Topic
brewing
4 pieces.
01 
Gyokuro: Japan's Shaded Treasure (and How to Brew It) Gyokuro is shaded like tencha but rolled like sencha — a thick, sweet, broth-like green tea. What it is, why shading works, and how to brew it cool. 02 
Hōjicha: Japan's Roasted Green Tea, Explained Hōjicha is green tea roasted until it turns brown — toasty, low in caffeine, and brewed near boiling. What it is, how the roast changes it, and how to make it. 03 
How to Brew Every Japanese Tea: A Temperature & Time Guide Exact water temperature, leaf weight, and steeping time for gyokuro, sencha, fukamushi, bancha, hōjicha, genmaicha and kukicha — and why heat makes tea bitter. 04 
Why Your Matcha Tastes Bitter (and How to Fix It) Bitter matcha is almost always a fixable mistake: water too hot, powder unsifted, the wrong grade, or a stale tin. The five causes and the fix for each.
Gyokuro: Japan's Shaded Treasure (and How to Brew It) Gyokuro is shaded like tencha but rolled like sencha — a thick, sweet, broth-like green tea. What it is, why shading works, and how to brew it cool. 02 Hōjicha: Japan's Roasted Green Tea, Explained Hōjicha is green tea roasted until it turns brown — toasty, low in caffeine, and brewed near boiling. What it is, how the roast changes it, and how to make it. 03 How to Brew Every Japanese Tea: A Temperature & Time Guide Exact water temperature, leaf weight, and steeping time for gyokuro, sencha, fukamushi, bancha, hōjicha, genmaicha and kukicha — and why heat makes tea bitter. 04 Why Your Matcha Tastes Bitter (and How to Fix It) Bitter matcha is almost always a fixable mistake: water too hot, powder unsifted, the wrong grade, or a stale tin. The five causes and the fix for each.