Japanese Green Tea Co. - Japanese Green Tea and Health

OC Japan Fair Spring 2026 Recap (April 3 - 5 2026)

2026-04-02T11:02:42-07:00

We wrapped up the OC Japan Fair with a wonderful sense of accomplishment, and above all, deep gratitude to everyone who came out to support us.

One of the things we truly cherish about local events is the people.

Over the weekend, we had the pleasure of meeting so many kind, thoughtful, and inspiring individuals. Those moments of connection are what make these events so meaningful to us.

On the morning of the first day, I arrived early and walked through the venue as vendors were setting up.
There is something special about that quiet, anticipatory time—seeing hundreds of people preparing their booths, each with their own vision and purpose.

Every person there is working hard, chasing a dream, and doing their best to create something meaningful for others. Being surrounded by that energy is incredibly inspiring.

It reminds me to keep pushing forward—ganbaranaito.(頑張らないと)

Recently, we experienced an unfortunate incident involving theft.

While it was disheartening, it also made me reflect on how people choose to use their energy.
There are so many individuals at events like this who pour their effort into creating joy, building connections, and contributing something positive to the world.

I feel grateful to be on this side of the world.

Miki Pon's Art Shop Debut

One of the highlights of this event was the continued introduction of Miki Pon’s work to a wider audience. Following its earlier debut at the Spring Market, this was the first time we were able to showcase her collection at this scale—and the response was incredible.

So many people connected with her artwork and supported her by purchasing prints, T-shirts, and more. Some items were sold out!

We’ve included a video below to capture some of those moments. To everyone who supported Miki Pon and our booth—thank you.

Your support truly means the world to us.

videoid="njoNSun-QUs"

Here is the original post about the event:

We are so excited to announce that we are coming back to OC Japan Fair for the third time!

If you came to see us in April 2025 or October 2025, thank you so much — it was amazing meeting so many of you in person. And if you haven't been to one yet, this is the perfect time to come!

This time around, we have some really exciting things planned.

Not only will we have new products for you to try, but for the first time, our Chief Design Officer, Miki Pon, will have a section at the booth featuring her original artwork. (More on that below — I'm really excited about this one!)

We've also upgraded our booth even more since October. If you visited us before, you know our handcrafted Port Orford Cedar booth is pretty unique — and it keeps getting better.

Event Details
Where to Find Us — Floor Map
Miki Pon's Art Section — NEW!

About Miki Pon
What She'll Be Showing
Support Local Artists!

New Products at Our Booth
Our Upgraded Booth
What to Expect at OC Japan Fair 2026

Freedom LA Japanese Music Festival
Akihabara Electric Town — NEW!
Oiran Dochu Procession
Tuna Cutting Show
Cosplay Contest
Lantern Release Ceremony

Videos from Our Past OC Japan Events
Conclusion
Quick Reference

Event Details

Show:
OC Japan Fair 2026

Place:
OC FAIR & EVENT CENTER
88 Fair Dr, Costa Mesa, CA 92626 (Google Map)
Booth #A8 (Close to where we were the last two times, but a bit more inside the same building on the same side)

Date & Hours:
4/3/2026 (FRI) 4:00PM – 10:00PM
4/4/2026 (SAT) 12:00PM – 10:00PM
4/5/2026 (SUN) 11:00AM – 7:00PM

Tickets:
General admission is $23.18 (at the door). Children 6 and under and adults 65 and over get in free.

Your ticket also includes admission to the Freedom LA Japanese Music Festival (except Saturday — Saturday requires a separate Freedom LA ticket).

Parking: $15 at Gate 1

You can get tickets from the OC Japan Fair site here

Where to Find Us — Floor Map

We'll be at Booth #A8 — close to where we were the last two times (Booth #A3 in April 2025 and Booth #A5 in October 2025), but a bit more inside the same building on the same side.

Please see below where we will be (Booth #A8).

You can download the PDF version of the floor plan by clicking on this link here.

Miki Pon's Art Section — NEW!

Okay, this is the part I'm most excited to share with you.

If you've visited our booth at any event over the past year, you already know Miki Pon — she's our Chief Design Officer and the creative mind behind everything you see at our booth, from the beautiful Port Orford Cedar backdrop to our product packaging and branding.

But what many people don't know is that Miki is also a talented artist and graphic designer in her own right.

About Miki Pon

Miki graduated from Portland State University's graphic design program and is now based in Los Angeles. She describes her design philosophy as creating "quiet, yet profound quality design shaped by my upbringing in Japan."

That's exactly what you see in her work — there's a simplicity and intentionality that feels very Japanese, but also modern and fresh.

She designed our entire booth from scratch, worked with carpenters and metalworkers to bring it to life (you can read the full behind-the-scenes story here), and continues to refine and improve the design for every event.

You can follow Miki on Instagram at @miki.pon.

What She'll Be Showing

For the first time ever, Miki will have her own section within our booth at OC Japan Fair, featuring her original artwork!

Support Local Artists!

One of the things we love about events like OC Japan Fair is the chance to connect with local creatives.

Miki has put so much of herself into building our brand's visual identity over the past year, and it means a lot to us that she's now sharing her personal artwork with our community.

If you're at the event, please stop by and say hi to Miki! Even if you just want to look around and chat, she'd love to meet you. And if something catches your eye, your support means the world — to her, to us, and to the local creative community.

New Products at Our Booth

As always, we'll also have our popular teas and products available for you to try and purchase at the event!

Our Upgraded Booth

If you visited our booth at the October 2025 OC Japan Fair, you saw our handcrafted Port Orford Cedar wood backdrop, custom carrying boxes, and bar table.

Since then, we've made even more improvements. The booth keeps evolving, and we're really proud of how it looks now.

If you haven't read the story behind our booth, I highly recommend it — it took over six months of planning and building with some incredibly talented craftspeople. The wood is actually Port Orford Cedar, known in Japan as Hinoki of America (アメリカ檜) — the same type of wood used to build Shinto shrines and temples.

Read the full behind-the-scenes story of how we made the event booth and backdrop here.

What to Expect at OC Japan Fair 2026

OC Japan Fair is the largest Japanese cultural festival in Southern California, and this year it's bigger than ever with more than 250 booths!

The April 2025 event drew 52,000 visitors and actually sold out — many people were turned away. So if you're planning to come, I'd recommend getting your tickets early.

Here are some of the highlights for this year's event:

Freedom LA Japanese Music Festival

Your OC Japan Fair ticket includes admission to the Freedom LA Japanese Music Festival (except Saturday, which requires a separate ticket).

This year's lineup includes performances by MINMI, Naoto Inti Raymi, Genki Iwahashi, Yuriyan Retriever, Aonyan, Britany Tokyo, and more.

MINMI performed at the October 2025 event too, and the energy was incredible.

Akihabara Electric Town — NEW!

This is new for 2026! A section of the venue will be transformed into Akihabara Electric Town (秋葉原電気街), recreating the vibrant atmosphere of Tokyo's famous pop culture district — complete with maid cafés and themed attractions.

If you're into anime, manga, or Japanese pop culture, this is going to be really fun.

Oiran Dochu Procession

On Saturday and Sunday, you can witness the Oiran Dochu (花魁道中) — a procession recreating the historical Edo-period tradition where oiran courtesans paraded through the streets in elaborate costumes. It's a beautiful and impressive spectacle.

Tuna Cutting Show

A Tuna Master from Japan will perform a live tuna cutting show on Saturday and Sunday at the main stage. The whole tuna is flown in directly from Japan for the event!

Cosplay Contest

Come in cosplay! There's an annual cosplay show on Saturday with prizes from sponsors.

Even if you're not participating, it's so fun to walk around and see all the amazing costumes.

Lantern Release Ceremony

On Saturday evening (April 4), there will be a special Lantern Release Ceremony — a moving moment that has quickly become a fan-favorite tradition since it started in 2025. The lanterns symbolize hope and the connection between Japan and Los Angeles as they rise into the night sky.

Videos from Our Past OC Japan Events

If you've never been to OC Japan Fair, here are some videos from our previous booths so you can see what it's like!

Our booth at OC Japan Fair — October 2025:

videoid="yeq5JVw3xMA"

Our booth at OC Japan Fair — April 2025:

videoid="S8VFSLLo3-0"

Click here to read about our April 2025 OC Japan experience.

Click here to read about our October 2025 OC Japan experience.

Conclusion

This will be our third OC Japan Fair, and honestly, every time we go, it gets better.

The people we meet, the energy of the event, the incredible food and performances — it really is something special.

This time, we're especially excited because Miki will be sharing her artwork for the first time at one of our events. That's a big deal for us, and we'd love for you to come see what she's been working on.

As always, please follow us on Instagram if you haven't — I'll be posting stories during the event so you can see what's going on in real time. (I'm still learning Instagram, but I'm getting better!)

We hope to see you there!!

Quick Reference

Detail	Info
Event	OC Japan Fair 2026
Dates	April 3–5, 2026
Hours	Fri 4PM–10PM · Sat 12PM–10PM · Sun 11AM–7PM
Location	OC Fair & Event Center, 88 Fair Dr, Costa Mesa, CA 92626 (Google Map)
Our Booth	#A8
Tickets	$23.18 at door · Buy tickets here
Parking	$15 at Gate 1
Free Admission	Children 6 and under, adults 65 and over
Instagram	@shopdreamofjapan

Super Mario and Japanese Green Tea

2026-04-01T20:03:00-07:00

videoid="L99O09p6V-4" cover="https://cdn.shopify.com/s/files/1/1423/7286/files/Super_Mario_and_Japanese_Green_-_Blog_Title_-_No_Text.jpg?v=1769419955"

Have you watched The Super Mario Galaxy Movie, which just came out on April 1, 2026?

On 3/31/2026, the Dodgers' game was giving out Yoshi's Bubble Head, so as a Yoshi fan, I had to go get the Bubble Head and watch the movie on the first day. (too nerdy?)
Unfortunately, we were too late to get the bubble head, but it was fun watching so many people wearing Yoshi at the game.

In time for this, we prepared this Yoshi Matcha Cookie!

What do you think?

Scroll below the recipe, as I had so much fun writing about how Mario and Nintendo cross over matcha culture.

Have some cookies and hope you enjoy reading this (^^).

YOSHI MATCHA COOKIES

Yields: 10 servings

Calories: 179 kcal/serving

Prep time: 20 minutes

Cook time: 13 minutes

INGREDIENTS

Yoshi Matcha Cookies

1 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, melted
¼ cup granulated sugar
¼ cup light brown sugar
1 teaspoon vanilla extract
1 tablespoon matcha powder, sifted
2-4 tablespoons milk

Yoshi Face

INSTRUCTIONS

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
In a separate bowl, whisk the melted butter, granulated sugar, and brown sugar until well combined.
Add the sifted matcha and vanilla extract and whisk again.
Add the dry ingredients to the wet ingredient mix and combine with a spatula. Add 2-4 tbsp of milk if the dough becomes too dry. It should be thick and slightly sticky.
Preheat the oven to 350°F.
Roll the dough into small 1-inch balls and coat them in granulated sugar. Slightly flatten and place them on a baking sheet lined with parchment paper. Take a small pinch of dough and roll it into a triangle shape for the spikes. Place three spikes on the side of the cookie.
Bake the cookies for 10-13 minutes, until cookies are slightly puffy. Allow them to cool before decorating.
Draw the pupils on the candy eyeballs with the edible marker. Draw the nose and mouth on the matcha cookie with the same edible marker.
Using a decorating piping bag, pipe the red icing on the spikes and in the mouth. Pipe white icing to cover the area under the mouth and two dots on top of the nose to stick the candy eyeballs. Stick the candy eyeballs on and serve!

NINTENDO AND GREEN TEA

Nintendo’s most famous hero, Super Mario, actually began life in Kyoto (京都), Japan – home to the original Nintendo factory. And you know Kyoto’s Uji (宇治) region is world-renowned as the birthplace of high-quality green tea (緑茶, ryokucha).

In other words, Mario and matcha literally share a hometown!

As we touched on in our earlier article about Kawaii (可愛い) and Japanese green tea, Japan has a special way of blending playfulness with tradition. (Kawaii means cute)

Cute characters, pop culture, and the quiet ritual of tea may seem very different at first, but in Japan, they often come together in ways that feel completely natural.

That same feeling shows up at the Nintendo Museum (ニンテンドーミュージアム) in Uji, which opened on the site of Nintendo’s former Uji Ogura Plant, originally built in 1969. It is a place where gaming history meets local culture—and in a city known for green tea, that combination feels especially fitting.

Nintendo Museum
[Photo: Wikimedia Commons, CC BY-SA 4.0]

NINTENDO MUSEUM AND GREEN TEA

The new Nintendo Museum in Uji (Kyoto) stands on the site of a former Nintendo factory built in 1969, blending gaming history with local culture.

Inside the museum’s Hatena Burger Café, you’ll find Mario-themed decor (brick-wall booths, question-block lamps, etc.) right next to Kyoto-style treats.

Even the menu nods to tradition: there’s a Green Tea Float (matcha float with soft ice cream and warabi-mochi) as a specialty drink.

The matcha in that float comes from Horii Shichimeien (堀井七茗園), a Uji tea shop established in 1879, which means the tea shop is actually ten years older than Nintendo itself (founded 1889).

Hatena Burger Café also serves a soft bread filled with matcha cream — so the tea connection goes beyond just drinks.

Imagine powering up with a Mario burger and ending with a creamy Uji matcha dessert – it’s pop culture and tea ceremony all in one place!

Kyoto’s Nintendo Roots and Uji Tea Heritage

Nintendo was actually founded way back in 1889 — as a handmade playing card company in Kyoto. The Uji Ogura Factory came later, established in 1969 on what is now the site of the Nintendo Museum.

Uji sits just south of Kyoto and has been famous for centuries for green tea production. In fact, Uji is often called the “birthplace of matcha”. (If you haven't, we wrote 10 Must-See Places in Uji, Kyoto for Tea Lovers earlier)

So when Mario was born (in a sense) in Kyoto’s Nintendo workshops, he was already surrounded by tea culture.

Today, visitors to Uji can sip 抹茶 (matcha) at historic tea houses or stroll through tea fields, and also dive into Nintendo’s world at the museum on the same grounds.

It’s a fun coincidence of history – Nintendo innovating cutting-edge games in a town known for time-honored teas.

Japanese green tea itself has deep cultural roots. The contrast is delightful: Mario’s colorful, playful design and kawaii (かわいい) style on one hand, and the serene, earthy tradition of matcha ceremonies on the other.

In fact, thinking of kawaii might bring cute characters to mind, while thinking of Japanese green tea, especially 抹茶, conjures calm tea ceremony scenes.

Super Mario straddles that line – he’s a cheerful icon, but made in Kyoto where age-old tea customs live on.

Today’s Japanese culture loves to blend the two: many teas and sweets come in adorable character packaging, and you’ll even find matcha-flavored snacks adorned with video game motifs.

Kyoto: Where Tea Ceremony and Game Design Share the Same Philosophy

This is the part where I might get a little philosophical — but stay with me, because I think it's actually one of the coolest connections in this whole article.

Nintendo and Japanese green tea both come from Kyoto. We've established that. But the more I think about it, the more I realize it goes deeper than just geography.

Shigeru Miyamoto (宮本茂) — the man who created Mario, Zelda, Donkey Kong, and Pikmin — grew up in Sonobe (園部), a rural town northwest of Kyoto. As a kid, he spent his time exploring caves, wandering through rice fields, and poking around the countryside. Those childhood adventures in the Kyoto countryside literally became the inspiration for his games. The caves became the dungeons in Zelda. The gardens became the worlds in Pikmin.

And here's where it connects to tea.

Miyamoto's design philosophy can be summed up in one word: simplicity.

He's said over and over that game design is not about adding more — it's about finding the one interesting idea and building around it.

He tells new Nintendo employees: "Game design is not about making a fancier version of the last game you played. It's about looking at the things around you and putting together the aspects that you think would be interesting."

That's basically the philosophy of Japanese tea ceremony (chadō, 茶道) too.

If you've ever watched a tea ceremony, you know it doesn't look like much at first.

Someone whisks matcha in a bowl, turns the bowl, and offers it to a guest. That's it.

But every single movement is intentional.

The temperature of the water, the angle of the whisk, the placement of the bowl, the season's scroll on the wall — everything has been considered. Simplicity on the surface, but incredible depth underneath.

That's exactly how Nintendo designs games.

Mario looks simple — you run and jump. But the timing, the physics, the level design — people have written entire books about why the first level of Super Mario Bros. is one of the most perfectly designed experiences in gaming history.

And the whole game teaches you how to play without ever giving you a tutorial, just through how the world is arranged.

Miyamoto himself said: "The important thing is that it feels good when you're playing it."

There's actually a concept in the tea ceremony called ichigo ichie (一期一会) — it means "one time, one meeting." The idea is that every tea gathering is unique and can never be exactly replicated, so you should be fully present for it. (Check out our video we made about tea ceremony and ichigo ichie here)

I think Nintendo games have that same feeling. Every time you play, the experience is a little different. And the best moments — that first time you discover a secret room in Zelda, or clear a level in Mario by the skin of your teeth — those are ichigo ichie moments. They only happen once, and you remember them forever.

Both tea and Nintendo understand something that sounds simple but is actually really hard to pull off: make something look effortless, but put extraordinary care into every detail.

And both of them started in Kyoto.

Maybe there's something in the water there. (Or the matcha.)

Mario at the Airport: Japan's Unofficial Welcome Ambassador

If you've ever flown into Japan through Narita Airport, you know exactly what I'm talking about.

Right as you step off the plane and walk through the arrival passageway in Terminal 1, there's this huge red wall with Mario holding a sign that says "Welcome to Japan." It's one of the first things you see when you land — and honestly, it puts a smile on your face every time.

Mario "Welcome to Japan" wall at Narita Airport

Nintendo has had this display up since 2019, and similar ones at Haneda and Kansai airports as well. There are also Nintendo Switch demo stations you can play for free, a Mario and Toad statue for photos, and even gachapon machines with Nintendo keychains.

It's called the "Nintendo Check In," and it's become kind of a landmark for travelers arriving in Japan.

And when you think about it, it makes total sense that Mario is the one greeting you at the airport.

Back at the 2016 Rio Olympics closing ceremony, then-Prime Minister Abe Shinzo appeared on stage — dressed as Super Mario.

It was the official handover moment from Rio to Tokyo for the 2020 Games.

A video played showing Abe running late, then transforming into Mario and jumping into one of those classic green warp pipes to travel from Tokyo's Shibuya Crossing all the way to Rio's Maracanã Stadium. He popped out of the pipe on stage wearing a Mario hat and the crowd went wild.

It was such a big deal that afterward, at international conferences, world leaders would tell Abe: "I saw you dressed as Mario!"

That moment really said it all — Mario isn't just a video game character. He's one of Japan's most recognizable cultural ambassadors to the world.

And the fact that Japan chose Mario (not any athlete, not any politician) to represent the country on the biggest global stage? That tells you everything about how deeply Nintendo is woven into Japanese culture.

And here's what I think is kind of beautiful about it: if you ask someone outside Japan to name two things they associate with the country, there's a good chance they'll say Mario and green tea.

One is colorful, playful, and loud. The other is calm, earthy, and centuries old. But they're both unmistakably Japanese — both born in Kyoto, both loved worldwide, and both waiting for you when you land.

Mario greets you on the wall. And the matcha? That's in the vending machine about 30 seconds later.

Super Nintendo World: The Mushroom Kingdom Comes to Life (Osaka & LA)

If all the Nintendo history and museum talk has you wanting to actually step inside a Mario game — you can.

Super Nintendo World at Universal Studios Japan (USJ) in Osaka opened on March 18, 2021, and it just celebrated its 5th anniversary in March 2026.

It is, without exaggeration, like walking into a video game.

You've got the Mario Kart ride, Yoshi's Adventure, coin blocks you can actually punch, and Kinopio's Cafe (that's Toad's restaurant — "Kinopio" (キノピオ) is Toad's name in Japanese) serving Mario-themed food inside a giant mushroom.

But here's what caught my attention at USJ: over at Yoshi's Snack Island, they sell Yoshi's Hot Apple Tea — served with a Yoshi-themed coffee sleeve.

It's a sweet apple tea with dried strawberry and apple pieces, topped with whipped cream and marshmallows. There's also shell-shaped calzones filled with yakisoba (fried noodles) and cheese. Only in Japan would a Mario-themed snack stand serve yakisoba inside a Koopa shell!

And here's a fun thing to keep in mind if you visit the Osaka park: Uji — the matcha capital we talked about earlier, and where the Nintendo Museum is — is only about 30 minutes from Osaka by train. So you could literally do Super Nintendo World in the morning and be sipping matcha at a 600-year-old tea garden in Uji by the afternoon. That's a pretty incredible day trip.

Super Nintendo World in Hollywood (Right Here in LA!)

For those of us in Southern California, we don't have to fly to Japan — Super Nintendo World opened at Universal Studios Hollywood in February 2023, and it's amazing.

The Hollywood version has its own Toadstool Cafe (the American name for Kinopio's Cafe), a Power-Up Cafe on the Upper Lot with mushroom-shaped calzones and Fire Flower pretzels, and the same Mario Kart: Koopa's Challenge ride.

I have to say — when I visited, the experience was incredible. You really do feel like you're inside the Mushroom Kingdom.

Now, the Hollywood park doesn't serve Japanese tea (it's more calzones and cream sodas here), but honestly? Next time I go, I'm bringing a bottle of our cold brew green tea with me. : )

A matcha in one hand and a Power-Up Band on the other — that's my kind of power-up.
If you've been to either park (Japan or LA),

I'd love to hear about your experience!

Mario Is Everywhere (And So Is Green Tea)

I was walking around LA the other day and spotted something that made me stop: a Mario figure, just casually sitting in the front section of an American Apparel store.

Mario at American Apparel in LA

Not a gaming store. Not a toy shop. A clothing store. And honestly? It didn't even seem out of place.

That's when it hit me — Mario has completely taken over the world.

Think about where Mario is right now, in 2026.

The Super Mario Galaxy Movie just came out (I went on opening day — as I mentioned at the top, I'm that kind of nerd). The first Mario movie in 2023 made over $1.3 billion worldwide.

UNIQLO just dropped a whole Mario clothing line.

Lush released a Super Mario Galaxy skin care collection.

There's a 65-tonne Mario sand sculpture in Australia.

There was a Mario balloon in the 2025 Macy's Thanksgiving Day Parade.

The Dodgers are giving out Yoshi Bobble Heads.
We were there on 3/31 — the night before the movie came out. We got there too late for the bobble head (still sad about it!), but the stadium was packed with Yoshi fans and it was such a fun night.

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And earlier this year, Nintendo launched "My Mario" — a product line of wooden toys, board books, and clothes designed for babies and toddlers.

They're getting them young!

The franchise has sold over 950 million games.

In 1990, a survey found that American kids recognized Mario more than Mickey Mouse.

In 2010, Guinness World Records gave him the title "Godfather of Gaming."

He has appeared in over 200 games, two Hollywood movies, theme parks on three continents, and apparently... American Apparel in Los Angeles.

Here's the thing that amazes me, though.

Mario was created in 1981 by a guy from a small town outside Kyoto who spent his childhood exploring caves and rice fields. The character was designed around the limitations of 8-bit pixel art — the mustache was there because you couldn't draw a mouth with so few pixels, the hat was there because hair was too hard to animate, and his red overalls were just to make his arms visible when he moved.

He was originally named "Jumpman" and didn't even have a real name until Nintendo's American office noticed their landlord — a guy named Mario Segale — looked a bit like the character.

[Side Note: And here's the wildest part: do you know that the entire original Super Mario Bros. game was 40kb. :0 Well, get this! My designer scolded me when I reduced an image on my blog too small to 150kb. ]

From those tiny beginnings in Kyoto, he became arguably the most recognizable fictional character on the planet.

And you know what? Green tea has a very similar story.

Matcha started as a regional specialty in Uji, Kyoto — a powdered tea prepared in quiet rooms for a small number of practitioners. For centuries, it stayed mostly in Japan. Most people outside Asia had never heard of it.

Now? Matcha is everywhere. Matcha lattes at every coffee shop. Matcha ice cream. Matcha cookies (hello, Yoshi Matcha Cookies!). Matcha skin care. Matcha everything. It went from Kyoto tea rooms to a global phenomenon — just like Mario went from a Kyoto arcade cabinet to a global icon.

Both started small, in the same corner of Japan. Both were built on simplicity and quality. And both quietly took over the world without anyone really noticing until it had already happened.

So the next time you see Mario staring at you from a store window, or take a sip of your matcha latte, just remember — they're both from Kyoto. They're both Japanese exports that became universal. And if you ask me, they go together a lot better than you'd think.

Grab a matcha, bake some Yoshi cookies, and enjoy the movie. That's a pretty good day. (^^)

Our Matcha Is Now at Pillow Talk Cafe in Pasadena — Master Japanese-Inspired Cake Makers

2026-03-24T11:18:15-07:00

We are so excited to announce that our matcha is now available at Pillow Talk Cafe (@pillowtalk_pasadena) in Pasadena, CA!

If you've been reading our stories, you might remember that we wrote about Pillow Talk in our LA Guide last year. Their Egg Heaven sandwich and Matchamisu blew us away, and the owners — Nancy and Elaine — were so passionate about their craft that I just knew we wanted to work together someday.

Well, that day is here!

We recently visited the cafe and sat down with Nancy and Elaine to hear more about their story. Please see the details below about Pillow Talk, how this partnership happened, and everything you need to know about visiting.

Elaine (Right), Miki, and Nancy (Left)

How We Met Nancy & Elaine

An Event at Common Space Brewery

The first time we met Pillow Talk was at an event held at Common Space Brewery in Hawthorne, CA — one of our favorite breweries around here. (If you haven't been, it's a great spot — spacious taproom, beer garden, food trucks, family-friendly. Highly recommend.)

My personal favorite at Common Space Brewery is their West Coast IPA

Pillow Talk had a food booth at the event, and I tried their Egg Heaven sandwich.

Let me tell you — this is my personal favorite egg sandwich in the world.

I've said this in our LA Guide story, in our OC Japan Fair recap, and I will probably say it again. It's a soft-boiled egg with egg salad and chives on lightly toasted bread. The egg is perfectly half-raw, and the seasoning is just right. My jaw dropped. (And honestly, Miki's did too.)

After eating, I went back to their booth to tell them how much I loved it.

That's when we met Nancy and Elaine, the two women behind Pillow Talk.

They invited us to visit their cafe in Pasadena.

Visiting Pillow Talk in Pasadena

We took them up on the invitation and visited their shop on South Lake Avenue during the holiday season.

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The moment we walked in, you could feel the care that went into everything. The space is clean, bright, and has a cozy Japanese cafe feeling.

We tried the Matcha with Strawberry drink and the Matchamisu — their matcha take on tiramisu made with chiffon cake. Layers of matcha chiffon, raspberry jelly, matcha mascarpone cream, dusted with ceremonial-grade matcha powder, and topped with raspberries.

The Matchamisu was a dessert to die for. I'm not exaggerating.

But what really made an impression was chatting with Nancy and Elaine.

Their eyes were different when we talked about various recipes. They were particularly curious about our hojicha recipes and asked lots of questions. (Check out all the hojicha recipes we've been building here: Everything You Need to Know About Japanese Hojicha Tea)

I love people who are passionate about what they do, and Nancy and Elaine love what they do.

You can taste it in their food.

Kei is eating Pillow Talk's Egg Heaven

OC Japan Fair — Coming Full Circle

We kept running into each other throughout 2025.

We were both at the OC Japan Fair twice — the spring event and the fall event.

This is the largest Japan-related event in Southern California (52,000 visitors at the April 2025 event alone!).

Pillow Talk had Booth at the fall event, and we were there too.

Here's something I want to mention: Pillow Talk is the one who referred us to participate in the OC Japan Fair. They introduced us and helped us connect with the event. We are so grateful for that.

Being at the same events, seeing how much we share a love for authentic Japanese food and culture — it felt natural to take our connection further.

And that's how this matcha partnership came to be!

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Here is a short video of our booth at the OC Japan looks like

About Pillow Talk Cafe

Pillow Talk is a women-owned, AAPI (Asian American and Pacific Islander) Japanese-inspired cafe established in 2019 on South Lake Avenue in Pasadena.

They specialize in three things: Japanese-style egg sandwiches (tamago sandos), handcrafted chiffon cakes, and specialty matcha and coffee drinks.

In 2024, Pillow Talk was awarded the Recommendation Badge by Restaurant Guru, recognized for their Japanese-inspired egg sandwiches, delicate chiffon cakes, and creative lattes.

Nancy & Elaine — The Duo Behind Pillow Talk

When we visited, we finally got to hear the full story behind Pillow Talk — and honestly, it's a great one.

Nancy (Tran) and Elaine (Yeung) are sisters-in-law. (Elaine is Nancy's husband's younger sister.) They're the same age, and people often assume they're sisters. Nancy laughed about it: "Sure, make it simple. We fight and argue like sisters, so it fits."

Both Nancy and Elaine came to the US at a young age — Nancy arrived when she was three, Elaine when she was ten.

Elaine is the cake chef, specializing in making cakes. She studied architecture and exterior design in college, but couldn't find work in LA without relocating to New York or Asia. She ended up doing accounting — but her real passion was always in the kitchen. She's also an artist on the side, running an online craft shop where she makes dollhouse miniatures. (How cool is that?) She designed Pillow Talk's logo, banners, and all the artwork you see at their events.

Nancy is the people person. She had a nine-to-five corporate job but got tired of company politics. When Elaine needed help with the cafe, Nancy quit her job to join full-time.

Nancy is explaining to us the story of Pillow Talk Cafe

Here's what I love about their dynamic: they complement each other perfectly. Nancy told us, "She likes to make cakes and drinks, and I like to eat. She likes the kitchen, and I like talking to customers. Whatever she likes, I don't like. Whatever I like, she doesn't like. It's like yin and yang."

It's true. When they're at events, Nancy handles orders and chats with customers, while Elaine works behind the scenes. Elaine gets nervous when lines get long — Nancy keeps things calm by chatting with people in line. "How's your day? How's everything?" she'll say, slowing the line naturally so nobody feels rushed. (You know me, being so introverted, I can totally understand how Elaine feels!)

That warmth is exactly what you feel when you walk into Pillow Talk.

Why "Pillow Talk"?

So why the name?

Nancy explained it to us. Their cakes are very soft and spongy, especially the sponge cake they often use, like a pillow. And when you sleep on a pillow, you're comfortable and relaxed, maybe you're talking in your dreams. Pillow talk.

That's it. Simple and sweet, just like the cafe.

Fun fact: the name has led to some unexpected collaborations. A lingerie and sleepwear brand reached out because the name fit their marketing. They ordered Pillow Talk's cakes for a photo shoot — customers in sleepwear, sitting on lounge chairs, eating cake by candlelight. Nancy said, "I was like, oh, we're pillow talking!"

They've also worked with Glossier, the beauty brand, on the launch of its Coffee Espresso Balm. Glossier ordered 300 tiramisu cakes with their logo stenciled and dusted on top.

Nancy and Elaine made and delivered all of them. Three hundred!

Why Japanese?

Both Nancy and Elaine love Japan and have traveled there many times.

When they looked around the San Gabriel Valley, they noticed something: lots of Korean restaurants and Taiwanese-style bakeries with mango and lychee cakes — but not many places serving Japanese-style sandwiches and snacks.

They wanted to do something different.

Not ramen, not sushi — but Japanese egg sandos and Japanese-inspired cakes.

There was also a practical reason. Japanese food tends to be more kid-friendly than spicy Korean dishes, and Pasadena's South Lake Avenue neighborhood has a lot of families — including many Asian and Japanese families.

Elaine told us that families come in together, and then the grandkids bring their grandparents back to try the sandwiches.

That family feeling is a big part of what makes Pillow Talk special.

What Makes Pillow Talk Special?

Here's the thing about Pillow Talk — they care about quality in a way you can actually taste.

Everything is made from scratch.

They cook their own jam from fresh fruit, make their own honeycomb, and use real ingredients — no artificial coloring, no artificial flavoring. When they make the peach cake, Elaine personally goes to pick out white peaches. They have to smell fragrant, she says — if they're not ripe enough, she won't use them.

Nancy told us that consistency is something they take very seriously. "A lot of return customers go elsewhere to try matcha latte and coffee, and they come back and say, 'Your matcha is not diluted like other places.'" She said, "If you come today and the tea is very good, but tomorrow you come, and it's not — that's not consistency. Customers know."

Here's something that really stuck with me: when egg prices shot up in early 2025 (you probably remember — prices hit record highs due to the bird flu outbreak, reaching over $8 per dozen wholesale), many restaurants raised their menu prices or added surcharges. Pillow Talk's egg sandwiches use a lot of eggs. Nancy and Elaine didn't raise their prices. Their customers noticed and appreciated it.

That tells you a lot about what kind of people they are.

One more thing: they can't teach their staff to make the cakes at the same level. Nancy said they've tried, but the cakes come out too thin, not fluffy enough. So Nancy and Elaine still make everything themselves. Customers from the Bay Area, San Diego, and even Ventura County keep asking when they'll open a new location. Nancy's answer: "No time, no energy."

I think that's actually what makes the place so special. Everything really does come from their own hands.

Elaine and Miki

Their cakes come in these adorable tin cans — the signature Pillow Talk look.

They're perfect for carrying around or taking home. (I actually reuse the tins to store accessories at home.)

Nancy told us one customer uses them to organize kitchen spices — peppercorns, star anise, bay leaves, cinnamon sticks — all labeled and neatly racked.

That's commitment!

One detail I appreciate: they don't charge extra for milk substitutes. If you're a plant-milk person, you know how nice that is.

The Space — Always Evolving

If you visited Pillow Talk before, you might notice the space feels different.

They remodeled, and many customers have said it feels very homey now.

Elaine mentioned that people walk in, feel comfortable, and just want to sit and stay.

They have students who come in and study for hours. Free Wi-Fi is available (a plus for anyone working remotely).

The space is still evolving, too.

They built a counter area for people who want to work or study, but found that customers prefer tables. So they're planning to swap the counter for high bar tables.

Nancy told us, "We will continue to remodel until it's good."

These days, a lot of cafes seem to frown upon you when you sit with a laptop for too long. Being a digital nomad, a cafe like this — where they actually welcome you to stay — is so nice to be around and makes me want to support them even more.

I love that attitude. Always improving.

Must-Try Items at Pillow Talk

If you've never been to Pillow Talk, let me give you some recommendations.

We asked Nancy and Elaine about their top sellers and personal favorites — here's what they told us.

The Cakes

Cakes are really Pillow Talk's specialty. Elaine is the cake creator — she comes up with all the flavors and recipes.

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Tiramisu — This is their overall top seller, and for good reason. Most places use ladyfinger biscuits for tiramisu — Pillow Talk doesn't. They roll out their own cake base made with coffee mocha and cocoa powder, layer it with mascarpone cream, and add an espresso jelly shot pulled from their machine. Nancy told us that even Italian customers keep coming back for this one. One regular told them, "You are so awful. I cannot find other tiramisu cakes anymore. I'm addicted." Coming from an Italian, that's a serious compliment!
Matchamisu — Their matcha take on tiramisu. The cake is matcha, the cream is matcha mascarpone (not just matcha cream — there's a difference), and there's a layer of raspberry jelly that balances all the matcha so it doesn't overwhelm your palate. Nancy said, "If it's only matcha, all you taste is matcha. I need something to cleanse my palate too." That raspberry jelly is why it works so well. This is Nancy's personal favorite cake — and ours too.

Sunny Side Up — This one is so fun. It's a coconut mousse and mango jelly chiffon cake designed to look like a real sunny-side-up egg. Nancy said customers walk in and ask, "Is that a real egg?" The "yolk" is made from mango puree — no artificial coloring. It's light and refreshing, perfect for warmer days.
Pink Lover — Raspberry jelly, lychee mousse, and rose mousse on chiffon cake, topped with fresh raspberries. Tart, fruity, and refreshing. Nancy recommends this one for summer — not too sweet, just right.

Salted Oreo — Cream made with Oreo cookies and a pinch of salt to bring out the sweetness, on a fluffy cocoa powder cake base. Here's a hack from Nancy: put it in the freezer for a few minutes and eat it like an ice cream cake. Trust me on this.
Black Sesame — Black sesame powder in the cake, osmanthus honey brushed on top to bring out the sesame flavor, black sesame cream, and a layer of black sesame ganache. Everything balances.

Elaine's personal favorites lean more fruity — the White Peach cake and the Strawberry cake. Both are seasonal and made with real fruit. The strawberry jam is cooked in-house, and the peach cake is made only with white peach (momo / 桃 in Japanese). When white peach season ends, the cake goes away — they won't substitute with nectarine or yellow peach.

They also have seasonal specials: Basque cheesecakes (strawberry, matcha, pumpkin, blueberry, mocha) during winter, and new pastries like cookies, muffin tops, and melon pan (a collaboration with a licensed Japanese home maker).

For special occasions, they offer 6-inch cakes for pre-order (2 days in advance). Flavors include Matcha, Matcha Yuzu, Tiramisu, Pink Lover, Black Sesame, Grape Earl Grey, and more.

The Egg Sandwiches

Egg Heaven — I've said it before, and I'll say it again: this is my personal favorite egg sandwich in the world. A soft-boiled egg with egg salad and chives on lightly toasted bread. The egg is perfectly half-raw, and the seasoning is spot on.

Every time we go, this is the first thing I order. Every single time.

Mentaiko Yaki — Miki's favorite. A warm egg sandwich with mentaiko (明太子 — spicy cod roe). Great for cooler weather when you want something warm and comforting.

They also have other creative sandwiches that rotate — always worth checking what's on the menu when you visit.

The Drinks

Matcha Latte — Now made with our matcha! More on that below.
Dirty Matcha Latte — Espresso meets matcha. If you want that extra caffeine kick, this is the one.
Iced Honeycomb Latte — This one has real honeycomb in it (they make their own). It melts into the drink as you go — starts smooth and gets sweeter. Really unique.

Coming Soon

While we were visiting, Elaine told us about a new sandwich she's working on: the Kamabokki — a crab meat sandwich with cheese and tamago egg, inspired by kamaboko (蒲鉾 — Japanese fish cake). She's planning to launch it this spring.

For summer, they're experimenting with boba tea-inspired cake flavors — think passion fruit, oolong passion fruit, and jasmine passion fruit. Elaine loves trying different ingredients, and honestly, I can't wait to see what they come up with.

Our Matcha at Pillow Talk

We are so honored that Pillow Talk now uses our matcha — and that customers can buy it there too!

How It Happened

Here's the story Nancy told us.

Their previous matcha supplier went out of business. Just... gone. Nancy and Elaine kept trying to reach them but couldn't find them. So they started testing other brands — and couldn't find anything that matched the quality.

(This actually happened to a lot of cafes last year. Many companies had trouble importing matcha. If you're a cafe owner in a similar situation, read about it here: The Truth About the Difficulty in Obtaining Organic Matcha in 2025. If that's you, please reach out to our wholesale team — we'd love to help: Wholesale Contact)

They tried brand after brand. Nancy even had her kids taste-test, because her son and daughter both love matcha. They went through five samples from a single supplier.

Then Nancy gave them our ceremonial grade matcha. Her son's response? "This one's not bad." Nancy pushed — "Are you sure?" He said yeah. Then she made it again without sugar. He said, "Okay, this one's good." Nancy told us that less sugar brought out the matcha's natural sweetness.

That actually makes a lot of sense. Our matcha is grown in sugarcane soil using the traditional Chagusaba (茶草場) method — which naturally brings out the sweetness. (You can read more about the Chagusaba method here.)

Her son's friends, who also love matcha, came over and tried it too.

Everyone approved.

So happy to see our Matcha is on their shelf now! (Thank you!)

So that's how it happened — we passed the taste test from Nancy's kids. (Honestly, kids are the toughest critics, so I'm pretty proud of that.)

Now, Pillow Talk uses our matcha for their matcha drinks and their matcha cakes. And when customers try a matcha latte and ask, "Do you guys sell this matcha?" — yes, they do!

Our matcha is available for purchase right at the cafe now!

Visiting Pillow Talk Cafe

Location & the South Lake Avenue Area

Pillow Talk is located at 526 South Lake Avenue, Pasadena, CA 91101 — right on the well-known South Lake Avenue shopping and dining corridor.

South Lake Avenue is a 12-block stretch of shops, restaurants, and boutiques in Pasadena. It's a really nice area to walk around.

Nancy and Elaine love this neighborhood because it's family-oriented. You'll see families, students, elderly couples — the kind of community where regulars know each other by name. Elaine told us, "I know everybody. People come in and I say hi to them. I remember their name."

The official Visit Pasadena neighborhood guide mentions Pillow Talk as a spot to "Instagram your sweet treats" — though honestly, the treats taste much better than they photograph. (And they photograph really well!)

Nearby Spots Worth Checking Out

If you're making a trip to Pillow Talk, here are some nearby places worth exploring:

Old Pasadena (Old Town) — The historic shopping, dining, and entertainment district. Just a short drive or walk from South Lake Avenue.
Norton Simon Museum — A world-class art museum with an amazing collection. A Pasadena must-visit.
Colorado Boulevard — Yes, THE Rose Parade route! Fun to walk any time of year.
Pasadena City Hall — A beautiful landmark building and popular photo spot.
Green Street Restaurant — A local all-day dining favorite that's been around for over 40 years.

If you're into Japanese food in the greater LA area, check out the other spots in our LA Guide story.

Getting There — Parking & Transit Tips

By Car:

Street parking is available right on Lake Avenue and the surrounding streets. Meters are around $1 per hour.

Nancy told us that weekday parking is easy — you should have no problem finding a spot. Weekends are busier, so you might need to walk a bit. There are also parking lots nearby — down the street near Macy's and the Erewhon area.

Pro tip from a TripAdvisor reviewer: Buy your food at Pillow Talk, then drive over to Arlington Garden (free parking, shade, and plenty of seats) for a mini picnic. It's a short drive and a lovely spot.

By Metro:

You can take the Metro A Line (formerly the Gold Line) to Lake Station at 340 N Lake Avenue. From there, it's about a 10-minute walk south to Pillow Talk.

The A Line connects to Downtown LA at Union Station. From Union Station you can transfer to the Red Line (Hollywood), Purple Line (Koreatown), or the LAX FlyAway bus. Metro fare is $1.75.

Tips for Visiting

Online Ordering: You can order ahead for delivery or pickup on their website: pillowtalk-pasadena.com. They deliver within a 15-mile radius.
Their Own App: Pillow Talk has their own app!

You can download from here: Apple Android
I was honestly impressed by the quality of the app. (You may know that I was a software engineer before, so I am quite picky about the quality of apps.)

I recorded the whole session on my iPhone, ordering my favorite Egg Sandwich here (^^). Pardon my choppy video editing to cover my personal info, but you get the idea. I can easily track the points and receive good notifications.

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Delivery Apps: Uber Eats, DoorDash, GrubHub, and more. They include a discount code with every delivery order, which is a nice touch.
Pre-order Cakes: 6-inch cakes need 2 days advance notice. Holiday cakes are phone-only. Call (626) 345-5545.
Catering: They offer catering for corporate events, weddings, birthdays, and more. The menu can be customized — contact them directly!
Milk Substitutes: No extra charge.
Seating: The space is cozy with some indoor seating and outdoor spots. If it's busy, the counter area is great for solo visits. They're also adding high bar tables soon.
Wi-Fi: Free Wi-Fi available — good for getting some work done.
Best Time to Visit: Weekdays are less crowded than weekends.

Conclusion

We are so honored and excited to partner with Pillow Talk.

What makes this partnership special to us is how it started — not as a business deal, but as a genuine connection between people who love Japanese food and culture. From meeting Nancy and Elaine at an event, to visiting their cafe, to being at OC Japan Fair together twice — it all happened naturally.

Sitting down with Nancy and Elaine during our visit, hearing them talk about their cakes with so much detail and passion — from how the raspberry jelly balances the matcha mascarpone, to how the white peach has to smell just right before Elaine will use it — you can tell that everything at Pillow Talk is made with real love and care.

