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Matcha

Matcha Shortage Exposes Global Consumption Challenges

Matcha’s rise from ancient ritual to global craze has sparked shortages, soaring prices, and authenticity concerns. The shortage highlights overconsumption, climate pressures, and the need for mindful approaches to food trends and sustainability

Matcha

Koicha vs. Usucha: The Science Behind Matcha’s Thick and Thin Styles

Matcha transforms into usucha or koicha depending on water and powder ratios. Usucha foams light and airy, while koicha creates dense, glossy suspension. Both styles reflect Japanese tea culture and tradition

Tea Science

The Wild Tea That Tastes Like Calm, Not Caffeine

Zhuyecha, a newly studied wild tea from Guangxi, surprises with almost no caffeine and abundant theobromine. Its floral, fruity aroma and gentle energy open doors to low-caffeine specialty teas and future breeding innovations.

•Tea Books

Assam Tea: Celebrating 200 Glorious Years

Discover the definitive review of Dr. Samudra Gupta Kashyap’s masterpiece, Assam Tea: Glorious 200 Years. Explore how a humble leaf shaped the history, culture, cinema, and economy of Northeast India.

A New Style of Japanese Tea Ceremony Continues Traditional Values

Japanese tea ceremonies embody harmony, respect, purity, and tranquility. Today, tea masters adapt Sadō into modern table-style settings, preserving centuries-old traditions while making the way of tea accessible to diverse participants worldwide.