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Why AICHA Sources Its Tea from Uji, Japan
When I first set out to find the best Japanese tea in the world, I didn't start with a supplier list. I started with a question: where does it come...
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Three Days in Takayama, Nara, Japan: How I Found the Chasen Masters
I got into matcha obsessively — the way ADHD minds do, drilling down into details until you hit bedrock. One question wouldn’t let go: where does the whisk come from?...
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The Best Water for Matcha: Why the Water in Your Bowl Matters More Than You Think
From a coffee obsession that took over my whole house to a Star Village farmer in Kyushu — why soft, low-mineral water is the overlooked key to a perfect bowl of matcha.
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The Water Temperature Question (And Why I Start Cold)
Boiling water ruins matcha. Here's the temperature I actually brew at, why I start with a cold whisk, and what a tea school in Kyoto taught me about tradition versus precision.