Matchacation
How to “Batch Prep” Matcha
Batch prep matcha with 4g matcha and 50–60ml water per serving. Follow the measuring, blending, straining and serving steps for café preparation.
Stories steeped by the community
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Field notes, recipes, rituals, and deep rabbit holes from people who care about matcha.
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Traditional Whisking vs Cold Whisking
Traditional Whisking vs Cold Whisking By now, you’ve probably seen people whisking matcha with a traditional bamboo whisk — whether at a café or scrolling through social media. But have you ever heard of “Cold Whisking”? This method whisks matcha directly with milk, and some s...
Down the Rabbit Hole
Asahi and Uji Hikari from Kyoto
Producer Story and the Conversation That Changed Everything
Down the Rabbit Hole
Summer in Yame: Our 2026 Matcha Begins Its Aging Journey
Hello! Shojiro here from Yame. On July 8, the Japan Meteorological Agency officially announced the end of the rainy season, known as Tsuyu (梅雨).
Down the Rabbit Hole
Samidori and Ohbuku Okumidori from Kyoto
Published: July 16, 2026 Within just a month, the tea fields can transform remarkably. When you spend time close to the land, those changes become impossible to miss. The tea trees gradually give way to bright green shoots, familiar paths begin to look different, and the rhyth...
Down the Rabbit Hole
After the Tea Harvest: Rainy Season in Yame
Hello everyone, Shojiro here from Yame. Located about 1,200 feet above sea level, these tea gardens are nestled between the deep valleys and ravines of Oku-Yame (奥八女), including Hoshino (星野村), Yabe (矢部村), Kurogi (黒木町), and Jōyō (上陽町). The rugged terrain is so steep and remote...
Down the Rabbit Hole
Ember
Hello everyone, Shojiro here from Yame. This week, I’m introducing something special—a farmer-built Gōgumi (合組) matcha, created across elevation, climate, and cultivar within Yame. One of our latest matcha collections, EMBER. Not blended for convenience. Built with intention....
Down the Rabbit Hole
Roots: My Tea Field Memories of Yame
Hello everyone, Shojiro here from Yame, Fukuoka. Today I’m writing from Hoshino Village. Before 2010, Yame was made up of one city, three towns, and two villages—each with its own independent tea culture. That structure may have changed administratively, but the diversity rema...
Down the Rabbit Hole
A Return to Kakegawa, Shizuoka
Published: April 14, 2026 There is something about the journey to Shizuoka by Shinkansen that never quite loses its sense of wonder. No matter how many times I take that route, I still find myself, booking a window seat, hoping for a clear view of Mt. Fuji rising quietly yet p...
Down the Rabbit Hole
Awaken
Hi everyone, this is Shojiro from Yame. To celebrate the release of Awaken (Yame Matcha, Saemidori さえみどり), I’d like to share the story behind it. First, I want to thank the people of Yame who made this possible. - The master of Kaze, an izakaya in Dobashi Market, who introduce...
Down the Rabbit Hole
When the Fields Begin to Wake
Published: March 22, 2026 Hello from Kagoshima, Japan. As we reach the end of March, the air here in the south has begun to soften. You can feel the quiet arrival of spring. In Japan, March is the season of endings.The school/work year and fiscal calendar both run from April t...
Down the Rabbit Hole
Range
As humans, we can find passion in almost anything. And, the more range we have, the higher the potential for passion. Aka, the more choices we get to make about something we’re pursuing, the deeper down the rabbit hole we’re willing to go. Why? Because range points to somethin...
Down the Rabbit Hole
Gokou from Kyoto
Published: February 26, 2026 The weekend before I visited Ujitawara, Japan experienced the heaviest snowfall of the 2025-2026 winter. By the time I drove through the mountain roads of Ujitawara, most of the snow had melted under clear skies. But traces remained, quietly remind...
Matchacation
Getting the Ratio Right
Understanding the Good Ratio and Bad Ratio To nail the perfect matcha every single time, ratio is everything. That silky, creamy, aesthetic matcha + milk layer you see all over your feed? Yep, it all comes down to getting the balance right. We’ll break down the GOOD vs. BAD ra...
Matchacation
How to Store Matcha Correctly
How to Store Matcha Correctly Matcha is a delicate tea. If you don’t store it correctly, its vibrant green color can fade, the aroma diminishes, and the flavor won’t be as fresh as it should be. A literal matcha lover’s nightmare. Here’s how to keep your matcha at its best. 1....
Matchacation
Yabukita
Yabukita Meet the tea cultivar that began as a quiet experiment and became Japan’s most widely grown tea cultivar. The Story of Yabukita Yabukita is the most widely produced tea cultivar in Japan, accounting for about 70% of all tea trees nationwide. Yabukita is easy to cultiv...
Matchacation
Coconut Water Matcha Tutorial
Coconut Water Matcha Tutorial Our founder made us do it. 1. Bloom the chasen Place your Chasen into a Chawan and pour in hot water. This step (called blooming) warms and softens the Chasen, preventing damage, making whisking easier, and pre-heating the bowl. 2. Discard the wat...
Matchacation
Matcha Latte Tutorial
Keep it basic, but make it iconic. Matcha Latte tutorial No matter where you are on your matcha journey, this simple yet classic drink will always be there for you 1. Bloom the chasen Place your Chasen into a Chawan and pour in hot water. This step (called blooming) warms and...