https://soqi.co/blogs/journal/why-uji 2026-09-13T23:20:53-04:00 weekly https://cdn.shopify.com/s/files/1/1009/3995/6507/articles/hf_20260914_031843_e6ae37f1-38eb-4336-82b0-c68979218616.png?v=1789356053 Why the tea grows better at Uji. Curving rows of vivid green tea bushes on the terraced hillsides above Uji in clear morning light https://soqi.co/blogs/journal/matcha-vs-coffee 2026-09-13T23:21:17-04:00 weekly https://cdn.shopify.com/s/files/1/1009/3995/6507/articles/hf_20260914_031844_8bfeb3d7-2041-41d2-aea2-7dac7154753e.png?v=1789356077 Matcha vs coffee, in the morning. A bowl of bright green matcha beside a small cup of coffee on cream linen in morning window light https://soqi.co/blogs/journal/leaf-to-powder 2026-09-11T19:10:40-04:00 weekly https://cdn.shopify.com/s/files/1/1009/3995/6507/articles/soqi-hazuki-b3.png?v=1789164756 From leaf to powder. A sealed tin of Hazuki first-harvest matcha https://soqi.co/blogs/journal/preparing-matcha-at-home 2026-09-13T23:21:20-04:00 weekly https://cdn.shopify.com/s/files/1/1009/3995/6507/articles/hf_20260914_031843_17904004-782a-41b8-9bfb-27ddcccc1b1b.png?v=1789356080 How to prepare matcha at home. A pale oak counter by a bright window set with a matcha bowl, bamboo whisk, sieve and linen cloth https://soqi.co/blogs/journal/seven-benefits 2026-09-13T23:21:22-04:00 weekly https://cdn.shopify.com/s/files/1/1009/3995/6507/articles/hf_20260914_031843_a0b81457-7d13-4fd7-bed0-f67dd430f47e.png?v=1789356082 Seven benefits of drinking matcha daily. A bowl of freshly whisked matcha on cream linen with fresh green tea leaves beside it https://soqi.co/blogs/journal/matcha-history 2026-09-13T23:21:25-04:00 weekly https://cdn.shopify.com/s/files/1/1009/3995/6507/articles/hf_20260914_031843_5529581c-ba8d-4193-96e2-ce44679022dd.png?v=1789356085 The history of matcha in Japanese tea culture. An aged tea bowl and a folded indigo cloth on pale wood in bright daylight https://soqi.co/blogs/journal/hanakessho 2026-09-14T12:22:02-04:00 weekly https://cdn.shopify.com/s/files/1/1009/3995/6507/articles/soqi-silver-ice-1.png?v=1789356577 Hanakessho: the flower that blooms in the kiln. Yukiwa, a matcha bowl and whisk holder whose pale blue-grey crystals opened across a warm white glaze in the kiln https://soqi.co/blogs/journal/preparing-usucha 2026-09-13T23:21:45-04:00 weekly https://cdn.shopify.com/s/files/1/1009/3995/6507/articles/hf_20260914_031843_bb023365-53f5-4916-88bf-ad93f44ef5d6.png?v=1789356105 On the proper preparation of usucha. A bamboo chasen resting in a bowl of usucha whisked to a fine even foam, seen from above https://soqi.co/blogs/journal/morning-at-uji 2026-09-13T23:21:49-04:00 weekly https://cdn.shopify.com/s/files/1/1009/3995/6507/articles/hf_20260914_031843_b16b2d67-32e6-4cd3-952b-1a638873a7e4.png?v=1789356109 A morning at the Uji farms. Rows of tea bushes running to the hills at Uji shortly after sunrise, light haze lifting off the field https://soqi.co/blogs/journal/shade-growing 2026-09-13T23:21:51-04:00 weekly https://cdn.shopify.com/s/files/1/1009/3995/6507/articles/hf_20260914_031845_6c2563f7-6be5-42f1-8861-63e7cae769fe.png?v=1789356111 The science of shade-growing. Woven bamboo shade screens raised over rows of tea bushes, daylight striping the leaves below