The heart of the Japanese tea tradition.

Japan produces some of the most precise and expressive green teas in the world. From stone-ground ceremonial matcha to shaded Gyokuro and everyday Sencha, Japanese tea is defined by remarkable attention to detail – in how the plants are grown and shaded, when they're picked, and how the leaf is steamed rather than pan-fired. The result is a family of teas with a fresh, savoury, almost brothy character that's quite unlike anything else on the shelf.

This section is where we explore that tradition. You'll find guides to how these teas are grown and graded, how to prepare them properly, and why the gap between ceremonial and culinary matcha matters so much – for flavour, for colour, and for how a bowl actually whisks up. We cover the practical side too: the right water temperature, getting a lump-free matcha, and how to bring a little of the Japanese approach into an everyday routine without any special ceremony.

If you're new to it all, our guide to matcha is the best place to begin, alongside Tea in Japan: Sencha, Gyokuro & Matcha, which sets the different styles in context. From there you can branch into iced-matcha recipes, whisking technique, and the culture that surrounds the cup. Whether you want a serious ceremonial bowl or simply a better morning matcha latte, everything you need to get started is here.