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...

News

2024 Sourcing - Miyazaki, Takanabe

By Zach Mangan

You could do a lot worse than ending up in Miyazaki. It holds little acclaim to foreigner visitors aside from perhaps its famous beef -...

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2024 - The New Harvest Begins

By Zach Mangan

Greetings from our 2024 sourcing trip. While it is only the very beginning of the harvest season, with many areas yet to begin harvesting, my...

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Shincha | Welcoming Spring

By Zach Mangan

While Japan is a small country, roughly twenty-two of its forty-seven prefectures produce tea of some kind. Japan is home to a variety of microclimates...

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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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