And we're so proud that our matcha is now part of that.

We're also planning a pop-up event at Pillow Talk — possibly in March or May! We'll announce the dates on both our Instagram and Pillow Talk's. Follow us to stay updated.

Next time you're in Pasadena, please stop by Pillow Talk and try their amazing food — and I hope you'll taste our matcha there too!

Pillow Talk Instagram: @pillowtalk_pasadena

Quick Reference: Pillow Talk Cafe

Name	Pillow Talk Cafe Pasadena
Address	526 South Lake Avenue, Pasadena, CA 91101
Phone	(626) 345-5545
Website	pillowtalk-pasadena.com
Instagram	@pillowtalk_pasadena
Online Ordering	Order here
Delivery	Within 15 miles. Also on Uber Eats, DoorDash, GrubHub
Their App	You can download from here: Apple Android
Our Matcha?	✅ Yes — drinks, cakes, and retail!
Parking	Street parking (~$1/hr). Lots near Macy's. Metro A Line — Lake Station ~10 min walk.
Ownership	AAPI, Women-owned
Established	2019
Awards	Restaurant Guru Recommendation 2024

Simply Donabe — New Cookbook from TOIRO's Naoko-san Is Out!

2026-02-23T15:25:25-08:00

Simply Donabe is here! We celebrated TOIRO's Naoko-san's new cookbook at a special dinner at Camélia in DTLA — see our photos and video inside!

Introducing A New Product - Meet Hojicha Powder

2026-02-18T15:33:56-08:00

For years, premium Japanese Roasted Green Tea (ほうじ茶, Hōjicha) in its traditional loose leaf form has been one of our best sellers.

Many of our customers have been asking about the powder version, especially since we have been introducing many recipes using hojicha, but we have asked people to grind the loose-leaf tea. (You can see all the hojicha recipe videos here: "Everything You Need to Know about Japanese Hojicha Tea".)

Today, we are thrilled to announce that Hojicha Powder is now on our store!

You Can Finally Stop Grinding Your Loose-Leaf Tea

Okay, real talk.

If you've ever tried to make a hojicha latte at home starting from loose-leaf tea, you know what step one actually is: grinding.

And if you've ever done that — pulled out a spice grinder, measured the leaves, tried to get a fine enough powder — you know it's kind of a project.

And that's just for a latte.

If you want to bake with it — cookies, cakes, mochi, brownies — the bar gets even higher.

The powder needs to be ultra-fine to dissolve smoothly into butter or milk, and a spice grinder at home almost never gets you quite there. You end up with uneven texture, and the flavor doesn't distribute as you'd like.

That's exactly the problem our Hojicha Powder solves.

Here's the thing — when the grind isn't fine enough, you feel it. There's a gritty, grainy texture in your latte that just shouldn't be there. Same with baking. You want your hojicha cookies or pumpkin bread to have that smooth, even hojicha flavor running through every bite — not little flecks of tea leaf that didn't quite make it.

Our Hojicha Powder is milled to a superfine consistency, so it's ready to go the moment you open the bag.

No grinder. No mess. No extra steps. Just scoop and use.

Your Favorite Hojicha Recipes Just Got a Lot Easier

And there's so much you can make with it. We have recipes for a silky hojicha oat milk latte, brownies, banana cake, pudding, gingerbread muffins, cookie dough bites, and even hanabira mochi. Almost all of them call for powder — and now you're already set before you've even started.

What Actually Makes Hojicha Different?

Let me explain!

Hojicha (ほうじ茶) literally means "roasted tea." And that one extra step—the roasting—is what makes it so different from nearly every other Japanese green tea (Nihoncha, 日本茶) on the market.

Most Japanese teas, such as Sencha (煎茶) or Gyokuro (玉露), are steamed after harvest to preserve the fresh, grassy, vegetal flavor you likely associate with green tea.

Hojicha gets steamed too — but then it goes one step further.

The leaves are roasted at high heat, and that's where everything changes. The color, the aroma, the flavor — all of it transforms.

This roasting tradition actually started in Kyoto (京都) in the 1920s — which makes it one of the newer Japanese teas, historically speaking.

The leaves are roasted at high temperatures, traditionally over charcoal, and that heat turns them from green to the beautiful, deep reddish-brown color that hojicha is known for.

Most hojicha is made from later harvest leaves — Bancha (番茶) or Kukicha (茎茶, made from stems and twigs). But ours is different. We use the highest-quality plant parts, which is a key reason our hojicha tastes noticeably smoother and richer than what you'd typically find.

So What Does It Actually Taste Like?

Here's what surprises most people the first time they try hojicha — there's no bitterness. None.

That's not an accident.

The high heat of roasting breaks down the catechins and tannins that give regular green tea its astringency.

What's left is something completely different — smooth, mellow, and naturally sweet, with warm nutty notes and a gentle hint of caramel and dark chocolate.

It tastes more like a cozy roasted grain drink than anything you'd expect from a green tea.

And honestly? That's exactly what makes it so approachable for people who don't usually love tea.

The signature aroma comes from a compound called pyrazine, which is also found in roasted coffee, contributing to the tea's uniquely satisfying and relaxing fragrance.

Perfect for Evenings — and Anyone Sensitive to Caffeine

Here's another reason hojicha has become such a staple in Japanese households: it's incredibly low in caffeine.

The roasting process reduces the amount of naturally occurring caffeine in tea leaves.

The result is a drink with only about 7.7mg of caffeine per cup — compared to roughly 95mg in a typical cup of coffee.

That's a big difference.

It's why hojicha is commonly served to children and the elderly in Japan, and why it makes such a perfect evening drink.

If you've been looking for something warm and satisfying to wind down with at night — without the risk of lying awake staring at the ceiling — a hojicha latte might be exactly what you've been missing.

How Is Hojicha Powder Different From Matcha?

Great question — and the easiest way to explain it is to just look at them side by side.

Matcha (抹茶) is that bright, almost fluorescent green you've seen everywhere. That color comes from the leaves being shade-grown and never roasted — all that chlorophyll stays intact.

Hojicha powder is the opposite.

It's a deep, warm reddish-brown — think roasted cocoa or coffee grounds. And just like with matcha, that color tells you everything about the flavor before you even taste it.

What I love about cooking and baking with hojicha powder is how different it looks from everything else.

A hojicha latte has this beautiful, earthy, caramel-brown tone.

A hojicha cheesecake or cookie looks rich and sophisticated in a way that's totally its own. It's not trying to be matcha — and that's exactly the point.

The visual appeal of Hojicha Powder is a major reason why it has become so popular in gourmet cafes and bakeries globally.

The Flavor Difference Is Just as Big as the Color Difference

The flavor difference is just as dramatic as the color difference—and it's worth understanding if you want to use them appropriately.

Matcha has that deep, grassy, vegetal flavor with a strong umami (うま味) backbone.

That's what makes matcha matcha. It's bold, sometimes a little bitter, and it commands attention in whatever you put it in. Some people love that. But it can also be excessive—especially in more delicate recipes where you want something subtler.

Hojicha is the opposite.

No grassiness, no astringency, no strong umami. Just that smooth, toasty, slightly sweet warmth we talked about earlier. It complements other ingredients rather than overpowering them.

That's what makes hojicha powder so versatile in the kitchen.

With no astringency to worry about, it plays beautifully with creamy, sweet, and rich ingredients — milk, butter, chocolate, cream cheese. If matcha is the bold, assertive one, hojicha is the easy-going one that makes everything around it taste better.

And if you love the ritual of a powdered tea but matcha's intensity isn't quite your thing — this is it.

The Health Benefits Are Real — and the Powder Form Makes Them Even Better

Despite being roasted, Hojicha remains a green tea and retains many of the powerful health benefits associated with its parent leaf.

Crucially, Hojicha Powder is rich in antioxidants, compounds that help your body combat oxidative stress and reduce inflammation.

These antioxidants, including catechins, play a vital role in strengthening your immune system and protecting cells from damage caused by free radicals.

Furthermore, the anti-inflammatory and antioxidant properties in Hojicha can help protect your skin from oxidative stress, potentially reducing visible signs of aging and promoting a healthy, natural glow.

L-Theanine: The Reason Hojicha Makes You Feel Calm Without Making You Sleepy

Here's something most people don't realize about Japanese green tea — it contains an amino acid called L-Theanine (L-テアニン), and it's kind of amazing.

L-Theanine promotes alpha brain wave activity, which puts your brain into a state of relaxed alertness.

Not sleepy. Not jittery. Just calm and focused.

If you've ever wondered why a cup of tea feels so different from a cup of coffee, even when both have caffeine, this is a big part of why.

And with hojicha's caffeine already so low, there's no spike, no crash. Just a gentle, steady feeling of being okay. Which, after a long day, is honestly exactly what you want.

The Smoothness of Hojicha Powder Is Gentle on Your Stomach and Can Help Support Healthy Digestion

Another key benefit of Hojicha’s low tannin content is its exceptional gentleness on the stomach.

Tannins give tea its astringent mouthfeel and can sometimes cause stomach irritation in sensitive individuals.

Because the roasting process significantly reduces the tannin content, our Hojicha Powder is remarkably smooth and easy to digest.

As a natural detoxifier, it can also support healthy digestion and gut health, making it an excellent accompaniment to meals or a soothing way to end a large dinner.

The Tea Used for Our Hojicha Powder Is Made from the Highly Respected Yabukita (やぶきた) Cultivar

The cultivar (品種, hinshu) of tea leaf matters more than most people realize. And ours is made from Yabukita (やぶきた) — the most celebrated tea cultivar in Japan.

Yabukita is the most popular and celebrated tea cultivar in Japan, known for its well-balanced flavor profile and rich, smooth characteristics.

While the roasting process alters the tea’s final presentation, starting with a premium base like Yabukita ensures that the Hojicha's underlying sweetness and complexity are maximized.

Let's Start With the Most Popular One: The Hojicha Latte

The hojicha oat milk latte is probably the number one reason people get excited about hojicha powder — and honestly, making one at home is so much easier than you'd think.

Sift a teaspoon of hojicha powder into your cup, add a small splash of hot water, and whisk until it forms a smooth paste. That's your flavor base. Then pour in your milk of choice — hot or cold, dairy or non-dairy — and that's it. The powder dissolves completely, no grit, no lumps, just a silky, smoky-sweet latte that genuinely rivals what you'd get at a specialty café.

No grinder. No steeping. No straining. Just a really good drink in about two minutes.

Baking With Hojicha Powder? The Possibilities Are Pretty Incredible.

Hojicha powder is a dream ingredient for baking.

That toasty, slightly sweet flavor pairs beautifully with rich, creamy things — butter, cream, chocolate — in a way that matcha just doesn't.

We have a bunch of recipes to get you started.

The hojicha brownie is one of my favorites — the roasted notes and dark chocolate are such a natural combination. The hojicha pudding is silky and elegant. And the hojicha banana cake and pumpkin bread are the kind of thing you make once and then can't stop thinking about.

If you're into Japanese-style sweets, the hanabira mochi, almond daifuku, and banana daifuku are absolutely worth trying too.

Even simpler bakes like the hojicha gingerbread muffins or hojicha cookie dough bites get a whole upgrade from the powder.

That nutty, roasted note turns something everyday into something you actually want to share with people. And because it's superfine, it blends evenly into your dry ingredients — no uneven pockets of flavor, just consistent hojicha throughout.

Explore New Drinks with Hojicha Powder Like Smoothies, Cocktails, and Refreshing Jellies

Beyond lattes and baking, the versatility of our Hojicha Powder invites experimentation with a myriad of other drinks and culinary ideas.

For a healthy morning boost, try blending it into a smoothie with banana and a dash of sweetener; the roasted flavor adds a depth that standard green tea cannot.

For a unique twist on a nightcap, it can be used to create sophisticated Hojicha cocktails, mixing beautifully with spirits like rum or Irish cream liqueur.

In the Japanese dessert tradition, it can even be incorporated into refreshing, chilled treats like Hojicha Jelly (ほうじ茶ゼリー).

The ease of dissolving the powder means you no longer have to brew a strong liquid base for your recipes; you simply measure, mix, and marvel at the delicious results.

Conclusion: Ready to Start?

We've been so excited to bring this to you — and we know a lot of you have been waiting for it.

Skip the grinder. Skip the mess. Just open the bag, scoop, and make something delicious. Whether that's a silky latte on a weekday morning, a batch of hojicha brownies for the weekend, or something totally new you come up with on your own — that's exactly what this powder is for.

Our Hojicha Powder is made from Yabukita cultivar tea — low caffeine, no bitterness, and that warm, toasty flavor that makes hojicha so special.

And if you're someone who still loves the ritual of brewing loose-leaf, don't worry — our original Hojicha Loose Leaf isn't going anywhere. Some things don't need to be fixed!

And for continuous inspiration on how to use both our loose leaf and new powder, don’t forget to visit our recipe guide: Everything You Need to Know about Japanese Hojicha Tea.

Yokohama Peach is offered as a regular menu at Okayama Kobo Cafe! + Recap Video of Pop-up on 2/8/2026 at Anaheim, CA

2026-02-10T02:00:00-08:00

Introduction

We are excited to announce that our Yokohama Peach is now available on the regular menu at the popular Japanese Bakery, Okayama Kobo, in Anaheim, Los Angeles (DTLA), and Laguna Niguel.

Please see the details below about Okayama Kobo and each cafe.

Plus, please see the recap of the pop-up at the Anaheim Okayama Kobo Cafe on 2/8/2026 (Sun) below!

Introduction
About Okayama Kobo

The Story Behind Okayama Kobo
What Makes Their Bread So Special?
Must-Try Items at Okayama Kobo
Kobo Kuma Hack Recipe

Cafe Locations

Okayama Kobo Anaheim – The Original US Location
Okayama Kobo DTLA – Little Tokyo's Hidden Gem
Okayama Kobo Laguna Niguel – The New Kid on the Block

Mameya Coffee Right Next Door! (@mameya.usa)

Okayama Kobo Honolulu – Aloha and Fresh Bread

Recap of 2/8/2026 at Anaheim, CA Pop-Up
Conclusion
Quick Reference: All Okayama Kobo Locations

About Okayama Kobo

Their cafe is always busy with lots of people always in line (but their service is surprisingly quick, so you don't feel like you are waiting a lot).

Here is a photo of the line in front of the cafe I took the other day. The shop is on the right side, so you can see the line stretching all the way to the 3 shops next to the cafe. :0

People waiting in line in front of Okayama Kobo Anaheim

The Story Behind Okayama Kobo

The story of Okayama Kobo begins with Kawakami-san (Tsunetaka Kawakami), who couldn't afford to attend university. Instead, he worked at a small chain of bakeries in Japan, practicing and learning until his skills matched – and eventually surpassed – his supervisors.

In 1986, he opened his first bakery in Japan and eventually established Bakery House Okayama Kobo in Okayama City (岡山県岡山市 the name comes from there!).

Kawakami-san's philosophy was simple but revolutionary: bread should be made fresh, with pure ingredients, and served with care.

He believed that by focusing on quality over quantity – using the finest Hokkaido flour, eliminating additives and preservatives, and baking in small batches throughout the day – he could create bread that truly nourishes people.

By the way, "Kobo" (工房) means "workshop" or "studio" in Japanese. So the name literally translates to "Okayama Workshop," – which I think beautifully captures the artisan spirit of the place.

When you visit, you feel as if you're stepping into a craftsman's workshop, where every loaf is made with intention and pride.

What Makes Their Bread So Special?

Here's what I love about Okayama Kobo – their philosophy is just one word: Simple.

"To provide freshly made quality bread in an environment you love to be in."

Wall at Okayama Kobo Cafe

That's it. Simple. And they stick to it with these four principles:

100% Hokkaido Flour

All their flour is imported directly from Hokkaido, Japan. (北海道) They use a proprietary blend that's exclusive to Okayama Kobo. Hokkaido flour has a higher protein content than standard wheat, which is what gives their bread that distinctively soft, cloud-like texture.
No Additives, No Preservatives

This is huge. Their dough contains zero additives or preservatives. Because of this commitment to purity, the bread has a natural 2-day shelf life. (Though honestly, I've never had their bread last that long in my house!)
Fresh Every 30 Minutes

This is not an exaggeration – bread comes out of the ovens every 30 minutes throughout their operating hours.

At Anaheim Cafe, you can see them actually baking behind the counter through the window. At the Laguna Niguel cafe, you can see them closer behind the counter.

It's so nice to see them when we are lining up to get the bread!
Quality Without Compromise
Fast, craveable meals without sacrificing ingredients or service. That's the promise.

Must-Try Items at Okayama Kobo

If you've never been to Okayama Kobo, let me give you some recommendations.

These are the items I always tell people to try:

Salt & Butter Roll – This is THE signature item. It looks like a croissant, but inside there's butter that melts in your mouth as you bite into it. The bottom is slightly crispy, creating a notable textural contrast. They also have variations:
- Cookie Salt & Butter Roll (sweet cookie crust on top)
- Red Bean Salt & Butter Roll
- Mentai Salt & Butter (spicy cod roe – so good!)
- Tomato Basil Salt & Butter (DTLA Only)

Shokupan (Japanese Milk Bread) – This is the impossibly soft, fluffy white bread that Japan is famous for. You can buy it in half or whole loaves. It's incredible toasted with butter, or use it for sandwiches. The texture is just... chef's kiss.

I am so happy I recently purchased a Balmuda Toaster. Try baking this bread in the toaster at home, OMG, it is heaven! I love Balmuda. (Check what we wrote about their Coffee Maker and Tea Kettle here)
Curry Pan – Baked panko-crusted bread filled with Japanese-style curry. Get it fresh from the oven if you can – the contrast between the crispy exterior and the warm curry inside is heavenly. Available in regular and spicy.
Kobo Kuma – An adorable bear-shaped bread filled with vanilla bean custard cream. Almost too cute to eat. Almost. Check out the Kobo Kuma Hack Recipe below!
Chocolate Emoji – A soft sweet bun with dark chocolate and vanilla bean custard cream, topped with expressive emoji faces. Fun and delicious!
Japanini – Their take on a panini: Japanese bread with shiso leaf, basil pesto, bacon, cheese, and tomato.
Yokohama Peach (Drink Menu) - Last but not least, please let me mention that we are so honored that Okayama Kobo now carries our Yokohama Peach on their drink menu (at Anaheim, DTLA, and Laguna Niguel - not yet at Honolulu cafe)

Here is the drink menu at DTLA Cafe. Okayama Kobo has added our logo to the menu! So nice of them. Thank you very much!! (^^)

Miki and Yokohama Peach Cold and Yokohama Peach Hot

They also offer seasonal specials that rotate throughout the year, including Matcha Mochi An-pan, Kabocha Custard for fall, Chestnut Red Bean Milk Cube, and more. Always worth asking what's new!

Kobo Kuma Hack Recipe

Tome-san from Okayama Kobo mentioned something I should share.

It's a hack way of enjoying Kobo Kuma bread!

Ingredients:

Kobo Kuma Bread

Instructions:

Freeze Kobo Kuma Bread
Toast the frozen Kobo Kuma Bread for 1-2 minutes

What is cool about it is that the custard inside Kobo Kuma is half-frozen if you do it this way, and tastes so good with toasted bread outside. In Japanese, we call it Syaki-syaki (しゃきしゃき）

Trust me, it is sooo good, and since you are freezing, you can get many Kobo Kuma and keep them in the freezer. This is especially cool if you are visiting from far.

Pro Tip: Use a Balmuda Toaster; it's a Japanese toaster that lets you add water to steam the bread while toasting. We love Balmuda.

Now, let me explain about each of the US Cafes of Okayama Kobo.

Okayama Kobo Anaheim – The Original US Location

Okayama Kobo Anaheim opened on July 1, 2018, as the very first US location.

It's located on the Center Street Promenade in Downtown Anaheim – just a few blocks from Disneyland!

When I go to Disneyland, I always stop by this Cafe and pick up some to-go items to bring to the park. Disneyland allows you to bring food and water inside (as of Feb 2026; please check the latest regulations before you do). Much more economical, and I believe Kuma tastes much better than Micky Mouse :) [This is just my opinion]

The area around the bakery is really charming.

Center Street Promenade features a tree-lined corridor with public art, outdoor cafes, and artisan boutiques.

If you're visiting Disneyland and want a break from the parks, this is a great neighborhood to explore.

Nearby, you'll find:

Anaheim Packing House – a beautiful food hall in a converted 1919 citrus packing facility (about a 10-minute walk)
Muzeo Museum and Cultural Center – right across the street
Anaheim Ice – a skating rink designed by famous architect Frank Gehry!

Inside Okayama Kobo Anaheim Cafe. I took this picture at the end of the day, but you usually see a pack of people here!

The Anaheim location is designed as an order-and-go concept with no indoor seating.

But don't worry – there's outdoor seating on the Center Street Promenade patio where you can enjoy your treats.

Outside Seating Area - It is so nice to sit here and have the bread and drink

The small footprint actually helps them maintain their commitment to baking fresh bread every 30 minutes.

One thing to know: this location serves drip coffee from Mameya Coffee – a Japanese coffee roaster from Kobe. More on them here, but their coffee has these lovely notes of almond, brown sugar, and plum that pair perfectly with the bread.

Tips for Visiting
Expect a line. This is a popular spot! But the line moves at a decent pace, and honestly, it's worth it.

Pro tip: If you just want drinks, there's a separate entrance that moves faster.

Parking:

Good news – parking is easy here!

There are plenty of on-street parking spaces around the Cafe, as well as a public parking garage right next to the Cafe building.

Street parking has a 90-minute limit, but if you need more time (and trust me, you might want to browse around), the parking garages offer 2 free hours with validation in garages 3 and 5.

The Center Street Promenade area is very walkable, so if you park a bit further away, it's a pleasant stroll past some shops and restaurants.

Visit Okayama Kobo Anaheim

Address: 155 W. Center Street Promenade, Anaheim, CA 92805
Phone: (714) 603-7332
Hours: Tuesday – Sunday, 8:00 AM – 4:00 PM (CLOSED Monday)

Okayama Kobo DTLA – Little Tokyo's Hidden Gem

Inside the Miyako Hotel

The DTLA location opened in January 2022 as Okayama Kobo's second directly-operated US store. It's tucked inside the lobby of the Miyako Hotel in Little Tokyo, which I think is such a perfect location.

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A short video of Miki waiting at DTLA Okayama Kobo

When you walk in, you'll notice a calming color palette of sage green, white, and brown, with soft music playing. The space is intimate and cozy.

Fun detail: the Miyako Hotel building features a massive Shohei Ohtani mural on its exterior wall – a 15-story, 150-foot-tall portrait painted by Boyle Heights artist Robert Vargas in March 2024.

It has become a major landmark and tourist attraction. The bakery staff even wear LA Dodgers caps as part of their uniform. It's a nice touch that shows how connected the bakery is to both Japanese culture and its LA community.

Being in Little Tokyo means you're surrounded by amazing Japanese culture.

Within walking distance, you'll find:

Japanese Village Plaza Mall – shops, restaurants, and that iconic fire tower
Fugetsu-Do Sweet Shop – they've been making mochi since 1903!
Japanese American National Museum
Little Tokyo/Arts District Metro Station – makes it easy to get here without driving

The DTLA location is smaller than Anaheim, so seating is limited. But the colored window portions filter the light beautifully, and it feels like a little escape from the busy city outside.

Drink recommendation: The Banana Crème Matcha Latte is a DTLA signature. Ceremonial grade matcha with house-made foam – reviewers say it's "borderline milkshake" territory. (and don't forget Yokohama Peach please : )

Other favorites include the Rose Matcha Latte (strawberry sakura), Kobo-jicha Latte with oat milk and cinnamon, and Ube Latte.

Tips for Visiting
Parking: This is the tricky part. The Miyako Hotel does not validate parking, so you'll need to find alternatives:

Aiso Parking Garage (nearby)
Japanese Village Plaza Parking Lot (Typical cost: around $8)
Street meter parking - if you just go more than one block, it is easier to find (from my experience).

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Inside Okayama Kobo DTLA

Local tip: Some regulars recommend parking at the nearby Vons lot and walking over.

For larger orders: Call the location directly. Online pre-orders are limited to 5 items.

Best time to visit: Weekday mornings tend to be less crowded than weekends.

Visit Okayama Kobo DTLA

Address: 328 E 1st Street, Los Angeles, CA 90012
(Inside Miyako Hotel, First Floor Lobby)

Phone: (213) 513-4282
Hours: Open daily, 7:00 AM – 4:00 PM
Online Orders: okayama-kobo-dtla.square.site (next-day pickup, limited to 5 items)

Okayama Kobo Laguna Niguel – The New Kid on the Block

This is Okayama Kobo's newest US location, having just opened in September 2025.

It's located in the Laguna Niguel Promenade shopping center, bringing authentic Japanese bread to South Orange County.

The shopping center sits at the intersection of Aliso Creek Road and La Paz Road, serving the communities of Laguna Niguel and Aliso Viejo.

Major tenants include 24 Hour Fitness and Grocery Outlet, so it's easy to combine your bakery visit with other errands.

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Being newer, they've already started introducing exclusive items – in January 2026, they announced a Matcha Red Bean Cube that sounds amazing.

The location offers some outdoor seating, but there is more outside seating next to Mameya (see below)

Mameya Coffee Right Next Door! (@mameya.usa)

Okay, here's what makes this location REALLY special for Japanese food enthusiasts:

Mameya Coffee Roasters is literally right next door at 27931 La Paz Rd Suite E. This is the first US location of the acclaimed Kobe-based coffee roaster!

Inside Mameya, heaven for coffee lovers!

Let me tell you about Mameya, because their coffee is something else.

First, a quick clarification: there's a famous coffee shop called "Mameya" in Tokyo (in the Omotesando area), but this is a different company. Mameya Coffee Roasters is from Kobe, Japan, and they have multiple locations there, including Suma, Shukugawa, Rokko, and Higashi Kakogawa. It's a family business – the person running the US location's father runs the Kobe operations.

I like the wall decoration with different Japanese-themed coffee cups with their logo on them.

What makes Mameya special is its commitment to Japanese precision and customization:

You can watch your beans roasted on-site (takes about 15-20 minutes)
Choose from more than a dozen green coffee bean varieties
Select your preferred roast level (from Cinnamon light through Italian dark)
Specify your desired grind

They even have rare geisha coffee beans for the true coffee enthusiast.

Here's something interesting: Mameya has a no-espresso philosophy.

They focus exclusively on pour-over coffee to highlight each bean's true flavor profile.

For Okayama Kobo, Mameya created an exclusive blend called "KUMA Drip Coffee" – a medium roast with smooth, full-bodied complexity featuring notes of almond, brown sugar, and plum.

It was specifically designed to pair with freshly baked bread without overpowering delicate pastry flavors.

I tried their signature KOBE Blend during my visit, and it was excellent. It had a bit of kick and spice, not acidic, and incredibly smooth. Honestly, one of the best drip coffees I've ever had. I'm not exaggerating.

Good bread from Okayama Kobo with a KOBE Blend drip coffee, it is just an amazing combination!

Tips for Visiting
Parking: This shopping center has plenty of parking – much easier than the DTLA location!

Combine your visit: Get bread at Okayama Kobo, then walk next door to Mameya for coffee. It's the perfect Japanese café experience.
New location perks: Since it just opened, lines might be shorter here than at the more established locations (though that could change as word spreads!).

Visit Okayama Kobo Laguna Niguel

Address: 27931 La Paz Rd, Suite B, Laguna Niguel, CA 92677

Phone: (949) 208-1877
Hours: Tuesday – Sunday, 8:00 AM – 4:00 PM, CLOSED Monday

Okayama Kobo Honolulu – Aloha and Fresh Bread

Sorry, I don't have any pictures of this cafe as I haven't visited yet! I'll make sure to stop by when I visit Hawaii next time. (I want to go today!!)

Here are some notes on the cafe, but they are not based on my personal experience.

Okayama Kobo Honolulu opened on November 15, 2023, in the Kakaako/Ward Village neighborhood – just a 5-minute drive from Waikiki.

The space is compact at 817 square feet (it was actually a Starbucks for many years).

From what I've seen online, there's a whimsical "Bread Clock" in the middle of the bakery – instead of numbers, it has different mini breads! Such a cute touch.

Kakaako itself has transformed over the years from warehouses into a trendy district with condos, cafes, and restaurants. It's right by the Ward movie theaters and Whole Foods.

The Honolulu menu has some items tailored to local tastes:

Mentai Salt & Butter
Everything Salt & Butter – everything bagel toppings on a roll
The Bacon – with Kewpie mayo and black pepper
Oyaki Takana – spicy pickled mustard greens with cheese and mayo

Their signature drink is the Matcha Sea Salt Cold Brew – caramel cold brew topped with matcha sea salt cream foam.

Visit Okayama Kobo Honolulul

Address: 310 Kamakee St, Unit 06, Honolulu, HI 96814
Phone: (808) 888-0724
Instagram: (Separate Account from California one) @okayamakobohawaii
Hours: Tuesday – Sunday, 8:00 AM – 4:00 PM (CLOSED Monday)

Recap of 2/8/2026 at Anaheim, CA Pop-Up

We were honored to host a pop-up in front of Okayama Kobo on 2/8/2026.

You wouldn't believe how long the line was!

Please check out the short video recap from the day here:

videoid="6lt-PAYWMD0"

Event Flyer

Here is the event flyer that Katie Lang from Okayama Kobo created for us. She is a talented artist who handles all the art-related items at Okayama Kobo Cafe. Thank you, Katie!

We had our booth right outside the Cafe's entrance, and on the same day, a very popular art event will be held there. If you are not familiar with Takumi Alley, let me explain.

What is Takumi Alley?

Takumi Alley (@takumialley) is a makers' market celebrating Asian creatives and culture. The name comes from the Japanese word "takumi" (匠), which means "artisan" or "craftsman" – and that perfectly captures what this event is all about.

The organizers describe it as a celebration of "the best in handcrafted, well-designed, long-lasting, and either organic, sustainable, or ethically produced products that honor the culture of Asian craftsmanship."

I've been to the Takumi Alley events, and they always have such a warm, community feel.

Picture of Miki in front of Takumi Alley hosted at DTLA in Dec 2025

You'll find around 17-25 vendors selling everything from handmade stationery and art prints to ceramics, jewelry, and of course, delicious food and drinks.

The February 8th event was themed "Lucky Cat and Friends" – perfect timing right before the Lunar New Year!

Events included:

Live music (818 String Quartet @818stringquartet)
Scavenger hunts
Raffle drawings
Letter-writing stations
Themed costume contests

It's a truly wholesome experience. Think of it as a whimsical little village of artists, right in the heart of Anaheim.

About the Hosts: The Okeya Family

Three names always appear when you see Takumi Alley promotions: @kenzo_illustrations, @audreyokeya, and @okeyastationeryco.

These are all connected to a talented husband-and-wife creative team who pour their hearts into making these events special.

Jon Kenzo Okeya (@kenzo_illustrations)

Kenzo-san and I at Takumi Alley at the event

Kenzo-san is a self-taught illustrator from Los Angeles.

After spending several years living in Asia, he returned home to pursue his passion for illustration full-time.

Here's something really cool: Kenzo illustrated a children's book called "Oh No! Chinese School!" written by Crystal Murakami and published by East West Discovery Press (with coloring by Audrey!). The book received the 2025 Skipping Stones Honor Award, which recognizes exceptional multicultural and international books. It's a bilingual English-Chinese story about a girl who discovers the power of bilingualism – a meaningful project!

Beyond illustration, Kenzo-san also hosts a cooking show – talk about a multi-talented creative!

At the end of the event, I wanted to say hi to Kenzo-san and noticed he was going through each vendor, saying a sincere "thank you." I was deeply touched by his gesture, as we had previously attended other events as vendors and wished we had been treated that way.

I believe the attitude like this separates a great event from a good event. Not surprisingly, as of today (Feb 2026), the vendor list is full and has a waiting list.

Audrey Okeya (@audreyokeya)

Audrey-san and I at Takumi Alley at the event

Audrey-san was born and raised in Binondo, Manila, Philippines – which, fun fact, is the world's oldest Chinatown! She's Filipino-Chinese and studied animation and graphic design in both the Philippines and Singapore before moving to Los Angeles about seven years ago.

Her art style is quirky, kawaii, and wonderfully whimsical. There's a lightness to her work that just makes you smile.

Together, Audrey-san and Kenzo-san make such a wonderful creative partnership. You can clearly see the care they put into everything they do.

Okeya Stationery Co. (@okeyastationeryco)

This is Kenzo-san and Audrey-san's shop, where they sell their hand-illustrated goods: journals, sticker sheets, washi tape, art prints, greeting cards, and more.

One thing that always catches my eye at events is their YATAI Cart – a custom-built wooden booth designed to look like a Japanese ramen cart. It's become a landmark at events across Southern California. You can't miss it!

If you're into stationery (and honestly, who isn't?), definitely check out their booth at the event. Their products make such thoughtful gifts.

Takumi Times

During the pop-up, Rocky-san from Okayama Kobo handed me a copy of their print newsletter, Takumi Times.

It felt like a charming throwback—in the best way. The Takumi Times is a small, physical “town newspaper” created by Takumi Alley as a community-minded fundraiser, and it’s packed with little details that make you want to linger: a full-page coloring sheet, a crossword puzzle, and even coupons from makers you’ll meet at the event.

Rocky-san always talks about how much they care about giving back and supporting the local community, so seeing him personally share something that strengthens that community connection was a really nice moment.

Here is a link to their Instagram Post about this first issue of the newsletter.

Conclusion

We are so honored and excited to partner with Okayama Kobo.

Next time you're in DTLA, Anaheim, Laguna Niguel, or Hawaii, please check out their amazing bread – and we hope you can try our Yokohama Peach too!

I want to mention that everyone we've worked with on this dream collaboration has been wonderful.

From the Okayama Kobo team to the Takumi Alley organizers, it's been a joy connecting with people who share our passion for bringing authentic Japanese experiences to our communities.

We look forward to continuing this journey together – and we hope to see you at one of these amazing locations soon!

Picture with the Store Manager, Maricela (Right), Miki (Left), and me (Middle)

Quick Reference: All Okayama Kobo Locations

Location	Address	Phone	Hours	Yokohama Peach?
Anaheim	155 W. Center Street Promenade, Anaheim, CA 92805 (Google Map)	(714) 603-7332	Tue-Sun 8am-4pm	✅ Yes
DTLA (Little Tokyo)	328 E 1st St, Los Angeles, CA 90012 (Miyako Hotel) (Google Map)	(213) 513-4282	Daily 7am-4pm	✅ Yes
Laguna Niguel	27931 La Paz Rd, Suite B, Laguna Niguel, CA 92677 (Google Map)	(949) 208-1877	Tue-Sun 8am-4pm	✅ Yes
Honolulu	310 Kamakee St, Unit 06, Honolulu, HI 96814 (Google Map)	(808) 888-0724	Tue-Sun 8am-4pm	❌ Not yet

Okayama Kobo Website: okayamakobousa.com
Okayama Kobo Instagram: @okayamakobousa (California), @okayamakobohawaii (Hawaii)

Behind the Scenes – How We Made the Event Booth & Backdrop Using Sacred Wood

2026-01-24T13:12:40-08:00

If you’ve ever visited our event booth, you probably noticed right away that our booth is unlike anything else.

We often hear people say, “This is beautiful—how did you make it?”

So I wanted to share the behind-the-scenes story of how our backdrop came to life—and why it’s much more than just a display wall.

What most people don’t realize is that this piece is deeply connected to Japan, and it took over six months of planning, building, and refining to get to where it is today. And even now, we’re still improving it little by little.

Introduction
The Beginning
Planning
Prototyping
Finding Carpenters

Malachi Milbourn from Milbourn Wood Work
Pete Bosack from Madeway Design
Paul and Dyanne from R/D Record Cabinets
Brice from Timber Frame Headquarters

Event Background

Building the Event Backdrop and Table
Color of the Blue
About the Special Wood Used in our Booth

What is Port Orford Cedar?
Wood and Japanese Tradition

How the Event Backdrop Works

Carrying Boxes

Extending the Design by Adding the Carrying Boxes
Building the Carrying Boxes

Bar Table

Building the Bar Table

To Be Continued...

Before we go deep into the story, here are some videos and images of our booth (in case you have not seen it).

Here is a short video from the OC Japan Fair (October 17 - 19 2025):

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Here is an image from the Los Angeles Coffee Fest (August 22 - 23 2025):

Here is a picture from another angle of the Summer Market at Bread and Salt, San Diego (June 1, 2025):

At the end of 2025, we added a bar table, which you can see on the left side of the picture below (read on below about how we made them). This is from the Balmuda event at Albion Garden on November 22 2025.

Can you tell that the back panel is smaller than the ones above? The background can be configured in 3 sizes (see below for more).

Here is a picture of the smaller size version (at Maum Market Enclave on July 19 2025).

And here is the smallest version (shorter with one panel). (This was at Maum Market OCMA)

And you may wonder how long it takes to set this up at every event.

It takes quite an effort to set this up (takes about 2 hours! :0).
If we have to set up in the morning, we always have to rush to build it on time.

Here is a short time-lapse video of how it is set up. (This was at the World Tea Expo in Las Vegas, March 25 - 26, 2025)

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Now that you see some images and videos. Are you ready to learn about the story behind this?

The Beginning

Just like any other business, we also struggled during the COVID pandemic.

If you followed us before COVID (thank you!), you know we used to attend events such as the Northwest Tea Festival, Sakura Con, the Portland Tea Festival, and the Portland Night Market.

But all the events were cancelled when COVID hit, as you know.

During the COVID pandemic, we decided to build something to elevate the event experience so that once the pandemic is over, we can go all-in with a totally new setting and design.

Our Chief Branding Officer, Miki Pon, decided to take on the design challenge.

Planning

Since we attended various events before the pandemic, we have been taking notes on other vendors we were inspired by.

We wanted to make the booth look more like modern Japan, and what we realized in Japanese design is that its core is the usage of wood.

As you know, Japan traditionally used wood extensively because the country had limited domestic metal resources and abundant forests, so Japanese culture, architecture, and craftsmanship naturally developed around woodworking materials and techniques.

(This is also the reason, in Japan, you see wooden chopsticks and not metal ones like the ones you see in Korea or China.)

So we wanted the wood to be dominant in the design, but we did not want it to look like a dark, dusty Japanese antique shop; we wanted a brighter, more modern feel.

Miki then thought of using the Japanese Koshi design concept.

Koshi (Kōshi 格子) refers to traditional Japanese wooden latticework—often seen on machiya townhouses and shopfronts—designed to provide privacy and security while still allowing light and airflow to pass through, as shown in the picture below.

Even today, this timeless Koshi concept continues to inspire modern Japanese architecture—one of the most iconic recent examples being the Osaka Expo 2025, which concluded at the end of 2025, where the massive wooden “Ōyane Ring” (大屋根リング) showcased the same beautiful rhythm and repetition of wood that makes Koshi so uniquely Japanese. (Click here to see some images of the Osaka Expo and Oyane Ring when I visited the Osaka Expo)

Picture of Oyane Ring at Osaka Expo 2025 inspired by Koshi Wood Design

If you look around, there are some modern implementations of Koshi everywhere.

Below is a picture we used as one of the "inspirations" for the event background. This image was taken at Hazukido in Richmond CA. (They are more of a baker, but their hanbagu ハンバーグ was so good! :)

Prototyping

So we decided to use wood, the Koshi design.

From the pre-COVID experience, we knew that for some events we needed to ship a pallet to the event location, so it was essential that the "broken down" size fit within the standard pallet size of 48 in x 40 in (4ft x 3.33ft).

We also wanted all the materials to fit in our car, so we measured our car (5'8 "x 3' x 2' high). [Though, after half a year, we built more parts and were no longer able to fit, so we ended up needing to obtain a van... but initially we were moving all these in a small sedan!]

We knew that a common tradeshow booth size was 10' x 10' or 10' x 5', so we thought it would be cool if the background could be configured for the large size 10' and also for a smaller event with less space.

If we have 6 of 4' x 3' panels that can be configured for different sizes, it would be nice to use the same set for different types of conferences.

Here are the sketch (bottom one is for the table):

Here is the actual draft of the "requirement" we built in preparation to send to carpenters:

Made out of wood
Being able to be disassembled into a size that fits in a car or a pallet
Durable in transit (but lightweight - if possible)
Being able to embed TV from behind (we do not want customers to see the edge of the TV, so it does not look like a TV)
Have some shelves to put some items. (being able to change the position to put the shelf)

Optional - good to have

Being able to change the size of the TV in the future
"Instagrammable"
We want matching tables, display shelves, card stands, etc., using the same or matching materials.

Here are some "mood board images" (we used trending Mr. AI to make these).

Finding Carpenters

Cool, so we got a plan!

But there is one big issue: I am not really a handy type... :0
I cannot even cut a piece of wood straight (writing this reminds me of a childhood memory when I failed to build a wooden shelf quite badly...)

I always wished I were more of a handy type...

Rather than me trying to learn how to cut wood straight, we decided to hire professional carpenters to help us.

Finding a carpenter was not as easy as we thought; we even went to Lumber Liquidators to ask for a referral.

Long story short, we are happy to be working with the following carpenters who made these ideas a reality.

Malachi Milbourn from Milbourn Wood Work (@milbournwoodworks)

Malachi Milbourn is the founder of Milbourn Woodworks, a Portland-based team of craftspeople specializing in custom, handcrafted, sustainable wood furniture and installations made from reclaimed and locally sourced materials.

He built the background and tables. (more about them below)

Miki and Malachi at Malachi's workshop

Pete Bosack from Madeway Design (@madewaydesign)

Madeway Design is a Portland, Oregon–based full-service metal fabrication shop specializing in handcrafted steel table bases and legs, known for high craftsmanship and thorough customer service.

He built the metal structure that holds the event background. (more about them below)

Paul and Dyanne from R/D Record Cabinets (@recordcabinets)

R/D Record Cabinets is a Los Angeles–based studio founded by Paul and Dy in 2016 that handcrafts custom, built-to-last vinyl record storage cabinets in their own fabrication shop, with over 1,300 units built and shipped across the U.S.

They built the bar table and custom configurable box/carriers (more about them below).
We met with Paul and Dyanne at the Spring Market hosted by Tsugu-san from We Share Records. They had a very nice record cabinet that we were so inspired by. We started chatting, and we were so glad that they were willing to help us.

Miki and Paul at R/D Record Cabinet studio (and the bar table that just got finished!)

Brice from Timber Frame Headquarters (@timberframehq)

A longtime friend and business mentor to Kei, Brice is the founder of Timber Frame Headquarters.

Timber Frame HQ is a small, remote team of timber framers, designers, and engineers that has helped thousands of builders and homeowners since 2010 by providing precision timber frame plans, kits, and expert support.

Brice is a master in woodwork, and he has guided and helped us throughout the process.

Building the Event Backdrop and Table

The event background and tables were built by Malachi from @milbournwoodworks, a professional furniture designer and carpenter with expert craftsmanship, along with Portland's renowned metalworker Madeway Design, who built the metal framework supporting the massive artwork.

As mentioned above, one of the key challenges in creating this wall was ensuring that it remained fully transportable — whether packed in a car or shipped securely on a pallet.

Every panel, joint, and support structure was thoughtfully configured and custom-sized to meet this requirement without compromising aesthetics or durability.

To further reinforce the integrity of the backdrop, the metal backing was engineered and custom-built by Pete Bosack, the renowned Portland-based metalworker and founder of Madeway Design. Their team carefully designed the metal framework not only to match the visual design but to ensure the entire structure remained stable and safe in any environment — whether indoors, outdoors, or even in strong wind conditions.

This backdrop is more than just a display wall; it’s the result of intentional craftsmanship, technical problem-solving, and months of hands-on work by some of Portland’s most talented makers.

Every detail — from the fine Port Orford Cedar wood panels to the precisely engineered metal frame — reflects our commitment to quality, beauty, and thoughtful presentation.

Here is a rough drawing Malachi prepared before he started building.

