How to Brew

The small spouted bowl that came with your Japanese tea set is probably a yuzamashi, a water cooler for tea. It sits ...

The smallest pour in Japanese tea can feel the most deliberate: water cooled until it is warm rather than hot, leaves...

A thin ribbon of bright green poured into warm milk. The color blooms. The surface goes pale jade, then settles, and ...

The first thing you notice is the weight. A clay body warm from the rinse water, a lid held steady with the thumb, th...

The tools look modest when they are laid out together: a bamboo Matcha whisk, or chasen, beside a wide Matcha bowl, o...

The green arrives first. Bright, almost wet-looking. Then the scent rises from the bowl, marine and sweet, with a lit...

The first thing you notice is the aroma. Toasted grain, a little caramel, the soft warmth of milk. A Hojicha latte is...

Master the art of tea brewing: Learn how temperature affects flavor for the perfect cup of green, black, or oolong tea.

Open a bag of green tea that has been sitting on the counter for three months, exposed to light, and the first thing ...

Fill a kettle in Tokyo and another in London. Same tea, same temperature, same steep time. The first cup opens clean ...

You open the packet, and a small flat pouch drops out. The tea inside is fine, almost powdery, and the bag barely mov...

Brew Gyokuro at 50–60°C for 90 seconds to 2 minutes. That low temperature is not a suggestion — it is the mechanism. ...