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Five Things We Learned at the 2026 Uji Matcha Harvest | Maison Koko

Five Things We Learned at the 2026 Uji Matcha H...

The 2026 first-flush harvest in Uji is one of the best in nearly three decades. But a great growing season comes with complications — rising prices, harder-to-spot appearance-first matcha, and...

Five Things We Learned at the 2026 Uji Matcha H...

The 2026 first-flush harvest in Uji is one of the best in nearly three decades. But a great growing season comes with complications — rising prices, harder-to-spot appearance-first matcha, and...

Matcha Buyer's Guide: The Complete Maison Koko Range

Matcha Buyer's Guide: The Complete Maison Koko ...

Not sure which Maison Koko matcha to choose? Every product in the range is mapped by flavour profile, from smooth and approachable everyday ceremonials to the rarest competition-grade expressions from...

Matcha Buyer's Guide: The Complete Maison Koko ...

Not sure which Maison Koko matcha to choose? Every product in the range is mapped by flavour profile, from smooth and approachable everyday ceremonials to the rarest competition-grade expressions from...

Best Matcha for Latte Art (2026): Top Powders and Why Yours Looks Dull | Maison Koko

Best Matcha for Latte Art (2026): Top Powders a...

Your matcha latte looks dull and tastes chalky for two reasons: wrong water temperature and the wrong powder. This guide covers the best ceremonial grade matcha for latte art in...

Best Matcha for Latte Art (2026): Top Powders a...

Your matcha latte looks dull and tastes chalky for two reasons: wrong water temperature and the wrong powder. This guide covers the best ceremonial grade matcha for latte art in...

Japanese Matcha Regions: Which One Is Right for You? | Maison Koko

Japanese Matcha Regions: Which One Is Right for...

Not all matcha tastes the same, and the region it comes from is the biggest reason why. This guide breaks down Japan's six major matcha-growing regions and what makes each...

Japanese Matcha Regions: Which One Is Right for...

Not all matcha tastes the same, and the region it comes from is the biggest reason why. This guide breaks down Japan's six major matcha-growing regions and what makes each...

Traditional Matcha Shading: Honzu, Tana-gake and Why It Matters

Traditional Matcha Shading: Honzu, Tana-gake an...

Traditional overhead shading, called honzu (本簀) or tana-gake (棚掛け), suspends a natural canopy of reed screens and rice straw above the tea plants. Used by fewer than ten farms in...

Traditional Matcha Shading: Honzu, Tana-gake an...

Traditional overhead shading, called honzu (本簀) or tana-gake (棚掛け), suspends a natural canopy of reed screens and rice straw above the tea plants. Used by fewer than ten farms in...

The Reality of Matcha in Japan Today: What We Discovered During Our 2026 Uji Visit

The Reality of Matcha in Japan Today: What We D...

Every year we travel to Uji, Yame, and Shizuoka to visit our producers firsthand. This year's visit revealed something both surprising and concerning about the state of the global matcha...

The Reality of Matcha in Japan Today: What We D...

Every year we travel to Uji, Yame, and Shizuoka to visit our producers firsthand. This year's visit revealed something both surprising and concerning about the state of the global matcha...