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Kettl Blog
Seven harvests with Kiyoharu Tsuji - Continuing progress, continuing excellence
2024 marks the seventh year of partnership with Kiyoharu Tsuji, one of the most decorated matcha producers in all of Japan and one of Zach's...
Tea x Cuisine
The dream is coming true. The well-worn path of derivative Western-minded tea culture is dying. Long live tea. Well, in fact, tea is very much...
2024 Sourcing - Miyazaki, Takanabe
You could do a lot worse than ending up in Miyazaki. It holds little acclaim to foreigner visitors aside from perhaps its famous beef -...
2024 - The New Harvest Begins
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...
Shincha | Welcoming Spring
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...
Sencha | The Tea of Japan
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,...
Ceremonial Matcha: what does it mean?
You may have noticed that at Kettl we do not title our Matcha as being “ceremonial”. This is a contested decision - and from a...
New Year, New Ritual
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...
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...