Color of the Blue

We wanted to make sure that the blue paint matches our branding blue exactly.

Here is an image of us comparing the blue of our business card, website (using our phone etc), and ensuring that the color is correct.

About the Special Wood Used in our Booth

The wood selected is very special.

Malachi had access to Port Orford Cedar wood — a rare and highly valued timber that holds deep significance in Japanese architecture and craftsmanship.

Known in Japan as Hinoki of America (アメリカ檜), Port Orford Cedar is native to a small region of southern Oregon and northern California.

It is prized for its fine grain, light color, subtle citrusy aroma, and natural resistance to decay and insects — qualities that made it an ideal material for building Shinto shrines, temples, and traditional crafts.

Picture of the Port Orford Cedar wood

Historically, Japan sought out the finest materials from around the world to preserve the purity and longevity of sacred spaces. Port Orford Cedar was one of the few foreign woods that earned the honor of being imported specifically for religious and cultural purposes. Its properties closely resemble Japan's native Hinoki cypress, which has been used for centuries in the construction of Ise Jingu (伊勢神宮) and other iconic shrines.

What is Port Orford Cedar?

Brice mentions that Port Orford Cedar is like a Cadillac of Cedar wood. It is a premium type of wood grown in Port Orford, Oregon.

Picture of Port Orford Cedar

Port Orford cedar is not just “another cedar” — it’s a rare, premium wood that has been valued for generations because of its beauty, performance, and cultural importance. Unlike typical cedar, it has an exceptionally fine, tight grain, a naturally pale and elegant color, and a crisp, clean aroma. It’s light enough to handle easily, yet strong and stable, which makes it ideal for precise woodworking where pieces must fit perfectly and last for years without warping or cracking.

Malachi was fortunate to obtain some of this remaining, precious wood — timber that once traveled across the Pacific to become part of Japan's spiritual and cultural heritage.

Wood and Japanese Tradition

In Japanese tradition, wood is not just a material; it is alive, breathing, and carries the spirit of the forest. Incorporating such a meaningful wood into our presentation was intentional — it allowed us to connect the natural, sacred essence of Japan with the products we proudly offer.

Each piece of Port Orford Cedar used in our presentation is a tribute to craftsmanship, cultural connection, and the timeless beauty of nature — honoring the tradition of choosing only the finest, most meaningful materials.

Wood is embedded in Japanese culture, and using such special wood meant a lot, especially when presenting our finest Japanese products.

How the Event Backdrop Works

Because the units are meant to be moved easily in the event, all pieces are broken down into separate pieces. This picture shows all the pieces being laid on the floor.

That's a lot of parts, no?

The initial thought was to put a TV so we could show some videos, etc., and here is what it looked like with one.

Here is an image from one of the first events we did with a TV. (Yes, what you see on the right is Gatcha Gatcha (ガチャガチャ) from Japan! We imported it all the way from Japan, and the shipping fee was more expensive than the body itself. (^^))

It is quite well designed that the TV can be hang on different locations on the backdrop.

Here is an image of the TV being placed on the right side (instead of middle).

But it wasn't stylish, so we later changed the TV to a neon sign.

Our cat, Blu, liked the neon too!

And here are the metal legs made out of steel, and it is custom made by Madeway Design.

It is 96" high, which is quite high, but broken down to two pieces so that it fits in a car or pallet.

It is very steady that even the wind won't knock the pieces over. It is quite heavy, though (now that I realize transporting these to a few events)

Here is a picture of Miki holding the polls put together. Quite high, huh?

Here is a picture of how it looks on the back. It holds up the pieces very well.

Here is a close-up picture of the bar and back-side of the backdrop.

And here are images showing each step of putting these together.

Here is a fast-track video of assembly. Isn't it cool?

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Extending the Design by Adding the Carrying Boxes

Please take a look at these pictures. Left is one of the first events we did in the beginning of the year, and the right is the last one we did at MCASD at the end of the year.

Please see the improvement that has been made.

Please pay attention to the bottom of the table.

Miki has been very particular not to put stuff under the table at the events because it looks "cluttered". But is a very convenient spot to put unsold products and other items we need to operate.

We wanted matching boxes that can be used for decoration and storage.

We met Paul and Dyanne from R/D Record Cabinets at one of the events, and they had beautiful wooden record cabinets. We asked if they could help build custom carrying boxes, and they did a wonderful job!

These boxes work not only as carrying boxes during transportation but also as decoration for the booth.

Here is how the boxes are used for display.
This picture is of Mr. Tadaaki and Mrs. Hiromi from our admired brand, Balmuda, at the Los Angeles Coffee Fest (August 22 - 23 2025).
We were so honored that Balmuda joined our booth at the event, showcasing their amazing coffee maker, the Brew.
(Check out our extensive review of the Balmuda Brew here!)

Here is a picture of how it looks from the backside of the booth.
We don't want to show too much, as it is a bit of a mess, but you got the idea: the "mess" doesn't show up in front of customers, and the boxes are designed to make it easy to access the stuff inside.

Building the Carrying Boxes

This is the first "sketch" Miki made.

We wanted boxes that can be carried around but have an opening so we can easily get items out without having to open any drawers or doors.

After a few iterations of the discussions, R/D Record Cabinets came up with the design.

This is generated BEFORE they made it, amazing how realistic it looks in the mock-up.

Here are a couple of videos shared by R/D Record Cabinets of the making of the box.

Quite a craftsmanship, isn't it?

In the following video, Vy is putting wood together for the boxes (67-seconds video):

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Next, they are sanding one of the boxes (17-second video):

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Next, they are staining the boxes here:

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This is how the box stacks up (13-second video):

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And here are the images right after these were made.
I love how the wood grain continues from one part of the box to the other.

We have numbers on the back side, so we can place the right boxes next to each other in the event to make it look better (probably no one noticed it, but I believe that kind of attention to detail separates the good from the great).

Building the Bar Table

We are so honored to be partnering with Hario (in case you haven't seen, please check out the Hario Matcha set here!)

We were invited to one of the Hario events at their Torrance, CA office, and Miki got an eye on this podium.

Mr. Tanaka, General Manager at Hario Inc, explained how it was made.

She took the notes and shared them with Paul and Dyanne at R/D Record Cabinets. (with permission from Mr. Tanaka from Hario)

This is the final product in use at the event! (left side of Gatcya Gatcha).

The bar table's top comes off and folds into three pieces for easier carrying. Here is how it looks with the top off.

To Be Continued...

That is what we have so far, and I am so lucky and thankful to be surrounded by incredible talent that makes this a reality.

We are so thankful to all our customers and supporters who love our products to make these happen.

Your support makes the dream of Japan a reality.

Thank you so much...

What comes next?

Who knows.

Check us out at the events near you soon!!

If you haven't, please follow us on Instagram, follow Miki Pon (the designer) on Instagram, or join Green Tea Club (below) to stay in the loop on events near you, so we can see you in person very soon.

Looking forward to seeing you soon!

Hojicha Banana Daifuku (Mochi): The Collaboration of Aromatic Roasted Tea and Richly Sweet Banana

2026-01-14T12:19:40-08:00

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Wagashi (和菓子) are traditional Japanese sweets often served with tea, yet many modern cooks love to reinvent them with new flavors. In our Hojicha Banana Daifuku Mochi, we wrap ripe banana in soft dough and sprinkle it with roasted green tea (ほうじ茶). This fusion dessert shows how wagashi masters today incorporate non-Japanese ingredients – like chocolate, ice cream, or fruit – to create delightful new sweets. The result is a chewy banana daifuku filled with sweet tropical flavor and the nutty aroma of hojicha powder.

Our Hojicha Banana Daifuku Mochi in the making: toasted hojicha powder and banana tucked into freshly steamed dough. We love combining rich tea flavors with fresh fruit for a modern wagashi twist. The brown, smoky hojicha notes and golden banana contrast beautifully in each bite. As shown above, the mochi skins are soft and stretchy, thanks to sticky rice flour, while the banana provides natural sweetness. This Japanese-inspired dessert is easy enough for home cooks and makes tea time feel special.

How to Make Hojicha Banana Daifuku (Mochi)

Ingredients:

Cream Cheese ½ Cup
(Brown) Sugar 2.5 TBSP
Heavy Whipping Cream 3 TBSP
Banana ½
hojicha powder 1 ½ TBSP
Hojicha Loose Leaf (for hojicha tea and hojicha powder)
Water
Rice paper

Instructions:

Put cream cheese in a microwave and add sugar. Mix well.
Add mixture to whipped cream.
Refrigerate the mixture.
Make hojicha tea (boil water, add hojicha loose leaf and strain the leaves).
Put rice paper into the hojicha tea.
Put the cream cheese mixture and sliced bananas in the center of the rice paper.
Wrap them with the hojicha rice paper.
Add hojicha powder onto the mochi.

Tips for perfectly chewy mochi every time:

Wrap tightly: Be sure to roll the mochi dough firmly around the banana so no air pockets remain. Properly sealed mochi won’t unravel or leak filling.
Experiment with fillings: Try other fruits or sweet beans. Creative bakers often incorporate modern ingredients – like custard or chocolate – into traditional sweets.

Our hojicha powder itself is an example of that innovation.

Introducing Hojicha: A Roasted Japanese Green Tea

Hojicha (ほうじ茶) is a Japanese green tea that’s roasted at high temperature, which turns the leaves a warm reddish-brown and gives off a toasty, caramel-like aroma.

Unlike the grassy bitterness of a typical sencha or matcha, hojicha has a smooth, nutty taste, even a hint of sweetness, with almost no bitterness. In fact, it’s often described as “rich, nutty and slightly smoky, with hints of caramel” – imagine sipping something between a toasted nut and a mild coffee.

In short, hojicha is a gentle, low-bitter twist on green tea that feels warm and comforting even before you take your first sip.

A Toasty, Nutty Aroma and Flavor

Picture this: green tea leaves roasted over charcoal until they turn a deep brown, releasing an inviting toasty, nutty scent.

In practice it’s almost creamy on the palate: you’ll notice gentle notes of toasted nuts or caramel, rather than grassy or vegetal flavors.

It really stands out from the green teas you may know; instead of the sharp grassy bite, hojicha is cozy and mellow, an easy-drinking tea that’s almost like the tea equivalent of coffee with cream.

The brew itself is warm and earthy – it smells almost like cocoa or toasted sesame – and the usual astringency of green tea is all but gone.

Delicious Pairings: Sweet and Savory Treats

Hojicha’s mellow, roasted character means it goes great with all sorts of foods. Its warm nutty notes complement rich desserts and snacks beautifully.

For example, dark chocolate or fudgy brownies become even richer when sipped with hojicha.

But you don’t need to go overboard – even a simple butter cookie or chestnut cake will bring out the tea’s caramel sweetness. Here are a few more tasty pairings to try:

Chocolate Cocoa Desserts: Hojicha’s roastiness pairs wonderfully with chocolatey treats – think chocolate cake, brownies or even a chocolate chip cookie.
Nutty, Caramel Sweets: Butter cookies, caramel flan, or a slice of pumpkin or chestnut cake highlight hojicha’s toasted flavor. The tea’s nuttiness makes caramel and spices pop.
Spiced Baked Goods: Pumpkin pie, gingerbread, cinnamon rolls and the like play off hojicha’s warm notes. The gentle sweetness in the tea balances spices and autumnal flavors (toasted almonds or ginger snacks are especially good friends).
Savory Bites: Don’t be surprised – hojicha can even cut through rich savory flavors. Try it with grilled or roasted dishes (yakitori, grilled vegetables or savory pastries); the tea’s smoky aroma will balance the charred, hearty notes.

Each of these snacks highlights hojicha’s unique flavor – it tends to bring out the best of buttery, sweet or roasted foods, much like pairing coffee with dessert.

One Leaf, Many Teas: How Different Teas All Begin with Camellia sinensis

All true teas – from bright green matcha to toasty hojicha to bold black tea – come from the same tea plant, Camellia sinensis. It sounds almost unbelievable, but it’s true.

The differences you taste (and see) in tea – flavor, color, or caffeine – are not magic, but come down to how the leaves are handled after harvest. For example, Japanese teas like matcha and hojicha are steamed or roasted immediately (so they stay green or get reddish-brown), while black tea lets its leaves sit and “oxidize” until they turn dark. The result is a rainbow of teas all from one shrub.

How Processing Changes Tea

Whether a leaf ends up as matcha, black, hojicha or oolong depends on its post-picking treatment.

The basic tricks are heat, air, roasting, and grinding. In green teas (including matcha), leaves are quickly heated (usually by steaming in Japan) to stop oxidation.

This locks in the bright green color and fresh, grassy taste.

By contrast, black tea leaves are bruised (rolled or crushed) and left exposed to air, so enzymes turn the leaf dark (much like how a cut apple browns). Black tea is fully oxidized, yielding a rich amber brew, while oolong teas are only partially oxidized (anywhere from ~10–80%), which creates a range of flavors.

Hojicha takes a different route: already-green tea leaves (often bancha or sencha) are roasted at high heat, giving them a brown color and toasty aroma.

Even the final step of grinding makes a difference – matcha tea is made by stone-grinding steamed green leaves into a fine powder. Each step (steaming vs. oxidizing vs. roasting vs. grinding) produces its own distinctive taste and color.

Steaming (Green Tea/Matcha) – Fresh leaves are steamed or pan-heated right after picking to stop enzyme action. This keeps them green and grassy. (For matcha, those steamed leaves are then deveined and stone-ground into powder.)
Oxidizing (Oolong/Black Tea) – Rolling or crushing the leaves and letting them sit in air causes oxidation. Oxygen turns the leaves brown. Black tea is left fully oxidized for a robust, amber brew, while oolong is only partly oxidized, leading to a tea that can taste anywhere from floral to nutty.
BTW - Have you tried Japanese Black Tea (Wa-Kocha)? Try our new Japanese Black Tea with Honey here.
Roasting (Hojicha & some Oolongs) – Heating leaves in a pan or kiln (as for hojicha) toasts them. Roasting brings out nutty, caramel-like notes and actually drives off much of the caffeine. Hojicha’s warm, popcorn-like flavor comes from this roasting step.
Grinding (Matcha) – After steaming and drying, matcha’s leaves (called tencha) are slowly ground between stones into a fine green powder. Because you whisk this powder into water, you’re drinking the whole leaf, which intensifies the flavor (and caffeine).

Matcha: Vibrant Green Power Tea

Matcha is shade-grown Japanese green tea: farmers cover the plants for weeks before harvest, boosting the leaf’s amino acids and giving it a sweet umami character.

After picking, the leaves are steamed (halting oxidation) and dried without rolling. Stems and veins are removed, and the leaves are stone-ground into a fine, bright-green powder.

The brew is thick and vivid, tasting slightly sweet, vegetal, and rich (think smooth spinach or seaweed broth with a mellow sweetness).

Because you consume the entire leaf, matcha delivers a strong caffeine kick – on par with a strong coffee (often ~60–90 mg per cup) – and a big dose of L-theanine (a calming amino acid). In short, matcha is like a green super-smoothie in a cup.

Black Tea: Bold and Full-Bodied

Black tea is made by fully oxidizing the leaves. After plucking, tea leaves are withered, rolled or crushed, and left to “rust” in the air.

Oxygen turns the leaves dark brown or black. The result is the rich amber liquor of black tea.

The flavor is robust and malty, sometimes with fruity or chocolatey hints.

Many Americans compare black tea to a strong cup of coffee or a glass of red wine – it’s got body, tannins, and warmth.

For example, English Breakfast or Assam tea has a hearty, slightly astringent taste (like a smoky, toasted bread), while a black tea with bergamot (Earl Grey) is bright and citrusy.

Black tea also tends to have more caffeine than green tea (about 40–70 mg per cup), which explains why it’s often a morning pick-me-up.

Hojicha: Toasty Japanese Afternoon Tea

Hojicha is a roasted Japanese green tea, usually made from bancha or sencha leaves and stems.

After steaming and drying (like other green teas), hojicha’s leaves are then roasted at high heat (around 160–220 °C).

The high heat turns them brown and gives hojicha its signature aroma of roasted nuts or cocoa.

The taste is toasty and sweet – some people liken it to roasted corn, caramel, or even the smell of cinnamon.

A key result of roasting is that most of the caffeine is driven off: an average cup of hojicha has only about 7–8 mg caffeine, almost nil compared to black or green tea.

This makes hojicha a cozy, caffeine-light choice for the evening.

You can think of hojicha as the “decaf coffee” of green teas – it has that warm roasted flavor like coffee beans without the jitters.

Oolong: The Versatile Middle Child

Oolong teas sit between green and black. They are partially oxidized – tea makers let the leaves bruise and turn brown to a certain extent, then halt the process by heating.

The oxidation level can vary a lot (some oolongs only 10–20% oxidized, others 60–80%), so oolong’s color and flavor run the gamut.

Light oolongs (greenish in cup) taste floral, fresh or fruity – imagine fragrant orchids, honeydew melon, or light honey on the palate.

Darker oolongs (amber to brown brew) develop richer notes – think toasty nuts, dark chocolate, or baked peach.

The mouthfeel of oolong can feel smooth and full-bodied. Caffeine in oolong is moderate (roughly 30–70 mg per cup), enough for a gentle lift but usually less than black tea. In short, oolong is like the “light and shade” of the tea world, offering both bright and toasty flavors in one family.

Fun Fact: One Leaf, Many Teas!

Isn’t it amazing that Camellia sinensis can be such a chameleon?

Like grapes that turn into red wine or raisins depending on what you do, or like milk becoming yogurt or cheese, a single tea leaf can end up very different. In tea terms, matcha, hojicha, black and oolong are all siblings in the same family.

A casual sip of smoky hojicha and a brisk gulp of black tea come from the very same kind of plant, just processed differently.

Even tea experts chuckle at this: all six classic teas (white, green, yellow, oolong, black, pu-erh) grow on that one Camellia sinensis bush.

It’s a bit mind-blowing but also delightful – no wonder tea culture is full of wonder at how much variety can sprout from a single leaf.

Cozy Evenings: Low-Caffeine Comfort

Beyond taste, hojicha is perfect for cozy, winding-down moments. Because the leaves are roasted at high heat, much of the caffeine is burnt off, leaving this tea very low in caffeine.

In fact, one tea guide notes that hojicha’s low caffeine content makes it “an excellent option for evening relaxation, as it’s unlikely to interfere with sleep”.

On top of that gentle effect, hojicha naturally contains L-theanine, an amino acid that helps promote calm focus and ease out tension.

In short, a cup of hojicha feels like a warm hug in a mug – cozy, soothing, and just what you need to unwind.

As one writer puts it, hojicha’s “low caffeine content and smooth, mellow flavour make it ideal for… a comforting cup without the sharpness or bitterness”.

In practice, this means you can sip hojicha during work, reading, or just before sleep and still feel mellow.

It’s basically a de-stress beverage — comforting, warm, and calming. Many folks who struggle with coffee jitters or late-night insomnia find hojicha to be a welcome switch. A cup becomes like a little pause button for your day.

Gentle on the Tummy

Hojicha isn’t just about relaxation; it’s famously easy on the stomach. A tea guide even highlights its “soothing, digestive-friendly properties” alongside its low caffeine.

Because the leaves are roasted, the tea loses most of its bitterness and acidity, so you get all the flavor without the sharp bite.

People in Japan often sip hojicha after a meal – it’s actually common in Japanese restaurants to serve a cup at the end of dinner.

This isn’t by accident: the warm, nutty notes of hojicha feel like a friendly handshake for your belly, helping food settle comfortably.

Some people say that drinking hojicha after meals can “support digestion and create a relaxing transition from work or activity to rest”.

The way hojicha just “calms the senses” makes it a favorite evening or post-lunch drink, easing any feelings of heaviness.

The upshot is that hojicha feels like a little nurturing ritual for your digestive system. It’s the kind of tea you can sip throughout an evening meal – or after it – without a second thought.

Since it has so few tannins and caffeine, even those with delicate tummies or acid reflux often find it agreeable.

Swapping out a heavy soda or a bold black tea for a cup of hojicha can make a surprising difference: you still get a warm, satisfying drink, but your stomach gets a break as well.

A Mindful Daily Ritual

One of the best things about hojicha is how effortlessly it slots into daily life.

Because it’s so mild, you can have it any time – start the morning with it or keep it on hand all day. It’s not just delicious; even with that roasted flavor, hojicha still contains many of the same antioxidants (catechins) found in other green teas.

In other words, your daily cup comes with a little natural wellness boost too.

And as a bonus, its very low caffeine and the calming effects of L-theanine make it a great evening brew – helping you unwind without keeping you up.

Sipping hojicha slowly, perhaps watching the sky darken, can become a mindful mini-ritual that encourages you to slow down and savor the moment.

Morning calm: Swap your usual coffee or black tea for hojicha to start the day. The mild caffeine (only a few mg per cup) gives just enough lift, and the cozy warm flavor feels comforting without any jitters.
After meals: End dinner with a warm cup of hojicha. It’s traditional in Japan to do so, and the tea’s soothing nature helps your body relax into digestion.
Afternoon break: Take a mindful tea pause. Brewing hojicha (or enjoying it ready-made) is a simple ritual – inhale the toasty steam, sip slowly – that can reset your mind when you feel stressed. The L-theanine and gentle warmth can help you stay calm through the afternoon.
Evening unwind: A cup of hojicha before bed can be a lovely way to wind down. Its very low caffeine and calming qualities make it unlikely to disturb sleep, turning your nightly tea into a gentle cue that it’s time to relax.

Making hojicha a little ritual is easy and doesn’t require fancy tools.

You might brew it on your cozy porch at dawn, sip it with a book on a rainy afternoon, or enjoy it quietly after dinner by candlelight.

Every cup becomes an excuse to pause and connect with something simple.

In short, drinking hojicha is a tiny act of self-care: just by sipping this warm, earthy tea you remind yourself to slow down and enjoy the moment.

Give it a try – you may find that this gentle, comforting tea becomes a favorite part of your daily wellness routine.

Enjoy discovering hojicha – its inviting toasty aroma, dessert-friendly flavor, and calm, low-caffeine charm make it a delightful new tea to try (and pair) in any season.
Get hojicha today.

Why Japanese Green Tea is Perfect for Intermittent Fasting + How to Guide, What to do & What not to do

2026-01-02T10:00:00-08:00

Intermittent fasting (IF) is a popular dieting method right now. Compared to other fad diets, IF does have much research to back up its amazing effects on the body. Civilizations have been fasting for millennia, and this natural eating pattern is becoming more common.

Another diet pattern people have been following historically is drinking tea, particularly Japanese green tea. High-quality green tea has been intertwined with Japanese culture for centuries. Adding Japanese green tea to your diet can further boost the benefits of IF while satiating any cravings for your usual beverages.

In a world where sugary drinks and quick-fix meals dominate our routines, both intermittent fasting and Japanese green tea offer a refreshing return to simplicity and balance. Together, they create a gentle yet powerful routine that not only supports weight management but also nurtures long-term wellness. If you’re looking for a natural, sustainable way to improve your health without extreme restrictions, this combination may be exactly what your body—and mind—need.

Before you read on to the contents of the blog, we created a short 30-second teaser video of this blog post. Please check it out!

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What is Intermittent Fasting?

Fasting has existed for millions of years in many cultural and religious traditions. Intermittent fasting has grown in popularity recently. Everyone from fitness gurus to medical doctors is recommending it for health, weight loss, and even to treat certain chronic conditions.

The basic principle of intermittent fasting involves limiting the time spent eating each day. It’s less of a diet and more of a lifestyle pattern because there are no specifications on what foods to eat or limit. Just by fasting anywhere from 12 to 18 hours a day (sometimes more!) one’s health, body, and life will drastically change.

The science behind intermittent fasting has to do with hormones. When any food, especially carbohydrates, enters the body, the hormone insulin spikes. Insulin is the hormone in the blood that allows fat to be stored. Because people today have irregular and frequent eating patterns, like snacking all day and even at night, the body never gets a break from releasing insulin and storing fat. This can lead to diabetes, obesity, heart disease, and so on. By fasting for a certain amount of the day, the body gets more chances to burn fat than continue storing it.

Something that's challenging about intermittent fasting is the inability to drink beverages like creamy coffee or sugary soda while fasting. No calories should be consumed outside of the eating window. A fantastically healthy choice is Japanese green tea, a naturally sweet, delicately flavored tea that can simultaneously sate your cravings and further improve your health.

To fat-burning and metabolic regulation, intermittent fasting can also spark a process called autophagy—the body’s way of cleaning out damaged cells and regenerating newer, healthier ones. This process is believed to play a key role in slowing aging, reducing inflammation, and enhancing brain function. When done correctly and consistently, intermittent fasting becomes much more than a tool for weight loss—it becomes a pathway to full-body rejuvenation.

Why Japanese Green Tea is Good with IF

When intermittent fasting, drinks with any calories are not allowed outside of eating windows. Many people may feel unable to let go of their sodas, calorific coffees, or sugary juices. Japanese green tea is an excellent, delicious substitute for these drinks while boosting the health effects of fasting.

Before Japanese green tea became a cultural, daily drink, its main purpose was medicinal. During the 12th century, the Buddhist influence in Japan promoted green tea for health and longevity, despite its bitter taste. Fortunately, the discovery of shading and grinding tea leaves to make matcha powder allowed the beverage to be beneficial while tasting wonderful. Even modern research shows a huge difference in health between populations that drink green tea, like Japan, and those who don’t.

Intermittent fasting is already quite powerful in improving longevity, weight maintenance, and reducing the risk of diseases. Paired with Japanese green tea’s fat-burning qualities , skin-boosting antioxidants, and other positive features, the two make a powerful combo.

What makes Japanese green tea uniquely suitable for fasting is its natural alignment with the body's fasting state. During fasting, the body enters a state of repair and cellular detoxification—green tea complements this process by providing polyphenols, catechins, and L-theanine, which help reduce inflammation, support mental clarity, and gently boost energy without breaking the fast. Unlike many beverages that stress the system with sugar or artificial ingredients, Japanese green tea supports the fasting state, making it easier and more effective over time.

Benefits of Japanese Green Tea with IF - Japanese Green Tea Promotes a Healthy Diet and Fat-Burning

While intermittent fasting is not a diet protocol, eating nutrient-packed foods definitely increases the positive effects. Japanese green tea is one such addition that can further help in managing weight and decreasing dangerous health risks. With its high caffeine content and catechins, the body's energy expenditure increases; you burn more calories and energy than you normally would. Research shows that you could burn up to 4% more calories a day, which adds up over a long period of time (in a month, you can cut up to 120% of total calories!)

Japanese green tea also helps with reducing appetite, which is a struggle many people have with intermittent fasting. By balancing hormones like leptin and ghrelin, intermittent fasting can eventually manage hunger and satiety. However, fasting may prove difficult at first. The catechins in Japanese green tea provide hunger suppression, helping you succeed in fasting. (See my other article, "Is Green Tea a Good Appetite Suppressant?" for more information about this.)

A specific green tea called Japanese Diet Pu-erh tea (also known as Saryu Soso) is perfect for speeding up metabolism and improving digestion. With its high-quality fermentation process, Japanese Diet Pu-erh tea ends up with 1.7 times more of a polyphenol called tannic acid than normal tea.

Buy Diet Pu-erh Tea

We also introduced Diet Green Tea, which is all-natural green tea in a teabag. This one is for those who prefer the taste of green tea.

What makes this tea especially effective for fat loss during intermittent fasting is its ability to support thermogenesis—the process through which the body generates heat by burning calories. Unlike crash diets or harsh stimulants that can tax your system, Japanese green tea delivers a balanced metabolic boost without harmful side effects. Over time, this encourages a gradual and consistent reduction in body fat while supporting mental clarity, digestive health, and balanced blood sugar—essential pillars for a sustainable fasting lifestyle.

Buy Diet Green Tea

Japanese Green Tea is Good for Skin

With intermittent fasting, blood sugar remains balanced because the body isn’t bombarded with sugar regularly. This reduces inflammation, which can manifest as acne and other skin conditions. The addition of Japanese green tea takes this one step further with its role in managing blood sugar levels. Regular consumption of green tea has been shown to improve glucose levels in people with diabetes. Drinking up to six cups of green tea a day slashes the risk of diabetes by a third. Japanese green tea provides more benefits because it has a concentrated amount of nutrients compared to normal green tea.

Japanese green tea is famous for its antioxidants. From ECGC to the other catechins it contains, these free-radical-fighting antioxidants do wonders for anti-aging and skin. Toxins from a poor diet, a lack of sun protection, and environmental factors can negatively affect the skin, causing fine lines and discoloration. The high levels of polyphenols and catechins in Japanese green tea, which are higher than those in other antioxidant superfoods like coffee, dark chocolate, or berries, protect the external layer from deterioration.

The natural anti-inflammatory properties of green tea can soothe skin conditions like eczema and rosacea, especially when combined with the detoxifying effects of fasting. As your body goes through internal cleansing during a fast, drinking Japanese green tea supports this process externally by improving circulation and oxygenation of the skin. The result? A visibly clearer, calmer, and more radiant complexion that reflects the balance you're building within. (See my other article, "Japanese Green Tea and Skin Health," for more information about this.)

You Can Drink Japanese Green Tea Day or Night

The eating window may vary from person to person, so if you are someone who eats earlier in the day and fasts later at night, you might feel apprehensive about drinking a caffeinated beverage.

Japanese green tea does have caffeine, anywhere from 30 to 60 milligrams per cup. But the caffeine works differently from coffee and energy drinks. Green tea’s intensive amount of antioxidants slows down the absorption of caffeine into the bloodstream. What this means is that caffeine will gradually be released into the body over a longer period of time. It provides sustained energy throughout the day, as opposed to a burst of adrenaline followed by a crash.

While it would be best to drink Japanese green tea earlier in the day, there is the option of Hojicha tea. Hojicha tea is made from roasted tea twigs, resulting in a bolder, smoother flavor. With a naturally lower caffeine content of about 7.7 milligrams, Hojicha tea is perfect for an evening treat or pick-me-up that won’t impede your regularly scheduled sleep.

We carry loose-leaf tea and powder versions, which you can access here:

For those practicing alternate-day fasting, OMAD (One Meal a Day), or early time-restricted feeding, the timing of tea consumption becomes even more important. Fortunately, Japanese green tea adapts beautifully to every schedule. You can sip on sencha or matcha in the morning for focus, switch to gyokuro or genmaicha in the afternoon for a gentler lift, and wind down with Hojicha at night. Whether your fast starts at sunset or ends at sunrise, there’s a green tea to match your rhythm—without disrupting your energy balance or rest cycle.

How to do Intermittent Fasting with Japanese Green Tea

What To Do

Japanese green tea is a healthy and beneficial complement to intermittent fasting. To really extract the greatest potential from green tea, it's important to know when and how to drink it.

First of all, due to its low amount of calories—about 3 calories per gram of Japanese matcha powder—it is perfectly acceptable to consume while fasting.

Instead of matcha, you can also use sencha, pu-erh tea, or hojicha. (Don't know the difference between this tea? Click here to check out this blog where I explain the difference.) All these teas are good as long as you do not use additives like milk and sugar (see more below). Japanese tea is traditionally consumed without adding milk or sugar, so it is also another reason why Japanese tea is good for IF.

That means, just like black coffee and water, you can sip a warm, comforting mug of Japanese green tea around the clock. As already established, Japanese green tea's steady energy boost makes it a smart choice for taming appetites. Furthermore, it's a different form of hydration, which you need to prioritize while fasting, especially if water becomes boring.

The best time to drink Japanese green tea is really whenever. Traditionally, Japanese people would drink matcha or sencha throughout the day, for practically every meal. To start, drinking Japanese green tea first thing in the morning can become a wonderful habit. As a substitute for coffee, Japanese green tea provides a calming yet refreshing spring in your step. Since it doesn't come with all the energy crashes of other energy drinks, Japanese green tea is great to drink multiple times a day while fasting or eating.

As for how much to drink, it really depends on personal preferences. For the best health benefits, at least 3 cups of tea a day are recommended.

What Not To Do

When done correctly, Japanese green tea can maximize the health advantages of intermittent fasting. However, there are a few things to keep in mind.

Green tea is a good choice because it's calorie-free. As tempting as indulgent, delicious green tea beverages might be, be aware of the nutrient content. For example, matcha green tea with some milk, cream, or sugar can break your fast. When buying tea from a restaurant or a coffee shop, refrain from ordering matcha green tea lattes. One of the amazing things about Japanese green tea is its metabolism-revving quality. By adding calories, you miss out on this benefit, as the calories can add up quickly. Leave such drinks for after breaking the fast.

While it's safe to drink Japanese green tea throughout the day, keep in mind that caffeine can still affect you when consumed in the evening. Also, it's best not to go overboard. Although it seems like Japanese green tea has much less caffeine than coffee, drinking too much too fast can have a strong effect. Having too much tea on an empty stomach can cause nausea for more sensitive people.

Another common mistake is assuming that more tea equals faster results. While Japanese green tea supports fat burning and appetite control, excessive intake—especially without enough water—can lead to dehydration, headaches, or upset stomach. Use it as a supportive tool, not a replacement for balanced hydration or mindful eating habits. Fasting works best when paired with moderation and a well-rounded approach to wellness.

Drinking Japanese green tea during the eating window is perfectly fine. However, to receive the most health benefits, drink a cup between meals rather than with meals. Firstly, after fasting for a while, it's important to get as many nutrients as possible. Eating while sipping a hot beverage may reduce your appetite, making you fuller and faster. Even more, green tea can prevent some iron absorption if eaten with food.

Try Japanese Green Tea While Fasting Today!

Intermittent fasting is no easy feat when first starting out. However, don't feel like you're missing out by cutting out your usual beverages. Japanese green tea is worth trying for its help in losing fat, improving skin health, and convenience (you can drink it anytime!). With all these benefits and no calories, added sugar, or fat, Japanese green tea is a smart addition to boost the natural benefits of intermittent fasting.

Whether you're new to fasting or have already made it a part of your lifestyle, incorporating Japanese green tea can help make the journey more sustainable, enjoyable, and rewarding. From calming your mind during cravings to energizing your mornings without a crash, green tea brings centuries of wisdom into your modern wellness routine. So brew a cup, stay consistent, and let nature work with your body—not against it.

Final Thoughts

Japanese green tea and intermittent fasting are both time-tested practices that promote natural health, balance, and longevity—and when combined, they create a powerful synergy. From curbing cravings to supporting fat loss, boosting focus, and nurturing radiant skin, Japanese green tea enhances every stage of the fasting journey. It offers a simple, sustainable way to elevate your wellness without adding stress or complexity. Whether you're just beginning your IF routine or looking to optimize an existing one, letting Japanese green tea be part of your daily rhythm can turn your health goals into lasting habits rooted in tradition and backed by science.

Introducing Osaka Honey (大阪ハチミツ):A Cozy Japanese Honey -Tea Blend

2025-12-25T10:26:38-08:00

🍵 Discover Your Daily Zen: How "Osaka Honey" Japanese Black Tea Elevates Your Quality of Life

The speed of modern living demands high-quality fuel and intentional pauses.

For the discerning individual who has embraced the beauty and philosophy of Japan, a mere cup of tea is no longer enough; it must be a ritual.

It must be a moment of Ichigo Ichie (一期一会), a commitment to cherishing the present.

We are thrilled to introduce "Osaka Honey," a product meticulously crafted to be that moment of intentional luxury in your day.

This is not a jar of simple honey, nor is it a basic English Breakfast blend.

It is a masterful, pre-blended union of authentic Japanese black tea, known as Wakocha (和紅茶), and rich, pure domestic honey powder (はちみつパウダー).

This is your accessible, low-calorie ticket to a daily upgrade, blending the best of Japanese tradition with unparalleled modern convenience.

The Secret History and Geography of Wakocha (和紅茶): Why Japanese Black Tea is Naturally Mellow

To truly appreciate "Osaka Honey" tea, you must understand the unique terroir and tradition that defines its base: Wakocha.

Wakocha is simply black tea made from Japanese tea leaves.

However, the flavor profile is dramatically different from its counterparts grown in India, Sri Lanka, or Kenya.

🗻 Surprising Fact: The Shizuoka (静岡) Landscape is Designed to Produce a Naturally Sweet Tea

The core of our tea is 100% high-quality tea leaves sourced from Shizuoka Prefecture (静岡県).

Shizuoka is celebrated as the vibrant heart of Japanese tea production.

The secret lies in its unique topography and climate.

The combination of the mountainous terrain and the temperate Pacific air creates consistent mist and nutrient-rich soil.

This environment nurtures a tea leaf that is fundamentally softer and less bitter from the start.

Farmers in Shizuoka work diligently and passionately, driven by a deep commitment to maximizing the leaves' intrinsic flavor and Umami (旨味).

🌿 Why Wakocha Processing Eliminates the Harsh Bitterness Found in Foreign Black Tea

The gentle flavor of Wakocha is not just about the growing environment; it is also about the processing.

While global black teas are heavily oxidized for maximum strength and color, Wakocha processing is delicate.

This reduced oxidation technique is why Wakocha possesses a richer Umami (旨味) and a natural sweetness.

This natural flavor profile allows you to enjoy the tea without needing any added sugar, though our honey powder makes the experience even smoother.

It results in a tea with a beautiful, transparent amber liquid, known as Mizuiro (水色), and a fragrant, yet mild and gentle astringency.

The Honey Innovation: How Powdered Japanese Honey (日本産はちみつ) Creates a Smoother, Healthier Blend

The exceptional balance of "Osaka Honey" is achieved by blending the mellow Shizuoka Wakocha with premium domestic honey.

We prioritize the use of smooth, rich Japanese honey (日本産はちみつ).

🍯 Surprising Fact: Drying Honey into a Powder Ensures a Perfect Blend and Eliminates Sticky Residue

The innovative element is the format: we use a powdered form of the honey.

Have you ever struggled to dissolve liquid honey in a cold drink, resulting in a sticky, uneven mess?

Our process involves drying the fresh honey into a fine powder.

This ensures that the honey is perfectly integrated with the tea leaves, dissolving completely and instantly when brewed.

This guarantees a consistent, dense, yet gentle fruit-like sweetness in every single sip.

The tea is never overly concentrated or cloying.

💪 Why Switching to Honey Tea is the Smart, Low-Calorie Choice for Your Health

For the health-conscious consumer who seeks quality without compromise, "Osaka Honey" is a crucial daily swap.

This honey tea is low in calories (低カロリー).

It provides a natural, satisfying sweetness that allows you to easily substitute sugary temptations like soda, juice, or chocolate snacks.

Honey itself is a revered superfood.

It is naturally low in refined sugar (低糖質) compared to table sugar.

It contains an abundance of nutrients, including beneficial trace elements.

Furthermore, honey possesses natural bactericidal action (殺菌作用) and is known to be effective for fatigue recovery (疲労回復).

This makes your break not just enjoyable, but genuinely restorative.

The Zen of Convenience: How Tetra Bags Deliver Professional Flavor Every Time

The concept of a daily ritual can sometimes feel intimidating, but "Osaka Honey" is designed for maximum convenience without sacrificing the authentic taste of tea.

📐 Surprising Fact: The Pyramid Shape of Our Tea Bags Dramatically Increases Tea Flavor Extraction

We use tetra-shaped (pyramid) tea bags.

The unique geometric shape of these bags allows the tea leaves and honey powder to have maximum "swimming" room.

This facilitates high extractability, meaning the flavor is released rapidly and fully into the water.

You can enjoy the complex, authentic flavor of tea brewed in a traditional teapot in the time it takes to boil water.

This perfectly aligns with the Japanese philosophy of efficiency meeting quality—no Mottainai (もったいない, or waste) of time or flavor.

☕ Simple Step-by-Step Guide: How to Brew the Perfect Cup of Honey Tea

Whether you need a warming hot drink or a refreshing cold beverage, the process is effortless.

For a Warming Hot Tea (ホットの場合):

Place one tea bag into your favorite cup.
Pour approximately 150cc of boiling water.
Let it steep for 1-2 minutes until it reaches your desired strength and enjoy the fragrant steam.
Tip: Adjust the amount of water to change the concentration to your personal preference.

For a Refreshing Iced Tea (アイスの場合):

Place one tea bag (1包) into a cup.
Pour a small amount of boiling water.
Brew it strong and dark.
Once brewed, remove the tea bag.
Add ice to chill it quickly and enjoy the crisp, cold flavor.

Integrating the Ritual: Creating Moments of Peace Throughout Your Day

"Osaka Honey" is designed to be the anchor for three key moments of your high-quality life: the morning rush, the mid-day slump, and the evening wind-down.

🌞 The Morning Ritual: A Gentle Wake-Up Call for a Productive Day

Avoid the jarring shock of high-caffeine drinks and choose a smoother transition to focus.

The natural sugars in the honey provide a quick, clean energy boost to kickstart your brain.

The mellow Wakocha delivers a sustained energy without the anxiety, helping you maintain Kirei (きれい, or clean) focus for your work.

💻 The Mid-Day Refresh: A Guilt-Free Treat to Power Through Work

The afternoon break is essential, but it is often sabotaged by high-sugar vending machine snacks.

Replace those high-calorie items with a cup of this sweet, aromatic tea.

It provides the fatigue recovery (疲労回復) you need to manage the demands of your job or running your household

It is a small, easy investment in preventing burnout and maintaining clarity.

🌙 The Evening Calm : The Perfect Preparation for Restorative Sleep

Honey has been recognized throughout history for its soothing properties, making it an excellent natural aid for relaxation.

A warm, comforting cup of "Osaka Honey" is the perfect signal to your body to transition out of work mode and prepare for a night of deep, restorative rest.

It is a delicious, low-calorie way to end your day without relying on rich desserts.

Advanced Gourmet Pairings: Unlocking the Complexity with Sweet, Salty, and Savory Flavors

The refined sweetness of "Osaka Honey" makes it a culinary dream, pairing beautifully with diverse flavors.

The magic happens when you leverage the concept of Amajoppai (甘じょっぱい), or the irresistible combination of sweet and salty.

🧀 Pairing Masterclass 1: Salty & Savory (おつまみ) to Enhance Sweetness

Aged Cheeses: The sharpness and saltiness of hard cheeses like Parmesan or Manchego cut through the fruit-like honey sweetness, creating a complex, wine-like flavor profile.
Prosciutto or Salami: For a sophisticated Otsumami (おつまみ, or snack) pairing, a thin slice of cured meat with the warm tea creates an unexpected, luxurious taste contrast.
Salty Pretzels: The simple, crunchy saltiness of pretzels is a perfect counterpoint that amplifies the tea's inherent flavor.

🍰 Pairing Masterclass 2: Traditional & Simple Sweets (和菓子と洋菓子)

Because the tea is already sweet, you want pairings that are simple and not overly rich.

Plain Scones with Butter: Skip the jam. The buttery, slightly savory flavor of a plain scone is the ideal vehicle for the sweet, smooth tea.
Kasutera (カステラ): This traditional Japanese sponge cake, known for its light, pure sweetness, complements the Wakocha's mellow Umami perfectly without overpowering the honey.
O-Hagi (おはぎ): A sticky rice ball covered in sweetened red bean paste (Anko). The subtle earthiness of the red bean paste is a classic match for black tea.

Next-Level Mixology: Creative Recipes Beyond the Basic Cup

The robust flavor of the Shizuoka Wakocha is strong enough to stand up to other ingredients, making it an incredible base for premium mixed drinks.

🥛 Recipe 1: OSAKA HONEY TEA POACHED PEARS WITH MISO CARAMEL SAUCE

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INGREDIENTS (SERVES 2)

Poached Pears

2 firm ripe pears (Bosc or Anjou), peeled
2 cups water
2 Japanese Green Tea Co. Osaka Honey tea bag
¼ cup honey
1 small cinnamon stick (or ½ of a regular one)
1–2 strips of lemon peel
Small pinch of salt

Miso Caramel Sauce

1 tbsp unsalted butter
1 tbsp honey
2 tsp white miso paste
1 tbsp coconut cream
Pinch of sea salt

INSTRUCTIONS

Add water, honey, tea bag, cinnamon, lemon peel, and salt to a medium pot and bring to a gentle simmer. Add the peeled pears, reduce the heat, and poach for 15–22 minutes, turning occasionally, until just tender.
In a small saucepan, melt the butter over medium heat. Add honey and brown sugar; whisk until bubbly and dissolved. Whisk in miso until fully incorporated, then slowly add cream. Stir until glossy and slightly thickened; remove from heat.
Plate the warm pears with a spoonful of the fragrant poaching liquid and a scoop of vanilla ice cream (optional but adds a rich, sweet touch!). Drizzle generously with the miso-honey caramel and finish with flaky salt.

