Matcha News: purematcha guide

Koshun (Koushun) is a rare Shizuoka oolong cultivar with honey-gold liquor, grape and apricot notes, and JAS organic certification. What it is, how it tastes, health compounds in oolong, and how to...

SAEKA is finally here. A JAS organic deep-steamed sencha powder from Kagoshima, and honestly one of the most exciting things we have brought to Australia. Here is why the farming matters, how it di...

How to choose a Japanese cast iron kettle (tetsubin) in Australia: tetsubin vs teapot, Nambu ironware, water quality, induction compatibility, care, and what to look for when buying online.

Japanese black tea (wakoucha) explained: what Benifuuki is, how it differs from Assam or Ceylon, and step-by-step brewing at 85–90°C with multiple infusions.

Best brewing temperature for Japanese tea: matcha ~80°C, gyokuro 60–70°C, sencha ~80°C, hojicha boiling. Why water temperature matters, temperature chart, and how to cool water with yunomi cups or ...

How organic Japanese tea farms grow matcha and green tea: JAS certification, natural farming, the pressures on small growers, and why your purchase matters for farmers and the land.

Matcha tea Australia buying guide 2026: Japanese vs supermarket matcha, ceremonial vs culinary grade, independent lab testing, and which Purematcha to choose for health, lattes, or baking.