Guides

The cup is pale and luminous — a green so clear it almost looks like spring water until the light catches it. Then th...

When the first-flush tea season begins in Japan each spring, it starts in Kagoshima. The warm southern climate of Kyu...

A Buddhist monk who crossed the sea to China twice, Eisai (1141–1215) returned home carrying something that would res...

The entrance is barely two feet square. You have to crouch, remove your sword if you carry one, bow your head — and o...

Murata Juko (1422-1502), the tea master often placed at the beginning of wabi-cha, was born in Yamato Province, prese...

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. ...

Orchid, peach skin, toasted grain, wet stone. Oolong can move through all of those notes in a single session, which i...

The cup pours a deep amber, almost mahogany at the edges, and the steam carries that familiar malt before anything el...

The auction hall in Mombasa opens at seven in the morning. By midday, hundreds of millions of dollars of tea will hav...

While Eisai brought tea to Japan, Myoe Shonin (1173-1232) planted it - first at Kozanji temple in Togano, northwest K...

An old man carried a portable tea set to the scenic spots of Kyoto and brewed Sencha for whoever came. He charged wha...