A brief definition and four main distinguishing features of matcha.
Matcha shares so much in common with wine, from cultivation to harvest to processing to final enjoyment.
There are so many reasons matcha is good for you, and the list keeps growing.
Learn how color, aroma, taste, finish, and texture are indicators of good, and bad, matcha.
It’s counterintuitive, but organic matcha is by no means the better choice when it comes to great matcha.
Learn everything you need to know about caffeine and matcha.
A brief historical overview of how matcha migrated from its origins in China to Japan, and, 900 years later, to the rest of the world.
Learn how we like to make matcha here at Breakaway HQ.
Tips and best practices on the optimal way to keep your matcha happy.
The many ways in matcha can help your meditation practice.
A primer on how Japan’s best farmers grow and process matcha.
Traditional matcha service in Japan focuses on thick matcha (koicha) or thin matcha (usucha), but the sweet spot is somewhere in between.
A more granular look at how to make a beautiful cup of matcha.