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[Part 5] First Flush vs. Second Flush: How Harvest Timing Changes Matcha

First flush and second flush matcha differ significantly in flavor, aroma, and value.This article explains how harvest timing shapes matcha quality and how to choose the right type for your...

[Part 4] How Matcha Is Made: From Field to Bowl

How is matcha made?This article explains the complete matcha production process, from shaded tea cultivation and tencha processing to stone milling and preparation.

[Part 3] Why Stone Milling Matters for Matcha Quality

Stone milling plays a critical role in matcha quality.This article explains why traditional stone milling is still used today, how it affects texture and aroma, and what happens when matcha...

[Part 2] What Is Tencha? The Tea Leaf That Defines Real Matcha

Tencha is the tea leaf used exclusively to make matcha. This article explains what tencha is, how it differs from sencha and gyokuro, and why tencha is never consumed on...

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[Part 7] Why Dashi Packs Exist: Tradition Made Practical

Dashi Was Never About Convenience Alone When people see dashi packs, they sometimes assume they exist simply for convenience. But historically, dashi was never about saving time. It was about...

[Part 6] Beyond MSG: Adding Flavor vs. Drawing It Out

MSG Is Not the Enemy When people talk about umami, the conversation often turns to MSG. Let’s be clear from the start: MSG itself is not the enemy. It is...

[Part 5] The Roots of Japanese Dashi: Katsuobushi and the History of Flavor

Katsuobushi: The Heart of Japanese Aroma and Umami When talking about Japanese flavor and aroma, one ingredient cannot be overlooked: katsuobushi (dried bonito). Katsuobushi is not just a seasoning. It...

[Part 4] Gut Health and Fiber: Why Dashi Pairs So Well with Seaweed, Vegetables, and Agar

Why Fiber Matters More Than Ever Many modern eating habits are convenient—but they often come with one major downside: not enough dietary fiber. Fiber is not just about “regularity.” It...