🥛 Recipe 2: The Ultimate Honey Royal Milk Tea (はちみつロイヤルミルクティー)

This recipe is designed to bring a cafe-quality experience right to your home.

Brew a Triple Concentrate: Place 1 tea bag (1包) in a mug with only 75cc of boiling water (instead of 150cc).
Steep Fully: Cover and let it steep for a full 4-5 minutes to extract maximum strength from the Wakocha.
Heat Milk: Gently heat 75cc of your favorite milk (dairy, oat, or almond) until it is steaming hot. Do not boil.
Combine: Remove the tea bag and pour the hot milk over the concentrate.

The honey powder will have infused the tea so thoroughly that the milk tea will be naturally sweet, creamy, and satisfying—no extra sugar needed.

🍹 Recipe 3: Sparkling Honey Citrus Refresher

This is an elegant, refreshing mocktail perfect for hot afternoons.

Concentrate: Brew 1 tea bag as a cold-brew concentrate (1 bag in 50cc hot water, then chill).
Add Brightness: In a tall glass filled with ice, add a splash of fresh lemon or Yuzu (ゆず) juice.
Top with Bubbles: Pour the concentrate over the ice and fill the remaining glass with cold sparkling water or club soda.

The resulting drink is a low-calorie, bright, and invigorating beverage that highlights the fruit-like sweetness of the honey powder.

Conclusion: Your Daily Investment in Japanese Quality

"Osaka Honey" is more than a product; it is a commitment to a high quality of life.

It is the perfect intersection of Japanese tradition, sophisticated flavor, and modern convenience.

From the rich terroir of Shizuoka to the innovative honey powder, every element is designed to give you a moment of genuine Kirei (きれい) and peace.

Elevate your Kyu-kei (休憩) today and discover the sweet harmony of "Osaka Honey".

Matcha Package Design Contest Result.. and the Winning Product is Available Now!

2025-12-02T10:13:46-08:00

Back in June 2025, we asked you to pick the new matcha package design.

Yes, that was June... time flies. :0

I want to thank you all again for voting for the design.

I wanted to wait to report the winner to you until the actual product was available. I did not realize it would take us 5 months to make it a reality. :0

I'm sorry, but now we have it finally - in time for the holiday season. We just got the first shipment last week!

Before I reveal the answer, here is a recall of the design survey.

What the Survey Was (June 2025)

Here is a screenshot of the actual survey that you voted.

The Result of the Survey and Statistics

And the winner is...

(drumroll sound goes here)

The Black Washi Paper! (You will see the actual one below - please keep reading!)

And here are the actual statistics of which one people voted for.

As you can see, it was a close game, but the winner was the black washi paper.

What People Said About the Design

I really appreciate all the comments people put on the survey. It was a lot, but we read every one of them.

Here is a summary of what people said about the Black Washi design.

Black Washi Paper – What People Like:

Elegant, classy, and refined: Many found it to look high-end, sophisticated, and suitable for ceremonial matcha.
Unique and traditional: The washi paper and darker tone were seen as more in line with Japanese tradition and artisanal aesthetics.
Tactile appeal: The texture of washi paper adds sensory richness and uniqueness.
Minimalist beauty: Simplicity and subtlety were appreciated.
Environmental friendliness: A few preferred paper over metal due to sustainability concerns.
Emotional value: It reminded some of cherished tea tins from Japan.

Black Washi Paper – Dislikes or Suggestions:

Too dark or serious: A few thought the black tone could be too heavy or plain.
Needs contrast: Several suggested adding a touch of gold or color to enhance visibility and appeal.
Uncertainty about material: Some didn’t know what washi paper was or questioned its durability.
(Note: We ensured that the washi package is durable based on these comments)

Tin Gold Design - Summary:

The Tin with Gold design was praised for its bright, elegant, modern, and eye-catching feel, with many appreciating its celebratory aesthetic, feminine appeal, and reusable tin format. Some also connected its gold accents to kintsugi (金継ぎ), giving it a meaningful Japanese touch. However, a few felt the light color made it look less distinctive, less traditional, and less artisanal than the washi paper option.

Design Iteration By Miki Pon - Our Chief Design Officer

It is pretty amazing to see the effort that goes into creating these designs.

You may already know that Miki Pon, our Chief Design Officer, has been at the core of our branding and packaging, and you can read more about her here. She has put months of effort into completing this package design. So I want to mention a bit about the process that went into this design.

Design Inspiration

She started by drawing inspiration from other people's designs, collecting images for her own. Here are just some of her inspirations.

Note: We are always cautious about copyright, as we honor artists' efforts and never use unauthorized materials anywhere. However, this time we include a disclaimer that sharing this may fall into the gray zone. If anyone does not like or agree with what I am sharing here, please contact me, and I will remove it.

I chose to share this to take a chance, so that you can see the real effort and what went through the designer's mind visually.

And she also looked at all the different matcha packages out there to see if we can design something that is most unique.

As you know, we won the Global Tea Champion multiple times with this matcha, so we intended to create "the best matcha package in the world" to suit "the best matcha in the world".

As you can see, many high-end products use the Kiri box, so later we decided to also offer it (more about this below).

Mood Board

If you studied graphic design, you know that one of the most important parts of the design is to create a mood board. (I did not know.)

And here is the final mood board that she came up with. (I am not sharing all the other mood boards before the final one)

And here is what she came up with at this point:

SHAPE
Luxury feel — preferably a traditional cylindrical tea-can shape or a uniquely modern silhouette.
Would like to apply the black label onto the surface, ideally with a refined finish.
COLOR
Only two colors: black and silver.
Silver should feel premium, achieved through foil stamping if possible.
Black should preferably have a matte texture for an elegant presence.
BOX
A wooden box like those used for jewelry — or a premium paper box with similar sophistication.
The feeling should convey quality, ceremony, and elegance.

Design Iteration - Black Washi Tube

Based on the mood board and concept, various designs were made.

Here are "some" of the designs.

I feel it is a shame to let go of many of these designs.

If you are one of our wholesale customers and would like to use any of these designs, please let Gwen, our Wholesale Concierge, know, and we would be glad to share the design with you.
We do OEM of matcha and help design the packages as well. Please contact us if you are interested. Click here to learn about our Wholesale program.

Even in coming to the kintsugi pattern, various patterns were explored. Here are some of them.

She even did some logo variations to match with the design.

And here are variations for washi tubes.

Decided About Washi (和紙)

With your vote, we decided on washi.

As many people mentioned, it is also a more eco-friendly option than tin.

For Washi paper, we decided to use the same Japanese manufacturer who makes our Ceremonial Matcha tube, and to keep the same size, since people already like this size and know the tube material is durable.

We were very particular about which washi paper to use and also used the latest embossing and debossing technology to add elegance to the paper.

You may notice that after pressing the washi paper, a transparent coating is applied to the pressed part to give it a little shine. People may overlook, but a very high-end printing technique is actually used here.

Not only design, but heavy carting is being used to actually make this tube.

Brief History and Backstory about Washi (和紙) and Why It is So Special

If you don't know much about Washi, here's why it is so special. (If you already know about this, you can skip to the next section, but I thought I'd share this with you.)

Using washi symbolizes this product as true Japanese.

Washi is made by hand from long plant fibers, not wood pulp.
Traditional washi uses the inner bark of plants like kōzo (mulberry), mitsumata and gampi. Its fibers are beaten and spread on screens to form sheets, rather than chopped up like modern paper. The result is paper of exceptional strength and flexibility: pure-fiber washi can even be sewn or once lined samurai armor. Unlike mass-produced paper, washi has no grain and resists tearing, creasing or yellowing. It feels soft to the touch and is lightly translucent, giving it a warm, luxurious quality.
Washi-making is a cultural treasure.
Japanese papermaking dates back to at least 610 AD, when Buddhist monks introduced the craft for sutra manuscripts. By the Heian period (9th–10th c.) Japan’s washi rivaled any paper in the world. At its peak there were over 100,000 washi-making families nationwide. Today only a few hundred masters remain, but their skill is honored: in 2014 “Washi, craftsmanship of traditional Japanese hand-made paper” was inscribed on UNESCO’s Intangible Cultural Heritage list. Three historic regions (Mino, Sekishu, Ogawa) keep these ancient techniques alive for modern art and design.
Washi quietly preserves tea and wraps gifts in a refined style.
In a Japanese tea caddy, a lining of washi paper serves as an extra moisture buffer. The paper gently absorbs humidity without passing it on to the leaves, so green tea or matcha stays perfectly fresh. Similarly, gifts and documents wrapped in crisp washi (often pure white) are said to be “sealed from impurities.” The act of folding washi around an object became a pledge of purity and protection. Every matcha tin or utensil wrapped in washi thus feels both thoughtful and ceremonial – its contents literally and symbolically guarded by centuries of tradition.

Using Kiri Box

After we completed the survey you helped us with, we thought it would be a good idea to use the Kiri box.

As mentioned above, we noticed that many high-end products in Japan use the Kiri box.

This is one reason why it took us 5 months to process. :0

We did not know any kiri manufacturers, so we contacted many kiri companies in Japan and the USA and learned a lot about Kiri along the way, and realized how special Kiri is.

Brief History and Backstory about Why Kiribako (桐箱) is Why It Is So Special

Again, if you know this, please skip this part, but here is a brief of what I learned, why this material is very special and perfect for our signature product as well.

Paulownia (Kiri 桐) is Japan’s celebrated “princess tree.”
Centuries ago in Japan, Paulownia (kiri 桐), long regarded as the gentle “princess tree,” carried a deep and quiet tradition.
In earlier times, families planted a kiri sapling to celebrate a daughter’s birth, believing the fast-growing tree would mature just as she did. When she reached adulthood, its wood could be fashioned into her bridal chests—vessels for textiles, keepsakes, and the possessions accompanying her into a new household.
Over time, kiri came to symbolize refinement and good fortune in Japan, its presence woven quietly into the country’s aesthetic and daily life.
Traditional kiri chests (桐の箪笥) preserve kimono (着物) with natural care.
A kiridansu (桐箪笥) is a roomy chest woven entirely of kiri wood. Kiri’s natural oils repel insects, and its long fibers absorb excess moisture. In humid weather, the wood absorbs water vapor, then releases it as the air dries. This moisture-regulation keeps delicate silks from mildew or discoloration. The result is clothing storage that is both lightweight and durable, guarding fine textiles for generations.
Kiribako protects tea utensils and signals refined quality.
In the tea ceremony, every precious implement – tea bowls, scoops, caddies – is ensconced in a custom paulownia box. Kiri’s humidity-control and insect-resistance shield ceramics and wood from warping or pest damage. Each box often bears the artisan’s or tea-master’s signature (箱書き), certifying the authenticity and pedigree of the tea ware. A sparkling Kiribako instantly marks its contents as special: in Japan, even a gift in a paulownia box is understood to be valuable and exquisite.

Kiri Box - A Box Design that You Can Keep for a Decade

One thing we wanted to make sure of is that our customers can use the Kiri box after they finish the matcha inside.

Especially, I have to say it is not a cheap box; we searched for one of the most authentic and highest-quality Kiri vendors in Japan.

As noted above, many people voted for the tin tube over the washi tube so that they can keep the tin. With the Kiri box, we thought it could serve the needs even better than the tin.

We did not want a huge logo on the Kiri box (as some other companies do), which would be an advertisement to keep the box; we wanted a design that is pleasant enough for people to keep using the Kiri box for decades, if not longer, after they are done.

Our favorite coffee shop, Nemesis Coffee in Vancouver, Canada, inspired this package design.

Please check out their package here:

Though the inverted heartmark is their logo, this box is so lovely that we are still using it, putting some small items inside after a year.

We wanted the same experience for people who buy our matcha.

Oh, and just a mention: including myself, many people still keep a box of iPhones. : ) I wonder what I will do with it, but I still have it, you know...

Design Iteration - Kiri Box

And, of course, Miki has to do design iterations for the Kiri box.

Here are some inspirations and design iterations that she went through.

Designing Inside the Box

We did not realize that there were a few ways to put the tubes inside the Kiribako.

The most common approach is to make the box just large enough to fit the product (a tube) inside. Some people use fillers, but the one that attracted us the most was using a material to fill the product.

The option we selected is suede-laminated urethane (ウレタンにスエード貼り), which we thought gives the most authentic premium look.

“Urethane with suede covering” refers to a structure in which a soft urethane base—often used for cushioning or shaping—is wrapped, laminated, or bonded with a layer of suede on the outside. The urethane provides firmness, durability, and shock absorption, while the suede adds a refined texture, a smooth hand-feel, and an elegant appearance. This combination is commonly used in items that require both supportive padding and a high-quality finish, such as gift boxes, jewelry cases, interior linings, and premium packaging.

As you noted above, the tube is made by one manufacturer and the Kiribako box is made by another; both specialize in their respective categories. That is great, but now we need logistics to send the prototyping tube to the Kiribako vendor to make this urethane molding.

People may think that "oh, we just got a box", but so many logistics and work went into making it happen, you know. :0

Thinking Outside the Box

There are, of course, different options outside the box as well.

The most common and cheapest is printing on the wood. It is called Silk Screen Printing (シルクスクリーン印刷), which is a printing method in which ink is pushed through a fine mesh screen to transfer a design onto a surface.

Another option was yakiin (焼き印), which is a traditional method of imprinting a design, logo, or characters by heating a metal stamp and pressing it onto a material.

As you would imagine by now, we did not want the "cheapest" option; instead, we selected hakuoshi (箔押し), a decorative printing technique in which a thin metallic or pigmented foil is transferred onto a surface using heat and pressure.

And we used gold - Kinpaku (金箔).

Brief History and Backstory about Kinpaku (金箔) and Why it is So Special

I explained about Washi and Kiri;, now let me explain what Kinpuaku is.

Kinpaku gold leaf is hammered to paper-thin perfection.
Kanazawa (金沢) – literally “golden marsh” – is Japan’s gold-leaf capital, producing over 99% of the nation’s kinpaku. Artisans repeatedly hammer pure gold into sheets only a few micrometers thick (about 0.1 micron, or 1/10,000 mm). This extreme thinness makes kinpaku extraordinarily delicate – a breath of air could lift a sheet! Because the craft is so demanding, Kanazawa’s gold-beating technique is even listed as UNESCO Intangible Cultural Heritage.
Gold has adorned Japan’s most sacred arts and architecture.
Since ancient times kinpaku signified the divine and eternal. Archeologists have found gilded ornaments in 3rd–7th-century Kofun-period tombs. Temple halls and shrines are often half- or fully-gilded: the famed Kinkaku-ji (金閣寺 “Golden Pavilion”) is a classic example of gold symbolizing harmony and the impermanence of beauty. Gold leaf is also applied to lacquerware, folding screens, paintings, and calligraphy as a luxury accent. Even today, applying kinpaku in art, crafts, or cosmetics conveys auspiciousness, opulence, and purity.
Kiri and Kinpaku in Edo-Period Sacred Craftsmanship
In some Edo-period ceremonial furnishings, artisans crafted kiri wood altarpieces and ritual stands whose pale surfaces were then accented with kinpaku patterns—often phoenixes, paulownia crests, or flowing arabesques associated with imperial symbolism. The combination of kiri’s calm, fire-resistant qualities and gold leaf’s sacred brilliance made these objects suitable for both courtly rituals and temple offerings, reflecting a harmony of humility and splendor unique to Japanese aesthetics.

Final Answer - the Best Matcha in the World

Did you really read all the way here, or did you skim through to see the final design?

Either way, thank you for reaching this far. I am ready to reveal the final design here.

The 6 months of work and craftsmanship from so many talents...

I hope you enjoy it as much as we enjoyed making it.

I am proud to represent the world's best matcha, the winner of multiple Global Tea Champions, in a historic package filled with traditional Washi in a Kiribako with Kinpaku.

Please be one of the first to own this masterpiece.

Be the First to Own the Masterpiece

Hojicha Almond Daifuku (ほうじ茶アーモンド大福): a Calm, Toasty Twist on a Beloved Classic

2025-11-29T08:09:57-08:00

There’s something quietly joyful about a dessert that looks simple, tastes comforting, and carries a little story in every bite. Hojicha Almond Daifuku takes the gentle, roasted aroma of hojicha (ほうじ茶)—a Japanese green tea that’s finished by roasting—then pairs it with almond’s soft nuttiness inside pillowy mochi. The result feels both familiar and new: a mellow, caramel-like scent, a clean sweetness, and that signature mochi “wobble.” Because hojicha is roasted, its flavor skews warm and toasty rather than grassy, a profile often linked to Maillard-reaction aromas (think nutty/caramel notes) that many people find soothing and snackable.

This version also leans naturally plant-forward: the mochi dough is bound with coconut milk and maple syrup, and the filling uses almond marzipan, so you can get the satisfying richness without dairy. As a bonus, hojicha’s comparatively low caffeine makes it an evening-friendly treat—relaxing with tea and dessert instead of chasing a buzz.

Hojicha Almond Daifuku

Yields: 8 servings
Calories: 70 kcal/serving
Prep time: 45 minutes
Cook time: 45 minutes

Ingredients

Filling:

7 oz marzipan almond dough
2 teaspoons Hojicha powder(or grounded Hojicha Loose Leaf)
3 tablespoons water

Mochi wrapper:

1 ½ cup mochiko
½ cup canned coconut milk
¼ cup water
¼ cup maple syrup
cornstarch

Instructions

Add the almond marzipan dough, hojicha powder, and water in a small saucepan. Cook over medium heat, stirring occasionally until the mixture is well combined. Place in a bowl, cover, and cool in the refrigerator until the mixture forms a sticky paste.
Meanwhile, add the mochiko, coconut milk, maple syrup, and water in a non-stick saucepan.
Constantly stir with a silicon spatula and continue cooking until the mixture thickens and turns into a blob of dough, about 10-15 minutes.
Turn off the heat, then add 2-3 tablespoons of sifted cornstarch onto a flat surface. Place the dough on top of the cornstarch, sprinkle more cornstarch over the dough, and then carefully flatten with a rolling pin.
Cut out about 3-inch circles with a cookie cutter, then place one small scoop of the Hojicha almond mixture in the center. Pinch the dough around the mixture until a ball forms.
Serve with slivered almonds and enjoy!

Pro Tips: Shaping, Aroma, and Balance
- Adjust Sweetness to Temperature: Cold mutes sweetness; room-temperature makes it bloom. If you plan to refrigerate the daifuku, consider dusting the finished pieces with a whisper of powdered sugar or serving with a lightly sweet almond-milk cream. Light starching prevents sticking without dulling flavor.
- Texture Contrast, by Design: A few slivered almonds on top do more than decorate. Many tasters favor foods with contrasting textures—crisp meets soft—because dynamic contrast boosts interest and liking (think “crunchy shell, creamy center”).
- Serve Fresh. Mochi firms as it sits; many shops recommend eating the same day. If you’re storing store-bought daifuku, a cool room or the refrigerator (briefly) is fine—just let it come to room temperature for 10–15 minutes before eating so the chew returns.
- To Make it Less Sweet: Bear in mind that colder desserts taste less sweet; if you plan to refrigerate overnight, you can reduce maple slightly and finish with a light dusting of powdered sugar at service.
Make it Yours: Variations & Serving Ideas
- Cocoa-Hojicha Dusting: Sift unsweetened cocoa with a pinch of hojicha powder over the finished daifuku for a tiramisu-like vibe (cocoa’s bitterness accentuates hojicha’s caramel notes).
- Citrus Accent: Grate a breath of yuzu or orange zest into the marzipan before cooking; citrus top-notes brighten roasted flavors.
- Black-Sesame Ribbon: Swirl a teaspoon of sweetened black-sesame paste into the filling for a deeper, toasted profile.
- Festive Plating: Serve two daifuku with a small cup of warm hojicha; the pairing underscores the roast-nut harmony and keeps the experience cozy. Brewing temperatures around 90–95 °C with 1–2 minutes of steeping generally keep the cup smooth.
Daifuku: A Gentle, Chewy Japanese Sweet

Daifuku. is a classic wagashi (traditional Japanese confection) made by wrapping a soft mochi shell around a sweet filling. It’s tender, lightly sweet, and wonderfully chewy—the kind of dessert that feels soothing and memorable even if you don’t usually have a sweet tooth. In Japan it’s often served with green tea, where the bitterness of the tea balances daifuku’s mellow sweetness.

Why People Fall in Love with Daifuku

Daifuku is traditionally enjoyed with green tea, a pairing that softens the confection’s gentle sweetness and lets both flavors feel clearer and calmer in each bite. At the same time, it’s wonderfully adaptable: You'll be amazed at how easy daifuku are to customize. Once you see the variety of modern fillings (like almond and hojicha!), you'll be even more captivated by daifuku's charm.

A Quick, Friendly History

Daifuku has early roots in the Edo period (1603–1868), evolving from older mochi sweets into the small, hand-held confections we recognize today. Over time, as sugar became more available, the sweet bean paste we now consider “classic” grew popular, and regional styles blossomed. Today, daifuku is both a nostalgic comfort and a platform for creative flavors across Japan.

A Little Cultural Context

Daifuku (大福) literally hints at “great fortune,” and culturally it’s a friendly, everyday form of wagashi (traditional sweets): a soft mochi wrapper encasing a sweet filling, most famously anko (red bean paste).Daifuku sits within the broader universe of wagashi, Japanese confections often enjoyed with tea and designed around seasonality, texture, and balance. You might see wagashi shaped like seasonal leaves or blossoms, or simply presented as humble rounds (like daifuku) with subtle color. The idea is not to overwhelm but to accompany a moment—to make tea taste better, to mark a season, to invite a pause. Daifuku’s enduring appeal comes from that philosophy: a few staple ingredients, treated with care, becoming something quietly special.

A Brief Lineage of Hojicha: the Roasted-Tea Branch of Japanese Green Tea

Unlike steamed green teas like sencha, hojicha is made by roasting already processed green tea (often bancha, sencha, or kukicha/twig tea). Roasting transforms the leaf: color shifts from green to copper-brown; aroma pivots from grassy/seaweedy to toasty, cocoa-like, and caramel-leaning; and bitterness softens. Tea educators and artisan roasters often frame this in terms of roasting chemistry (again, Maillard-related pathways) that build the tea’s signature nutty warmth.

Hojicha is also widely enjoyed in the afternoon or evening because it’s relatively low in caffeine compared with many other green teas; while it’s not caffeine-free, it’s commonly recommended for later-day sipping.

Practical note: When you brew hojicha to drink alongside daifuku, slightly hotter water than you’d use for delicate gyokuro or matcha is appropriate (dials around ~90–95 °C are often suggested), and steeps are short and gentle to keep the cup smooth and aromatic.

Plant-Based Comfort: why Hojicha and Almond Feel Naturally Rich

Without Dairy

Two ideas make this pairing feel luxurious while staying plant-based:
1. Emulsion Physics, Not Just Fat. The pleasant “creaminess” we associate with dairy also comes from the way tiny fat droplets and soluble fibers form emulsions that coat the palate. Many plant-based creams and milks (almond, coconut) are also oil-in-water emulsions, so they can deliver a similarly soft, rounded mouthfeel—particularly useful in mochi doughs and fillings.
2. Roasted Aroma Fills in For Butter. The Maillard reaction that develops hojicha’s nutty profile also underpins the buttery/caramel notes we love in baked goods; pairing with almonds multiplies this effect so the dessert tastes “buttery” even without butter. If you’d like a matching drink without dairy, an almond-milk hojicha latte is a beautiful companion: brew a concentrated hojicha, warm it with lightly sweetened almond milk, and aerate briefly. The shared nutty spectrum keeps the pairing seamless.
Aromatic Synergy 101: What Roasting Does (in plain language)

When we heat foods that contain sugars and amino acids (tea leaves, coffee beans, cereals, nuts), a network of reactions—the Maillard reaction—generates brown pigments and a huge family of aroma molecules. Among these, pyrazines are especially associated with roasted, nutty, and caramel-like aromas. In hojicha, tea makers lean on this chemistry to turn green, grassy notes into the toasty “comfort” that defines the style; in almonds, roasting and caramelization ride similar pathways. So when you bring hojicha and almond together, the aroma languages overlap, and the dessert feels coherent from the first sniff.

(If you’re curious about the deeper chemistry, food-science reviews outline how Maillard stages progress—from early sugar-amine condensations to advanced browning and flavor formation—shaping both color and aroma.)

Texture Psychology: Why “Crisp + Soft” is So Satisfying

Beyond flavor, texture contrast is a well-documented route to pleasure in food: crispy cookies with soft centers, crackly meringue over custard, nuts over ice cream. Sensory research and consumer studies have long discussed “dynamic contrast,” the way textures evolve during chewing and keep the brain interested. In our daifuku, silky mochi and creamy filling set the baseline; slivered almonds add delicate crunch on top, so every bite switches gears—soft → crisp → soft—which our brains tend to reward.

If you prefer a fully soft bite, skip the almond garnish and fold a spoonful of the filling into the center for a gentle, truffle-like texture instead.

A Closing Note on Craft and Calm

Hojicha Almond Daifuku isn’t just a recipe; it’s a small practice in attention. You whisk the powder, warm the marzipan, knead the mochi, and shape each piece by hand. The aromas—roasted tea, almond, maple—are gentle but steady, and the textures invite mindful eating. There’s history here (mochi and daifuku evolving across centuries), technique (roasting chemistry and texture design), and an easy invitation to keep exploring: swap fillings, adjust sweetness, pair with a warm cup of hojicha.

Whether you serve these after dinner or as a weekend kitchen project, they carry that rare feeling of quiet luxury—simple ingredients, carefully treated, yielding a dessert that’s more than the sum of its parts.

Exciting News: We Acquired the History of Katana YouTube Channel!

2025-11-17T14:21:04-08:00

Welcome to the famed History of Katana YouTube Channel—unlocking rare stories, epic blades, and what comes next. Curious? Dive into the reveal. Learn more.

Wa Modan Style: How Japan’s Modern Aesthetic Inspires Buildings, Sweets, and Drinks

2025-11-07T14:30:38-08:00

When you look at a simple, refreshing dessert like tropical coconut yogurt bark with peach green tea, you might not immediately think of architecture or interior design. Yet this recipe embodies the very essence of wa-modan—the balance between tradition and modernity that has shaped Japan’s aesthetics over the past century. The creamy coconut yogurt, a modern and global ingredient that has also found a place in contemporary Japanese café culture, blends seamlessly with Japanese green tea rooted deeply in the cultural tradition, topped with the fresh note of peach fruit. The result is a light, elegant treat that feels both familiar and new, much like how wa-modan design reinterprets heritage for today’s lifestyle.

In fact, food often provides one of the clearest windows into how cultural fusion works in practice. Just as a dish can pair tropical flavors with Japanese tea in a way that feels harmonious, so too can a building, an interior, or a piece of tableware marry Western modernism with Japanese tradition. The bark is not only delicious—it is a small, edible metaphor for wa-modan living: stylish, thoughtful, and respectful of both past and present.

Both coconut milk and peach green tea, the two main ingredients of this reciepe, represents a sense of contemporary cultural fusion, which is often referred to as ‘Wa-Modan” (wa-mondan). Combining the ‘’wa”, or the traditional Japanese taste, and the “modern”, the concept expresses the new approach towards the old tradition to adopt its finest essence to our contemporary modernist simplicity. It is often described as stylish and relaxing way of living, coupled with good self-awareness and consideration about sustainability.

Wa‑modan in Architecture

Today, the ‘wa-modan’ can describe the taste that blends Japanese tradition with contemporary European style in diverse things, from interior design, fashion, food and drinks, café culture, to stationary, and many more. Yet the concept first appeared in architecture to describe works by, for example, Tadao Andō (安藤忠雄) and Kengo Kuma (隈研吾).The two masters of contemporary Japanese architecture achieved a harmonious integration of Japanese architectural ethos into modern design.

Wa-Modan in Andō’s Architectural Endeavor

Ando is well known for his signature design using exposed concrete with solid, simple, and minimalist texture, but a resonance with the quintessence of Japanese traditional culture is another key concept of his work. Up on a small hill on the Awaji Shima island（淡路島), in Hyogo prefecture, floats an expansive concrete water basin of an oval shape with lotus flowers that roofs the underneath Buddhist temple.

Honpukuji Temple

The stairway that divides the ponds leads you down to the temple space, where you will be surrounded by wooden walls painted in traditional Japanese color of red (朱色). The Mizu Midō (the main hall of water) of Honfukuji Temple, Ando says, is the modern architect’s response to ‘the theme of tradition by drawing not on past forms and style rather on the spirit behind them.’

Fascination for Natural Wood Material

One important feature of the Wa-modan design is the frequent use of natural, locally-grown wooden material. The Japan National Stadium in Tokyo, designed by Kengo Kuma and built for the 2020 Summer Olympics, or the Grand Ring of the EXPO 2025 in Osaka by Sōsuke Fujimoto are great example of this feature. Kuma chose Japanese ceders produced in and assembled from all the regions across the nation, while the Ring structure featured Japanese ceders and hinoki cypress.

My cousin, Takayo-chan and me at Osaka Expo. She works at Osaka Metro which was the part of Expo, so she showed me around and told me many behind-the-story about the Expo.

Truly amazing structure built. It is too bad that other than small portion, these will be decommissioned.

Beautiful lighting at night as well.

Getting Inside: Wa-Modan in the Interior Design

Despite the grandeur magnificence of these world-famous architectural endeavors, for many average Japanese people, these large-scale structures are not immediately associated with the term "wa-modan”. In fact, architects like Kengo Kuma have even expressed their discomfort with being easily labelled as a modern representation of Japanese tradition. On the contrary, the first thing that comes to mind when Japanese people hear the term is probably something a bit further inside the building, namely, the interior design.

In interior design, ‘wa-modan’ refers to a fusion of traditional Japanese design with a modern, stylish, almost Western taste. It is created by using natural materials such as wood, bamboo, and diatomaite, and actively incorporating items not found in conventional Japanese-style rooms, such as European beds, closets, sofa, tables and chairs.

A key feature of ‘wa-modan’ interior design often swaps traditional Japanese sitting-on-the-floor practice with European sit-and-stand customs, introducing high legged table and chairs and beds instead of tatami floor mat ( 畳) and futon (布団)bed.

Other characteristics of Japanese modern interior design include lighting that favors indirect, soft natural light, and partitioning that loosely divides the space.

Instead of dividing each room into distinct sections with individual walls and doors, the entire living space can be designed as one large connected space loosely separated with fabric partitions or fusuma sliding doors (襖), which can be slid horizontally to create large openings that connect the adjunct rooms.

Translucency: ‘Wa-Modan Lighting’

Alternatively, instead of bringing as much direct sunlight as possible into a room through a large glass window, a layer of shoji screens (障子) is added to soften the intensity of the light and, at the same time, avoid creating extreme contrasts of shading in the room, allowing soft light to fill the room evenly.

Washi paper used for fusuma (sliding doors) and shoji screens is characterized by its translucency, which allows light to softly pass through. One of the world's best-known designs utilizing this washi for lighting is Isamu Noguchi's Akari sculpture.

Inspired by the handcraft lantern manufacture in Gifu, Japan, the Japanese-American artist-sculptor designed his lanterns using mulberry bark paper and bamboo in his characteristic geometric patterns with slight distortion created by the natural materials. The surface of the semi-transparent washi paper diffusely reflects the light, allowing dimly illuminating the warm light. With his ‘Akari’ （灯り） light sculptures, referring to the Japanese term meaning ‘light as illumination, Noguchi, as a pioneer of ‘wa-modan’ design, has introduced new possibilities of Japanese Modern style into European interior spaces.

On to the Table: Wa-Modan Tablewares

With the term “wa-modan” gaining popularity and the trend set to incorporate stylish Japanese elements into Western-style rooms, Japanese tableware has found a new place in the Japanese dining space.

Instead of thin, hard, standardized porcelain, relatively thick ceramic dishes and plates with moderate weight, and wooden bowls with a soft texture that fits comfortably in the palm, have gained new popularity, blending well with the wa-modan interior design. Traditional brand potteries such as Mino-yaki and Shigaraki-yaki are offering today stylish designs that go well with the new trend.

Or, a bowl of Japanese tableware with typical traditional design can be placed on a wooden plate with a Scandinavian look and a fork to complete a dining plate with a ‘wa-modan’ taste.

The ‘Yōshoku’ Dining Culture: the Origin of ‘Wa-Modan’ Food Fusion

The origin of ‘wa-modan’ cuisine can be traced back to the Taisho period at the beginning of the 20th century, during which Western-style cuisine was introduced to with a Japanese twist. For example, Western-style dishes such as croquettes, pork cutlet, and curry dishes were adapted to the rice culture. These adopted dishes were collectively called yōshoku (洋食) and touted as luxuries that could be enjoyed in the dining rooms of the high-end department stores that flourished during this period.

In a woodblock print by Yumeji Takehisa, a Japanese painter of the Taisho Romanticism, a woman dressed in her pink kimono sits at the table of European design, enjoying a glass of ‘blue liquor’ as the title suggests.

Takehisa Yumeji, Aoi Sake (blue liquor) from Twelve Views of Nagasaki

Today, these yōshoku dishes have become familiar to Japanese people, for whom menu with hamburg steak or curry over rice are associated with their sweet childhood memories. The permeation is so great that, for instance, Katsudon bowl, a pork cutlet over rice, has become so common that many people today think it is a Japanese dish, but it was originally a Western cutlet arranged for Japanese food culture.

Contemporary Food Fusion: Coconuts Milk in Japanese Street Food Culture

It is still fresh in our memories that tapioca milk tea, which arrived in Japan from Taiwan in 2008, became immensely popular. Street stands specializing in selling tapioca milk tea appeared one after another on the streets in all major cities. And going to drink tapioca milk tea, in which large black pearls of tapioca are submerged in thick sweet milk tea, has even come to be referred to by the verb “tapiru” (タピる).

`tapiru` in woman`s fashion magazine

Decades before this, when the first tapioca boom occurred in Japan in the late 1980s, it was with the "tapioca coconut milk,” sweet coconut milk with small white grains of tapioca called tapioca pearls.

Linking these two phenomena was another boom: the Matcha Cream Frappuccino by Starbucks, which opened its first Japanese store in 1996. Starbucks launched their signature drink in 2007, blending milk, ice, and matcha tea, topped with a hearty dollop of cream. The sweet, dessert drink established a huge following among young teenage women as a special treat.

Today, matcha has been integrated into a wide variety of desserts and sweets, with recipes ranging from classic favorites such as ice cream, chocolate, and chiffon cake to more elaborate creations such as matcha mont blanc tarts.

Both matcha and coconut milk have become one of the most popular ingredients in today's ‘wa-modan’ food culture.

TROPICAL COCONUT YOGURT BARK WITH PEACH GREEN TEA

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Yields: 5-6 servings
Calories: 52 kcal/serving
Prep time: 10 minutes
Freezer time: 4 hours

INGREDIENTS

2 cups Coconut Yogurt
2 tablespoons Japanese Green Tea Yokohama Peach powder
Fresh Peach Slices
Coconut Shreds

INSTRUCTIONS

Add the coconut yogurt to a mixing bowl with the green tea powder. Mix until well combined. Optional: for extra sweetness, add 1 tablespoon of honey.
Pour this mixture in a baking dish lined with parchment paper. Smooth out the surface evenly with a spoon, then place fresh peaches on top. Sprinkle coconut shreds on top, then freeze for 4 hours.
Remove from the freezer, cut into irregular shapes, and enjoy!

Store in the freezer and enjoy throughout the week.

A Taste of Wa-Modan Living

In the end, wa-modan is not limited to monumental architecture or carefully curated interiors—it also finds its way into everyday life through food and drink. A simple recipe like tropical coconut yogurt bark with peach green tea captures this sensibility beautifully: it layers a contemporary, health-conscious ingredient like coconut yogurt with the timeless elegance of Japanese tea and the natural sweetness of peaches. The presentation itself—irregular shards that are both playful and refined—reflects the modern Japanese appreciation for form and harmony in even the smallest details of daily living.

Just as Tadao Andō’s concrete temples or Kengo Kuma’s cedar-filled stadiums reinterpret tradition for the modern age, this dessert demonstrates how culinary creativity can honor heritage while embracing global influences. Enjoying a piece of this chilled bark is a reminder that wa-modan is not just an aesthetic, but a way of engaging with the world: blending old and new, local and global, tradition and innovation into something refreshingly original.

OC Japan Fair Fall 2025 Recap (October 17 - 19 2025)

2025-10-15T16:04:04-07:00

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We were excited to return to OC Japan Fair again on October 17-19, 2025!

This is the largest Japan-related event in Southern California, a legendary event that has been going on for 16 years.

The April 2025 event drew 52,000 visitors and maxed out the capacity of the Orange County Fairgrounds, resulting in sold-out tickets and many people being turned away. We had a booth in April, and you can read about it here.

We were honored to be back at this fantastic and fun event.

Show:
OC Japan Fair 2025

Place:
OC FAIR & EVENT CENTER
88 Fair Dr, Costa Mesa, CA 92626 (Google Map)
Booth #A5 (Very close to where we were in April!)

Date & Hours:
10/17/2025 (FRI) 4:00PM-10:00PM
10/18/2025 (SAT) 12:00PM-10:00PM
10/19/2025 (SUN) 11:00AM-7:00PM

This is where we were (Booth #A5 - very close to where we were in April).

You can download the PDF version of the floor plan by clicking on this link here.

This year's fair highlight was the Freedom LA Japanese Music Festival, which is included with general admission. This festival featured performances by renowned Japanese artists such as MINMI .

You can see the time of each show and the schedule below.

I also want to give a shout-out to our friends who attended the event.

We love them!

Pillow Talk (Booth #F51) @pillowtalk_pasadena
Their Egg Heaven is my personal favorite egg sandwich in the world. Their pastries are just amazing. We wrote about them here.
Wabi Sabi Sushi (Booth #F32) @sushi_wabisabi_oasobi
We were at the same event, LB Sake Day, hosted by Sake Secret this year (which you can read more about here), and his Sushi is fantastic!
Yatai.LA (Booth #F50) @yatai.la
Best Karagae you can find in LA in my opinion. They also have a booth at ROWS DTLA every Sunday so you might have tried them already.
Honda-ya (Booth #F37) @hondaya_ts_official
Our favorite Japanese famous comedian, Tamuken, is an ambassador, and if you are lucky, you may see him at the event. Last time we had a good talk and took a picture with him.

Here is a short recap video from the event in April 2025!

videoid="S8VFSLLo3-0"

Click here to read more about the April 2025 OC Japan event.

As you know, I am still learning Instagram and will try to post stories.

Please follow me if you haven't, so that you can see what is going on.

We hope to see you there!!

Totoro & Japanese Green Tea + Our Secret Edible Makkuro Kurosuke Recipe!

2025-10-14T08:44:05-07:00

Just like every film and TV series needs a protagonist, it seems like they all need some sort of tiny-little-cute side character.

Think “Baby Yoda” (aka Grogu) or the adorable yellow Minions from Despicable Me.

Certainly, in Japanese media cuteness is everywhere.

Even Japanese advertisements and everyday products often feature cheek-pinchable characters.

The iconic cheek-pinchable kewpie brand character

One of our all-time favorite cuties from Japan are the Makkuro Kurosuke (まっくろくろすけ) “Pitch Black” (also known as Susuwatari “Wandering Soot”), featured in two different Studio Ghibli films.

But these little fellas are more than just whimsical fluff balls, they come from ideas based on Japan’s native religion, Shintoism.

In this article we’re going to explain a little about these fictional creatures, how they relate to Shintoism, and how this ancient religion is intrinsically linked to Japanese green tea practices.

And, to top it off, we’re going to tell you how to make your own edible Makkuro Kurosuke!

Studio Ghibli’s Shinto Influence

If you don’t already know, Studio Ghibli is famously headed by beloved director Hayao Miyazaki and a few other extremely talented people.

They produce Japanese animations in a very beautiful style that has become adored around the world.

If you have even the slightest interest in cinema or animation, you have surely heard of My Neighbor Totoro, Spirited Away, or Princess Mononoke.

Totoro wall art in Kakaako, Hawaii during COVID time.

You may have noticed that in Studio Ghibli’s films, they frequently feature many strange creatures – usually inexplicable, supernatural beings.

These spirits are inspired by the kami of Shintoism, Japan’s native religion in which there are essentially an infinite number of these nature and ancestral spirits.

Remember those big bouncing head guys from Spirited Away?

They’re (sort of) kami!

Or the odd-looking deer-like creature from Princess Mononoke?

That’s a kami too!

Although, not all kami are so easily categorized – there are many different types of kami, and translating the word simply means “spirits” in English. This may not be strictly accurate, but broadly speaking, that is the meaning.

The concept of kami is the way in which Shinto followers in Japan for hundreds of years have interacted with the natural world – pleasing, avoiding, or caring for these hidden spirits.

In a more practical sense, it’s a way of bringing community together to practice traditional ceremonies and celebrations, and most of all, to foster respect for nature.

Hayao Miyazaki’s genius is turning these invisible concepts into terrifying, but cute and curious figures on the screen to entice our imaginations.

Now the question is, how does Studio Ghibli use the idea of kami to enhance its animations? But more importantly, why does Shintoism play such a prominent part in their storytelling?

The Makkuro Kurosuke

But you didn’t read up until here for just any old kami!

You want to know about those fuzzy little fluffs, right?

The Makkuro Kurosuke appear in two Studio Ghibli films -- Spirited Away and My Neighbor Totoro.

In My Neighbor Totoro, the Makkuro Kurosuke are very shy and elusive.

They represent a sort of loneliness and emptiness in abandoned or empty houses – but as the protagonists move into the house, the spirits harmlessly disappear into the sky.

In this example, they are more representative of a concept or a feeling than nature.

Think about it, don’t you ever feel like an empty building has a mysterious life of its own?

It’s an explicable feeling, but turning that feeling into a ‘living’ creature is a way of understanding it.

Where you probably really noticed these kami is in Spirited Away, where they interact more directly with the main characters – showing themselves to be hard workers, carrying coal to the fire, and even being a little mischievous.

For Spirited Away, they provide us with an example of how the material and spirit worlds interact harmoniously.

So, Why Does Studio Ghibli Feature Kami?

It begs the question, what’s the deal with all these spirits in these films anyway?

These animated films highlight some of the core concepts behind Shintoism.

In Shintoism, the spiritual and physical world interact (mostly) harmoniously, and the kami represent that idea in a way that they interact with the human characters.

This isn’t to say that Studio Ghibli is pushing some sort of religious agenda, but they use the folkloric and religious background of Japan to tell stories in a distinctly Japanese way that resonates with audiences around the world.

All of us depend on nature, and we all contend with its forces in some way.

The animated kami that they have created give us scary but loveable and whimsical depictions of the natural world. that while sometimes bizarre are also inherently relatable for everyone in a deep sense.

They use these Shinto concepts to give us a feeling of wonderment, which also compliments the beautiful stories they depict at the same time.

Weird Kami/Yokai

Studio Ghibli has surely created some mind-bogglingly strange characters, but the “official” spirits of Shinto can be just as fascinating.

(And no disrespect to the practitioners of Shinto, but some of the spirits are just plain… well, odd?)

Take for example the yokai known as Tōfu-kozō (“Tofu Boy”) who have the appearance of big-headed little boys wandering the streets at night offering people tofu, and sometimes playing pranks on them.

Another particularly grotesque one is Akaname, a filthy ogre-like spirit who uses his long tongue to lick the dirt from unclean bathrooms (thanks for the help?).

