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Release of Hoshinotsuyu Matcha

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Like high quality coffee, matcha begins to oxidize the moment the green tea leaves are ground into very fine powder (approximately 5-10 microns, which is 0.001mm). Ceremonial grade matcha should be consumed within a month of breaking the airtight seal and stored in the fridge whenever you are not using it. Make sure that your matcha is vibrantly green, which is both a testament to the levels of umami and how fresh the matcha is.Shipments from Japan remain difficult, and it currently takes nearly 3 weeks from order for a package to arrive in San Francisco. Nevertheless, we continue to import our matcha in...

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Sora and Koushun

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You may remember a green tea cultivar that I shared at the beginning of last year called sora. It was an early favorite and sold out quickly; when I asked the producer if she had any more that she could ship overseas, she sadly informed me that she was completely sold out too. She did, however, introduce me to the kōshun cultivar that we shared by the name Nemuri Hime. Coming from the same 9th generation producer in Shizuoka, I am thrilled to share the return of both sora and kōshun as part of our 2020 sencha collection. We made...

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Our Matcha Philosophy

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I started Tekuno out of a desire to showcase the breadth of Japanese teas—despite there being fervent Taiwanese oolong and pu-erh pundits, I felt there was neither knowledge nor access to high quality Japanese teas here in the States. In particular, I wanted to showcase the nuanced lens that Japanese tea production perfects in green teas. Different regions, terroirs, cultivars, and processing styles change the brew ever so slightly and the result far exceeds simple bitterness most often associated with green tea. To be honest, I was not interested in sourcing matcha when I began my journey with Tekuno. With matcha so...

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Release of Dokudamicha, 2020

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The first of this year's teas have arrived 🌱 We are expanding our tea collection to include a range of teas, several of which rarely are found outside of Japan. Among these will include a collection of Japanese herbal teas—often drunk for medicinal purposes—though those we have selected are delightful to drink as well.⁠To start, I present dokudamicha, an herbal tea blend that roughly translates to "10 medicines." Dokudami, or houttuynia cordata, is a flowering herb that blooms in May and is often drunk as a detoxifying tea. Our producer blended dokudami with 9 other plants including loquat, oolong leaves,...

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How to Make an Iced Hōjicha Latte

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One of my favorite recipes is this hōjicha latte, which is the perfect pick-me-up on warm summer days. Hōjicha is roasted green tea, naturally low in caffeine. Since you do not have fermentation and oxidation as with oolongs and blacks, hōjicha is fairly straightforward in flavor, an every day drinker rather than a special occasion brew. Iced Hōjicha Latte 10g hōjicha leaves 8oz milk (oat milk is my preferred choice for tea lattes) 6oz filtered water 1tbsp honey Ice On the stove, bring water to a boil. Add honey and dissolve. Then add hōjicha leaves and simmer for 5 minutes.Fill a tall...

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