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Okumidori & Saemidori: Comparing 2 Single-Cultivar Matcha | Maison Koko

Saemidori vs Okumidori: Premium Japanese Matcha...

When you open a tin of matcha, you’re stepping into a tradition that stretches back centuries. Yet not all matcha tastes the same. Its character depends on the cultivar (品種,...

Saemidori vs Okumidori: Premium Japanese Matcha...

When you open a tin of matcha, you’re stepping into a tradition that stretches back centuries. Yet not all matcha tastes the same. Its character depends on the cultivar (品種,...

Exploring Matcha and Hojicha: Two Japanese Teas with One Origin | Maison Koko

Matcha vs Hojicha: Two Japanese Teas with One O...

When it comes to Japanese tea, few pairings spark as much curiosity as matcha (抹茶) and hojicha (焙じ茶). Both are deeply rooted in Japanese tea culture and come from the...

Matcha vs Hojicha: Two Japanese Teas with One O...

When it comes to Japanese tea, few pairings spark as much curiosity as matcha (抹茶) and hojicha (焙じ茶). Both are deeply rooted in Japanese tea culture and come from the...

The Art of Matcha Shading: How Light Shapes Flavour | Maison Koko

The Art of Matcha Shading: How Light Shapes Fla...

When you sip a bowl of matcha, you’re tasting more than powdered green tea, you’re drinking centuries of craftsmanship, agricultural science, and cultural ritual. One of the most defining elements...

The Art of Matcha Shading: How Light Shapes Fla...

When you sip a bowl of matcha, you’re tasting more than powdered green tea, you’re drinking centuries of craftsmanship, agricultural science, and cultural ritual. One of the most defining elements...

Do I Really Need a Chasaku? | Maison Koko

Do I Really Need a Chasaku?

When you prepare a bowl of matcha, every detail matters. The water temperature, the whisking motion, the quality of the tea powder, and yes, even the scoop you use. That...

Do I Really Need a Chasaku?

When you prepare a bowl of matcha, every detail matters. The water temperature, the whisking motion, the quality of the tea powder, and yes, even the scoop you use. That...

Why Uji Matcha Is So Special: Japan’s Birthplace of Green Tea | Maison Koko

Why Uji Matcha Is So Special: Japan’s Birthplac...

If you’ve ever enjoyed a bowl of matcha that tasted richer, smoother, and somehow more alive than others, chances are it came from Uji. Nestled just south of Kyoto, this...

Why Uji Matcha Is So Special: Japan’s Birthplac...

If you’ve ever enjoyed a bowl of matcha that tasted richer, smoother, and somehow more alive than others, chances are it came from Uji. Nestled just south of Kyoto, this...

Why Is My Matcha Grainy? (And How to Make It Smooth) | Maison Koko

Why Is My Matcha Grainy? (And How to Make It Sm...

One of the most beautiful qualities of a good bowl of matcha is its silky, frothy texture. When whisked properly, it feels light and creamy on the tongue. But sometimes...

Why Is My Matcha Grainy? (And How to Make It Sm...

One of the most beautiful qualities of a good bowl of matcha is its silky, frothy texture. When whisked properly, it feels light and creamy on the tongue. But sometimes...