So, when you think about it, some flying soot sprites like the Makkuro Kurosuke are pretty tame in comparison to some of the actual spirits of Shinto!

But while these mischievous spirits are entertaining to imagine, they tie into a deeper connection between the lives of humans and spiritual practices, such as tea ceremonies, where spiritual forces play a role in how followers of Shintoism engage with their surroundings.

Green Tea, Shinto and Spirits

Hah, did you think we forgot about green tea? Never!

Green tea is, in fact, strongly linked to Shinto and Kami in a number of ways.

While there isn’t really a specific famous “green tea kami” or some sort of tea-slurping yokai, some of the most important spiritual figures in Shinto are linked to agriculture and green tea such as Inari Ōkami and Toyouke-hime.

Rural communities and those who work in agriculture surely pay their respects to such spirits even today – and indeed, they have hundreds of shrines dedicated to them around Japan.

It could also be said that the Japanese green tea ceremony (which we’ve written about here previously) is in itself a way of honoring the kami and showing reverence to the spiritual and the natural world.

In one scene from Spirited Away, we even see the protagonist, Chihiro, having tea with one of the “witches” known as Zeniba.

Considering that fact that up until this point of the film, our heroine has been experiencing mostly danger in the spirit world, this scene is very calm in contrast; and the addition of tea is symbolic of harmony, unification, and mutual respect.

To share tea with someone in this way is to express kindness and interconnection, and by extension in the context of the film, Chihiro is beginning to balance her relationship to the world of these spirits and supernatural beings.

Whenever you are watching a Studio Ghibli film, keep an eye out for these tea scenes!

Many of their films feature such scenes, even if it is brief, they often represent similar ideas of closeness, connection, and appreciation.

Conclusion

Studio Ghibli’s world is filled with spirits, folklore, and hidden meanings that make its stories feel alive.

The Makkuro Kurosuke may be tiny, but they embody something much bigger - a connection to nature, imagination, and the unseen forces that shape our world.

Green tea, like these spirits, holds a special place in Japanese culture - bringing people together in moments of reflection and appreciation.

Next time you watch a Ghibli film, notice how these elements shape the story.

And if you are feeling creative, try making your own edible Makkuro Kurosuke.

Ingredients

¾ cup pitted dates
1 cup almonds
¼ cup cacao powder
3 tbsp maple syrup
3 tsp Hojicha Loose Leaf or Hojicha Powder
splash of almond milk
chocolate sprinkles
small candy eyes

Instrucitons

Grind about 1 tbsp of Hojicha Loose Leaf Tea into a fine powder in a coffee grinder. (Or use 1 tbsp of Hojicha Powder) Set aside.
Blend the dates, almonds, cacao powder, maple syrup, and Hojicha powder in a food processor.
Scrape down the sides and add a splash of almond milk. Blend again until the mixture holds together but isn’t too sticky.
Scoop out the mixture with a small cookie scoop and roll into balls.
Toss in chocolate sprinkles and gently press two small candy eyes on the top half of each ball.
Serve and enjoy!

Even the smallest things can carry a sense of wonder!

Yerba Mate Tea (マテ茶) vs Japanese Green Tea

2025-09-18T19:44:10-07:00

Introduction

Recently, I got to meet with Kikuchi Kiyotaka, who is the owner of a very unique rum bar in Aoyama, Tokyo called TAKANOHA - a cozy spot tucked along Roppongi-dori, easily recognizable by its bright red awning.

Where Spice, Rum, and Curry Meet – The Story Behind TAKANOHA

TAKANOHA serves curry for lunch. By night, it transforms into a cozy rum bar.

From what I’ve heard, they celebrated their 19th anniversary on August 14, 2025.

The bar features an impressive lineup of around 200 types of rum, all carefully curated with the hope of becoming “a gateway to the world of rum” for everyone.

Thanks to its convenient location and affordable pricing, the place is constantly buzzing with people during lunch hours.

Come evening, it transforms into a cozy spot to enjoy great rum and Latin American-inspired small plates. You’ll find rum highballs, mojitos, and fresh fruit cocktails on the menu—perfect companions for winding down.

His shop also hosts a recurring food event called “Shichifuku-san’s Imaginary World Trip and Rum Day,” which—based on past announcements—features an eclectic mix of international dishes such as herbal hotpot with lamb and mushrooms, Latin American cuisine, pork larb, cold noodles, lamb chops, and tacos.

Although it’s not a sports bar, the cozy space includes a screen where guests can casually watch soccer or baseball games while enjoying a glass of rum.

The Taste of Tradition: How Spiced Rum Complements Tokyo’s Curry Culture

His shop is famous for Rum and curry.

I know. I`ve never thought of the combination of curry and rum too! So I asked him why...

He started telling me the story about how he met rum. His body cannot tolerate much alcohol, but his trainer and mentor bartender suggested rum as it is easier to drink than other popular drinks in Japan, like whisky. Now, he is a specialist in Rum and his bar is filled with bottles of different rums from all over the world.

I asked him… “Why do you serve rum and curry?”

He explained that there is a drink called spiced rum, a type of rum infused with century old spices, herbs, or fruits; its taste full of rich, layered flavors.

Rum, born from sugarcane byproducts, first showed up in the Caribbean back in the 17th century. As rum-making spread, distillers started messing around with different spices to jazz up their spirits. That’s really how spiced rum got its start. Then came the colonial trade routes, which brought a wide range of exotic Asian spices to the Caribbean islands. Pretty soon, those spices found their way into the rum.

Fast forward to the 18th and 19th centuries, and spiced rum became a big hit with sailors and naval officers. They figured it helped preserve the drink on those long sea voyages. And over time, different regions started cooking up their own unique recipes, giving us the amazing variety of spiced rums we enjoy today. Ancient people already knew that spices and rum complement each other well.

The rum you see in the background behind the curry is Flor de Caña. Mr. Kikuchi passionately talks about the story behind this rum as he serves a glass for me. It's an exceptional rum crafted by a historic distillery in Nicaragua, a family-run business spanning five generations at the foot of an active volcano. What makes it even more remarkable is their dedication to sustainable production that's kind to the planet.

I was honestly amazed to learn that this rum is distilled using 100% renewable energy, aged naturally in the rich volcanic soil, and made without any sugar or artificial additives. Only high-quality bourbon barrels are used for aging. It’s also gluten-free and certified kosher. The story of Flor de Caña begins with a young Italian adventurer named Alfredo Francisco Pellas, who established an agro-industrial plant in northwestern Nicaragua. This is more than 130 years ago.

And today, all stages of production are still overseen by the fifth generation of the Pellas family. I find that legacy deeply inspiring. Flor de Caña has earned over 180 international awards, making it one of the most highly awarded rums in the world.

Among these, the most prestigious is probably the title of “Global Rum Producer of the Year” from the International Wine & Spirits Competition held in London. The brand also follows over 300 rigorous standards for labor, social responsibility, and environmental sustainability.

That level of commitment says a lot. It’s not just a business — it’s a belief.

The bottle I tried was their 7-year-old rum.

The color is a vivid medium mahogany. The aroma was stunning: figs, vanilla, oak, toasted coconut, raisins, and ripe American cherries. Smooth, but laced with exotic spices like black pepper that linger beautifully on the tongue. It’s a truly rare gem — a premium rum shaped by tradition, protected by family, and perfected over time.

Finding something this refined in Japan is rare, and I couldn’t help but let out a quiet, appreciative sigh when I tasted it.

A Rum Story Carried by the Wind – Kaze no Majimu and the Spirit of Okinawa

The owner, Mr. Kikuchi, told me that he was inspired by a book” Kaze no Majimu”. Because of that, I ended up reading it myself — and it turned out to be a deeply moving story.

It’s being adapted into a film, set to premiere in Japan this fall. The story is based on the real-life journey of Yuko Kinjo, CEO of Grace Rum Inc., based in Okinawa.

She started out as a contract employee, and ended up founding a rum company.

Here’s the outline. One night, while visiting a local bar with her grandmother, she discovered the charm of rum. Later, she found out that sugarcane—the main ingredient—was being grown right in Okinawa. This led her to submit a proposal to her company's internal startup contest: to make rum using sugarcane from Minami Daito Island.
The idea grew, and as her family, the company, and when even the island community started to be involved, the dream eventually turned into a reality - an island-made rum.

Rum, a drink that was traditionally crafted in the Caribbean, now is being crafted in Okinawa — an island far across the sea. It’s even becoming a new face of the region, right alongside the beloved awamori. The film Kaze no Majimu just opened in Okinawa on Friday, September 5, 2025, followed by a nationwide release in Japan on Friday, September 12.

A Memory of Spices, and a New Encounter

Curry, as you can imagine, used spices. Lots of them.

I used to live in India, so I know that the Indian kitchen is filled with different spices, and the proportion of each spice is often a family's secret recipe, much like Japanese miso soup, which varies from family to family.

Curry happens to be a popular item in Japan for bars in general, and since his specialty is rum, he thought that he could make curry that goes well with rum.

So he researched and found that Pakistan's style of slow-cooking the meat for hours goes very well with rum. His curry takes 7 hours to make, and OMG, it goes so well with rum.

By day, the shop serves an original brand of spice curry, made using a slow, waterless cooking method that really brings out the flavors.

Fourteen kinds of spices and tender chicken are simmered without adding a drop of water, resulting in a dish free of any artificial seasonings.

What’s more, the curry is served with superfoods like quinoa and brown rice, making it especially popular among women looking for a wholesome yet satisfying meal.

And he also served a tea I wasn't familiar with.

Yerba mate tea(マテ茶)

The soft taste of the tea eased out the spice of the curry, and I fell in love with it right away.

I thought about researching more about this tea and writing about it.

So here it is.

Japanese Green Tea vs Yerba Mate

One of the popular series on our blog is Japanese Green Tea vs XXX. (Scroll down to the Related Article section to see the list of this series!)

Let me write Yerba Mate tea in the same format here.

1. What Is Yerba Mate? – South America’s Soul Drink, the “Drinkable Salad”

Rich in calcium, magnesium, zinc, iron, and dietary fiber, yerba mate also contains a high level of chlorophyll—which is why people call it a “drinkable salad.” These days, green tea has become a staple for anyone embracing a healthier lifestyle. But let’s be honest — yerba mate probably isn’t something most of us drink on a regular basis.

So here’s something that surprised me. In countries like Argentina, Uruguay, Paraguay, and Brazil, yerba mate is just as common as coffee or black tea. In fact, it’s considered one of the “world’s three great beverages,” right alongside tea and coffee.

Yerba mate is made from the dried and crushed leaves and stems of the Ilex paraguariensis tree, an evergreen plant in the holly family. You steep it in hot or cold water to brew it — kind of like tea, but with a completely different story.

So, what really sets it apart?

Its incredible nutritional value! Did you know there’s a drink out there packed with vitamins, minerals, polyphenols, and dietary fiber — all in one cup? That’s why it’s often called a “drinkable salad.”

2. The Ancient Roots of Yerba Mate

Yerba mate has been around for over a thousand years. It’s believed to have originated with the Guaraní people—Indigenous communities in South America who chewed or steeped the leaves during long jungle journeys or hunts. They believed yerba mate had powerful energy-giving properties and even referred to it as the “drink of the gods.”

I found it fascinating that they carried mate leaves with them during long-distance treks through the rainforest. To them, this wasn’t just a drink—it was sacred.

Starting in the 16th century, Jesuit missionaries began cultivating the plant and helped spread it throughout South America.

It even made its way to Europe, though surprisingly, it never caught on there. Maybe its strong, slightly bitter, and grassy flavor was just too intense for European palates. After all, bitterness was historically associated with poison in some European cultures. Even green tea often gets sweetened heavily over there—so a stronger drink like yerba mate might’ve been too much.

But to me, that mild bitterness paired with a deep richness is what makes it special. And the best part? The bitterness doesn’t linger—it’s clean and refreshing. I had this “aha” moment when I took a bite of spiced curry, followed by a chilled sip of yerba mate. That clean, satisfying finish? That was it. The perfect pairing.

It suddenly made sense why this tea goes so well with the rich, oily, meat-heavy meals typical in many South American cuisines.

3. Discovering the Real Power of Yerba Mate

The more I learn about yerba mate, the more I feel like calling it just “tea” doesn’t do it justice.

Yes, people call it a “drinkable salad”—but it’s practically a liquid multivitamin.

It contains:

Vitamins A, B1, B2, and C
Over ten amino acids
Zinc, iron, magnesium, sodium, and calciumDietary fiber, chlorophyll, and flavonoid

All the essentials for human health, packed into a single cup!

The most surprising component for me was chlorophyll—the green pigment we usually associate with plants and photosynthesis. It turns out chlorophyll can improve blood circulation, flush out LDL cholesterol and triglycerides, and even help prevent hypertension and stroke. And because it has antibacterial properties, it’s also said to help with acne and improve skin clarity—a hidden beauty bonus!

On top of that, flavonoids give yerba mate powerful antioxidant effects.They help lower cholesterol and blood sugar, protect against cell damage, and even support anti-aging.

Then there’s the mineral content—rich enough to help prevent lactic acid buildup in the muscles.This makes yerba mate a go-to drink for athletes, especially in South America. I read that soccer players—even legends like Maradona—drank mate tea before matches to boost performance.

I learned that Indigenous people living in the thin-air mountains of South America have relied on yerba mate to support their strong physical endurance. In places where meat-heavy diets are the norm, yerba mate also helps make up for a lack of vegetables. Considering how many football powerhouses come from this region, it makes total sense.

Personally, I see yerba mate as a drink that recharges me from the inside out.

It gives me the energy to take that next step forward.

4. Green Tea – The Spirit of Japanese Tea Culture

Green tea, on the other hand, is Japan’s most beloved tea—woven into daily life from casual meals to the refined rituals of the tea ceremony.

Unlike black tea, green tea leaves are not fermented. Instead, they’re processed while still fresh, which preserves their signature aroma, gentle bitterness, and rich umami flavor.

There are several key varieties of green tea in Japan, each with its own character shaped by how it’s grown and harvested:

Sencha – The most commonly enjoyed green tea in Japan, known for its crisp, grassy aroma and light, refreshing flavor.
Gyokuro – Grown in the shade, it has a sweet, mellow taste with deep umami.
Hojicha – A roasted green tea with a toasty, nutty aroma—perfect for evenings when you want to unwind.

Of course, green tea is also widely celebrated for its health benefits. It supports metabolism, calms the nervous system, and offers antibacterial and antioxidant properties.

One of the key compounds in green tea is L-theanine, an amino acid that helps increase focus while promoting a gentle sense of calm.

Because green tea undergoes minimal processing, it retains a high level of catechins—a type of powerful antioxidant. Catechins have been shown to reduce inflammation and support cardiovascular health.

There are many types of green tea across Japan, but no matter which one I drink, they all have the same effect - my breath deepens, and my mind settles.

Green tea creates a pause.

In the middle of a fast-paced day, it offers a moment to slow down and reset.

It gently brings me back to myself — with warmth, stillness, and peace.

5. How We Drink: The Style of Green Tea vs. Yerba Mate

Green tea is incredibly delicate. Its flavor changes depending on the water temperature or the time you take to steep it.

In Japan, we talk about “ma” (間) — the pause or space between actions.

When we share tea, we observe the rhythm of the other person: when to serve, when to wait.

It’s said that green tea teaches us about hospitality through this unspoken timing.

We don’t rush it.

We sip it slowly.

Green tea is the tea of stillness.

Yerba mate, on the other hand, is rooted in movement and connection.

People carry mate gourds with them and sit close — knee to knee — to share from the same cup as they talk.

It’s more than drinking; it’s a shared ritual, a way to bond through physical closeness.

And the drinking style is quick — you typically finish your portion in a single sip.

Yerba mate is clearly the tea of motion.

6. Component Comparison – Caffeine, Polyphenols, Vitamins

Both drinks are known for their health benefits, but I wanted to take a closer look at their contents.

(Values per 100g of dried leaves; green tea based on sencha.)

Caffeine

Yerba Mate: 1.0–2.0g
Sencha: 2.3g

I always assumed yerba mate was higher in caffeine since it gives that boost of alertness; however, it turns out, sencha actually contains a bit more — which was a surprise.

Polyphenols (Catechins)

Yerba Mate: 17.4–19.9g
Sencha: 13g

Yerba mate takes the lead here, with a significantly higher polyphenol content.

No wonder it’s called a drinkable salad.

Vitamin C

Yerba Mate: 32mg
Sencha: 250mg

Green tea wins by a landslide here.

For immune support or a little skin boost, green tea is likely the better option.

7. Choosing Green Tea or Yerba Mate Based on Mood or Scene

When I reach for green tea, I’m usually in a still frame of mind.

I want to be alone.

I need to slow down, clear my head, and refresh.

Yerba mate calls to me when I want to move.

Like on a busy morning, or when I need to push through a sluggish afternoon.

It also feels perfect for group settings — like a barbecue with friends — where sharing a drink brings everyone closer.

Stillness and motion.

Green tea and yerba mate — two drinks from distant lands.

And yet, each has a way of becoming part of our daily lives.

They bring warmth, rhythm, and richness in their own beautiful ways.

Conclusion: Green Tea or Yerba Mate—Which Should You Choose?

My curiosity about yerba mate began with that unforgettable moment when it was served alongside curry at his bar. That experience truly captured my heart, and it led me to dive deeper into the world of mate — and compare it with green tea.

If someone asked me, “So, which one is better in the end?”

I think I would simply answer -

“Your mood of that day will tell you the answer.”

When you’re spending time with friends - perhaps playing sports or chatting in a group, you might reach for yerba mate — just like people in South America share it from a mate gourd with a bombilla (metal straw) to deepen their bond. On the other hand, when you need a moment to unwind during a busy workday and gently reset your focus for the afternoon ahead, you might choose green tea.

It’s not about picking one and sticking with it forever. Just like each hour of the day has a different rhythm, our bodies and minds move through waves and cycles.

The most important thing is to listen carefully to your inner voice, and check in with how you’re really feeling. Perhaps you could also think of these teas as switches — ways to shift gears depending on your next plans or the version of yourself you want to step into.

When you want to return to a calm and grounded “now,” green tea can gently guide you there.

When you want to spark movement and encouragement toward what’s ahead, yerba mate can give you that uplifting nudge on the shoulder.

Both teas honor the subtle balance of body and mind. They support our health while offering very different but beautiful ways to reconnect with ourselves.

Since that first cup of yerba mate at his bar, I’ve gained something truly enriching:

a new choice — one more way to support both the me of today, and the me I’m still becoming.

Last But Not Least...

If you ever find yourself wandering through Aoyama, I truly recommend stopping by TAKANOHA. Whether it’s for a comforting plate of curry at lunch or an evening surrounded by the warmth of rum and conversation, it’s one of those places that stays with you long after you leave.

And if you happen to pick up the book, Kaze no Majimu or catch the movie adaptation, I’d love to hear what you think about it. Did it move you the way it moved me?

Also — are you into yerba mate yourself? I’m curious how it compares to green tea in your daily life. Share your thoughts with me; I’d be delighted to hear them!

Shop information

TAKANOHA Minami Aoyama Rhumerie.

Rum & Tokidoki Sora – A Rum Bar in Minami-Aoyama, Tokyo

📍1F, 7-1-12 Minami-Aoyama, Minato-ku, Tokyo

Instagram: https://www.instagram.com/takanoha.minamiaoyama.rhumerie/ (@takanoha.minamiaoyama.rhumerie)

Website: takanoha-minamiaoyamarhumerie.jimdo.com

Japanese Green Tea vs Vietnamese Tea

2025-09-16T00:42:40-07:00

There are significant differences between Vietnamese Tea and Japanese Tea. However, each type of extraordinary tea has its own originality and peculiarities, generating fantastic stories that all tea enthusiasts will remember. Let's go to the ten battles between two kinds of tea to learn more about it.

1. INCREDIBLE HABIT: Drinking Tea is a Favored Habit Between Vietnamese People

Tea drinking is considered a form of beauty in Vietnamese culture. It serves as a means of social connection. Vietnamese people use teacups to show their hospitality to guests.

Vietnamese tea appears in traditional ceremonies such as weddings or Tet holidays. Respectfully serving tea can show the filial piety of the youth to their grandparents and parents, as the elderly happily drink each sip of tea from the young.

Vietnamese people like to drink tea every day: at home, at work, on roadsides, or in tea shops. The elders tend to favor green tea, lotus tea, and jasmine tea, and they are often at home, while the younger generation nowadays likes to drink milk tea, iced tea, filter tea bag, or instant tea.

2. FLAVOR: Japanese Green Tea isn`t Fermented

Most Japanese Green tea is not fermented in the traditional sense, like black tea. Tea leaves must be heated as soon as they are picked for this process. (see this video for more about this) The most common way to heat tea leaves is to place them in direct contact with the heating surface. However, in Japan, the process of manufacturing green tea is different as the tea leaves are cooked and heated in water vapor shortly after they have been harvested. Although this method originated in China many years ago, it is now used in Japan to manufacture premium green teas. (Note: this method is no longer common in China)

3. CREATIVITY: Vietnamese People Have a Variety of Tea Drinking Styles

Foreign newspapers or magazines probably rarely mention tea from Vietnam, and are less known compared to Chinese or Japanese teas. However, the tea culture in Vietnam has been deeply rooted in every Vietnamese person's mind. Vietnamese tea-drinking culture appears everywhere, from rural to urban areas. The drinking styles are both sophisticated and straightforward. While many Asian countries only use dried tea leaves, Vietnam takes a unique way of drinking tea by using fresh tea leaves.

4. HEALTH ADVANTAGES: Japanese Green Tea and Health

Catechins are polyphenols found in green tea that can combat infections while they are also suitable for slowing the aging process and have anti-cancer capabilities. You can lower your blood sugar as well as your blood pressure by consuming green tea. In addition, it promotes a healthy immune system and aids in cholesterol reduction. As you can see, green tea has a number of health advantages; however, you must locate good quality green teas to get the most out of them. Green tea also consists of theophylline, a better and healthier type of caffeine, which gently releases energy throughout a span of 6-8 hours. It is known that bodybuilders frequently consume green tea extract before exercising to increase their energy levels.

5. A GREETING CUSTOM: Tea in Vietnam is an Expression of Hospitality

The way Vietnamese people prepare tea can show their hospitality as the host. They are meticulous in tea selection, preparation of ingredients, tea tools, and the tea leaves themselves. Vietnamese people care for the quality of the tea leaves and the water they use to brew since these factors affect the entire quality of each cup of tea they will be serving. A Vietnamese tea set is always very clean, and each cup is served respectfully with two hands.

6. DIVERSITY: Japanese Green Tea Has More Than 10 Different Types of Tea

You might be shocked to learn about how many different of types Japanese teas there are. In Japan, there are more than TEN kinds of green tea! Isn`t that astonishing? The five most recognized ones being Sencha, Tencha, Matcha, Genmaicha, and Bancha, its types have diverse tastes, heights, and harvest times – depending on whether it is grown in the shade and how it is processed, each craft fantastic stories for sure. See here for a comprehensive list of Japanese tea types

7. UNIQUENESS: Vietnamese Lotus Teas are Different From Other Countries

Lotus tea in Vietnam is unique and different from that of other countries. It is a scented tea that blends green tea with the lotus aroma, or lotus rice. Lotus tea in Vietnam is usually made from high quality lotus buds.

Most tea producers make lotus tea handmade from 100% natural ingredients without using any chemicals. The secret of marinating tea in lotus leaves has been passed down through generations to get a clear liquor, a bitter taste, and of course the sweet taste of lotus. In order to manufacture 1 kilogram of lotus tea, the craftsman will need 1,000-1,200 lotus blooms. The "rice" is manufactured by marinating and drying one tea at a time. The procedure is repeated 5-7 times to infuse the taste of the lotus into the new tea, resulting in a uniquely premium beverage.

8. DEDICATION: Special Way to Enjoy Japanese Green Tea to the Fullest

Making matcha as part of chanoyu is the most traditional way to consume Japanese green tea (tea ceremony). Therefore, matcha would be the preferred beverage for tea houses (Chashitsu). However, if you do not like matcha, you may also steep your Japanese green tea in a regular tea kettle. Or, you can also consider purchasing a more conventional Japanese teapot.

This can either be a Tetsubin (cast iron teapot) or a Kyusu (clay teapot). The cast iron teapot was initially intended for heating water, but over time, it has also been used to steep tea as well since it is considered ideal for preserving the heat of your tea.

9. OMNIPRESENCE: Vietnam is the 5th Largest Tea Exporter in the World.

According to the Vietnam Tea Association, by 2020, Vietnam will have 34 provinces cultivating tea, covering a total area of 123 thousand hectares with an average yield of around 95 quintals/ha and total production of 1.02 million tons of fresh bud tea. Vietnam is presently ranked fifth in tea exports and seventh in tea production worldwide. Vietnam is exporting tea to 74 different countries and territories.

Despite facing complicated developments of the Covid-19 epidemic, tea is one of the products we keep in production. For this reason, the growth of Vietnam’s tea exports to many main markets is guaranteed to be stable. According to the Import-Export Department (Ministry of Industry and Trade), tea exports reached 58,100 tons, which was worth USD 94.9 million in the first six months of 2021, and up to 0.3% in volume and 4.4% in value over the previous year. The average export price of tea from Vietnam in the first half of 2021 was USD 1,632.9 per ton, which was 4.1% higher compared to the same period last year.

10. LOWER BLOOD PRESSURE: Japanese Green Tea Contains Lower Caffeine Compared to Vietnamese Green Tea.

Caffeine sufficiency may be beneficial to your blood pressure; however, its stimulatory impact on the nervous system has been found to boost blood pressure levels. Caffeine consumption of 3 to 5 cups per day has also been linked to an elevated risk of cardiovascular disease.

One study discovered that the caffeine concentration of Vietnamese green teas was much lower than that of Chinese green teas; however, greater than that of Japanese green tea samples. These findings are corroborated by prior research done by Takeda (1994) and Katsuyuki et al. (2006). Takeda (1994) discovered that the caffeine concentration in Japanese teas are lower than that of Chinese teas. However, Katsuyuki et al. (2006) discovered that fresh Vietnamese green tea leaves (wet, not dry) had a comparatively high caffeine content energy expenditure and fat oxidation. American Journal of Clinical Nutrition, December 1999. http://ajcn.nutrition.org/content/70/6/1040.full

And the winner is…

It’s a tie! 5 to 5. Vietnamese Tea wins on incredible habit, creativity, greeting custom, uniqueness, and omnipresence. Japanese Tea wins on flavor, health advantages, diversity, dedication, and health advantages such as lowering blood pressure. I hope you are amazed at how fantastic each teas are.

LB Sake Day 2025 Recap at Long Beach, CA by Sake Secret 9/6/2025

2025-09-07T14:04:00-07:00

Are you into Sake (酒)?

We had an incredible time participating in LB Sake Day on Saturday, September 6, 2025, in Long Beach, CA, organized by Sake Secret (See below more about Sake Secret)!

This was our very first time joining this vibrant event, and we were thrilled to be part of the celebration.

It was a wonderful opportunity to share our award-winning green tea, our one-and-only Sumiyaki Japanese coffee, and a few surprise items with so many sake enthusiasts and tea lovers.

Here is a short recap video of the event:

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Thank you to everyone who stopped by our booth—we truly enjoyed connecting with you!

🍶About This Event

LB Sake Day wasn’t just about sipping sake—it was a full culinary celebration nestled in the beautiful gardens of Rancho Los Cerritos. Here’s what guests experienced:

Unlimited Sake Tastings: Tickets included all-you-can-sip sake—responsibly served, of course. Guests also enjoyed delicious food available for purchase throughout the day. And yes—there was unlimited tea and coffee tasting from us too! : )
Featured Food Vendors:
- Wagyu Street — Indulge in premium Wagyu bowls, bento boxes, sushi, and more from this gourmet spot inside The Hangar food hall.
- Kagura (Katsu Sando) — Known for their melt-in-your-mouth tonkatsu sandwiches at various L.A. area locations.
- Wabi Sabi Sushi — A sleek sushi spot created by Executive Sushi Chef, Makoto Kariu, offers a mobile omakase experience that brings the elegance of Japanese sushi craftsmanship directly to private gatherings. Guests enjoyed exquisite, chef-curated sushi prepared on-site with true wabi-sabi spirit.
- Shaved Ice
- PLUS: We’ll be offering our own award-winning green tea, Sumiyaki Japanese coffee, and a surprise treat only available at the event.

📍Where was the Event?

LB Sake Day was held at the beautiful and historic Rancho Los Cerritos in Long Beach, CA. Built in 1844, this stunning site is one of Southern California’s most significant historic landmarks, known for its picturesque gardens, adobe-style architecture, and serene atmosphere.

Set within a lush, tree-lined landscape, the venue provided the perfect backdrop for savoring sake tastings under the warm California sunshine. Between sips, guests strolled through the gardens and soaked in the charming surroundings that make Rancho Los Cerritos a beloved local destination.

Venue: Rancho Los Cerritos
Address: 4600 Virginia Rd, Long Beach, CA 90807
(Google Maps )

⏲️Date & Hours

Saturday, September 6, 2025

VIP Ticket Entry:
12:00 PM (Early access for limited-release pours)
General Admission:
1:00 PM – 5:00 PM

🎫Tickets (Event is 21+)

VIP Admission:
$91.71 — includes early entry at 12:00 PM plus exclusive access to limited-release sakes
General Admission:
$65.19 — entry at 1:00 PM with all tastings and a commemorative o-choko (おちょこ) cup

🚗Parking & Getting There

Rancho Los Cerritos Address: 4600 Virginia Rd, Long Beach, CA 90807
(Google Maps )

Free Parking was available in the main lot across from the entry gates, including accessible spaces.
Accessibility: Rancho Los Cerritos is wheelchair-accessible with accessible parking, paths, and docents on-site.
Pets: Service animals were welcome, but no pets were allowed. (Sorry!😢)

Download Printable Map

People Behind the Event

This event was organized by Sake Secret, the first (and so far only) dedicated sake specialty shop in Los Angeles County.

Greg Beck, the owner of Sake Secret, speaks better Japanese than I (really!). (If you know me well, you know that I came to the USA when I was a kid, so my Japanese is not that good.)

He lived in Hiroshima (広島), Japan, for six years and told me passionately that this event (LB Sake Day) he created was to mimic the atmosphere of the Matsuri (Saijō Sake Festival　西条酒祭り) he experienced in Hiroshima.

Who is Greg Beck

Greg Beck is a Certified Sake Sommelier (SSI) and certified Shochu Advisor, with a professional background in craft beer brewing as well. He became a certified sake sommelier in 2019 and created Sake Secret to demystify sake for Americans – offering unbiased guidance beyond any one brand or distributor. Beck emphasizes that sake can pair with a wide range of cuisines (not just Japanese food) and works to make this traditional beverage more accessible to local restaurants and consumers.

Although not Japanese himself, Greg Beck lived in Japan for six years, during which he became fluent in the Language. He worked for the Japanese government in Hiroshima Prefecture and first fell in love with sake at the renowned Saijō Sake Festival there. This immersion in Japan’s culture and festivals sparked his passion for sake and gave him a rich understanding of regional brewing differences. Beck’s international insight now informs the educational tastings and events he hosts in Long Beach.

Who are Sake Secret? (Truly a Secret Spot...)

Greg founded Sake Secret as a pop-up inside a local brewery and later secured its own storefront in 2023, following a successful Kickstarter campaign.

On the Kickstarter campaign page, you can see a short video of Greg's vision for Sake Secret, which he brought to life with his shop.

The shop serves as both a retail store and an educational tasting room, where curious locals can sip, shop, and learn about Japan’s diverse nihonshu (日本酒 sake) offerings.

Inside Sake Secret offers few chairs for bars or work as an educational seminar.

A Modern Kakuuchi Experience in Long Beach — Bringing a Taste of Japan’s Sake Culture to Long Beach

Sake Secret offers a unique sake experience in Long Beach, which I think is modeled after the kakuuchi (角打ち) style popular in Japan. It’s more than just a sake shop—it’s a place to sip, learn, and connect.

Visitors can enjoy sake by the glass, explore curated flights, and chat directly with Greg, a certified sake sommelier, to discover bottles that are often hard to find elsewhere. It’s casual, welcoming, and designed to make sake approachable for everyone, whether you’re new to it or a longtime fan.

But what exactly is kakuuchi?

In Japan, a kakuuchi refers to a traditional liquor shop where customers can enjoy on-site drinking.

These spaces began as small sakaya (酒屋 liquor shops) where people would buy a bottle and enjoy a quick glass standing at the counter before heading home. Unlike bars or izakaya (居酒屋), kakuuchi spots focus on tasting and exploration rather than full dining.

What makes kakuuchi special:

Relaxed, casual atmosphere — no reservations or formality required
Curated selections — access to unique, small-batch sake that you won’t find at supermarkets
Community-driven — a place where people gather, chat, and learn together over shared tastings

By blending this authentic Japanese kakuuchi tradition with Long Beach’s laid-back vibe, Sake Secret creates a warm, inviting space where you can explore Japan’s diverse sake culture right here in Southern California.

A Bar For Sake Lovers or Non-Sake Lovers

Sake Secret offers bar seating where you can enjoy sake pairing or select from the hundreds of sake options available. You can also open a bottle and take it home if you cannot finish it.

He also offers local and Japanese draft beer, so you can go with someone who isn't a sake drinker and still have a nice time.

It's like a brewery offering a good selection of wine, so that non-beer drinkers can still enjoy their it time at the brewery. Greg did precisely the same with his setting by carrying quality draft beer at the Sake bar.

Sake Secret Logo - Greg loves cats and has two cats. The wall of the shop also carries a lovely painting of cats in Japanese style.

A Box of Snacks or Mochikomi-OK

Sake Secret offers a snack box that includes cheese, Prosecco, crackers, and more. Surprisingly, they go very well with Sake! (As he also explains in the Kickstarter video here)

Sake Secret offers sake in a wine glass, making it an experience also for wine lovers (trust me). When we visited, he offered sake that is similar to white wine and told us a story behind, that the owner was a fan of wine and wanted to create wine-like sake.

Greg is so knowledgeable and a wonderful storyteller, who can tell you a great deal about every wine, which makes this shop all the more, enjoyable.

One unique culture I am getting used to in Los Angeles is the "Bring Your Own Food" Culture. In Japanese, it is called Mochikomi-ok (持ち込みOK).

Many breweries and bars in the area allow you to bring your own snacks and food. I lived in Portland for a very long time, and this does not happen in Portland. Typically, breweries and bars in Portland also serve food, and it is generally not permitted to bring your own food.

At Sake Secret, you are welcome to bring your own food if you wish. (oh wow)

Truly A Secret Spot

When you know something really good, you don't want to tell too many people; you would only like to share it with your close friends. Sake Secret is a spot for me like that. (and here I am writing about them on my blog... )

Visit Sake Secret
(Note: This address is the Sake Secret shop; the event is at the location mentioned above.)

Sake Secret
460 Pine Ave
Long Beach, CA 90802

Who is Namazake Import?

You know we are new to the Los Angeles area as we have been living in Portland for a long time.

I want to thank my friends Paul and Davvy at Namasake Import for referring me to Greg and Sake Secret.

They will be coming all the way from Portland for this event with their selection of Sake! (Please say hi, they are nice!)

If you are in Portland, you might have heard their name; they often have a pop-up at Portland Night Market. (We had our booth at Portland Night Market earlier, and it is one of our favorite events.)

Let me introduce my friends here.

I love hanging out with serious people who love Japan and bringing the spirit of Japan (literally in this case :) out to the world.

Logo of Namazake Import - representing Shirokuma (しろくま) - a cute white bear

Namasake Paul Import - Boutique Importer with a Fresh Focus

Namazake Paul Imports is a Portland-based craft sake importer on a mission to deliver Japan’s freshest brews to American shores. Co-founded by Paul and Davvy Lee, the boutique importer specializes in nama 生 (unpasteurized) and seasonal sake styles that are rarely seen outside Japan. From Afuri’s bright, contemporary junmai to Takeda Shuzo’s edgy “Skull” series, every bottle in their lineup is hand-picked for its quality and character.

With a strict cold-chain system, Namazake Paul ensures these delicate sakes maintain their integrity from brewery to glass. The company’s strength lies in its founders: Paul brings nearly 20 years of expertise as a beverage director-turned-importer, while Davvy Lee, with over 20 years in sake and beer distribution, leverages his multicultural background and deep industry relationships to connect with breweries and retailers across the globe. Together, Paul and Davvy are redefining how U.S. consumers experience sake—curating bold, boutique labels that pair beautifully with all cuisines.

Meet “Paul” (Founder):

Paul Willenberg (known in sake circles as “Namazake Paul” ) fell in love with sake nearly 20 years ago as a restaurant beverage director. Discovering that sake pairs with food even better than wine in many cases, he became determined to champion craft sake in the U.S. Over the years, Paul transitioned from an enthusiast to opening a sake retail business, and ultimately to launching Namazake Paul Imports as an importer. He wears many hats – from skiing and mushroom hunting in the Pacific Northwest to traveling across Japan each winter to visit breweries (February snow in Niigata is a particular favorite). Paul’s hands-on approach and passion ensure that each sake in the catalog comes with a story and a personal connection.

Meet Davvy Lee (Co-founder/Director):

Davvy Lee brings over 20 years of experience in sake and beer sales & distribution to Namazake Paul’s team. Originally from Malaysia, Davvy is multilingual – a skill that helps bridge cultures when working with Japanese breweries (and yes, “he speaks sake,” the company jokes). An accredited Advanced Sake Professional (Level 3 WSET Sake certified) and long-time industry veteran, Davvy handles operations and client relations, ensuring that the boutique imports successfully reach retailers and sake lovers. His global perspective and deep knowledge of Asian markets complement Paul’s vision, making Namazake Paul Imports a truly dynamic East-West collaboration in the craft sake world.

See You at LB Sake Day 2026!

We were thrilled to join LB Sake Day for the very first time this year and share an unforgettable experience with so many of you. From savoring unique sakes curated by Sake Secret and Namazake Paul Imports to soaking in the serene beauty of Rancho Los Cerritos, it was truly a joyful celebration of Japanese culture and craftsmanship.

At our booth, guests enjoyed our award-winning Japanese green tea, Sumiyaki Japanese coffee, and a few special surprises prepared just for the event.

Whether a seasoned sake enthusiast or simply curious to explore, this event brought together a vibrant and welcoming community—and it sold out quickly this year!

If you'd like to be among the first to hear about LB Sake Day 2026, including ticket announcements and behind-the-scenes updates, be sure to sign up for our newsletter or follow us on Instagram @shopDreamofJapan. We expect next year to sell out just as fast—don’t miss your chance to join us.

Kanpai and see you in 2026! 🥂🍵

Introducing New Package for Benifūki Allergy Relief Japanese Green Tea Bag

2025-08-10T14:15:13-07:00

We are excited to share the new package design for our popular Benifūki Allergy Relief Japanese Green Tea Bag.

The tea inside is the same Benifūki you have loved for years—only the package has been upgraded.

This new look complements the package design of our Benifūki Allergy Relief Candy, which has been a customer favorite since its debut. The two now share a harmonious visual style, making them a perfect pair for gifting or enjoying together.

Why is the package pink for green tea?

Many customers are curious why the package for Benifūki green tea is pink instead of green. The answer lies in the tea’s name and history.

Benifūki (紅風貴) is a special Japanese tea cultivar prized for its rich flavor and functional benefits. The name itself carries meaning:

“Beni” (紅) means “red” in Japanese and is often used in the names of tea cultivars with Assam or hybrid black tea heritage. Benifūki was developed by crossing Benihomare (べにほまれ)—a black tea cultivar—with Makura Cd86, a descendant of Darjeeling.
“Fūki” (風貴) means “wealth and nobility,” reflecting the cultivar’s esteemed quality.

Inspired by the “Beni” (red) in its name and its heritage linked to black tea, we chose a warm pink-red tone for the packaging. It’s a visual nod to the cultivar’s origins, while still standing out beautifully among our green tea lineup.

Designed by Miki (Chief Branding Officer)

We’re excited to mention that this package is designed by Miki Pon, our Chief Branding Officer, who also crafted the Tokyo Peppermint and Yokohama Peach packaging with a modern, artful flair.

Read about this package design here.

Design Inspiration & Technique

Miki wanted the packaging to feel modern and expressive, not tied to stereotypes of samurais or traditional imagery. She drew on her childhood creativity and applied techniques from manga screentones (スクリーントーン)—the methods she played with as a kid—to infuse the design with depth and gradient, even though the Benifūki packaging is limited to a single color.

By leveraging those screentone patterns, she achieved a sense of dimensionality, making the design vibrant and nuanced without adding colors. This visually rich technique complements the new tea bag packaging, tying them together as a cohesive pair.

Same Premium Tea Inside

Just like always, our Benifūki Allergy Relief Tea Bags contain only the highest-quality leaves—never leftover tea dust or byproducts.

The teabag itself is made from Soilon™ (ソイロン), a biodegradable, eco-friendly material invented in Japan.

The teabag is plastic-free.

This pyramid-shaped bag allows the leaves to fully open, releasing their full aroma and flavor, much like brewing in a traditional Kyusu (急須) teapot.

We hope you enjoy the refreshed look of our Benifūki Allergy Relief Japanese Green Tea Bag.

If you’ve tried the candy, now’s the perfect time to enjoy the tea alongside it.

Designing packages of Tokyo Peppermint and Yokohama Peach by Miki Pon

2025-07-30T07:45:53-07:00

Introducing Tokyo Peppermint and Yokohama Peach, Our Newest Products
What is Tokyo Peppermint
What is Yokohama Peach
Story Behind the Creation of Tokyo Peppermint and Yokohama Peach
Package Designed by Miki Pon, Our Chief Branding Officer & Interview
How to Make Peppermint Green Tea Ice Cream Sandwiches (Easy & Refreshing!)
Buy Tokyo Peppermint and Yokohama Peach

Introducing Tokyo Peppermint and Yokohama Peach, Our Newest Products

We are excited to introduce a new addition to our tea line.

Drumroll please...

Introducing Tokyo Peppermint and Yokohama Peach!!

What do you think?

Aren't the packages cute?

The taste is wonderful too, trust me.

You will find the behind-the-scenes story of the package design below, and we even made a recipe using this tea below, but first, let me explain about these teas.

These are sweetened sencha powder green tea with the natural flavor of Peppermint or Peach.

If you have joined one of our local events, such as OC Japan, Maum Market, or Spring Market, you have tried them already.

We have been hearing people's authentic voices and decided to make them available to everyone now.

Here is the description of each tea.

What is Tokyo Peppermint (Sweet Green Tea Powder with Peppermint)

Enjoy the refreshing mix of premium Japanese sencha (煎茶) and crisp peppermint (ペパーミント).

Tokyo Peppermint perfectly blends earthy umami and cool freshness, making it ideal for both hot and iced preparations.

It's the perfect tea for relaxation or a quick energy boost, crafted with high-quality ingredients for a modern twist on traditional Japanese tea.

What is Yokohama Peach (Sweet Green Tea Powder with Peach)

Yokohama Peach combines sweet, juicy peach (モモ) with premium Japanese sencha (煎茶) for a vibrant and refreshing tea experience.

The rich, smooth flavor of sencha is enhanced by the delicate fruitiness of peach, creating a perfectly balanced cup that uplifts and satisfies.

Whether enjoyed hot for a cozy treat or iced for a rejuvenating drink, Yokohama Peach adds a touch of elegance to any occasion.

Story Behind the Creation of Tokyo Peppermint and Yokohama Peach

You may recall that last year we surveyed with a series of questions, including one about a potential new tea idea.

We took each and every comment from you into our new development (thank you!)

Thank you to all of you who took the time to share your thoughts. We realize that many people were looking for sweeter tea. Sweet, but not too sweet.

Since then, we have been working diligently to create these teas, and we are now ready to release them to the public.

Package Designed by Miki Pon, Our Chief Branding Officer

The package was designed by our Chief Branding Officer, Miki Pon.

You may have seen her name here and there if you have been following us.

Since we never formally introduced her, let us take this opportunity to share a bit about her and her design career.

