Tea Emissaries

April 21, 2026

Open this email in your browser or share it with a friend. Click here

This edition of the newsletter is sponsored by

Hello everyone,

I love my matcha and hojicha. Not an ‘obsessed’ level love, but more of a ‘genuine admiration’ level. I find the whisking meditative, I find the aroma enticing, and I enjoy experimenting with pairings and recipes to create new drinks with them. Powdered teas are such a delightful ingredient to experiment with, for me. And, for many around the world, too.

But have you wondered how we ended up with powdered teas? Who had this brilliant idea of taking a tea leaf and roasting it, or steaming it, and powdering it? The article I just published talks about two tea emissaries who spread the idea and practice of brewing and consuming powdered teas, from China to Japan. I don’t want to spoil it for you, so go check out the article by Tea Journey publisher, Dan Bolton.

Also, consider upgrading your subscription with our special Mother’s Day offer. Use the code TJ26CELEBRATE and get 40% on our annual plans.

Don’t forget to share the stories with your friends, family, colleagues, or anyone who you feel would enjoy reading them.

Yours in tea,

By Dan Bolton

Tea Emissaries: Eisai and Enni Ben’en

Tea Emissaries Eisai and Enni Ben’en brought powdered tea from China to Japan, weaving Zen practice, ritual, and cultivation into traditions that evolved into Japan’s iconic tea ceremony.

While you are still thinking about Matcha and powdered teas, might I also recommend reading our article exploring how Matcha became a global revolution, going from Zen temples to a powerhouse?

Check it out here:

By Bhavi Patel

The Global Matcha Revolution: From Zen Temples to a Powerhouse

As matcha evolves into an $11 billion global phenomenon, discover how this ancient Japanese ritual transformed into a modern superfood staple, outperforming coffee in sustainability, health benefits, and market growth.

Once you have accustomed yourself to the history of matcha, the next step, I would suggest, would be to understand Matcha quality and grades. If you think ceremonial grade was the ultimate luxury, think again.

You can read the article here:

By Dan Bolton

A New Way to See Matcha Quality

Ian Chun introduces a groundbreaking Matcha Spectrum Sampler, reframing how buyers understand quality. His visual chart clarifies confusing grades, shifting focus from production claims to functional performance in the bowl.

Matcha continues to hold strong among beverage preferences and trends globally. If you aren’t already tapping into it, the best time to jump onto the bandwagon was, yesterday! What are you waiting for?

If you aren’t already, please follow us on LinkedIn, Instagram, and YouTube.
It means a lot to us!

Until next time.

Bhavi Patel, Editor, Tea Journey Magazine

Bhavi Patel, known as Banjaran Foodie, is the editor of the Tea Journey Magazine and a distinguished tea and coffee expert with a background in dairy technology and brand building. As a trusted writer for renowned publications including Perfect Daily Grind, Barista, and STiR Magazines, she combines scientific expertise with storytelling to explore specialty beverages.

Share this newsletter with a friend

Bhavi Patel

Bhavi Patel, known as Banjaran Foodie, is a distinguished tea and coffee expert with a background in dairy technology and brand building. As a trusted writer for renowned publications including Perfect Daily Grind, Barista, and STiR Magazines, she combines scientific expertise with storytelling to explore specialty beverages.