Tezumi Insights
Japanese teapots come in a wide variety of shapes, sizes, materials, and types, which can be intimidating for those just setting foot...
A simple summer twist on the classic matcha latte gives it a refreshing touch for warmer months. Choosing Your Ingredients The ideal...
Undoubtedly the most popular matcha-based drink, the matcha latte marries the deep, rich flavour of matcha with the mellow sweetness and creaminess...
Looking for a stronger, richer version of a matcha latte? Inspired by the classic cappuccino, this matcha-ccino has a stronger matcha flavour...
Just as the infinite variety of coffee drinks—from lattes and flat whites to cappuccinos and cortados—rests on the solid foundation of a...
In the past few years, matcha has had a massive surge in popularity in the West. While this has made it easier...
Japanese green teas, such as sencha and gyokuro, have a reputation for being finicky and difficult to brew properly. However, once you’ve mastered the basic brewing techniques, you can use these teas’ high sensitivity to minute changes in parameters to control different flavours and aspects of the resulting infusion. The three main brewing parameters–leaf/water ratio, temperature, and infusion time–each have their unique effect on flavour extraction and work together in tandem to brew the desired cup. Here, we’ll take a look at one of these variables, temperature, and its effect on taste, aroma, and flavour.
The bowl where it all happens: the chawan (茶碗 - tea bowl) is one of tea’s most iconic utensils and exists in near endless variety. Here, we’ll take a look at some of the major ‘styles’ of chawan, exploring both historical and modern examples.
Tea comes in such a wide variety of tastes, aromas, and flavours–from sweet and vegetal, to fruity and floral. This amazing variety...