Guides

At Far East Tea Company, tracing the history of Japanese tea always brings us back to this moment: in 1191, Eisai ret...

Every year, the first Shincha — Japan's eagerly anticipated new-season tea — comes from Kagoshima. Specifically, it t...

Pick up any bag of Japanese Sencha from a shop — a supermarket, a specialty retailer, a tea house. Odds are good that...

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 flowering tea is brewed in a clear glass pot, the outer leaves move first. They loosen, lift, and separate befor...

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...

Explore the health benefits of green tea ingredients, from amino acids to polyphenols, and how they enhance well-bein...

A paper filter hooked over the rim of your cup, a few grams of loose leaf inside, hot water poured slowly. No teapot ...