Browsing: Tea
Many short infusions, kluntje and wulkje, a small pot of hojicha: three tea traditions you can celebrate at home as an afternoon ritual, with exact amounts.
What is behind the hojicha trend: figures with sources, menus since 2017, myths checked, and cold brew, shakerato and affogato to try at home.
Where your matcha comes from: tencha volumes by prefecture, climate and cultivation in Uji, Nishio, Kagoshima and Shizuoka, and what origin means for flavour.
Hojicha is roasted green tea: nutty and hardly bitter, but not caffeine-free. Origin, roasting, caffeine, and brewing hot, iced and as a latte.
How to make a hojicha latte at home: a paste from powder or strong leaf tea, hot and iced, the right milk, sweetness and how much caffeine it contains.
Chinese green tea is pan-fired, Japanese green tea steamed. How Longjing is made, where it grows, what it costs, Bi Luo Chun and brewing in a glass.
How much caffeine is in your bowl of matcha, why shade brings more L-theanine and what studies on theanine plus caffeine really show.
What tencha and matcha cost in 2026: auction prices from Kyoto and Kagoshima, harvest and export figures, and what reaches the shelf.
How to brew gyokuro: 10 g of leaf, a little water at 50 to 60°C, around 2 minutes. Plus shade, growing regions, iced gyokuro and prices.
What makes sencha: steaming levels from asamushi to fukamushi, shincha, growing regions, kabuse and how to brew it in a kyusu at 70 to 90°C.