Zach Mangan

Fresh Milled Matcha In New York City

Launching our Matcha Mill Club has been one of the most interesting and rewarding experiences since I started Kettl back in 2014. Each month the Matcha Mill Club requires a surprising...

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Sencha | The Tea of Japan

By Zach Mangan

Sencha refers to the largest category of green teas produced in Japan. Most simply, sencha is made from tea leaves that have been harvested, steamed,...

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Ceremonial Matcha: what does it mean?

By Zach Mangan

You may have noticed that at Kettl we do not title our Matcha as being “ceremonial”. This is a contested decision - and from a...

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New Year, New Ritual

By Zach Mangan

With the New Year upon us, consideration of our daily practice is at the forefront of many of our minds. The New Year brings a...

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Fresh Milled Matcha In New York City

By Zach Mangan

Launching our Matcha Mill Club has been one of the most interesting and rewarding experiences since I started Kettl back in 2014. Each month the Matcha...

Read more

Chef's Series #2 - James Kent, Crown Shy

By Zach Mangan

James Kent, Crown Shy - Chef Series #2 When James Kent was 14 years old, Chef David Bouley moved into his Greenwich Village building. As...

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Chef's Series #1 - Sushi Noz

By Zach Mangan

Nozomu Abe, Sushi Noz - Chef Series #1 Born in Hokkaido, Japan, Chef Noz was from a very young age inspired by the fresh fish...

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Japanese Tea Pots Demystified. Your Questions explained

By Zach Mangan

A guide to understanding the Japanese tradition of Kyusu making I receive several emails a week from customers asking about Japanese tea pots. I thought...

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Delicious, Easy Iced Green Tea in 1 Minute

By Zach Mangan

Here in both NYC and Fukuoka, We are experiencing some of the hottest days of the year. With that in mind, We wanted to share...

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The story behind Kettl’s famous Matcha Chocolate

By Zach Mangan

We get asked all the time about our Matcha Chocolate - things like “how is this so good?”, “what matcha do you use?” and “Is...

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