, or skipping the sift. Here is how to fix each one.
