Journal
Notes from soqi.
On ritual, ingredient, and the small ceremonies that punctuate a day. Writing from our editors, our farmer in Uji, and the artisans we keep close.
Culture · Featured · 12 min read
The history of matcha in Japanese tea culture.
Matcha has been part of Japanese tea culture for centuries. From its origins in Zen monasteries to its place in the modern morning ritual, the powdered green tea has carried with it a quiet philosophy of attention.
Read the article
Ingredient · 6 min read
7 benefits of drinking matcha daily
A look at why matcha has become a staple of the modern morning ritual — and what the research actually says.
Ritual · 5 min read
How to prepare matcha at home
A simple, step-by-step guide. Tools, technique, temperature — everything you need for a smooth, frothy bowl.
Ingredient · 4 min read
Matcha vs coffee, in the morning
Why a growing number of coffee drinkers are switching their morning cup. Caffeine, calm, and the long curve.
Origin · 7 min read
A morning at the Uji estate
Notes from a visit to the family farm where our tea grows. The bamboo, the bushes, the slow turn of a stone wheel.
Ingredient · 5 min read
The science of shade-growing
What changes when a tea plant is denied sun. A short, plain account of chlorophyll, catechins, and umami.
Ritual · 4 min read
On the proper preparation of usucha
Thin tea, the everyday preparation. The chasen, the chashaku, the precise angle of the wrist — and why all of it matters.
soqi
A small house of ceremonial matcha, grown by a single family in Uji and shipped from Kyoto. Stone-milled to order.
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Brooklyn · Kyoto