This time, let us do an interview format where you can hear her own voice.

How to Make Peppermint Green Tea Ice Cream Sandwiches (Easy & Refreshing!)

We made a cool recipe using the Tokyo Peppermint! (It also tastes good with Yokohama Peach). Please check it out!

videoid="U7SqDpzFB6o" cover="https://cdn.shopify.com/s/files/1/1423/7286/files/Peppermint-Green-Tea-Ice-Cream-Sandwiches.jpg?v=1754072024"

INGREDIENTS

¼ cup butter, softened
¼ cup white sugar
¼ cup light brown sugar
½ cup all-purpose flour
⅓ cup cacao powder
½ teaspoon baking soda
½ tablespoon milk
½ cup chocolate chips

Ice Cream

1 pint vanilla ice cream
teaspoons powdered peppermint green tea
4 oz cold water

INSTRUCTIONS

Mix the green tea in water until well dissolved. Pour this over the ice cream and mix with a spoon. Place in the freezer overnight.
Preheat the oven to 350°F.
Add the butter, brown and white sugar to a bowl and cream them together with a hand mixer.
Sift the flour and cacao powder into a separate mixing bowl, then add the baking soda and salt.
Add the dry ingredients to the wet, mixing with your hands until crumbly.
Add ½ tablespoon of milk to moisten, this should create a dough-like consistency.
Add the chocolate chips and mix in. Roll into 6 balls and space them evenly on a baking sheet lined with parchment paper.
Bake for 7-10 minutes. Allow the cookies to cool for 5-10 minutes.
Using a small cookie scoop, scoop out 2 balls of ice cream and place them on the bottom of one cookie. Place another cookie on top to create the sandwich. Serve immediately and enjoy!

Maum Market at the Enclave, Torrance CA - July 19 2025

2025-07-18T14:01:37-07:00

Note: This story is about a past event. If you wish to be notified for future events, please sign up for our newsletter from here or follow us on Instagram. See you soon!

Here is a short recap from the event!

videoid="qZTWX58-wdQ"

We’re thrilled to announce that we’ll be joining MAUM Market again — this time at a brand-new venue for us: The Enclave in Torrance, CA!

Come find us on Saturday, July 19th, from 11:00 AM to 4:00 PM for a day of summer sunshine, curated finds, and community spirit.

📍 Where’s the Market?
This special outdoor market takes place at The Enclave, a creative campus and gathering space in the heart of the South Bay. Known for its open-air design, vibrant energy, and beautiful industrial-modern layout, The Enclave is home to not just events like MAUM Market — but also to some truly great places to eat and drink.

Address: 970–990 W 190th St, Torrance, CA 90502
(Google Map)

This is how the place looks from above. We will be in the blue line area! The orange line area is where you can park, and a parking structure is located behind it for your use.

Date & Hours:
Saturday, July 19 2025: 11:00 AM – 4:00 PM

Ticket:
This event is free, but please reserve an online ticket here.

🌿 What To Expect
MAUM Market is a thoughtfully curated market featuring a vibrant selection of handmade goods, home decor, fashion, skincare, and tasty bites from Asian and local makers. Whether you’re browsing for something beautiful, meaningful, or just fun — there’s something for everyone.

🍽️ Hungry?

If you’re planning to make a day of it, you’re in luck — The Enclave is home to a delicious mix of local food and café spots:

Long Beach Fish Grill – My personal favorite, the people there are so nice. They don't serve alcohol, but if you ask, they will allow you to purchase it from Trademark Brewing next door to pair with your dish (Shhhh... don't say I mentioned it.)
Trademark Brewing – They opened in early 2025 at this location, but have been a popular brewery in Long Beach for some time.
HiroNori Ramen – They are a popular ramen shop from Pasadena but opened the location here as well. Handcrafted broths are so yummy!

🚗 Parking Info
There’s free on-site parking, and plenty of it! Just note that the event organizers are not liable for any parking-related issues.

🐶 Family & Pet Friendly
Absolutely — bring your kids and pets! MAUM Market at The Enclave is designed to be a welcoming, family-friendly, and pet-friendly community experience.

This is the fist time Maum Market is hosting a market at this location, but they are really good at curating a fun and nice vendors.

Here is a short recap video of the last MAUM Market that we joined at OCMA in June 2025:

videoid="o7ot0_5qMeg"

🌞 Let’s Make It a Day!
Whether you’re coming to browse handmade goods, snack on something delicious, or just soak up the warm, relaxed vibes — MAUM Market at The Enclave is the perfect summer hangout. We’ll be there with something special at our booth — so swing by and say hello!

See you soon at MAUM Market at the Enclave!

Kiriko, Portland Carries Our Tea – Inspiration from Our Hometown

2025-07-12T09:54:12-07:00

We’re excited to announce that Kiriko Made, a one-of-a-kind boutique in Portland, Oregon, now offers a selection of our Japanese green teas in their beautiful store!

As you may know, Portland is our hometown, and we couldn’t be happier to partner with such a thoughtful and inspiring team. This collaboration brings together two worlds of Japanese tradition and Pacific Northwest creativity under one roof.

Below, we’d like to introduce Kiriko’s story – from its founding philosophy to its new kitchen dining shop Kokoro – and share why this partnership means so much to us.

Kiriko Made: Blending Japanese Tradition with Portland Creativity

Founded in 2013, Kiriko Made is a Portland-based lifestyle brand built on the Japanese principle of mottainai (もったいない), which means “waste nothing and recycle everything”. Walking into Kiriko’s downtown shop, you’ll immediately notice the rich tapestry of heritage textiles and upcycled creations.

The store specializes in artisanal fashion and home goods that merge Eastern and Western influences – think vintage Japanese kimono fabrics repurposed into modern jackets, bags, scarves, pillows, and more.

Each item, whether a hand-dyed indigo scarf or a denim jacket patched with 50-year-old Japanese cloth, tells a story of tradition meeting the now.

“We want to show these beautiful fabrics… Instead of making purely Japanese products with Japanese fabrics, we’re making dopp kits and backpacks,” explains founder Katsu “Katsu-san” Tanaka.

By applying time-honored textiles and techniques to contemporary styles, Kiriko creates products that feel both authentically Japanese and distinctly Portland.

Kiriko’s design philosophy centers on quality, sustainability, and soul.
In an era of fast fashion, Kiriko was conceived as a response to disposable consumer culture.

The team scours Japan for vintage kasuri cloth, hand-dyed shibori fabrics, and even tattered boro textiles (traditional Japanese patchwork) that might otherwise be discarded.

These materials, some of which are decades old, are given new life by Kiriko’s artisans. A hole in an old fabric isn’t a flaw to them – it’s an opportunity.

They’ll patch over it with another beautiful scrap, turning it into a one-of-a-kind detail.

“A lot of our vintage fabrics have flaws. We value that. We patch on top of that and make it a one-of-a-kind product,” Tanaka says.

In fact, Kiriko strives to be the first “no fabric waste” brand, making use of even the smallest remnants.

The result is a collection of timeless, durable goods that carry the spirit of Japanese craftsmanship – pieces meant to be “worn, loved, and handed down” rather than quickly replaced.

Handcrafted details at Kiriko: The team works with traditional Japanese textiles, embracing the mottainai ethos of wasting nothing. Vintage fabrics are hand-dyed, woven, and patched to create one-of-a-kind pieces that merge history with modern design.

Stepping into Kiriko’s store is like entering a living gallery of Japanese folk art and Portland DIY culture.

On one rack you might find a 1950s indigo katazome (stencil-dyed) fabric transformed into a stylish shirt; on a table nearby, hand-thrown ceramic tea cups from a local Oregon potter sit alongside antique Japanese lacquerware.

Everything is carefully curated to reflect a “East meets West” aesthetic: Kiriko’s mission from the start was “to create something truly unique, merging Eastern and Western culture… the new with the vintage”. This means you’ll find modern apparel and accessories handcrafted in Oregon using centuries-old Japanese textiles.

Kiriko is not about trend-chasing; it’s about honoring the craftsmanship and “making memories with our belongings instead of replacing them”.

Every item has a story, bridging Japanese heritage with Portland’s creative spirit.

Meet the Founder: Katsu Tanaka’s Cultural Vision

At the heart of Kiriko Made is its founder and creative director, Katsu Tanaka (affectionately known as Katsu-san).

Tanaka is a Japanese-American who has called Portland home for over two decades, and he’s something of a legend in the local fashion scene. He is originally from Gunma, Japan. (群馬)

In fact, Tanaka was behind Portland’s renowned streetwear boutique, Compound Gallery, which he opened in 2002. After years in the fast-paced streetwear world, he grew disillusioned with how quickly trends came and went –

“there were three and a half fashion seasons [a year]. Now there are six or seven… within a month, everything is devalued,” Tanaka recalls of those days.

Yearning for something slower and more meaningful, he started Kiriko online in 2013 and opened the brick-and-mortar shop a few years later, just blocks from his old Compound store.

Tanaka’s vision for Kiriko was deeply influenced by his upbringing and the values of traditional Japanese culture.

He built Kiriko around the mottainai mindset his parents and grandparents instilled in him – the idea that nothing useful should go to waste, and that old things should be cherished, repaired, and reused.

This cultural approach sets Kiriko apart.

“All of my vintage clothes were so fragile… they were ripping and worn,” he says, describing how he started patching his own beloved garments with Japanese fabrics rather than throwing them out.

That personal practice grew into Kiriko’s signature style of visible mending and patchwork.

Tanaka often notes that many of the textiles Kiriko uses have already lived 50-100 years before finding their way into the shop – “We give them another life, so hopefully they last another 50 years,” he says.

In his eyes, Kiriko is just a halfway point in the journey of these fabrics.

By passing on a jacket or blanket to a new owner, Kiriko ensures the story continues for generations.

Beyond repurposing fabrics, Katsu Tanaka is passionate about supporting craftsmanship and community.

He travels regularly to Japan to source materials, working with small, family-run fabric mills and workshops that have been practicing their craft for over a century.

“It is important to us that we make a positive impact… to help the artisans and craftsmen of Japan,” Tanaka explains, noting that many traditional crafts are struggling in modern times.

By buying from these makers and showcasing their work in Portland, Kiriko helps keep those traditions alive.

Tanaka also fosters collaboration at home in Oregon – he has partnered with local designers on limited collections (for example, Bridge & Burn and Stock Mfg Co. have worked with Kiriko, as one Reddit fan excitedly noted).

He even founded Uplift PDX, an organization to support Portland’s Japanese-American entrepreneurs “Nationally, there’s a misconception that in order to succeed, you have to compete and win… They’re always competing and they’re getting tired. It’s not healthy,” Tanaka says.

Instead, he believes in lifting each other up for mutual success.

This collaborative, community-minded ethos is woven into Kiriko’s fabric – quite literally during the in-store boro workshops where customers can bring in worn clothes and learn to mend them with Kiriko’s fabrics, creating something fresh and sustainable.

Tanaka’s inspirations range from the folk crafts of rural Japan to the independent maker culture of Portland.

The result is a store that feels like a bridge between two worlds.

As one Portland journalist put it, Kiriko “takes Portland’s sustainability ethos, wraps it in a cozy layer of woven indigo, and ratchets it up to the extreme,” turning others’ leftovers into products with emotional value.

In Tanaka’s own words, “from the beginning, our mission has always been to create timelessly designed products that last, merging Western and Eastern culture, the new with the vintage”.

That mission continues to evolve – in a 2018 interview, Katsu mused about someday opening a café where people could enjoy Japanese tea and pastries in a space surrounded by Kiriko’s handmade goods.

While a full café hasn’t materialized yet, Kiriko has indeed expanded beyond fashion – right into the realm of food and tea with its newest venture, Kokoro.

From Fashion to Food: Introducing Kokoro (Kiriko’s Sister Shop)

If Kiriko Made is where you find that beautifully patched denim jacket or hand-stitched scarf, Kokoro is where you’ll find the perfect Japanese kitchen knife to slice your dinner, and the artisan donabe pot to cook it in. Kokoro is Kiriko’s brand-new sister store, which had its soft opening in downtown Portland in October 2023.

Located at 986 SW Morrison St, just across the street from Kiriko’s original shop, Kokoro is all about kitchen and dining goods.

The word kokoro means “heart” in Japanese, and you can feel the heart and soul in this warm, bustling space.

“People only need a new jacket every year or two, but we eat three times a day,” founder Katsu Tanaka says with a smile, explaining the idea behind Kokoro.

In other words, he wanted to encourage people to incorporate Japanese culture and craftsmanship into their daily life through food.

By offering tools and ingredients for everyday cooking, Kokoro makes Japanese tradition accessible at the most intimate level – our kitchen tables.

Don’t expect a sparse, minimalist vibe here. Kokoro’s shelves are filled to the ceiling with an exciting mix of Japanese and locally made goods.

You’ll find rows of gleaming chef’s knives, stacks of ceramic dishware and sake sets, cast-iron tea kettles, and of course, the iconic earthenware donabe pots for which Japanese home cooking is renowned.

There are cookbooks and elegant lacquered chopsticks, handwoven trivets for your hot pot, and modern appliances like Hario drip coffee kettles.

Kokoro also functions as a Japanese pantry – it’s stocked with authentic matcha green tea powder, premium soy sauces, artisanal miso, and even the latest limited-edition flavors of Japanese Pocky and Kit Kat snacks.

The atmosphere is cozy and vibrant, more like a neighborhood market than a hushed boutique. It’s easy to lose track of time browsing, whether you’re a seasoned chef or just love discovering new ingredients.

A peek inside Kokoro, Kiriko’s new kitchen & dining shop. Far from a minimalist space, Kokoro brims with Japanese pantry staples, handcrafted tableware, donabe clay pots, and cooking tools that invite customers to bring Japanese culture into their daily meals. Founder Katsu Tanaka sees food as the next step in living the Kiriko lifestyle, feeding both body and soul.

With Kiriko Made occupying one corner of SW 10th and Morrison and Kokoro on the opposite corner, this intersection has become a little hub of Japanese creativity in downtown Portland.

Locals and visitors can bounce between Japanese fashion and home goods at Kiriko, and Japanese cuisine essentials at Kokoro, getting a full taste of the culture.
For those who can’t visit in person, Kiriko’s website offers an online catalog of products from both stores, so anyone can explore these treasures from afar.

But if you do find yourself in Portland, stepping into Kiriko and Kokoro is truly an experience – part retail, part cultural immersion.

Now, with the addition of our Japanese Green Tea Co. teas to their offerings, that experience is even richer (and tastier!).

Kokoro’s focus on kitchen goods set the perfect stage for introducing our tea.
After all, what better way to incorporate Japanese culture into daily life than by sipping genuine Japanese green tea with your meals?

Tanaka’s expansion into food and drink reflects the same ethos Kiriko has always had: bringing people together around shared traditions.

As Tanaka himself notes, “we eat three times a day,” and in Japan, tea often accompanies those meals or follows them as a calming ritual.

By offering high-quality Japanese tea in-store, Kiriko and Kokoro are inviting customers to slow down and savor those daily moments. It’s a natural extension of Kiriko’s lifestyle brand – from the clothes you wear to the tea in your cup, every aspect carries intention and heritage.

A Partnership Infused with Shared Philosophy

This partnership between Kiriko Made and Japanese Green Tea Co. feels especially meaningful because we share so many core values.

Kiriko’s entire philosophy resonates deeply with our own: a commitment to quality over quantity, an appreciation for craftsmanship, and a profound respect for Japanese tradition.

Just as Kiriko seeks out small family workshops and century-old techniques for its products, we collaborate with tea farmers in Shizuoka and beyond who have carried forward generations of tea-growing expertise.

Both Kiriko and Japanese Green Tea Co. believe in the beauty of slow living – whether it’s taking the time to brew loose leaf tea properly or hand-stitching a piece of fabric instead of discarding it. There’s a thoughtful, soulful approach to what we both do.

In fact, tea culture and Kiriko’s craft culture share many similarities.

In a way, a cup of Japanese green tea and a handcrafted Kiriko item are both invitations to slow down and reflect.

Consider the Japanese tea ceremony: it’s all about attention to detail, seasonal appreciation, and mindfulness, much like Kiriko’s approach to design.

“Just as donabe cooking encourages slow, thoughtful preparation and communal enjoyment, Japanese green tea offers a moment of quiet reflection and sensory richness,” we wrote when discussing how traditional cookware and tea go hand-in-hand.

The same could be said of Kiriko’s products – putting on a Kiriko jacket that’s been lovingly stitched, or setting your table with Kokoro’s artisan pottery, invites you to appreciate the moment.

Both experiences are steeped in centuries-old practices that honor nature and heritage. It feels only natural to pair a steaming cup of sencha with that experience, enhancing it with the aromas and flavors of Japan’s terroir.

When you pick up a package of our tea at Kiriko, you’re not just buying another product – you’re connecting to a larger story.

That tea was grown on Japanese soil, tended and harvested with care, and selected by us to represent the best of Japan’s green teas.

By making it available at Kiriko, Katsu Tanaka is essentially saying: here is another piece of Japanese culture for you to enjoy and incorporate into your life.

It fits seamlessly with Kiriko’s goal of integrating Japanese craftsmanship into daily routines. We’re truly honored that Kiriko chose to include our tea on their shelves alongside their beautiful textiles, ceramics, and foods.

“Their attention to detail and love for Japanese culture is something we admire greatly. To have our tea featured among their offerings is both humbling and exciting,” says Japanese Green Tea Co. founder Kei Nishida.

We know Kiriko cares deeply about authenticity and quality – so this endorsement of our tea speaks volumes.

Brewing the Future Together

For customers, this collaboration opens up a new way to experience both brands.

If you’ve discovered Kiriko for their clothing and design, now you can also taste the culture they celebrate, by trying a cup of our green tea.

Perhaps you’ll pick up a tin of award-winning gyokuro or a bag of aromatic genmaicha during your next visit, and brew it in one of Kokoro’s elegant teapots.

Imagine enjoying that tea while wearing your favorite Kiriko scarf or while prepping dinner with a Kokoro knife – it’s a full sensory journey that spans continents and traditions.

We firmly believe that such small moments of connection – wrapping yourself in a story-filled garment, or sipping tea grown on distant hillsides – enrich our lives in profound ways. Kiriko and Japanese Green Tea Co. are both about fostering those moments.

As Kiriko continues to bridge Japan and Portland, we’re excited to be a part of that story going forward.

Tanaka has long dreamed of bringing Japanese tea into the Kiriko experience, and this partnership is a step in that direction.

It’s also an opportunity for us to connect directly with the Portland community.

Portland is known for its thriving maker culture and love of all things craft – from craft beer to artisan coffee – and we think craft Japanese tea will feel right at home.

Kiriko’s customers are exactly the kind of folks who appreciate the care that goes into a slow-grown, handpicked tea leaf, just as they appreciate the hand-stitched fabrics and heritage items in the store. We can’t wait for you to taste the difference that passion and tradition make.

So next time you’re in Portland, be sure to stop by Kiriko Made. Browse the indigo-dyed textiles, try on a vintage kimono jacket or two, and wander over to Kokoro to peruse the latest Japanese snacks and cookware.

And while you’re there, treat yourself to a packet of our tea – or even a cup brewed on the spot if they’re sampling (you might get lucky!).

We invite you to enjoy a moment of warmth and tranquility with our Japanese green tea, now available at Kiriko. It’s more than a product on a shelf; it’s our little contribution to the cultural conversation happening in that corner of Portland.

We’re thrilled to share it with you.

Visit Kiriko Made

Kiriko Made – Downtown Portland (10th & Morrison)

Address: 1001 SW Morrison St., Portland, OR 97205 (Google Map)
Hours: Sun–Thu 11am–6pm; Fri–Sat 11am–7pm
Contact: (503) 222-0335 | info@kirikomade.com

Kokoro (Kitchen & Dining) is located just across the street at 986 SW Morrison St., Portland, OR 97205 (phone (503) 796-2733) – be sure to visit both for the full Kiriko experience!

Website: kirikomade.com – Explore Kiriko’s story, online shop, and journal for more on their latest projects and products.

Instagram: @kirikomade – See behind-the-scenes looks at their textile projects and new arrivals.

Kiriko Made and Kokoro are located in the heart of Portland’s West End shopping district, easily accessible and surrounded by other great boutiques and cafes. We hope you’ll drop by, say hello to Katsu-san and the team, and enjoy this unique blend of Japanese tradition and Portland creativity – now with a delicious cup of green tea in hand. Cheers! 🍵

Maum Market at OCMA June 28 2025

2025-06-27T10:52:26-07:00

Note: This story is about a past event. If you wish to be notified for future events, please sign up for our newsletter from here or follow us on Instagram. See you soon!

Here is a short recap from the event!

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We are excited to join MAUM Market again at OCMA on June 28, 11-5 PM!

Here is a brief about the expo:

Show:
MAUM Market OCMA

Place:
OCMA (Orange County Museum of Art)
3333 Avenue of the Arts, Costa Mesa, CA 92626 (Google Map)

Date & Hours:
Saturday, June 28 2025: 11:00 AM – 5:00 PM

Ticket:
This event is free, but please reserve an online ticket here.

🌿 What To Expect
Set outdoors on OCMA’s airy terrace, this market is a curated experience showcasing thoughtfully crafted goods from Asian and local makers. Plus, this month’s lineup includes a free collage workshop hosted by OCMA, inspired by the 2025 California Biennial exhibit Desperate, Scared, But Social. It’s a hands-on art session that’s open to kids ages 3+ and their families — no registration required.

🍽️ Hungry?
You’re in for a treat! Verdant, the museum’s plant-based restaurant, will be serving a limited MAUM Market menu featuring comforting favorites like:

Kimchi Fried Rice
Vegan Japchae
Steamed Vegetable Potstickers
Kimchi Jjigae
Mushroom Banh Mi

Everything is 100% vegan and delicious.

🚗 Parking Info
The most convenient place to park is at the Plaza Tower Parking Structure located at
600 Anton Blvd, Costa Mesa, CA 92626.
All-day parking is available for $20. Enter from Park Center Drive, across from The Westin.

🐶 Quick Note on Pets
While the venue welcomes families, pets (including dogs) aren’t permitted at this location — so we recommend leaving furry friends at home this time. Our cat, Blu, will also stay home.

Here is a short recap video of the last OCMA MAUM Market that we joined in March 2025:

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Whether you're here to shop, relax with good food, or create something new at the art workshop, this is a summer event you won’t want to miss.

As always, we’ll have something special at our booth — so swing by, say hello, and see what we’ve brought just for you.

See you soon at MAUM Market at OCMA!

Everything You Need to Know about Tea Plant

2025-06-24T08:34:16-07:00

If, like me, you find yourself passionately diving into anything and everything related to Japanese tea, our beloved beverage, you're in for a treat today. As a lover of Japanese green tea, one of my favorite tea-related topics to read up on whenever I get the chance is how tea plants are grown and farmed in different parts of the world. For example, right now, it is winter while I write this, and since the weather is cold and plants all look withered outside, it might seem like the tea farmers are sitting around the fireplace or Kotatsu (Japanese low table with electric heating) with their cup of Sencha. But that's not true at all! Even though it is indeed slightly less busy than the other seasons, the winter months on a tea farm see some important work being carried out by the farmers, which ensures healthy growth and high-quality tea leaves, such as these, to flourish in the other months of the year.

One of these important steps that is carried out during the autumn, throughout the winter, and early spring is trimming. You might have heard of words related to the cutting of tea leaves and plants, such as pruning, trimming, skiffing, cutting, shearing, etc. Do they all mean the same thing? How are they different, and why are they so important for the production of the best-quality tea? Let's find out!

Cutting tea plants or Tea plant cuttings?

A cup of tea can be enjoyed by anyone; however, learning about the tea world can be quite challenging at first. But don't worry; that's why we are here to simplify things and to bust any confusing tea jargon. One such confusing word in the tea-farming world is 'cutting.' Most times, when you see the word 'cutting,' it refers to a 'cutting' taken from a tea plant rather than the act of cutting a tea plant.

Now, let's answer the question: What is a 'cutting'?

While many of us are familiar with growing plants from seeds, there's another fascinating method to propagate new plants: through cuttings. Instead of relying on seeds, this technique involves snipping a portion, such as a branch, a leaf, etc., from a mature plant. This "cutting" is then nurtured in a specific environment, coaxing it to develop new roots and/or stems, ultimately giving rise to an entirely new and independent plant. This method is also used with Japanese tea plants.

“Sashiki-hou” - Propagating Japanese tea plants using cuttings

Tea plants can either be grown from seeds or from cuttings; however, due to better genetic consistency and ease, these days, 'cuttings' are the most commonly used method to propagate tea plants. In Japanese, this method is called ‘Sashiki-hou’ ( 挿し木法 ). Propagating tea plants using tea plant cuttings helps to maintain consistency in the plants’ genetics and quality.

Firstly, the branches used for cuttings are left to mature without removing the new shoots. The cuttings are made around June, when the new shoots are halfway lignified, with 2-3 leaves attached to the stem. There are two main times in the year when these cuttings are made on Japanese tea farms:

Summer Cuttings: Done around June
Autumn Cuttings: Done around September to October

The prepared cuttings are inserted into well-draining, organic-matter-free soil. The seedbed is shaded for a while, and care is taken not to let the water run out.

These cuttings hang out in seed beds for about 1 to 2 years, and then they're moved to the tea farm in a process called Teishoku (定植).

And then, there’s the part that requires a lot of patience—it takes around 4 to 5 years for these young plants to be ready for their first harvest. And if we're talking about reaching full leaf-producing potential, that takes a bit longer—around 7 to 10 years!

Tea Plants from Seeds vs. Tea Plants from cuttings

You might be wondering: Why opt for cuttings when propagating tea plants? In the Japanese tea scene, most of the tea we enjoy is derived from carefully chosen cultivars. These cultivars, selected for specific qualities like yield, flavor, and resistance, are maintained through cuttings. When tea plants are propagated from cuttings, they preserve 100% of the genetic information from their mother plant, essentially becoming genetic clones. On the other hand, using seeds introduces a 50-50 chance, with half the genetic makeup sourced from another tea plant's pollen. This method carries a higher risk of losing desirable qualities. In Japan, the preference for cuttings ensures consistency and quality in tea production.

Now that we've covered the basics of 'tea cuttings,' let's shift our focus to the actual practice of 'cutting' a tea plant. Japanese tea farms employ various cutting techniques, whether manual or machine-based, and these methods, timings, and purposes all vary. It's a nuanced topic we're delving into. So, as we gear up for a deep dive into the intricacies of tea plant cutting, take a moment to relax with a cup of your preferred green tea! (Mine happens to be this sustainably grown green tea from Shizuoka.)

Pruning, Trimming, Shearing, Skiffing, etc.—different ways in which the tea plants are cut

First of all, it is important to keep in mind that these terms are not narrowly defined and can overlap and include each other. The definitions of these terms also vary from region to region (Want to learn about tea-growing regions in Japan? Head onto this page. ) and can also be different depending on the type of tea, tea farming method, etc.

Trimming

Trimming is a fundamental horticultural practice in Japanese tea farming that involves the selective removal and shaping of the outer foliage of tea plants. This process includes cutting back the overgrown top row of the tea bush and defining the outward appearance of the plant, contributing to both its aesthetics and functionality.

Purpose and Timing:

It is a regular practice and is especially crucial in winter.
Ensures an even tea row surface and uniform bud growth. (especially the top row)
Commonly performed after the final autumn harvest or before the end of the cold season.

Functional Goals:

It fixes the crown and renews growth.
Lowers the crown height for easier harvesting.
Disrupts "apical dominance," promoting the growth of side branches and leaves.

Holistic Impact:

Balances the tea plant's above-ground and below-ground parts.
Enhances nutrient exchange between the root system and the aerial portion.
It boosts nutrient storage in the roots by breaking the relative balance.
Reduces overall nutrition demand, relieving the load on the root system.

Additional Benefits:

Limits pest damage by allowing more light and air into the plant with a less dense crown.
Eliminates old and diseased branches and leaves, contributing to overall plant health.

Pruning

Tea pruning is the act of cutting and shaping the tea plant so that new shoots can grow, making it simpler to harvest in the future. Pruning involves trimming branches to reduce the number of new shoots, aiming for larger and higher-quality buds that emerge after the pruning. This practice is typically carried out after the first and second flushes. Additionally, controlling the height of tea plants makes it more convenient for tea farmers to tend to and manage them efficiently.

Types of Pruning

There are several different types of pruning. We do have to keep in mind that these can vary from farm to farm and from region to region.

Types of Prunning	Description
Light Prune (LP)	Cut given 4-5 cm above the last prune level. Removes congested top growth and renews the shoot system for vigorous growth.
Medium Prune (MP)	Implemented when the bush frame exceeds 80 cm in height. Pruning occurs at 50–65 cm above the ground. Objectives include removing knots, unproductive wood, and bush frame congestion.
Rejuvenation Prune/Heavy Prune (RP/HP)	Aim to improve the yielding capacity of older but more productive sections of tea. Done 40-45 cm above ground level
Height Reduction Prune (HRP)	Conducted at 70–75 cm from the ground in plains. Aims to reduce bush frame height with minimal crop loss.
Collar Prune (CP)	Entire above-ground portion cut, leaving up to a maximum of 10 cm. Implemented when the bush becomes unproductive with a healthy root system.

When is pruning done?

It differs from region to region, but as a rule of thumb, see below:

Routine Pruning: Between every harvest season
Deep Pruning: Every 3–4 years or so

Fukagari: Pruning in Japanese Tea farm

In Japanese, deeper pruning is called Fukagari, and it involves cutting the tea plant to just around 30 cm off the ground.

Skiffing

In the preceding section, we explored the diverse types of pruning, among which skiffing stands out as a distinct and delicate approach. Representing one of the lightest forms of pruning, skiffing involves leveling off the foliage, selectively removing only green stems. This process entails the removal of approximately 5–8 cm of new growth to ensure a consistent and uniform plucking surface.

The objectives of skiffing are to have an early, high-quality crop and a total crop as well. Skiffing helps in removing the knotted and congested stems, thickening the branches, and improving the general health of the bushes. It is also resorted to the bushes when there is a necessity of postponing the pruning operation.

Types of Skiffing	Description
Deep Skiff (DS)	The deep skiff is normally done between 12 and 15 cm above the last light prune marks. Deep skiffed tea yields a higher total and early crop than light-prune tea without compromising quality. It is also less susceptible than unpruned tea to the effects of drought and pest infestation.
Medium Skiff (MS)	The primary objective is to remove congestion of dead and unproductive twigs at the top, known as "crow’s feet." This skiffing is often given at a height of 15 cm above the last pruning mark or 5 cm below the previous year’s tipping level. Typically, it is performed just below the "crow’s feet" formed by the previous year’s plucking, helping to eliminate congestion in the top hamper.
Light Skiff (LS)	A skiff at or up to 1 cm above the previous tipping level. It is deep enough to remove the majority of the plucking points and leave the ‘crow’s feet.’ Light Skiff aims to re-establish a level surface.
Level-off- Skiff (LVS)	This skiff removes the plucking points and old leaves sticking above the plucking table at the season's end. Given at least 5 cm above the previous tipping level, it aids in tidying up the top of the bush.

Tea from Trimming and Pruning? - Is it Possible?

Pruning primarily serves maintenance purposes rather than tea production. Nevertheless, certain leaves trimmed during the pruning process can be repurposed to create tea. Here are a few examples:

Karibancha Production:

Trimmings from prunings following the harvest of high-grade sencha during Ichibancha can be utilized to craft premium-grade hojicha, known as "karibancha." These prunings are specifically conducted in preparation for the Nibancha harvest.

Kyobancha Creation:

Kyoto produces a distinct tea called Kyobancha, crafted from leaves pruned during Harubancha in anticipation of the spring harvest.

Sustainable Use:

Beyond tea production, a common practice involves returning the trimmings from prunings back to the earth. In certain instances, the production of tea from these trimmings might be deemed impractical due to their lower quality, fetching a correspondingly modest price.

Conclusion

The scenery of the tea fields can vary significantly from season to season. The tea plants undergo a transformation of colors, and even when the fields and surroundings are blanketed in snow, we learned today that the tea farmers are in action, diligently working to create the most delicious Japanese green tea possible. Additionally, we hope that these insights into the cutting methods in tea fields provided you with an understanding that tea fields require routine care, much like humans need 'haircuts' and grooming from time to time to feel their best. Let's continue learning more about tea plants while savoring great tea!

Chabana 茶花– Importance of Flower Arrangement (Ikebana) in Japanese Tea Ceremony

2025-06-16T17:47:21-07:00

Earlier, we talked about a famous Japanese tea master – Sen no Rikyu. One of his most famous sayings is

“Let flowers be as they are in the field (花は野にあるように)."

Why would a tea master talk about flowers and fields? Why is this saying so important and is studied intensely as a foundational principle by Japanese tea ceremony experts? I hope to answer all those questions you might have, as I will discuss the importance of flowers, Ikebana (or Kadou), the Japanese art of flower arrangement, and the beautiful relationship between flowers and Sadou, the art of Japanese tea ceremony.

What is Ikebana 生け花?

Ikebana comes from two Japanese words – Ikeru (to be alive/ to arrange) and Hana (flowers). In simplest terms, it means to arrange flowers or to make flowers "alive." Ikebana is also known as Kado (The way of flowers), just like Sadou (The way of Tea). Kado (the way of Flowers), Sado (The Way of Tea), and Kodo (The Way of Incense) are regarded as the three classical Japanese arts of refinement and have been an integral part of Japanese history and culture for centuries.

The tradition of offering flowers dates back to the Heian period (794-1185) when flowers were presented at altars. Slowly, over time, it evolved into an art form as Zen tea masters began arranging flowers beautifully at the Tokonoma (alcove) of Chashitsu (Japanese-style tea rooms). Ikebana art form reached its peak in the 16^th century, and even today, it has a major following with thousands of schools of Ikebana with their styles, principles, and techniques.

With so many Ikebana schools of teaching, introducing all of them is beyond the scope of today's discussion. However, there is a particular style of Ikebana that I would like to introduce today, as it has been inspired by Sen no Rikyu, the most famous tea master of Japanese Tea ceremony. This style of Ikebana is called Nageire-bana, or simply Nageire (meaning ‘thrown in’).

Nageire-Bana and Chabana – How Sen no Rikyu Influenced the Art of Ikebana and Gave Birth to a Unique Style of Flower Arrangement

The art of Ikebana is quite complex and refined, and is not simply a matter of placing flowers in a vase. Most styles of Ikebana require years (more than 50!) of practice and learning to master. The type, color, origin, and symbolism of the flowers and flower pots must be considered carefully. On top of that, one has to pay attention to the length of the flower stalk, the number of leaves to keep, the symmetry and balance of the overall arrangement, and many other factors. While this type of Ikebana with many rules and regulations was prevalent in the past, Sen no Rikyu took a different approach. He wanted something that aligned with the philosophy of Wabi-cha, something more straightforward, natural, and humbler. This is how the Nageire style of Ikebana was born. Nage-ire means to be thrown in, and as the name suggests, in this style of Ikebana, flowers are arranged in a simple style to make it look like it has been taken from nature and 'thrown in' to the flower pot, without flowing strict rules. It is an exquisitely beautiful yet less formal style of Ikebana that completely matches the spirit of Wabi-cha. It makes the flowers look like they are still in their natural habitat, like the fields or the garden. It is dynamic, lively, simple, and deeply connected to the spirit of humility in Japanese tea ceremony. Closely related to the Nageire style of Ikebana is Cha-bana. Cha-bana is made of two words – Cha (meaning tea), and bana(meaning flower), so the literal translation would be ‘Tea flowers’. Cha-bana is the art of flower arrangement specifically for Japanese tea ceremonies.

Sen no Rikyu is known as the founder of ‘Cha-bana’, and its foundation is based on his famous teaching, "Let the flowers be as they are growing in the fields." This is why the art and style of Cha-bana are less strict, less formal, quite subtle, and encourage the use of a single to few blossoms or flowers that has been taken from the tea host's garden or the fields.

How do Cha-Bana Follow the Rules of the Japanese Tea Ceremony?

When it comes to Chabana, the rules are quite relaxed compared to Ikebana, and freedom and natural forms are encouraged. However, since it is an integral part of the Japanese tea ceremony, it has to maintain some rules of the tea ceremony.

In Chado (Way of Tea), there is an important concept called Shin-Gyo-Sou (真行草). 'Shin' means formal, 'Gyo' means semi-formal, and 'Sou' means casual. Whether a tea ceremony is formal, semi-formal, or casual determines what type of tools and items are used in the ceremony, such as Chabana, the costume, meal, sweets, tea bowls, etc. As Chabana is part of the tea ceremony, it must kept in accordance with the style of the tea ceremony. For example, the style of flower arrangement and the type of board the flower container is placed on can be divided into Shin-Gyo-Sou types.

· Shin (Formal): A board called Yahazu-ita is used, usually a lacquered imported bronze from China. The arrangement is made in a way to create a straight line.

· Gyo (Semi-Formal): A board called Hamaguriba-ita, which is usually Japanese local glazed ceramic. The arrangement is made in a way reminiscent of a lateral flow.

· Sou (Casual): Miscellaneous daily items such as unglazed ceramic and bamboo vases placed on a board made of cedar wood. No specific arrangements, flowers are put in the container to make it look as if it has been ‘thrown in without much thought.”

How is Chabana used in the Japanese Tea Ceremony?

Chabana is a crucial element of the Japanese tea ceremony. Chabana (tea flowers) is displayed at a special place within the chashitsu (tea room). Chashitsu has a small recessed alcove called the Tokonoma, where the items for display, such as the Chabana and the Kakejiku (hanging scroll), are placed. When the guests come to the tea ceremony, they ask the tea host for permission to do a Haiken (inspect and admire) of the items displayed at the Tokonoma. Chabana is one of the ways that the host shows his appreciation of the time he can spend with the guests, and the host usually selects flowers and the flower container in accordance with factors such as the theme of the tea ceremony and the season.

When you think about it, Chabana is the only alive (and natural) element of the tea ceremony, compared to artificial utensils, tools, and decorations. Therefore, it has the most significant potential among the elements of the tea ceremony to inspire a feeling of connection with nature. Therefore, tea hosts are encouraged to select fresh, seasonal flowers for Chabana. In addition, the use of half-closed or closed blossoms instead of a fully bloomed flower is encouraged sometimes to create a feeling of expectation or imagination of how the flower will look when it is bloomed. Isn’t that wonderful? Sometimes, the flowers are given a dewy look by spraying some water onto the Chabana using the Chasen (special bamboo whisk for tea ceremony).

What Type of Flowers are Used For Chabana?

Many different types of flowers are used for Chabana, but the tea hosts are encouraged to use flowers grown in their own garden or something that they have picked up during their recent walk in nature. The selection of flowers for Chabana is largely influenced by the season during which the tea ceremony is performed. Chadou has two main seasons: Ro(炉 ) and Furo(風炉). Ro season is made up of the colder months from November to April, whereas Furo constitutes the warmer months from May to October. The word Ro is the Japanese sunken hearth, which is used for heating the water kettle used in the Japanese tea ceremony. During the summer or Fu-ro months, the square hearth in the Cha-shitsu is closed, and the water kettle is placed on a brazier. Depending on whether the tea ceremony is held during Ro, or Fu-ro, the elements of the tea ceremony, such as the clothing, utensils, decorations, Chabana, meals, etc., will also change.

Flowers Used in Chabana For Ro (Winter) Season:

One of the most commonly used flowers for Ro seasons is Tsubaki (Japanese Camellia) flower. Tsubaki is an elegant and dignified flower that is also strong enough to withstand the cold of the winter months. At the tea ceremony, the flower buds rather than a full bloom are used, and in early winter, the buds can be accompanied by hazel leaves and fruits. Flowerpots such as Bizen ware (Japanese artisan pottery from Okayama prefecture), Iga ware (traditional pottery dating back to the Medieval era from Mie prefecture), and Shigaraki ware (ancient stoneware pottery from the Shigaraki area) are used.

Flowers used in Chabana for Fu-ro (Summer) Season:

The most beloved flower of Fu-ro season is the Mukuge or Hibiscus Syriacus (Rose of Sharon) flower. Hibiscus starts blooming around the end of June and has been favored by tea masters because of its 'cool and soothing' appearance and the fact that it blooms only for one day, which represents the `transience` aspect of Wabi-cha. Basket containers are used to hold the flower.

Chabana Flowers According to Each Month:

Month	Flower
January	· Japanese allspice or Wintersweet flower (yellow blossoms similar to plum blossoms), · Daffodil · Camellia Wabisuke (It is a special type of Japanese Camellia that is said to have the name ‘Wabisuke’ from Sen no Rikyu’s grandson's gardener, who grew these flowers with great care in the garden.
February	· Chinese Quince · Japanese plum blossoms
March	· Nanohana · White Magnolia · Thunberg’s meadowsweet
April	· Japanese snowball
May	· Rikyu-bai (Pearlbush) · Wisteria
June	· Hydrangea · Yellow Mosqueta · Japanese thistle
July	· Japanese Stewartia · Asiatic dayflower · Japanese bindweed · Morning glory
August	· Wolf’s bane · Lobelia
September	· Cotton Rose · Shrubby bush clover · Japanese pampas grass · Japanese lady bell
October	· Autumn bellflower · Cosmos
November	· Glossy leaves of the dogwood tree · Glossy leaves of burning bush tree
December	· Japanese allspice flower · Heavenly bamboo · Nine-knotted flower

Are There Any Forbidden Flowers For Chabana?

According to 原色茶道大辞典 (Genshoku Chadou Daijiten), Illustrated Encyclopedia of the Japanese Way of Tea, certain flowers or plants are considered to be ‘forbidden flowers’ or ‘Kinka (禁花). Below are some of the examples and why they are considered to be forbidden for use as Chabana.

1. Flowers with bad smells or fragrances that are too intense:

Example: Daphne Odora, Gardenia, Osmanthus, Lily, etc.

2. Flowers that are poisonous or have thorns:

Example: Roses. (Hamanasu rose and thistles are used as exceptions even though they have thorns).

3. Flowers with unpleasant or bad names:

Example: Kau-hone (east Asian Yellow water lily). Its Japanese name is written using two Kanji characters that stand for 'River' and 'Bone'. As bones have connotations of death, this flower is not used.

4. Flowers of plants that are mainly grown for their fruits:

Example: Pomegranate flowers

5. Flowers available all year round: They are not favored for Chabana because they do not give a clear sense of season.

Example: Japanese Skimmia

6. Flowers that are too flashy in appearance:

Example: Dhalia

7. Flowers that are traditionally established as Wester flowers:

Example: Tulips.

8. Flowers are considered to be forbidden according to a song in a famous book containing the secret teachings of Sen no Rikyu:

This book is called ‘Nanporoku [南方録 (Southern Records)]," and it was written by one of the major disciples of Sen no Rikyu, called Nanbo Sokei. It contains the secret, core teachings of Sen no Rikyu regarding the art of Japanese tea ceremony. A song in this book offers instructions regarding Chabana, and a simple translation of the song would be –

“The flowers you must not put in the flower container – Daphne, Japanese star anise (flowers reserved for offering to the Buddhist altar), Silver cock's comb, Golden lace flower, Japanese Spatterdock, pot marigold, Senreika flower.”

Is There a Hidden Meaning to the Art of Cha-Bana?

Although Chabana’s presentation is humble, the depth of emotions it can evoke and the power of symbolism behind Cha-bana can be immense. Two great examples of the intangible depth of Chabana can be seen in stories from Sen no Rikyu’s life.

The first one is the story of the Asagao flower (morning glory), where Rikyu surprised the Japanese Lord Hideyoshi by presenting a single morning glory flower at his tea ceremony. When Toyotomi Hideyoshi, the most powerful man in Japan at the time, was invited to a tea ceremony by Rikyu, he went in expecting a garden full of Asagao flowers. However, Rikyu cut off all morning glory flowers from his garden, except for only one flower that he presented at the Tokonoma of his Chashitsu. The presentation of the single Asagao flower was humble yet dramatic as it was put in a ray of light coming through the tea room’s window. This represents the Japanese philosophy of “Ichi-go Ichi-e," which teaches us to take every meeting with a person as a special once-in-a-lifetime opportunity. Even today, when the flowers are arranged in Chabana, the flowers are styled to lean forward as if they are welcoming the guests to the tea ceremony.

