The Journal
The Journal
Harvest notes, brewing know-how and the people who grow our tea.
Brewing
Why your water changes your tea
You can own the finest leaf and still brew a dull cup. More often than not, the water is the reason.
Brewing
Gongfu brewing at home, step by step
A small pot, a little leaf and several short infusions. Gongfu brewing sounds fussy, but it is the simplest way to taste what a tea can really do.
Growers
Three generations of gyokuro in Yame
The Hoshino family have grown gyokuro on the same Yame slope for three generations. We asked them how they do it.
Tea types
Oolong, from green to roasted
Oolong sits between green and black tea, and covers a wide range. Here is how the same leaf becomes floral, buttery or deep and roasted.