Eight notes · no calendar
From the bar.
Eight evergreen pieces. The matcha is more interesting than the blog about it — we only write when there is a next thing worth saying permanently.
01
Sourcing · 6 min read
How we chose Uji.
Uji for most of the lineup, one deliberate exception from Shizuoka, five numbers printed on every grade. Why we publish the spec instead of a story.
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02
Craft · 6 min read
Why five minutes.
Shorter and the whisk cheats. Longer and the foam breaks. What the five minutes covers — and what it doesn't.
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03
Ritual · 5 min read
Koicha vs usucha — reading the bowl.
One is honey-thick; the other foams. Both are ceremonial. Neither is wrong.
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04
Craft · 6 min read
The stone-mill.
Fifty minutes for thirty grams. Why slow grinding costs nothing and buys everything — and why we mill in front of you.
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05
Ritual · 5 min read
Hojicha — the toasted leaf.
For the coffee drinker who's earned the next chapter. Toasty, nutty, low-caffeine. Same region, different fire.
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06
Supply · 5 min read
Choosing a matcha grade for café latte service.
What a 40-latte day actually asks of the leaf — and why the cheapest ceremonial tin is usually the wrong economy.
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07
Ritual · 5 min read
From the bowl to the tin.
You liked the one you had here. Here is how to find it on a shelf — and why the tin is not the same drink.
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08
Craft · 4 min read
How to keep a tin.
Matcha does not spoil. It fades — and it fades fastest in the two weeks after you open it.
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Eight is the list. We will not add a ninth unless it earns the slot.