The other story is that Rikyu used a bamboo flower container in his Chashitsu and the simple bamboo container was leaking one day. When one of the guests at the tea ceremony pointed out the water dripping from the bamboo flower pot, Rikyu answered, “This water is life.” This shows the philosophy of Wabi-sabi, that all things are impermanent and that if we look close enough, we can find beauty in the imperfect and natural things in our lives.

Similar to other Japanese art forms, Chabana is deeply connected to nature and seasonal changes. Therefore, flowers are often chosen to represent the time of the year. In addition, Chabana flowers are also matched to the occasion for which a specific tea ceremony might be performed, such as a wedding or a funeral. Below are some examples of how the flowers for Chabana are chosen for the occasion or festival:

· New year celebration (Oshougatsu) (January 1^st to 15^th): Musubi Yanagi (Tied willow, in the hopes that your fate will be tied to fortunes for the coming year)

· Momo no Sekku or Girl’s day (March 3^rd): Peach blossoms

· Urasenke Rikyu Ki (Rikyu Memorial Day, March 28^th): Nano hana (rape seed flowers): Sen no Rikyu is said to have loved these flowers, and also there is a saying that these flowers might have been the last flower he saw before he committed ritualistic suicide by Hideyoshi’s orders.)

· Tanabata Summer Festival (July 7^th): Kaji no Ha (Leaves of the paper mulberry tree). It seems like in the old times, when people did not have paper, they used to write down wishes for Tanabata onto the leaves of the Kaji tree and hang them from bamboo.

· Celebratory occasions such as a wedding: Only red and white flowers: (usually Tsubaki, Japanese Camellia flowers)

· Funeral or a Closing Memorial: Only yellow or yellow and white flowers are used. Leaves, seed pods, and dried lotus flowers are also used.

Conclusion

Chabana allows the tea ceremony participants to feel a deep connection to nature and seasonal transitions. An art form based on Sen no Rikyu's teachings, Zen Buddhism, and Wabi-sabi philosphy, Chabana is not only a beautiful aspect of the tea ceremony, but a beginner-friendly one too, as anyone can start practicing it by putting a blossom from his/her garden into a simple flower container. I hope you enjoy the beauty of flowers with your cup of Japanese green tea today!

Behold: Balmuda's "The MoonKettle" — Where Boiling Water Becomes Art

2025-06-09T08:58:16-07:00

Introduction
Everything About MoonKettle

What is MoonKettle? A Brief Description
Controls and Display
LED Ring Light Under the Kettle
The Sound
Three Sound Settings to Choose From
The Main Body
What materials are used in the Balmuda MoonKettle?
Product Specification
Instruction Manual
Boiling and Holding Temperature

Comparing the MoonKettle with the Kettle
The Story Behind the MoonKettle’s Creation

The Founder - Visionary Behind Balmuda
Strategic Mind Behind U.S. Expansion

The MoonKettle Launch Event

The event video

Introduction

We were honored to be invited to an exclusive private launch event in Los Angeles for Balmuda's latest masterpiece—the MoonKettle.

Balmuda recently launched a new product, MoonKettle, and this event was designed to introduce the product to the US market and to 40 influencers who were privileged to be contacted by Balmuda.

When Mr. Ryuta Nakamura, Balmuda's US Marketing Communication Manager, contacted me to see if we were interested, my heart was pounding with excitement.

This was the second collaboration with my personal favorite bland, Balmuda. Our first one was about the Brew, the revolutionary coffeemaker, for which I wrote a comprehensive review, which you can find here.

Mr. Ryuta mentioned and thanked me for writing a great review about the Brew and asked us to join the private event.

We are so lucky to be one of the 40! (^^)

I will share a video of this event and provide more details about it at the end of the article (or click here to jump to the video), but let me first introduce you to MoonKettle.

Everything About MoonKettle

What is MoonKettle? A Brief Description

I will go into detail later, but let me explain MoonKettle in brief.

The MoonKettle is Balmuda’s new high-end electric kettle, designed for people who care deeply about how they make their tea or coffee. Unlike typical kettles, it allows you to set the exact water temperature—anywhere from 122°F to 212°F (50°C to 100°C)—so you can brew everything from delicate green teas to pour-over coffee with precision. (Click here to jump to the section about temperature control)

Its design is simple and elegant, inspired by traditional Japanese teaware and Chinese glazes. The standout loop-shaped handle isn’t just for looks—it’s balanced and ergonomic, making pouring feel natural and controlled. The kettle comes in matte black or white, featuring clean lines and a calming presence, with no unnecessary decoration.

It also keeps water warm for 30 minutes, so you don’t need to reboil if you're taking your time. A soft LED light glows at the base while it heats, and a gentle chime lets you know when it’s ready—no loud beeps or flashing lights. (Click here to jump to the section about LED Light)

With the MoonKettle, Balmuda isn’t just offering a kitchen appliance. It’s inviting you to slow down and enjoy the process. It turns boiling water into a small, meaningful ritual.

Now, let me get into each part about the MoonKettle.

Controls and Display

The MoonKettle's controls are centered around four main elements:

A Digital Display (Single White Color LED) on a black background
A START/CANCEL button
A HOLD/SETTING button
The dial, located on the side of the base, is used to select the desired temperature or adjust other settings.

To begin heating, press the START/CANCEL button.

To stop the heating process at any time, press the same button again.

The HOLD/SETTING button enables the 30-minute keep-warm function; when active, the "HOLD" indicator appears on the display. (More about this later)

The digital display shows the current or selected temperature. Icons to the left of the display indicate sound and ring light brightness, both of which light up during their respective selection modes while in settings.

The controls are pretty intuitive, so I don’t think a manual is necessary. This is one of the things I love about Balmuda’s products—the design speaks for itself. Every interaction feels natural, from turning the dial to hearing the soft confirmation sounds, making it easy to use right out of the box without needing instructions.

About the Temperature Control

One of MoonKettle’s most defining features is its precise temperature control.

Unlike standard electric kettles that offer only a few preset options—or none at all—the MoonKettle lets you choose the exact temperature you need, adjustable in 1 °C or 2°F increments from 122°F to 212°F (50°C to 100°C). When selecting °C, it increments by 1 °C, but when selecting °F, it increments by 2°F.

This level of accuracy is essential for anyone who prepares a range of drinks that require different water temperatures, such as delicate Japanese green teas, herbal infusions, or specialty pour-over coffees.

This thoughtful temperature feature is complemented by a simple dial interface and a clear digital display, making adjustments intuitive and straightforward.

You can switch between Fahrenheit and Celsius by holding the “Keep” button for two seconds. The default setting is Fahrenheit.

As you turn the knob to adjust the temperature, you’ll hear a subtle, wood-like clicking sound—a soft, tactile knock that’s surprisingly calming and satisfying.

LED Ring Light Under the Kettle

The MoonKettle features a circular LED light at its base that emits a soft glow during operation.

This is surely the most unique aspect of this kettle, differentiating it from other kettles on the market.

Unlike typical appliance indicator lights, this ring light is designed to be ambient and calming rather than bright or attention-grabbing. It activates while the kettle is heating and turns off when the process is complete, serving as a subtle visual cue.

The brightness of the ring light under the MoonKettle can be adjusted to three levels.

To change the brightness, press and hold the “HOLD” button for two seconds to enter the setting mode. From there, turn the dial to select one of the three levels: 1, 2, or 3. The default is level 2.

Here is a short video of the light difference between 1 and 3 in the setting mode. In the video, I am switching the lightness between 1 to 3 using the knob on the side.

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While the difference in brightness may be subtle during the day, it becomes more noticeable in a dimly lit or dark room. In lower light, the change between levels creates a more distinct atmosphere, allowing you to tailor the kettle’s presence to your space and mood. Here's a short video that shows how each brightness level looks in comparison.

The Sound

Balmuda has consistently set itself apart from other appliance makers by focusing on how products feel to use—not just in terms of design and function, but also through sound.

The MoonKettle continues this tradition. Instead of harsh beeps or mechanical alerts, it uses a soft, bell-like chime to signal when the water has reached the set temperature. This attention to auditory detail isn’t just aesthetic—it reflects Balmuda founder Gen Terao’s background as a musician.

Before founding Balmuda, Gen Terao was a guitarist in a rock band. His experience in music shaped his sensitivity to rhythm, tone, and atmosphere, which now influences the company’s product design.

Though it is not in English (yet), I had the privilege to read the book written by Gen Terao, which goes deep into his music career. Here is a link to the book.

For the MoonKettle, this meant carefully crafting a sound that wouldn’t interrupt or jar, but instead gently invite you back into the moment. It's not just about notification—it's about creating harmony with your environment, one of Gen’s core design principles.

Three Sound Settings to Choose From

With the MoonKettle, Balmuda introduced a new level of sound customization by allowing users to choose from three different chime themes, each with its own tone and mood, plus a mute option for complete silence.

The three selectable sound themes are:

Clear – A bright and simple chime with a pure tone that’s easy to hear, yet still soft enough not to be disruptive.
Mellow – Similar to the #1 sound but subtly different in the melody.
Gion – Inspired by traditional Japanese bells, this chime has a warm, resonant tone reminiscent of temple bells in Kyoto.
Mute – For those who prefer no sound at all, this option disables the chime entirely. You’ll rely only on the LED indicator to know when heating is complete.

To change the sound, press and hold the “HOLD” button for two seconds to enter the setting mode. Then turn the dial to navigate to the sound icon and cycle through the available themes. Your selected sound will play briefly so you can hear the difference before confirming.

Here are the differences in the three sounds.

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One of the most enjoyable surprises is that, depending on the selected sound theme, not only do the startup chime and notification tone change, but even the subtle sounds during use are different. The tick you hear while the water heats and the gentle click when selecting a button vary with each theme.

This level of attention to detail is a perfect example of Balmuda’s design philosophy. It's not just about function—it’s about creating an atmosphere. Each sound theme offers a distinct sensory mood, making even the smallest interactions feel intentional and thoughtfully crafted.

The Main Body

The MoonKettle body is designed with precision and simplicity. The main trunk features a smooth, matte finish and is topped with a wide looped handle for stable, balanced pouring. The spout and nozzle are integrated cleanly into the body for precise flow, and the lid has a central knob for easy removal.

Inside the kettle, water capacity markers are clearly shown on both inner walls. The minimum fill line is 0.3 liters (10.1 oz) and the maximum is 0.9 liters (30.4 oz). These markings help prevent underfilling or overfilling, ensuring safe operation and optimal performance. The steam outlet is located near the back of the inner rim. On the bottom, a circular connector links with the power supply base, enabling consistent heating and a clean, cordless design when serving.

What materials are used in the Balmuda MoonKettle?

The MoonKettle is crafted from high-quality materials that strike a balance between durability and design.

Specifically, the following materials are used:

The main body is made of stainless steel (SUS), known for its high durability and resistance to rust. The surface is coated with a matte finish, enhancing its elegant appearance and making it a visually appealing addition to any kitchen interior.

The lid is made of ABS resin, which is lightweight, easy to handle, and resistant to heat transfer, making it safe to use even when handling boiling water. Inside the lid, a silicone gasket ensures a secure seal when the lid is closed.

The handle is constructed with ABS resin on the outside and reinforced with a metal core (stainless steel) on the inside. This design provides strength and stability while remaining comfortable to hold, offering a secure and balanced grip when pouring.

Polypropylene (PP) resin is used on the power base and bottom of the kettle body. This material is highly heat-resistant and wear-resistant, making it ideal for everyday use.

By combining these carefully selected materials, the MoonKettle achieves a well-rounded balance of safety, durability, and design. Each material is chosen with a specific purpose in mind, ensuring a safe and reliable user experience.

Product Specification

Here are the detailed product specifications for the product:

Note: This specification applies to the MoonKettle sold in the US,, model number KPT02US. It is slightly different for the product sold in Japan which has a model number of KPT02JP.

Item	Details
Product Name	MoonKettle / KPT02US (If you buy from Japan, the product Model is KPT02JP)
Dimensions (W × D × H)	226 mm × 217 mm × 297 mm (8.9 in × 8.5 in × 11.7 in) (including handle and power base)
Weight	Approx. 1.5 kg (3 lbs 5 oz) (including power base and cord)
Capacity	Max 0.9 L / Min 0.3 L (30.4 oz / 10.1 oz)
Power Consumption	1200W
Power Supply	AC 120V, 60Hz 3-prong electrical outlet. (For US Model - KPT02US)
Power Cord Length	Approx. 0.7 m (2.3 ft)
Temperature Adjustment Range	50°C to 100°C (122°F to 212°F) — adjustable in 1°C (2°F) increments
Materials	Main Body: Stainless steel with coating Lid: ABS resin + silicone gasket Handle: ABS resin (with internal stainless steel core)
Safety Features	Boil-dry protection
Colors	Black (Model No.: KPT02US-BK) White (Model No.: KPT02US-WH)
Included Accessories	Power base, Quick Start Guide (with warranty)

Instruction Manual

Here are links to download the official instruction manual of the MoonKettle.

Boiling and Holding Temperature

The kettle operates with minimal noise, making it suitable for nighttime use or quiet environments, such as offices. Even when filled to its 900ml capacity, it brings water to a boil in about 5 minutes.

By pressing the “HOLD” button after boiling, the kettle maintains the set temperature for up to 30 minutes. However, once the kettle is lifted off, the hold function turns off, so if you want to pour hot water multiple times during hold, you need to press the HOLD button each time the kettle is placed back on the base.

Points to Note
The body of the kettle can become warm during use, so caution is needed when touching it. This is especially important in homes with small children. Additionally, the power consumption is relatively high at 1200W, so be mindful of the outlet environment. For instance, some power banks (used in camping, etc) are 1000W, which may have an issue in using this device (though this is true for most kettles available in the USA)

Comparing the MoonKettle with the Kettle

Balmuda first introduced its original electric kettle, simply named “The Kettle,” in 2016. Designed with a compact form, precise pour control, and minimalist styling, it quickly became a favorite among coffee enthusiasts and design-conscious users alike. In 2025, Balmuda introduced a new addition to its kettle lineup in the U.S.—the MoonKettle—offering a host of enhanced features and a more ritual-focused experience.

I’ve personally been using The Kettle for some time, so it was especially interesting to experience the MoonKettle firsthand and see how Balmuda has evolved its approach to form, function, and user interaction.

While both models remain available, they serve slightly different purposes and reflect different design priorities.

Here are some of the key differences between the two (which I mostly already explained above):

1. Temperature Control
The original Balmuda The Kettle is designed for simplicity—it heats water to a boil with no temperature customization. In contrast, the MoonKettle offers precise temperature control, adjustable in 1°C/ 2°F increments from 50°C to 100°C (122°F to 212°F). This makes it ideal for brewing everything from delicate green teas to pour-over coffee with exact accuracy.

2. Keep-Warm Function
The Kettle does not include any keep-warm capability; once the water is boiled, that’s it. The MoonKettle, however, includes a 30-minute keep-warm feature, which maintains your selected temperature without the need to reboil—especially helpful for leisurely mornings or making multiple cups.

3. Sound and Sensory Design
The MoonKettle places a much stronger emphasis on sensory experience. It includes customizable chimes, ambient LED lighting at the base, and a soft, ticking sound while heating—offering users a more immersive and calming ritual. The Kettle, by comparison, has a straightforward on/off operation with minimal audio or visual cues.

4. Spout and Pouring

This is probably the most significant difference that matters between whether you are a tea lover or a coffee lover.

The Kettle uses a narrow gooseneck spout perfect for pour-over coffee precision.

The MoonKettle has a wider, more universal spout which is perfect for pouring tea, —still easy to control, but designed to accommodate a broader range of pouring needs like tea, baby formula, or cooking.

5. Aesthetic and Presence
The Kettle has a functional, compact silhouette suited for small spaces and quick use. The MoonKettle, on the other hand, feels more sculptural and ceremonial. Its larger, more rounded body and loop handle give it a presence meant to sit out on the counter and be part of your space—more like teaware than a typical appliance.

In essence, The Kettle is a minimalist, task-focused tool, while the MoonKettle expands on that foundation with a deeper focus on ritual, customization, and sensory comfort.

Depending on your daily routine, one may suit you better—but together, they show how Balmuda continues to refine the quiet beauty of everyday tasks.

Here is a comparison table between Balmuda The Kettle and Balmuda The MoonKettle, including features and price range:

Feature	The Kettle	The MoonKettle
Release Year	2016	2025 (U.S. launch)
Temperature Control	No	Yes (50°C–100°C / 122°F–212°F, adjustable by 1°C)
Keep-Warm Function	No	Yes (30-minute keep-warm mode)
Sound Design	Minimal (basic boil alert)	3 chime themes + mute; variable sound feedback
LED Light	No	Soft ambient ring light with adjustable brightness
Spout Design	Gooseneck (for pour-over coffee)	Wide precision spout (for tea, coffee, general use)
Handle Design	Angled, ergonomic grip	Loop handle with balanced weight
Capacity	0.6 L (20.3 oz)	0.9 L (30.4 oz)
Boiling Time (full)	~3–4 minutes	~5 minutes
Power Consumption	1200W	1200W
Material (Body)	Stainless steel	Stainless steel with coating
Sound Themes	No	3 sound profiles + mute
Price Range (USD)	$150–$180	$250–$300 (estimated retail)
Ideal For	Coffee lovers, fast boiling	Tea connoisseurs, mindful routines

The Story Behind the MoonKettle’s Creation

Based on this story published in Japanese, Balmuda’s MoonKettle was born from a question posed by founder Gen Terao (寺尾玄):

Could a tool turn an everyday moment of calm into something more memorable?

That simple but profound idea became the starting point for the MoonKettle’s design journey.

Terao reflects on how tea—bittersweet and aromatic—has accompanied countless moments throughout his life:

Summer barley tea with sugar, green tea in school faculty rooms, iced tea at McDonald's as a teenager, and milk tea in a small Spanish town.

Whether in casual conversations or serious discussions, tea was always present.

Over time, he realized tea is no longer just a medicinal drink, but a universal ritual—a way for people to relax and connect. The MoonKettle was designed to elevate those quiet pauses that are already so deeply rooted in human life.

Design-wise, the inspiration came from the Yào Guàn (薬罐), traditional Chinese pots once used to boil herbal medicine. These evolved into the kettles Yakan (薬缶・やかん) many Japanese people are familiar with today. Balmuda aimed to modernize that form while preserving its cultural resonance. The MoonKettle’s large handle, for instance, was inspired by Japanese iron kettles, and its smooth silhouette blends Eastern motifs with a global aesthetic, making it feel at home anywhere in the world.

There was even a whimsical moment in the development process when the product was temporarily named the “Uguisu Kettle”(うぐいすケトル), after the Japanese bush warbler. They considered using the bird’s chirp as the sound for when the water finished boiling—but after testing, they felt it was too poetic for daily use and decided to drop it.

Ultimately, the MoonKettle embodies the Balmuda philosophy: to create tools that don’t just serve a function, but enhance life’s small but meaningful moments—like a quiet cup of tea shared with someone, away from screens and distractions.

I was personally inspired by how Balmuda writes the story in a poetic style, which I tried to capture in the "feel" in the above English paraphrasing/translation.

The Founder - Visionary Behind Balmuda

The Founder Gen Terao (寺尾玄) is a highly influential figure in the world of design and home appliances, celebrated for his unique ability to combine meticulous engineering with a profound artistic sensibility. His journey to becoming the visionary behind Balmuda is marked by diverse experiences that shaped his approach to product design.

In his early years, Gen Terao was deeply involved in the world of music. This experience as a musician played a significant role in honing his creative instincts and understanding of rhythm, harmony, and emotion, elements that he would later integrate into his work with Balmuda. Music taught him the importance of creating works that resonate on an emotional level, a lesson he carried into his career in design.

A pivotal moment in Gen's life came from his journey through Europe during his youth. This period was both challenging and enlightening for him, exposing him to new cultures, ideas, and artistic expressions. He encountered various obstacles and was inspired by the intricate designs and craftsmanship he observed throughout his travels. This experience left a profound impact on him, leading him to envision products that not only serve practical purposes but also enrich the human experience.

Returning to Japan with this renewed vision, Gen established Balmudato develop tools that enhance daily life through innovative design. Under his leadership, Balmuda has become known for its groundbreaking products, including the much-acclaimed Toaster, the Lantern, and the MoonKettle. These products are not merely appliances but are imbued with stories and emotions, often invoking themes of nostalgia, love, and connection.

Through his work, Gen Terao has demonstrated that thoughtful design can transcend functionality and touch the human heart. His approach has cultivated a loyal following for Balmuda, as consumers appreciate the depth and care embedded in each product. Gen's journey from musician to innovative designer underscores the power of cross-disciplinary inspiration and the impact of a global perspective on creativity.

Strategic Mind Behind U.S. Expansion

While Balmuda's founder, Gen Terao, is the visionary behind the product philosophy and design, his younger brother, Mr. Kan Terao (寺尾観), has recently become a pivotal figure in the company's global growth strategy as US Marketing & PR Manager—especially its ambitious expansion into the American market.

Currently, Mr. Kan is leading the efforts to open Balmuda's first flagship store in New York City, a strategic move that reflects the brand's desire to create an immersive environment for American consumers. This store won't just be a retail space; it will serve as a cultural hub—a place where people can experience Balmuda's products in the context of the rituals and aesthetics that inspired them.

While the flagstone is still in the preparation stage, the entire line of the US Balmuda can be found at CIBONE O'TE, 50 Norman Ave, Brooklyn, NY.

I was privileged to meet Mr. Kan at the Balmuda's MoonKettle launch event, where he opened the event with an excellent speech that inspired us all.

The MoonKettle Launch Event

The MoonKettle private launch event was an invitation-only event held at Tea at Shiloh, 2035 Bay St., Los Angeles, CA, hosted by the Balmuda and Nekohama, a popular matcha brand founded by Sanne Ando (AKA Sanne Vloet), Max Ando, and Jason Gorskie.

Sanne is a mega influencer with close to a million Instagram followers :0

Forty influencers were invited to the event in two sessions, with each session featuring only 20 influencers, making the event very intimate.

Tea at Shiloh offers a private lounge, a mysterious walkway that leads to an amazing space. Here is a short video walking to the lounge.

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And here is a short video of entering the space.

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The space is amazingly decorated with Balmuda's lantern. The gap between the walkway and inside reminds me of the experience that we get from Noren (のれん), where we have to bow down to enter into a different "space" from outside.

The event started with a nice speech by Mr. Kan, and Sanne Ando and Jason Gorskie from Nekohama showed us how to steep matcha using the Balmuda Kettle.

The event lasted an hour, but we created a short video recap of the experience so that you can "feel" what we were feeling.

Please check it out!

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Thank you!

Thank you very much, Balmuda and Nekohama, for inviting us to such an event. Here is a picture of Miki, our Chief Branding Officer, and Mr. Kan and Mr. Ryuta.

Thinking About Buying Balmuda MoonKettle?

Here is a link to the Balmuda MoonKettle on Amazon.

Everything You Need to Know About Different Types of Japanese tea

2025-05-31T08:00:00-07:00

The world of Japanese Green Tea is wide and wonderful, but it is sometimes confusing with all the terms used.

There are more than 100 total types of Japanese green tea names being used today. Names can refer to not the only type of tea, but they can also indicate which part of the tea plant is used, what kind of processing method was used, the name of the location where tea is farmed, etc.

For instance, the sencha you are drinking may be of type Yabukita cultivar, deeply steamed (fukamushi-cha), and grown in Shizuoka (shizuoka-cha) and could consist only of steam of tea plant called Kuki-cha.

Confused?

Below is a helpful list which breaks up all commonly used Japanese green tea names in a simpler grouping so that you can learn the differences and enjoy the journey of different type of Japanese green tea!

Understanding Japanese tea also involves appreciating its cultural depth and historical roots. Many of the names and classifications stem from centuries-old traditions passed down through generations of tea farmers and artisans. From the shaded fields of Uji to the volcanic soils of Kagoshima, each region imparts unique qualities to the leaves, influencing flavor, aroma, and color. Furthermore, Japanese tea is not just a beverage—it plays a role in seasonal rituals, wellness practices, and hospitality customs. By decoding the language of tea, you’re not just learning about a drink, but connecting to an intricate and meaningful way of life.

But before that, watch me explain ChaCha about what different types of tea means in general.

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Video Length: 2 minutes 41 seconds

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Since there is so many types of tea covered in this article, I have added a quick link list.

Click on the tea type you want from this list or scroll down to read all.

Most Commonly Known Japanese Tea Type

Sen-cha: 煎茶
Macha: 抹茶
Ryoku-cha (Row Green Tea): 緑茶
Cha (or ocha):茶（お茶）
Gyokuro: 玉露

Tea Type Based on Part of Tea Plant

Mecha : 芽茶
Kuki-cha (Twig Tea): 茎茶
Aracha (Crude Tea) : 荒茶

Tea Type Based on Covering Process

Kabuse-cha (Covered Green Tea):被せ茶
Tencha : 碾茶
Koicha : 濃茶
Usucha : 薄茶

Tea Type Based on Season of Crop

Ichiban-cha (First Crop Tea):一番茶
Shin-cha: 新茶
Niban-cha: 二番茶
Sanban-cha: 三番茶
Bancha (Coarse Tea): 番茶

Tea Type of Powder Tea

Kona-cha : 粉茶
Funmatsucha AKA Arabikicha：粉末茶、粗びき茶

Tea Type Based on Length of Steaming

Fukamushi-cha (Deep Steam Tea):深蒸し茶
Asamushi-cha (Light Steam Tea): 浅蒸し茶
Futsumuch or Namamushi (Medium Steamed Tea): 普通蒸し、中蒸し

Tea Type Based on Oxidization Level

Pu-Erh Tea (Microbial fermentation tea):プーアル茶
Oolong cha: 烏龍茶
Black Tea: 紅茶

Tea Type Based on Location of Farm

Uji Cha ：宇治茶
Shizuoka Cha：静岡茶
Kawane Cha ：川根茶
Kagoshima Cha：鹿児島茶
Ise Cha：伊勢茶
Sayamacha:狭山茶
Minou-cha ：美濃茶
Kaga Bocha ：美濃茶

Tea Type Based on Cultivar

Yabukita : やぶきた
Benifuuki：べにふうき

Genmai-cha: 玄米茶
Houji-cha (AKA hojicha or houjicha) : ほうじ茶
Guricha (AKA tamaryokucha): ぐり茶玉緑茶
Kamairicha : 釜炒り茶
Kuradashicha : 蔵出し茶
Yanagi : やなぎ
Umecha : 梅茶
Umekonbucha :　梅昆布茶
Fukucha: 副茶

Non-Camellia Sinensis Tea

Mugicha : 麦茶
Sobacha : そば茶
Gobocha : ごぼう茶
Konbucha : 昆布茶
Genpicha : 原肥茶

Tea Names From Tea Product Sold by Major Corporations

Oi-ocha : おーいお茶
Sokenbicha : 爽健美茶
Gogo no Kocha : 午後の紅茶
Nama-cha : 生茶

Most Commonly Known Japanese Tea Type

Sen-cha: 煎茶

This is the most commonly consumed green tea in Japan. For instance, when people talk about "Green Tea", they are mostly referring to this type of tea. When the row green tea is made into a beverage by infusing in hot water, it is called Sen-cha.

Most of the Japanese style green tea is steamed whereas Chinese style green tea is generally pan heated (except hojicha which is Japanese and panfried); Sen-cha refers to the type of tea which is steamed in Japanese style. The teas mentioned below include Kabuse-cha (Covered Tea), Fukamushi-cha (Deep Steam Tea), Ichiban-cha (First Crop Tea) and Aracha (Crude Tea) which are all considered sub-type of Sen-cha.
Sencha’s popularity stems not only from its refreshing taste but also from its versatility and balance of flavor. Depending on the region, season, and steaming duration, sencha can range from light and grassy to bold and umami-rich. This adaptability makes it a daily staple for millions of Japanese households. Additionally, sencha is often the gateway for newcomers to Japanese tea culture, as it embodies the classic green tea profile that many associate with wellness, mindfulness, and tradition. Whether enjoyed hot, cold, or as part of a ceremonial practice, sencha’s broad appeal makes it a cornerstone of Japan’s tea identity.

Steeping Suggestion: 2 teaspoon - 70°C (175°F) - 90 sec. - 365 ml (8oz)

Click below for more complete details of sencha and commonly asked questions about sencha

Everything You Need To Know About Sencha Green Tea

Macha: 抹茶

Matcha is a powder made of tea leaves which have been grown in the shades and sheltered from direct sunlight. As a result, these tea plants grow much slower, which means that they produce higher chlorophyll levels in their leaves. This is the reason why matcha leaves usually have an intense shade of green.

Most tea company categorize matcha into two grades: ceremonial grade and culinary grade. Culinary grade is used for cooking and priced lower; culinary grade is used for tea ceremony and higher grade.

Matcha used in tea ceremony is usually categorized in two types: Koicha (thick tea used in formal ceremony) and Usucha (used in less formal ceremony)

Macha is the form used for traditional Japanese tea ceremonies despite Sen-cha being the most common type of tea consumed in Japan.
What sets matcha apart from other teas is that the entire leaf is consumed, rather than steeped and discarded. This means you receive a concentrated dose of antioxidants, amino acids (especially L-theanine), and caffeine in every serving. The combination of L-theanine and caffeine provides a calm, sustained focus—making matcha popular not only in traditional tea rituals but also among modern wellness enthusiasts, students, and creatives. In recent years, matcha has transcended its ceremonial roots and gained international fame as a superfood, appearing in lattes, smoothies, desserts, and even skincare products.

Steeping Suggestion: 2 teaspoon - 80°C (185°F) - until dissolved - 365 ml (8oz)

Ryoku-cha (Row Green Tea): 緑茶
The word “Ryoku-cha” directly translates to "Green Tea" in English, and it is referred to as the parent category of all other Japanese Green Teas. Ryokucha is the parent category of both steamed (sencha) and pan-fried green tea. Therefore, sencha, hojicha, gyokuro and also matcha can all be considered sub-categories of ryokucha.

Because ryokucha is a broad category, it serves as a foundation for understanding the diversity within Japanese green teas. Whether a tea is shaded, roasted, powdered, or pan-fried, if it retains the vibrant green color and is derived from unoxidized Camellia sinensis leaves, it typically falls under ryokucha. In everyday Japanese life, the term “ryokucha” is often used on packaging or in restaurants to indicate standard green tea, even if the specific subtype isn’t mentioned. Understanding this umbrella term helps tea drinkers navigate menus, product labels, and tea discussions with greater clarity and confidence.

Steeping Suggestion: 2 teaspoon - 70°C (175°F) - 90 sec. - 365 ml (8oz)
Cha (or ocha):茶（お茶）
Cha means "tea" in Japanese and does not specify a specific kind of tea. Therefore, you often see "cha" in names of tea. The word is written in Chinese Character in Japan, and the origin of the word is from China where it is also called "cha" in many dialects including Mandarin. The word "Chai" also originates from the same Chinese word.

Ocha means the same as “cha” except that the "o" makes the word more formal. If you are talking with a respectful person such as the elderly, you would use the word, “ocha” rather than “cha” to give more respect to the word.

In Japanese culture, the way “cha” or “ocha” is used goes beyond language—it reflects social etiquette and cultural mindfulness. Adding the respectful "o" prefix, known as honorific speech (keigo), is common when referring to food and drink in polite conversation. This linguistic nuance emphasizes the cultural importance of tea in Japan, where offering a cup of ocha is often a gesture of hospitality, harmony, and care. You’ll hear “ocha” used at home, in restaurants, and in formal tea gatherings, signaling how deeply woven tea is into the fabric of daily Japanese life.

Steeping Suggestion: 2 teaspoon - 70°C (175°F) - 90 sec. - 365 ml (8oz)

Gyokuro: 玉露

Gyokuro tea is one of the highest grades of tea available in Japan, so it can be much more expensive than other forms of green tea. Like matcha tea, the leaves are shaded, producing a higher quality tea. During the last two to three weeks prior to picking, the leaves are shaded with a screen. Additionally, its sweet flavor and high levels of theanine, caffeine and chlorophyll are due to this painstaking process. L-theanine is an amino acid found in green teas that is highly sought after due to its ability to help you relax while still remaining alert. Chlorophyll is believed to be useful as an anti-aging supplement, decreasing inflammation and improving skin elasticity. The mild flavor, paired with increased health benefits, makes this tea extremely popular.

Gyokuro is distinct not only in its cultivation but also in its brewing ritual, which emphasizes precision and patience. Unlike other green teas, gyokuro is best brewed at lower temperatures to preserve its delicate umami flavor and avoid bitterness. The resulting infusion is viscous, almost broth-like, with a rich emerald hue and a lingering sweetness on the palate. Because of its luxury status, gyokuro is often reserved for special occasions or enjoyed in small, mindful servings. Tea connoisseurs appreciate it as a meditative experience, where aroma, taste, and texture all play an essential role in appreciating its rare quality.

Steeping Suggestion: 2 teaspoon - 60°C (140°F) - 90-120 Sec. - 365 ml (8oz)

We have created a diagram to show the different categories of popular tea types and how they are related or different from one another.

Tea Type Based on Part of Tea Plant

Based on which part of the tea leaf is used, there are many different names for tea. Most of the tea types, ie: sencha, matcha, gyokuro etc., use the leaf portion of the tea while other parts which are used are referred to by different names.

Mecha : 芽茶
Me-cha tea, which is translated as “bud tea”, is a type of green tea that is made from the early leaf buds of the green tea plant, which are separated during gyokuro and sencha processing. This allows me-cha tea to be of the same quality as both gyokuro and sencha teas at a fraction of the price. Another benefit of me-cha tea is that it can be re-steeped multiple times while still retaining its full flavor. Me-cha tea is a popular after-dinner drink as it works especially well to cleanse the palate due to its strong, bitter aftertaste.

Because mecha is composed of small leaf buds and tips, it tends to brew quickly and yield a concentrated flavor, making it ideal for short steeps and multiple infusions. Its bold, slightly astringent profile appeals to those who enjoy a more robust and invigorating tea experience. Mecha is often served in sushi restaurants or traditional Japanese eateries as a palate cleanser between bites, thanks to its sharp finish and digestive benefits. Despite being a byproduct, its high quality and affordability have made it a favorite among seasoned tea drinkers looking for everyday luxury without the premium price.

Steeping Suggestion: 2 teaspoon - 90°C (195°F) - 40 sec. - 365 ml (8oz)

Kuki-cha (Twig Tea): 茎茶
Kuki-cha, also known as bocha, is made from the twigs and stems of the Camellia sinensis. It is translated as “twig tea” and can usually be found in the form of green tea; it is also sold in more oxidized forms. Kuki-cha tea has a unique sweet and nutty flavor. It is highly sought after for its health benefits and is especially popular in the macrobiotic diet community. Those that follow the macrobiotic diet eat a lot of whole foods that are unprocessed. Since Kuki-cha tea is comprised of the stems of the plant, it is also full of the minerals and vitamins that feed the plant. Some of the more essential minerals found in this tea include calcium, copper, zinc, selenium, manganese, and fluoride. Like other green teas, it is also filled with antioxidants, including vitamin A, B-complex, and vitamin C. This helps protect the body against a myriad of diseases including several types of cancers. Kuki-cha is also naturally very low in caffeine, making it a good option for children.

Another notable feature of kuki-cha is its affordability and eco-conscious appeal, as it utilizes parts of the tea plant that are often discarded during the production of leaf-based teas like sencha or gyokuro. This makes kuki-cha not only budget-friendly but also a sustainable choice, aligning with the values of minimal waste and whole-plant usage. Its mild caffeine content, comforting roasted aroma, and mineral-rich profile make it an excellent everyday tea, suitable for both casual drinkers and those seeking a gentle, nourishing beverage. Whether enjoyed hot or cold, kuki-cha offers a soothing tea experience that stands apart from more conventional green teas.

Steeping Suggestion: 2 teaspoon - 90°C (195°F) - 40 sec. - 365 ml (8oz)

Aracha (Crude Tea) : 荒茶

Aracha translates to "wild tea" in English. Aracha is green tea where the process of green tea keeps the original shape as it is cropped. Most of the green tea that is consumed is refined and processed green tea. In Japan, however, green tea is usually sold from the farmer to a wholesaler who then processes and refines the tea. When green tea is provided to the wholesaler, the form of the green tea is usually Aracha where it has not been processed yet. This type of green tea is usually not distributed to consumers. However, some fans prefer drinking this type so that they can enjoy the rich and natural taste and flavor.

What makes aracha particularly intriguing is its complexity in both flavor and appearance. Since it contains all parts of the leaf—stems, broken pieces, and fine leaf particles—it offers a bold, unfiltered taste that many describe as earthy, full-bodied, and vibrant. The tea’s appearance is equally diverse, with mixed textures and colors that reflect its unrefined state. Some specialty tea shops and enthusiasts seek out aracha specifically for its authentic farm-to-cup experience, as it captures the essence of the harvest before any commercial refinement alters its character. Drinking aracha offers a rare glimpse into the raw spirit of Japanese green tea.

Steeping Suggestion: 2 teaspoon - 90°C (195°F) - 40 sec. - 365 ml (8oz)

Tea Type Based on Covering Process

Few types of the Japanese green tea go through the process of covering the tea plant before harvesting. This type of tea includes the popular types of matcha and gyokuro which were mentioned previously. There are different commonly known type of covered green tea which differ based on the processing method. Below is a list of tea types related to covering tea.

Kabusecha is covered for 7-10 days, Gyokuro is covered at least 20 days.

By purposely blocking sunlight for a few days before new sprout grow, the tea creates a very unique aroma and taste.

Due to the special net blocking sunlight, the tea leaves increase chlorophyll, making the color of the tea a darker green. Tea made from such leaves create a beautiful emerald green color which is rare to see in other types of green tea.

Learn more about covering tea in this blog article.

Kabuse-cha (Covered Green Tea):被せ茶

Kabuse-cha translates as "covered green tea" in English. The green tea is covered by a special net to block sunlight for a few days before new sprout grow. By purposely blocking sunlight for timed few days before new sprout comes out, the tea creates a very unique aroma and taste.

This shading process not only enhances the appearance and nutritional profile of the tea leaves, but it also significantly alters the chemical composition, leading to higher levels of L-theanine and amino acids, which give the tea a smoother, sweeter, and umami-rich flavor. Covered teas like Kabusecha serve as a bridge between sencha and gyokuro—offering more complexity than regular green teas but without the intensity (or cost) of gyokuro. The practice of covering tea plants requires careful timing and skill, and it reflects the meticulous craftsmanship embedded in Japanese tea farming. This delicate balance of sunlight and shade contributes to the refined taste and elegant character that covered teas are celebrated for.

Covered tea usually takes less time than gyokuro tea, usually 1/2 of the time.

Steeping Suggestion: 2 teaspoon - 70°C (175°F) - 90 sec. - 365 ml (8oz)

Tencha : 碾茶
Tencha tea is translated as “ground tea” because it is frequently ground up to produce the fine powder for matcha tea. Like gyokuro , it is a high-quality green tea because it is produced in much the same way. Like gyokuro , tencha leaves are also shaded, which gives it its smooth flavor and a large amount of nutrients. The main difference between the two is that gyokuro leaves are rolled compared to tencha leaves are laid out flat to air-dry and then are deveined and destemmed. This is so that the leaves can easily be ground to make matcha tea if so desired. Tencha tea has a unique flavor, unlike both gyokuro and matcha, that is very smooth. It also has a mellow fragrance with a mild sweetness. When preparing tencha tea, you will want to use twice the amount of tea leaves you would use for gyokuro because tencha leaves are lighter. You may also have to press the tea leaves down into the water, so they are fully saturated due to their lightweight.

While tencha is rarely consumed as a loose-leaf tea in Japan, it offers a rare and refined tasting experience for those curious to explore matcha’s origins before it is ground. Its delicate nature and low astringency make it ideal for those who prefer mellow, less grassy green teas. Because it skips the rolling process, tencha retains a more airy structure and brews into a light, elegant infusion with subtle layers of umami and sweetness. In the tea production world, tencha holds a special place—not only as the base for ceremonial-grade matcha but also as a benchmark of shading and leaf preparation craftsmanship.

Steeping Suggestion: 2 teaspoon - 70°C (175°F) - 90 sec. - 365 ml (8oz)
Koicha : 濃茶
Koicha is a thick, syrupy mixture with a consistency that is similar to honey or melted chocolate. Koicha contains a lot of flavor because the tea is a product of harvested green tea plants that are over thirty years old. At this age, the leaves are at their peak flavor. Koicha is naturally sweet and has a vibrant green color. This tea also has a powerful flavor and smell that is much different than other Japanese green teas. Since koicha is so concentrated, you should mix it with a high-quality matcha to cut down on bitterness and improve the flavor. Given its flavor, inexperienced green tea drinkers may need some time to adjust to the intense flavor of koicha. Koicha has long been the traditional choice for Japanese tea ceremonies although usucha is becoming the norm today. A bowl of koicha is typically shared among several people who take turns drinking.

In traditional Japanese tea ceremonies, koicha represents the most formal and meditative expression of matcha, often prepared with utmost care by seasoned tea masters. Only the highest grade, shade-grown tencha leaves—ground into ultra-fine matcha—are suitable for koicha, as lower-quality powders would produce excessive bitterness. The preparation process involves kneading rather than whisking, resulting in a thick, velvety texture without foam. Unlike usucha, which is served individually, koicha is served in a single bowl and passed among guests, symbolizing unity and respect. This ritual underscores the tea's role not just as a drink, but as a spiritual and communal experience rooted in centuries of Japanese tradition.

Steeping Suggestion: 2 teaspoon - 80°C (185°F) - until dissolved - 365 ml (8oz)
Usucha : 薄茶
Thin matcha, also called usucha, is made by brewing tea with more water and a smaller amount of powder. Usacha is also a ceremonial Japanese tea that is instantly recognizable for its frothy top, which forms from intense whisking. Usucha reminds some people of lattés, which also have a frothy head. Usucha tea has a strong flavor, though it is typically made from younger tea plants. Usucha is the standard for everyday matcha blends. The brew is foamy and sweet, with subtle umami undertones. With both koicha and usucha, you will never want to prepare eaithe tea with boiling water. Rather, the best temperature is 176 degrees Fahrenheit. If the water is too hot, it can give the matcha a bitter taste. Usucha needs about one-quarter of the amount of matcha that koicha requires. Since koicha uses high-grade matcha, it's considered to be a more indulgent and expensive choice for tea ceremonies. Therefore, people have started using more affordable matcha, which has led to usucha's surge in popularity.

Usucha’s light and approachable nature makes it the go-to choice for daily matcha drinkers and those new to the world of Japanese tea. Its preparation involves using a bamboo whisk, or chasen, to create a smooth, frothy consistency that is both visually inviting and texturally pleasing. This froth not only enhances the sensory experience but also helps aerate the tea, balancing its natural bitterness with a gentle sweetness. Usucha is often enjoyed in more casual or contemporary tea gatherings, where precision and ritual give way to creativity and personal preference. As matcha cafés and home brewing trends grow worldwide, usucha continues to thrive as a versatile, energizing, and accessible introduction to Japanese tea culture.

Steeping Suggestion: 2 teaspoon - 80°C (185°F) - until dissolved - 365 ml (8oz)

Tea Type Based on Season of Crop

There are different names of tea based on when the teas are cropped. The tea crop season usually starts around April to June and continues until winter. Depending on when the crop is picked, there are different name denoting the tea. Here are few popularly heard name of tea based on season.

Ichiban-cha (First Crop Tea):一番茶
In Japan, green teas are categorized as first, second, and third based on when the tea is being harvested. The first harvest of the season is called Ichiban-cha. This is also called "new crop" (or Shin-cha). Since it is the first harvest, this is referred as "syun", or seasonable. (Japanese culture value the concept of "syun" (seasonable), and example of it is famous haiku where it must use a word of season "syun" in the short poem.) The characteristic of the first harvest is that the tea leaves are still "young" so their age brings a richer and clearer aroma. It is also called Shin-cha or Shincha.

