Process

Note: The information provided here is for educational purposes and is not a substitute for professional medical adv...

Kamairicha is Japan's primary pan-fired green tea, made by tossing fresh leaves in a hot iron pan instead of steaming...

Pick up a finished Sencha needle. It is dark green, tightly coiled, almost dry to the touch. Hold it to the light and...

There is a moment, right before the leaves catch, when the kitchen fills with something you cannot quite name — toast...

The bowl glows vivid green — a color that almost hums with intensity — and the flavor that follows is grassy-sweet wi...

Lift the lid of a well-made Kamairicha and the first thing that arrives is warmth — a dry, faintly roasty note that s...

When we brew flowering tea in a clear glass pot, we watch the outer leaves first. They loosen, lift, and separate bef...

Fermented tea like Pu'er tea and Goishicha owe their unique flavors and aromas to the role of microbes. Mold and lact...

Between fully unoxidized green tea and fully oxidized black tea lies a spectrum that contains some of the most comple...

Discover the unique manufacturing process of black tea. This comprehensive guide explains the steps involved in creat...

Discover the manufacturing process of green tea and deep steamed sencha. Learn how these teas are made and the differ...