Ceremonial Grade Matcha: What It Means & How to Choose

Ceremonial Grade Matcha: What It Means & How to Choose

Two cups of Japanese tea side by side — pale green bancha and warm amber hojicha with loose tea leaves

Bancha and Hojicha: What Makes Them Different

Types of Black Tea: A Region-by-Region Guide

Types of Black Tea: A Region-by-Region Guide

Izumi tea cultivar leaves with distinctive oxidized color suitable for black tea

Izumi Tea Cultivar — Japan's Rare Variety for Black Tea

Benifuuki green tea dry leaves with a dark green needle shape on a ceramic plate

Benifuuki — The Japanese Green Tea for Allergy Relief

Asatsuyu tea cultivar leaves with deep green color similar to gyokuro in morning light

Asatsuyu: The Cultivar Known as "Natural Gyokuro"

Kohshun tea cultivar leaves from Shizuoka prefecture with distinctive aroma in natural light

Kohshun (Koushun): Shizuoka's Aromatic Tea Cultivar

Tsuyuhikari tea cultivar leaves with natural sweetness shown in Shizuoka morning light

Tsuyuhikari — Shizuoka's Cultivar for Natural Sweetness

Sayamakaori cold-hardy tea cultivar leaves in Saitama tea garden setting

Sayamakaori: Cold-Hardy Tea Cultivar from Saitama

Okumidori tea cultivar leaves for matcha production showing deep blue-green color

Okumidori: The Matcha Cultivar Known for Smooth Umami

Comparison of early-ripening and late-ripening Japanese tea cultivar harvest times

Early & Late Ripening Tea Cultivars — Wase and Okute

Saemidori tea cultivar leaves known for vivid green color and sweet umami flavor

Saemidori — A Premium Cultivar for Gyokuro & Competition