Because the tea bushes have been resting and storing nutrients throughout winter, the first flush of leaves harvested in spring contains the highest concentration of amino acids, antioxidants, and natural sweetness. This makes ichiban-cha not only the most flavorful but also the most prized and nutritious among all seasonal harvests. Many tea connoisseurs eagerly anticipate its arrival each year, viewing it as a celebration of renewal and vitality. Ichiban-cha is often sold in limited batches and commands a higher price, especially when labeled as shincha (new tea), which is rushed to market within weeks of harvesting to preserve its fresh, grassy aroma and vibrant green hue.

Steeping Suggestion: 2 teaspoon - 70°C (175°F) - 90 sec. - 365 ml (8oz)

Shin-cha: 新茶
This is another way of saying Ichiban-cha mentioned above; it translates in English as "new tea".

Steeping Suggestion: 2 teaspoon - 70°C (175°F) - 90 sec. - 365 ml (8oz)
Niban-cha: 二番茶
Second crop tea is called niban-cha. "Ni" refers to number 2 in Japanese. Nibancha is cropped usually after 45-50 days after first crop (ichiban-cha) which is between June to July in the usual year.

Steeping Suggestion: 2 teaspoon - 70°C (175°F) - 90 sec. - 365 ml (8oz)
Sanban-cha: 三番茶
Third crop tea is called sanban-cha. "San" refers to number 3 in Japanese. Sanbancha is cropped usually after one month after the second crop (niban-cha).

Steeping Suggestion: 2 teaspoon - 100°C (212°F) - 30 sec. - 365 ml (8oz)

Bancha (Coarse Tea): 番茶
Ban means "late" in Japanese. When tea is harvested later in the year making the leave to be larger and mature, it is called Bancha. Bancha is harvested between Summer and Autumn. Bancha is usually considered lower grade and provides lower market value in Japan.

Steeping Suggestion: 2 teaspoon - 100°C (212°F) - 30 sec. - 365 ml (8oz)

Tea Type of Powder Tea

There are other powdered Japanese teas besides matcha. Here are couple of well-known powdered Japanese green tea.

Kona-cha : 粉茶
Kona-cha, which literally means “powder tea”, is a by-product of the production of gyokuro or sencha tea. Instead of wasting useful parts of the plant that go unused in the making of other teas, kona-cha tea utilizes this fine dust that is composed of the buds and finely chopped tea leaves which allows kona-cha to be sold at a much cheaper price. Since it is composed of a fine dust, kona-cha tea is a fuller-bodied tea with a deep green color. It has a mild, sweet grassy flavor and is often used in cooking. It is frequently served at sushi restaurants.

Thanks to its fine texture and bold flavor, kona-cha brews quickly and is ideal for those seeking a strong, energizing cup of green tea in a short amount of time. Its concentrated nature also makes it popular in commercial settings like sushi bars and casual eateries, where it is valued for its cost-effectiveness and rich taste. While not traditionally used in formal tea settings, kona-cha is increasingly appreciated by home brewers for its culinary versatility—frequently added to broths, rice dishes, or even blended into smoothies for a boost of green tea flavor and nutrients. Despite being a by-product, kona-cha offers remarkable quality and value, especially when sourced from premium tea producers.

Steeping Suggestion: 2 teaspoon - 80°C (185°F) - until dissolved - 365 ml (8oz)

Funmatsucha：粉末茶
Funmatsucha tea is similar to kona-cha, but instead of small bits of leaves, it comes in the form of a powder. In some places, it is also called Arabikicha (粗挽き茶). One of its advantages is that it can be used to make instant tea. For example, as opposed to steeping the tea leaves, you merely have to mix the powder directly into your hot water. This allows you to receive a larger portion of the compounds found in the tea such as caffeine. Funmatsucha is sometimes confused with matcha tea because of its similar color and texture; however, its leaves are not shaded from the sun like matcha. Since it undergoes additional photosynthesis, funmatsucha tea takes on a more bitter taste. It still contains the same amount, or possibly even more, antioxidants than other green teas.

Due to its convenience and potency, funmatsucha has gained popularity among busy tea drinkers, office workers, and travelers who want a quick green tea fix without compromising nutritional value. It’s also a favorite choice for cold brews and flavored beverages, as it blends easily with water, juices, or milk alternatives. Unlike matcha, which requires specific whisking techniques and ceremonial preparation, funmatsucha can be enjoyed on-the-go or in culinary recipes, making it a flexible and accessible option. However, because the leaves are not shaded before harvesting, it lacks the umami depth of matcha and is typically more bitter and robust in taste, appealing to those who prefer a sharper green tea profile.

Steeping Suggestion: 2 teaspoon - 80°C (185°F) - until dissolved - 365 ml (8oz)

Tea Type Based on Length of Steaming

Depending on how long green tea is steamed, the duration also changes the characteristic of the tea. Other than "normal" steaming length which is about 30 - 40 seconds, there are different names associated with how long the steaming process is compared to the "normal".

This steaming process, known as mushisei (蒸し製), is unique to Japanese green tea and plays a critical role in determining the tea’s flavor, aroma, and texture. Shorter steaming times preserve more of the leaf’s original structure and highlight delicate, floral notes, while longer steaming breaks down the leaf more thoroughly, resulting in a deeper color and a richer, more full-bodied taste. The texture of the brewed tea also varies—lightly steamed teas tend to be clearer, whereas deeply steamed teas like fukamushi-cha produce a cloudy, dense infusion. Understanding the steaming level allows tea drinkers to choose a green tea that matches their preference for brightness, body, or bitterness, making it an essential aspect of the Japanese tea classification system.

Here is a comparison chart (Reference : Green Tea Merchant Blog)

Fukamushi-cha (Deep Steam Tea):深蒸し茶
Fukamushi translates to "deeper steam" in Japanese. This approach only works well for thicker tea leaves. In order to take advantage of richer nutrients contained in thicker tea leaves, they are steamed for three to four times longer than regular sencha green tea. Steaming length is between 40-60 seconds. All of our green tea are of this type. In contrast, when the tea is lightly steamed, it is referred to as Asamushi-cha.

Due to the extended steaming process, fukamushi-cha leaves become more fragile and broken down, resulting in a finer texture that often looks powdery. This leads to a darker, opaque green infusion with a bold umami flavor and less astringency, making it especially appealing to those who prefer a smoother, richer taste. The smaller leaf particles also steep faster, so shorter brewing times are recommended to avoid over-extraction. Fukamushi-cha is particularly popular in regions like Shizuoka, where the thicker leaves from sun-rich tea gardens benefit greatly from deeper steaming. Its full-bodied character and high nutrient content make it a favorite for both seasoned tea drinkers and health-conscious consumers.

Steeping Suggestion: 2 teaspoon - 90°C (195°F) - 30 sec. - 365 ml (8oz)

Read an in-depth article about Deep Steaming Tea here.

Asamushi-cha (Light Steam Tea): 浅蒸し茶
Compared to "normal" steaming process, asamuchi-cha is steamed less. If the length is about 20 seconds, it is also considered GokuAsamuchi 極浅蒸し. The word "Goku" translates to "extreme" in English so it means “extremely lightly steamed tea”. This kind of tea tends to have more of the flavor of the tea itself and has more astringency and bitterness. Teas grown in valley area are considered good for this type of steaming due to not getting much of sun exposure.

Because the leaves retain more of their original structure and shape, asamushi-cha often appears vibrant, needle-like, and glossy. When brewed, it produces a clear, golden-green liquor with a delicate aroma and a clean finish. This tea is prized for its refined, nuanced flavor, allowing drinkers to appreciate the subtle characteristics of the cultivar and terroir. However, the lighter steaming also means a longer steeping time is usually required to fully extract its flavor. Asamushi-cha appeals most to purists and experienced tea enthusiasts who enjoy a more astringent, vegetal profile and the artistry of brewing a more delicate infusion.

Steeping Suggestion: 2 teaspoon - 70°C (175°F) - 90 sec. - 365 ml (8oz)

Futsumuch or Namamushi (Medium Steamed Tea): 普通蒸し、中蒸し
The tea steamed for the "normal" length of time, i.e., 30 - 40 seconds, are considered Futsumushi or Nakamushi which translates to "normal" or "middle". You do not hear this often as most of Japanese green tea sencha are of this type.

Futsumushi-cha represents the standard benchmark for steamed Japanese green tea, offering a balanced taste that is neither too bold nor too delicate. The moderate steaming preserves the leaf’s structure while still softening it enough to release a harmonious mix of sweetness, umami, and mild astringency. Because this method is so widely used, many popular sencha teas fall under this category, making it the most familiar flavor profile for Japanese tea drinkers. It’s an excellent choice for beginners who want to explore authentic green tea without the intense characteristics of asamushi or fukamushi varieties.

Steeping Suggestion: 2 teaspoon - 70°C (175°F) - 90 sec. - 365 ml (8oz)

Tea Type Based on Oxidization Level

Most teas are from the Camellia sinensis plant, including black tea from Europe. Japanese Green Teas like sencha or matcha are not oxidized, but based on oxidization level, the tea becomes different tea. Below are common (and popular) oxidized teas that are sold and in Japan.

Most teas around the world, including black, oolong, and green teas, come from the same plant—Camellia sinensis. What differentiates them is the level of oxidation, which is the process of exposing tea leaves to oxygen. This chemical reaction changes the leaf’s color, flavor, and aroma. Japanese green teas like sencha, gyokuro, and matcha are unoxidized, meaning they are quickly steamed after harvest to prevent oxidation and preserve their fresh, vegetal character. However, Japan also produces lightly or fully oxidized teas such as oolong (oolong-cha) and black tea (wakoucha), though in much smaller quantities compared to China or India. Understanding oxidation helps tea enthusiasts explore the broad spectrum of Japanese teas, from the vibrant green of fresh leaves to the rich amber tones of fermented varieties—each offering a different sensory experience shaped by time, air, and craftsmanship.

Oxdization Level - Light

Pu-Erh Tea (Microbial fermentation tea):プーアル茶

Pu-Erh tea is made by steaming and fermenting freshly cut tea leaves. Traditionally, Pu-Erh tea was consumed by ethnic minorities in China, Tibet, Mongolia, and other Southeast Asian regions. The name, Pu-Erh, comes from a town called Pu-erh in the Yunnan district of China where it was stocked for trading. Our Japanese Pu-Erh tea use quality, fresh green tea and go through a careful fermentation process.
While Pu-erh tea is traditionally associated with Chinese tea culture, it has found a niche audience in Japan among those seeking earthy, aged teas with digestive and metabolic health benefits. Japanese-style Pu-erh is typically made using green tea leaves sourced from domestic farms, which are then fermented using controlled microbial processes. This fermentation not only mellows the flavor over time but also produces unique probiotic compounds believed to support gut health and weight management. Japanese Pu-erh tends to be smoother and less pungent than its Chinese counterpart, making it more approachable for new drinkers while still offering the deep, mellow profile that fermented tea lovers appreciate.

Oxdization Level - Medium

Oolong cha: 烏龍茶
Oolong cha tea is very unique because it is partially fermented. While black teas are fully oxidized and most green teas are not, oolong tea falls somewhere in the middle. Depending on who cultivates it, the level of oxidation for oolong cha tea can fluctuate anywhere from eight to eighty percent, causing the flavor to vary greatly from light to full-bodied. Along with the many health benefits of tea, fermented drinks and foods come with their own unique attributes such as improving gut health. While oolong teas have been popular in Eastern cultures for many centuries, they have just recently become more common in the United States.
In Japan, oolong tea is typically imported from Taiwan or China, though some domestic oolong production has emerged in recent years—especially in warmer southern regions like Kagoshima. Japanese-style oolong is often lightly oxidized, offering floral, fruity notes with a clean finish that appeals to both green and black tea drinkers. Its versatility means it can be enjoyed hot or cold, and it’s a popular choice in bottled form sold in vending machines and convenience stores. With its balance of complexity and smoothness, oolong cha serves as a bridge between green and black tea, making it an excellent introduction to fermented teas for those looking to expand their palate.

Oxdization level - High

Black Tea: 紅茶
European black tea, which is popular worldwide, is product of higher fermentation from original tea plant. We do not go into much here as there is a lot more detail about the different types of black tea throughout the world. In Japan, this type is not called black; rather it is called red tea (kou-cha 紅茶)
In Japan, while kou-cha refers to "red tea" due to the reddish hue of the brewed liquid, it includes both imported black teas and a growing category of domestically produced black teas, known as wakoucha (和紅茶). These Japanese black teas are typically made from cultivars originally used for green tea, resulting in a smoother, less astringent profile with subtle fruity or floral notes. Wakoucha is gaining popularity among tea enthusiasts for its distinct Japanese terroir and gentle taste, often enjoyed without milk or sugar. As the global interest in craft and regional teas grows, Japan's approach to black tea is beginning to carve its own space alongside traditional European and Chinese styles.

Tea Type Based on Location of Farm

The names of various teas could also be categorized based on where the tea was cropped. Below are the most well-known names; however, there are many more.

Uji Cha ：宇治茶
Tea cropped in Uji Kyoto. Well-known for historical tea as Uji is known to be the origin of tea history. Kyoto ranks #5 in the volume of Japan's production of tea.
Shizuoka Cha：静岡茶
Shizuoka crops 5% of the total tea crop of Japan and considered tea capital of Japan.
Kawane Cha ：川根茶
Part of Shizuoka prefecture grown in the mountainous area.
Kagoshima Cha：鹿児島茶
Kagoshima ranks #2 in terms of the production of Japan's tea after Shizuoka. It is known to be produced in wide open area. Famous tea made in Kagoshima is known as Chiran-cha 知覧茶
Ise Cha：伊勢茶
Tea produced in Mie prefecture is known to be called Ise-cha; “Ise” is old name of the area. Mie ranks as #3 in terms of the production of tea in Japan.
Sayamacha:狭山茶
Tea produced in Sayama, Saitama which is prefecture next to Tokyo. There are well-known words about tea in Japan. The best color of the tea is from Shizuoka, aroma from Kyoto, and taste from Sayama.
“色は静岡、香りは宇治よ、味は狭山でとどめさす” . Depending on the areas, they are known to put more "fire" at the end of processing called Hiire (火入れ) which makes the tea dryer and sweeter.
Minou-cha ：美濃茶
Tea produced in Gifu prefecture, known to have distinct taste due to high altitude geographical area.

Kaga Bocha ：加賀棒茶

Kaga Bocha (加賀棒茶) is a particular type of tea made in Kaga (a city in the Southwestern part of Ishikawa prefecture). It is a type of Hojicha made from the tea plant's non-leaf parts, such as the twigs and stems. Hence, its name means "Bocha from Kaga city" (Bo-cha or Kuki-cha is the Japanese for twig tea).

It is a well-known must-buy souvenir from a trip to Ishikawa prefecture and quite a sought-after tea in Japan.

Another interesting fact is that the tea itself for Kaga Bocha is not grown within Ishikawa prefecture. The tea is sourced from other parts of Japan. For a specific tea to qualify as Kaga Bocha, it must be manufactured within Ishikawa prefecture using the traditional tea processing method of Kaga.

What sets Kaga Bocha apart from other types of hojicha is its light roast and delicate flavor profile, which results in a clear, amber-hued brew with a mild, toasty aroma and subtle sweetness. Unlike standard hojicha, which can sometimes have a smoky or bold taste, Kaga Bocha is celebrated for its elegant and smooth character, making it ideal for drinking throughout the day, even in the evening. It is often served in traditional ryokan inns and high-end restaurants in Ishikawa, contributing to its reputation as a refined regional specialty. As interest in regional Japanese teas grows, Kaga Bocha continues to gain attention both domestically and internationally for its craftsmanship and cultural heritage.

I have written a specific article about where different types of Japanese Green Tea are grown. Click here or image below to read the article.

Where Different Types of Japanese Tea are Grown

Tea Type Based on Cultivar

The cultivar is the variety of the tea plant. Although all tea is of Camellia Sinensis, there are different variables which is selected by tea farmers or regions. Most of the Japanese green tea you find are of type Yabukita but there are more than 50 different types of cultivars exist in Japan.

Here is an article I wrote about Cultivar in detail.

What is Tea Cultivar?

For the complete list, I suggest you go to our good friend Ricardo's website where he lists all the known cultivar.

Yabukita : やぶきた

The most popular cultivar in Japan; 77% of the Japanese tea field produces this cultivar.
Click here to learn more about Yabukita Cultivar in detail
Benifuuki：べにふうき

Benifuuki tea is a cultivar of the tea plant that was cross-bred between the varieties Assamica and Sinensis in 1965 in Makurazaki City, Kagoshima, Japan. This cultivar is known to be good for relief.

Read more about Benifuuki and why it is good for allergy relief

Other Very Popular Japanese Tea Types

Genmai-cha: 玄米茶
Genmai-cha is a very unique green tea because the sencha tea leaves are blended with roasted brown rice. It is also known as popcorn tea because the kernels of rice sometimes pop during the roasting process. This distinctive drink was initially used by monks as a form of conservation. They would add the rice stuck to the bottom of their pan to the green tea to help their tea supplies last longer. This drink has a rich, nutty flavor that is both sweet and earthy. While unlike any other form of green tea, it has a very comforting appeal similar to that of soup broth. It has become a favorite among the Japanese.

Today, genmai-cha is enjoyed not just for its flavor, but also for its balance and drinkability, especially among those who find pure green teas too grassy or astringent. The roasted brown rice reduces the caffeine content of the blend, making it a gentle and soothing choice for afternoon or evening consumption. Modern variations may use bancha or matcha instead of sencha, creating different intensities of flavor and aroma. Genmai-cha has also become popular outside Japan for its comforting, almost savory taste and versatility—whether served hot, cold, or even used as a base for brothy tea soups. It’s a perfect introduction for new tea drinkers seeking a toasty, mild green tea experience.

Steeping Suggestion: 2 teaspoon - 100°C (212°F) - 30 sec. - 365 ml (8oz)

Read my another article in which I explain more about genmaicha by clicking here.

Houji-cha (AKA hojicha or houjicha) ほうじ茶
Houji-cha tea is typically produced from sencha tea. What makes it distinctive from other green teas is that it is roasted instead of steamed, causing it to be very low in caffeine. This makes houjicha a popular after-dinner drink. It is so mild it can even be served right before bed. It is also frequently given to both infants and the sick because of its nourishing attributes and minimal caffeine. The roasting gives the tea its characteristic roasted nut flavor, which is very popular.

Houji-cha’s roasting process transforms the green tea leaves into a warm, amber-colored brew with a distinct caramelized aroma and toasty, slightly sweet flavor. This process also reduces bitterness and astringency, making it exceptionally smooth and approachable, even for those who typically avoid green tea. While traditionally made from sencha or bancha, some premium varieties of houji-cha are now produced using higher-grade leaves like gyokuro stems, offering a more refined and aromatic cup. Its cooling energy and digestive benefits make it a staple in Japanese households, where it's commonly served at mealtimes, during relaxation, or even as a refreshing cold brew in warmer seasons. Houji-cha's versatility and mellow profile have made it increasingly popular in lattes, desserts, and modern café menus around the world.

Steeping Suggestion: 2 teaspoon - 100°C (212°F) - 30 sec. - 365 ml (8oz)

Read my other article, in which I explain more about hojicha, by clicking here.

Here is a nice video recipe of how to make a hojicha latte (and also how to make hojicha powder from loose leaf)

Guricha (AKA tamaryokucha): ぐり茶玉緑茶
Guricha tea means “curly tea” and is also sometimes referred to as tamaryokucha, which is translated as “coiled tea”. This very rare tea makes up only five percent of the total tea produced in Japan. What makes it so unique is that during the production of guricha tea, the final kneading process is skipped. When it dries, the leaves are in the shape of a comma, giving it its name. Due to its unique processing method, guricha tea has a very sweet, fruity flavor. It is a true delicacy that should not be missed.

Guricha is primarily produced in Kyushu, especially in Saga and Nagasaki prefectures, where the regional climate and artisan techniques support its distinctive character. Unlike standard sencha, which undergoes rolling to form needle-like shapes, guricha's comma-shaped curls result in a softer mouthfeel and a rounder, less astringent taste. The infusion yields a pale yellow-green liquor with floral and fruity notes that are often likened to apricot or citrus. Its rare production and delicate flavor make guricha a favorite among tea connoisseurs looking for something outside the usual green tea spectrum. Despite its limited availability, guricha offers a wonderful balance between the familiarity of sencha and the novelty of artisanal craftsmanship.

Steeping Suggestion: 2 teaspoon - 100°C (212°F) - 30 sec. - 365 ml (8oz)
Kamairicha : 釜炒り茶
Kamairi-cha is unique in that it is not steamed. Rather, it is pan-fried. This tea has a mild, roasted flavor and a dainty aroma. The pan-frying method originated in China during the Ming dynasty, but today, it is the preferred method for halting tea leaf oxidation. The pan-frying technique was brought to the Japanese islands in the fifteenth century. Eventually, Japan ended up adopting the steaming method later on, so the pan-frying method is quite rare nowadays. This is an incredibly special tea, with an unbelievably smooth and rich flavor. Kamairi-cha accounts for only 2% of all Japanese tea and is even harder to come by in the west. Hojicha, another type of Japanese tea, is also prepared with the pan-frying method. Hojicha is mostly made from stalks that are pulled out during mechanical harvesting. Hojicha is a no-fuss tea that is suitable for everyday drinking. Historically, it was known as the tea of the common people and was largely consumed by farmers.

Kamairicha is primarily produced in Kyushu, especially in Miyazaki and Kumamoto prefectures, where the traditional pan-firing technique has been preserved by a handful of skilled artisans. Unlike steamed teas that produce grassy or umami-rich profiles, kamairicha is known for its lightly toasted, nutty aroma and gentle sweetness with no bitterness, making it a delightful and approachable tea for those new to Japanese greens. Its curled leaf shape—a result of careful hand-roasting in iron pans—also distinguishes it visually from the needle-like sencha. Because of its rare production method and regional specificity, kamairicha is considered a hidden gem of Japanese tea culture, offering a warm and nostalgic experience that reflects the rustic charm of its rural origins.

Steeping Suggestion: 2 teaspoon - 70°C (175°F) - 90 sec. - 365 ml (8oz)
Kuradashicha : 蔵出し茶
Almost every Japanese tea lover is familiar with kuradashi-cha. Kuradashi-cha is a spring tea made from only the highest quality tea leaves that are processed and stored in airtight canisters. The leaves are left to age until the autumn season, usually inside of temperature-controlled repositories. This aging process breaks down certain compounds in the leaves that cause tightening and puckering sensations in the mouth when consumed. At the end of the process, which can last three months to several years, the flavor is well-rounded and pleasant.

Kuradashi-cha is highly valued for its refined smoothness and mellow character, which emerge through the aging process that softens the tea’s natural bitterness and astringency. This practice of resting tea leaves in controlled storage—often referred to as "curing"—is believed to enhance sweetness and deepen the umami flavor, making the final brew exceptionally well-balanced. Some producers extend the aging beyond one year, creating rare and collectible vintages. Often released in limited quantities during the fall, kuradashi-cha is cherished by tea connoisseurs as a seasonal delicacy, symbolizing the careful preservation of spring’s bounty and the artistry of delayed perfection.

Steeping Suggestion: 2 teaspoon - 70°C (175°F) - 90 sec. - 365 ml (8oz)
Yanagi : やなぎ
During the process of making sencha, another Japanese green tea, some leaves inevitably fall out during rolling. These leaves are flat and folded, resembling willow leaves which is how yanagi gets its name (yanagi is Japanese for willow). The larger leaves also attribute to yanagi’s pale green color. Yanagi has a less tart taste than sencha and is light-bodied. Many people like to drink yanagi between or after meals since it is not heavy or filling. Since yanagi leaves tend to be large, you’ll want to make sure to use an adequately-sized teapot and cup to enjoy this tea. Yanagi is made in the spring and its flavor has been compared to steamed leafy vegetables.

Though often considered a byproduct of sencha production, yanagi holds a special place among those who appreciate mild, easy-drinking teas with a soft vegetal profile. Its low caffeine content and smooth texture make it an ideal everyday tea, particularly for those sensitive to bitterness or acidity. In many Japanese households, yanagi is served as a refreshing, palate-cleansing beverage, either warm or cold, throughout the day. Its affordability and gentle flavor also make it an excellent introductory tea for beginners, offering a subtle glimpse into the world of Japanese green tea without overwhelming the senses.

Steeping Suggestion: 2 teaspoon - 70°C (175°F) - 90 sec. - 365 ml (8oz)
Umecha: 梅茶
A plum tea. Most of the time, umecha refer to pouring green tea over umeboshi which is pickled salted plum. Often times, umecha refer to Ume-kombucha. It is not tea made out of leaf of plum. Plum tea is also traditional Korean tea which is made out of pickled plum fruit soaked in honey. It tastes more like plum juice than it does tea.

Steeping Suggestion: 2 teaspoon - 70°C (175°F) - 90 sec. - 365 ml (8oz)
Umekonbucha: 梅昆布茶
A mixture of Konbucha with dried plum fruit. Knbucha with powdered, freeze dried plum is known as Fukucha; it’s used for cerebrations such as for the new year.

Umekonbucha combines the umami-rich depth of kelp (konbu) with the tangy, slightly sweet flavor of dried plum, creating a savory and invigorating infusion that blurs the line between tea and broth. It is often served as a warming, comforting drink during cold weather or festive occasions, and is especially popular among older generations for its nostalgic and medicinal qualities. Traditionally consumed without sweeteners, umekonbucha is also believed to help with fatigue, dehydration, and digestive discomfort, thanks to the natural minerals in seaweed and the alkalizing nature of ume. Its bold, complex taste makes it a culinary favorite, sometimes used as a light soup base or seasoning in Japanese home cooking.

Steeping Suggestion: 2 teaspoon - 70°C (175°F) - 90 sec. - 365 ml (8oz)

Umecha is cherished not only for its unique flavor but also for its digestive and detoxifying properties. The combination of green tea and umeboshi (pickled plum) results in a brew that is both salty and sour, stimulating the appetite and aiding in digestion—especially after rich or oily meals. This tea is often consumed during seasonal transitions or periods of fatigue due to its alkalizing and revitalizing effects. Though simple in preparation, umecha carries a strong cultural resonance in Japan, symbolizing comfort, resilience, and home-style healing, making it a nostalgic favorite in both traditional kitchens and modern wellness routines.
Fukucha: 副茶
A tea that is drank in cerebrating occasion such as the new year, end of the year (omisoka), and Setsubun (the day before the beginning of Spring). This is occasion practiced in Kyoto and west of Japan since 12th century. Uses black bean, Konbu, Umeboshi together with sencha; soy beans are used for the Setsubun.

Fukucha is more than just a tea—it is a symbolic blend infused with good fortune and seasonal meaning. Each ingredient used carries a cultural significance: kuromame (black beans) represent health and diligence, konbu (kelp) symbolizes joy through the wordplay "yorokobu," and umeboshi (pickled plum) is believed to ward off evil. The sencha base brings all these elements together in a lightly savory and aromatic infusion. During celebrations like New Year's Day and Setsubun, families in Kyoto and western Japan prepare and drink fukucha to bless the household with prosperity, protection, and longevity. Often served in special lacquered cups or festive bowls, this tea embodies the deep connection between Japanese culinary rituals and spiritual well-being.

Steeping Suggestion: 2 teaspoon - 70°C (175°F) - 90 sec. - 365 ml (8oz)

Non-Camellia Sinensis Tea

There are popular tea in Japan which are made out of plants that are not Camellia sinensis plant. (Camellia sinensis are plants commonly known as "tea plant"). While most traditional Japanese teas come from the Camellia sinensis plant, there is a diverse range of herbal and grain-based infusions that are also widely consumed in Japan. These are technically not “true teas” but are still referred to as tea (cha) due to their preparation method and cultural role. Many of these beverages, such as mugicha (barley tea), sobacha (buckwheat tea), and gobocha (burdock root tea), are naturally caffeine-free, making them popular among children, the elderly, and those sensitive to caffeine. Often enjoyed both hot and cold, non-Camellia teas are celebrated for their toasty, nutty flavors and functional health benefits, including aiding digestion, improving circulation, and providing trace minerals. These teas play an essential role in seasonal wellness routines and reflect Japan's deep-rooted appreciation for natural, nourishing beverages beyond the traditional tea leaf.

Following are some popular Japanese tea which are not from "tea plant".

Mugicha : 麦茶
Mugicha is actually not made of tea leaves. Rather, it is made by simmering roasted barley grains. Mugicha is popular as a cold drink in many Japanese restaurants in the summertime because of its summery taste and bitter undertones. However, many people find it to be less bitter than tea made from leaves. To some, mugicha is more refreshing than plain water on a warm day. Mugicha is sold in three varieties. The most traditional style is loose, roasted barley grains; it will have a dark brown color. The second variety comes in the form of tea bags for cold brewing; it is the most popular way to buy mugicha. Lastly, there are hybrid tea bags that can be simmered or served as a cold brew. Mugicha is a delicious alternative to over-sweetened, sticky iced tea beverages.
Sobacha : そば茶
Like mugicha, soba-cha is not made from tea leaves. Instead, it is made from roasted buckwheat. It is caffeine-free and has a nutty taste and aroma, so the flavor pairs well with both sweet and savory foods. Soba-cha, often referred to as “buckwheat tea”, can be served hot or cold. To prepare the tea, husked buckwheat is pan-fried without oil and infused with hot water for two to four minutes. This tea is very popular due to its sweet taste and toasty fragrance. The natural sugar within the buckwheat caramelizes as it’s heated, producing a naturally sugared beverage. The buckwheat can be saved after brewing your tea and added to oatmeal for an extra sweet, toasty flavor.
Gobocha : ごぼう茶
Gobo-cha is made from burdock root. It’s popular in Japan as a healthy tea and is also used in China to relieve medical ailments. Burdock root is available year-round, however, peak season is summer through fall. The root has a very earthy flavor and is often soaked in water with lemon or vinegar as part of processing to remove any astringent taste. Gobo-cha drinkers have noted that it is an acquired taste, due to its natural and unfussy flavor profile.
Konbucha : 昆布茶

Konbu-cha is not to be confused with Kombucha, a popular tea drink in the United States. Kombucha is a fermented black or green tea beverage that is somewhat alcoholic. It's often enjoyed for its alleged health benefits. Konbu-cha, on the other hand, contains no tea leaves. Instead, it is made from soaking seaweed kelp in hot water. It is enjoyed as a tea, and also as a flavoring in cooking. Konbu-cha has a strong umami flavor and is renowned for being very delicious. Some people describe it as being slightly salty. Though seaweed is an important staple of Japanese cuisine, people from other areas of the world often don’t realize how many different ways seaweed can be consumed.
Genpicha : 原肥茶
Genpi-cha is a tea blend made from ten varieties of plants. All of the flavors are quite mild, coming together to make one delicious, easily drinkable tea. Some people add water to this tea as they drink it because the flavor can change and become stronger as it sits. Citrus, psyllium seed, and oolong tea are just a few of the elements infused into this tea. Genpi-cha is non-caffeinated and is very popular amongst Pinterest users and food bloggers.

Tea Names From Tea Product Sold by Major Corporations

There are many companies producing bottled or canned green tea in Japan. This is because Japan has the highest number of vending machines selling tea in the world. See my other article, “Vending Machine Culture and Green Tea Trend in Japan”.

People sometimes get confused that the name of product produced by these companies with a type of Japanese green tea. While these are great teas that I also drink when I am in Japan, they’re not really a “type” of green tea. Here are some that are often confused as type of green tea.

Oi-ocha　おーいお茶
Japan’s bestselling vending machine green tea produced by Ito-En. They carry different types of green tea under the name of this brand such as Sencha, Koicha, Hojicha, etc. Launched by Ito En in the late 1980s, Oi Ocha quickly became a household name and is now synonymous with bottled green tea in Japan. The brand name translates loosely to “Hey, tea!”—a catchy and informal phrase that helped boost its popularity. What sets Oi Ocha apart is its focus on unsweetened, authentic tea flavors, with offerings that range from bold koicha to mellow hojicha, all brewed and bottled without artificial additives. Its widespread availability in vending machines, convenience stores, and supermarkets makes it a trusted, go-to choice for on-the-go refreshment, while also serving as a gateway for international audiences to experience Japan’s tea culture in a modern format.

Sokenbicha　爽健美茶
Produced by brand of Ayataka which is under the arm of Coca-Cola company. Some of Sokenbicha’s brews are green and oolong teas, along with other barley teas that contain no actual tea leaves. Sokenbicha, developed by Ayataka (a Coca-Cola Japan brand), is marketed as a wellness-focused herbal tea blend that combines a variety of ingredients such as barley, brown rice, oolong, and medicinal herbs. Unlike traditional teas made solely from Camellia sinensis, many Sokenbicha blends do not contain green tea leaves at all, making them caffeine-free and suitable for all ages. The name translates to “Refreshing, Healthy, and Beautiful Tea,” reflecting its positioning as a health-conscious alternative to sugary drinks. With a light, earthy flavor and no added sweeteners, Sokenbicha is especially popular among women and health-minded consumers, and it's often featured in both vending machines and wellness product lines across Japan.
Gogo no Kocha　午後の紅茶
This is long-seller from Kirin company which was introduced in 1986. Kocha is black tea and is the best-selling black tea beverage in Japan. Gogo no Kocha, which translates to “Afternoon Tea,” is a flagship product from Kirin Beverage Company and has been a staple in Japan’s ready-to-drink tea market since 1986. As Japan’s best-selling black tea beverage, it comes in a wide range of flavors including straight tea (unsweetened), milk tea, and lemon tea—each catering to different palates and drinking occasions. Gogo no Kocha draws inspiration from British tea traditions, offering a Western-style tea experience that appeals to Japanese consumers looking for something beyond green tea. Packaged in both bottles and cartons, it is widely available in convenience stores, vending machines, and supermarkets, making it a convenient and familiar choice for those who enjoy the rich, smooth taste of black tea with a modern twist.
Nama-cha　生茶
Kirin’s green tea brand. It is famous for is cloudier green tea color compared to other brands. Nama-cha, meaning "raw tea," is a popular green tea brand from Kirin, known for its innovative brewing and bottling process that aims to preserve the fresh, just-steeped taste of loose-leaf tea. Unlike other bottled green teas that are fully clarified for a cleaner look, Nama-cha retains a slightly cloudy appearance, which reflects the presence of fine tea particles and a more authentic, full-bodied flavor. This cloudiness has become its signature trait, appealing to tea lovers who prefer a richer and more natural taste. With a focus on minimal processing and fresh aroma, Nama-cha is designed to mimic the flavor of high-quality sencha and is widely available in vending machines and retail stores across Japan, offering a premium tea experience in a convenient, ready-to-drink format.

Conclusion

Japanese tea is far more than just a drink—it's a rich cultural tradition, a nuanced craft, and a daily ritual that reflects Japan’s deep respect for nature, seasonality, and well-being. From the finely powdered matcha used in centuries-old ceremonies to the roasted comfort of houjicha and the nutrient-rich depth of gyokuro, each variety tells its own story through flavor, origin, and method. Whether you're a curious beginner or a seasoned tea enthusiast, understanding the many types of Japanese tea—from how they’re grown and processed to when and why they’re enjoyed—unlocks a deeper appreciation for one of the world’s most treasured tea cultures.

For full list of popular bottled and canned tea in Japan, please see my other article, “Major Japanese Tea Manufacturers and the Best Sellers” where I list these by company name along with links to get the tea. Click here to view the article.

🌞 Summer Market at Bread and Salt – San Diego! 6/1/2025

2025-05-30T12:55:21-07:00

The weekend kicked off with an unforgettable night at Part Time Lover (@parttimelover.hifi), hosted by our dear friend and event organizer, Tsugu-san (@tsuguitagaki). He set the tone for the festivities with an incredible DJ, creating the perfect atmosphere to gather, connect, and celebrate. Joining the lineup was special guest DJ @recordshopraregroove, who flew in all the way from Osaka. We were excited to pick up one of his limited-edition T-shirts—designed by him and just as creative as his sound.

The energy carried into the next day, where the event was buzzing at Bread and Salt (@breadandsalt_sandiego) from start to finish. The venue stayed packed with an enthusiastic crowd who stopped by to explore our products—two of which we are preparing to release to the public (coming soon!). The place was filled with cool music by DJ such as Tsugusan and @recordshopraregroove.

To everyone who came by, chatted with us, tried our new items, and shared the moment—thank you.

Note: This story is about a past event. If you wish to be notified of future events, please sign up for our newsletter from here or follow us on Instagram. See you soon!

We’re heading to San Diego for another incredible day of creativity, music, and Japanese culture — this time at the iconic Bread and Salt art space!

Hosted once again by our good friend Tsugu-san from We Share Records, In Sheep’s Clothing, and Japonesia, this curated market brings together the things we love: vinyl, tea, craft goods, and community.

If you’re into analog soundscapes, Japanese aesthetics, or just looking for a fun summer outing, this market is calling your name.

🗓 Event Details:

Event:
Summer Market

Place:
Bread and Salt
1955 Julian Ave, San Diego, CA 92113 (Google Map)

Date & Hours:
Sunday, June 1st, 11:00 AM – 6:00 PM

Tickets:
Free!

🏠 About the Venue: Bread and Salt

Located in the heart of Barrio Logan, Bread and Salt is a 45,000 sq. ft. experimental center for the arts. Housed in a former bread factory (hence the name!), the space now pulses with creative energy — hosting gallery exhibitions, cultural events, artist studios, and community gatherings. With its open industrial layout and strong connection to local arts, Bread and Salt is the perfect place to discover something new and unexpected.

Come for the market, stay for the art!

🛍 Meet Our Friends & Fellow Vendors

We're thrilled to be part of this vibrant lineup, alongside some amazing creatives and brands. You’ll find us there with our favorite Japanese tea, matcha, and lifestyle goods!

🎵 We Share Records
Dig through crates of vintage Japanese vinyl curated by Tsugu-san — a true connoisseur of City Pop, OSTs, and hidden jazz gems. (Fun fact: he DJ’d at a Dodgers game last year when Ohtani played!)
Visit We Share Records »

🍢 Smokmoc Yakitori
Get ready for the irresistible aroma of charcoal-grilled goodness — Smokmoc is serving up authentic yakitori right off the skewer. From juicy chicken to perfectly charred vegetables, their bites bring the lively flavor of Japanese street food straight to the market.
Follow Smokmoc on Instagram »

🍱 Kado
Kado is a beautiful Los Angeles-based boutique that specializes in Japanese antiques, vintage home goods, and thoughtfully curated lifestyle items. Their selection reflects the quiet elegance and refined craftsmanship of Japan — from delicate ceramics to timeless decor pieces. Each item at Kado carries a sense of history and artistry, making their booth a must-visit for anyone who appreciates Japanese aesthetics and storytelling through objects.
Follow Kado on Instagram »

🫖 Us!
We’re bringing a curated collection of green tea, matcha, coffee, and Japanese design goods — perfect for your summer self-care rituals. Come by and say hi!

And many more...

Here is the flyer!

🚗 Parking
There is ample free street parking around Bread and Salt. Just arrive early for the best spots!

We can’t wait to see you there. San Diego, here we come!
Let’s make it a summer afternoon to remember 🌿

Steeping Success: Behind Japan's Best Teas - By Neldon and Kei (Live Recording)

2025-05-27T14:43:40-07:00

I was privileged to have a live Instagram session with my good friend, tea blogger, Neldon Hamblin from TeaWithNeldon.com.

About the Livestream

This was the first time I did a live Instagram (except for one I failed at the World Tea Expo opening ceremony, which you can read about here).

You can see me being a bit nervous, but I hope it turns out okay.

Here are some of the questions Neldon asked me, and the timing of each question.

A Little Behind-the-Scenes Story

I used the event background as the video background (you can read more about the story behind the wood used in the background here), but what I didn't realize was that Instagram only shows half the screen height because the other half is used to display Neldon. :0

This is a capture of a practice I did, which shows what we intended to show (with our logo at the top!).

Well, we learn something new every day. (^^)

In the real-life recording, I took my glasses off as we noticed the light was reflecting, which we had observed during practice.

I am also not drinking coffee in the real recording (^^)

About Neldon Hamblin

Neldon is the writer and founder of Tea With Neldon (www.teawithneldon.com), a tea-focused blog that combines his background in anthropology, education, and museum curation with a deep passion for tea. Based in Utah, Neldon has been exploring the world of tea for over a decade and started blogging in 2021 to share thoughtful reviews, educational guides, and global tea history with a growing community of readers. Today, his site attracts 5,000 to 8,000 monthly visitors.

He is a certified Chinese Tea Specialist and has presented at several tea events across the U.S., including the Northwest Tea Festival in Seattle. His work includes guided tastings, academic and professional presentations, and investigative reporting—most notably an exposé on external market manipulation within the Vietnamese tea industry. Through his writing, Neldon focuses on making tea more transparent, approachable, and engaging, especially for newer audiences. His blog reflects a personal yet well-researched approach to topics like sustainability, tea production, and the evolving identity of tea drinkers in North America.

Thank You!

Thank you very much, Neldon, for inviting and hosting me to the livestream.

Thank you very much to everyone who attended the event, asked questions, and gave lots of energy - it means a lot to see them during the live event!

Please follow me on Instagram to stay notified of future events like this.

Japanese Green Tea Co. - Japanese Green Tea and Health

OC Japan Fair Spring 2026 Recap (April 3 - 5 2026)

Miki Pon's Art Shop Debut

Event Details

Where to Find Us — Floor Map

Miki Pon's Art Section — NEW!

About Miki Pon

What She'll Be Showing

Support Local Artists!

New Products at Our Booth

Our Upgraded Booth

What to Expect at OC Japan Fair 2026

Freedom LA Japanese Music Festival

Akihabara Electric Town — NEW!

Oiran Dochu Procession

Tuna Cutting Show

Cosplay Contest

Lantern Release Ceremony

Videos from Our Past OC Japan Events

Conclusion

Quick Reference

Super Mario and Japanese Green Tea

YOSHI MATCHA COOKIES

INGREDIENTS

Yoshi Matcha Cookies

Yoshi Face

INSTRUCTIONS

NINTENDO AND GREEN TEA

NINTENDO MUSEUM AND GREEN TEA

Kyoto’s Nintendo Roots and Uji Tea Heritage

Kyoto: Where Tea Ceremony and Game Design Share the Same Philosophy

Mario at the Airport: Japan's Unofficial Welcome Ambassador

Super Nintendo World: The Mushroom Kingdom Comes to Life (Osaka & LA)

Super Nintendo World in Hollywood (Right Here in LA!)

Mario Is Everywhere (And So Is Green Tea)

Our Matcha Is Now at Pillow Talk Cafe in Pasadena — Master Japanese-Inspired Cake Makers

How We Met Nancy & Elaine

An Event at Common Space Brewery

Visiting Pillow Talk in Pasadena

OC Japan Fair — Coming Full Circle

About Pillow Talk Cafe

Nancy & Elaine — The Duo Behind Pillow Talk

Why "Pillow Talk"?

Why Japanese?

What Makes Pillow Talk Special?

The Space — Always Evolving

Must-Try Items at Pillow Talk

The Cakes

The Egg Sandwiches

The Drinks

Coming Soon

Our Matcha at Pillow Talk

How It Happened

Visiting Pillow Talk Cafe

Location & the South Lake Avenue Area

Nearby Spots Worth Checking Out

Getting There — Parking & Transit Tips

Tips for Visiting

Conclusion

Quick Reference: Pillow Talk Cafe

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Explore New Drinks with Hojicha Powder Like Smoothies, Cocktails, and Refreshing Jellies

Conclusion: Ready to Start?

Yokohama Peach is offered as a regular menu at Okayama Kobo Cafe! + Recap Video of Pop-up on 2/8/2026 at Anaheim, CA

Introduction