The farmers behind the tea.

“Shizuoka for the color, Uji for the aroma, Sayama for the taste.”

Jasmine, muscat, peach, chestnut, corn, roasted soybean, herbs, spices, tomato, milk, mayonnaise, seaweed. These are...

As the plane approaches Kagoshima Airport, lush green tea fields come into view. One of those fields belongs to the A...

Twelve hectares of tea fields in Shimane Prefecture. Roughly two and a half Tokyo Domes, if that helps. The national ...

Kawane Honcho sits upstream on the Oi River, tea fields scattered across the mountainsides wherever the slopes will h...

"They were delighted to see how much the seedlings they planted five years ago had grown." Hiraoka-san tells us. Lat...

A conversation with Kawano Yuma of LIGHT UP COFFEE about two drinks — coffee and tea — that share more than they let ...

A sweetness rising from the cup before I could name it. Bitterness, yes, but layered with something bright and dense...

I have visited Nagayama-san twice now. Each time, I end up talking with him for far longer than planned — two hours, ...