AVANTCHA
The Tea Journal
Welcome to our Tea Journal where we share our inspiration and regularly publish editorial with guides to tea and its origins, as well as tea pairings and recipes.
Guides
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Organic tea is not a simple label. Understanding how it’s grown reveals a more nuanced picture of quality and sustainability.
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In the UK, matcha is often introduced through cafés, wellness trends and culinary use. Yet beyond colour and grade, there is a deeper layer of understanding that shapes how matcha tastes.
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In this short guide, we explore the virtues of whisking Matcha with a bamboo chasen vs. an electric frother, or with a simple bottle for shaking.
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Hospitality
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A look back at the milestones that shaped AVANTCHA in 2025, from global expansion to product innovation. Each step reflects our ongoing commitment to advancing tea as a modern, evolving lifestyle.
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As hojicha begins to appear on the menus of serious cafés and pastry kitchens, a familiar question is emerging. How should a good hojicha powder actually taste?
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Here’s what every buyer should know about how Matcha is often falsely marketed and what truly sets ceremonial-grade Matcha apart.
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Origin
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Come with us on a journey to find our Da Xue Shan Wild Tree Black Tea - a rare, wild Chinese tea from the mountains of Yunnan.
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A story about Mori San and his rare sencha green teas from Kosetto village in Japan. Find out more about premium Japanese teas here. Read Now
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Uji Matcha is renowned as the ultimate terroir for Matcha, but how do you find a 'true' Matcha in Uji when demand is soaring? Find out now.
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Recipes
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A lighter take on matcha. Yame Yabukita brings a creamy, naturally sweet profile that pairs cleanly with coconut.
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A fine-dining at home matcha pairing concept from creative development chef Panos Tsiakalos using our Matcha Ceremonial Uji Samidori Hand Plucked.
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A rich and easy hojicha recipe with maple sweetness, cream and a subtle touch of sal that can be made in less than a couple of minutes.
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