Kyo Hayashiya launched the world's first matcha milk in 1967. Uji matcha milk with a familiar sweetness was created in order to make it easier to enjoy Uji matcha, which at the time was considered a prestigious and bitter drink and was not commonly consumed. Kyo Hayashiya has made almost no changes to the recipe since the birth of matcha milk.
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Story
We apply meticulous care and dedication to every step of green tea cultivation and processing, ensuring the preservation of the green tea's intrinsic flavor throughout the entire crafting process.
Japan boasts a national tea competition with over 50 years of history. In this competition, tea leaves that grow straight and needle-like are highly prized....
There's a significant difference in how tea merchants from Uji and other regions perceive "old tea" (hine-cha). In Uji, blending old and new teas is...
When it comes to making matcha, the water temperature plays a crucial role in determining its taste, aroma, and overall quality.
In recent years, it seems that many single-origin matcha products, made from specific tea gardens, producers, or varieties, have become available.
Unveiling the Allure of Matcha
A Tea Master's Tale of the Matcha Industry's Upheaval
