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Down The Rabbit Hole
Asahi and Uji Hikari from Kyoto
Producer Story and the Conversation That Changed Everything
Down The Rabbit Hole
Summer in Yame: Our 2026 Matcha Begins Its Aging Journey
Hello! Shojiro here from Yame. On July 8, the Japan Meteorological Agency officially announced the end of the rainy season, known as Tsuyu (梅雨).
Rabbit Hole Surface
Samidori and Ohbuku Okumidori from Kyoto
Published: July 16, 2026 Within just a month, the tea fields can transform remarkably. When you spend time close to the land, those changes become impossible to miss. The tea trees gradually give way to bright green shoots, familiar paths begin to look different, and the rhyth...
Down The Rabbit Hole
Asahi and Uji Hikari from Kyoto
Producer Story and the Conversation That Changed Everything
Down The Rabbit Hole
Summer in Yame: Our 2026 Matcha Begins Its Aging Journey
Hello! Shojiro here from Yame. On July 8, the Japan Meteorological Agency officially announced the end of the rainy season, known as Tsuyu (梅雨).
Rabbit Hole Surface
Samidori and Ohbuku Okumidori from Kyoto
Published: July 16, 2026 Within just a month, the tea fields can transform remarkably. When you spend time close to the land, those changes become impossible to miss. The tea trees gradually give way to bright green shoots, familiar paths begin to look different, and the rhyth...
Matchacation
Yeah, we put matcha and education together
Fundamentals
Traditional Whisking vs Cold Whisking
Traditional Whisking vs Cold Whisking By now, you’ve probably seen people whisking matcha with a traditional bamboo whisk — whether at a café or scrolling through social media. But have you ever heard of “Cold Whisking”? This method whisks matcha directly with milk, and some s...
Cultivars
Tsuyuhikari & Sayamakaori from Shizuoka
Explore by Tasting Notes
Partners
How to “Batch Prep” Matcha
Batch prep matcha with 4g matcha and 50–60ml water per serving. Follow the measuring, blending, straining and serving steps for café preparation.
Fundamentals
Traditional Whisking vs Cold Whisking
Traditional Whisking vs Cold Whisking By now, you’ve probably seen people whisking matcha with a traditional bamboo whisk — whether at a café or scrolling through social media. But have you ever heard of “Cold Whisking”? This method whisks matcha directly with milk, and some s...
Cultivars
Tsuyuhikari & Sayamakaori from Shizuoka
Explore by Tasting Notes
Partners
How to “Batch Prep” Matcha
Batch prep matcha with 4g matcha and 50–60ml water per serving. Follow the measuring, blending, straining and serving steps for café preparation.