Episode Summary:

Modern advancements in farming, breeding, and production reveal that matcha is far from being a relic of the past—it is a dynamic and evolving tradition. Although the matcha enjoyed today differs from what earlier generations experienced, it maintains a lineage of ongoing development. These changes arise from the interplay of industry, market forces, and culture, creating a vibrant and interconnected community that continually influences and redefines itself.

This adaptability is what defines matcha’s authenticity. Authenticity isn’t about freezing traditions in time but about a culture’s capacity to evolve, grow, and stay relevant. Matcha’s true authenticity lies in its transformation, not in clinging to a fixed, idealized version of the past.

https://omsom.com/blogs/second-menu/how-calling-for-authenticity-can-be-a-burden?srsltid=AfmBOop7WVHOrUMzY6UuV2vxfxnIIm6DcROU60Mjn1Pw7ADtqJZW4-Ux

https://open.spotify.com/episode/3dGSrCp4Y8RVzqL96MBkNp?si=b77ed26e223e43b6

In this episode of the Specialty Matcha Podcast, Ryan Ahn and Zongjun (Sam) Li delve into the complexities and confusions surrounding poetic matcha names. They discuss how these names can mislead consumers, the cultural context of matcha consumption, and the need for transparency in the industry. The conversation highlights the potential harm to consumers and farmers alike, as well as the importance of evolving the naming conventions to better serve a modern audience. The hosts advocate for a shift towards more descriptive and transparent labeling to enhance consumer understanding and appreciation of matcha.

https://kyotojournal.org/tea-food-2/much-ado-about-matcha/

In this conversation, Ryan and Nicole from Tea for Me Please discuss the evolution of matcha in the US, the impact of influencer culture on tea, and the importance of building relationships within the tea community. They explore the challenges of maintaining consumer interest in tea, the role of online communities, and the future trends in the matcha landscape, including the growing demand for transparency and quality in matcha products.

https://www.teaformeplease.com/

In this episode of the Specialty Matcha Podcast, Ryan and Zongjun welcome Pau from Tea Nursery to discuss his journey as a tea farmer in Wazuka, the intricacies of tea farming, and the importance of cultivars. Paul shares insights from his experiences in Japan, detailing the seasonal challenges of tea farming and the significance of cultivar development. The conversation also touches on the role of geography in tea cultivation and the complexities of cultivar registration system in Japan.

The following cultivars were mentioned but not by name in this episode:

Yumesumika ゆめすみか

Shizuyutaka しずゆたか

https://www.teanursery.com/

In this episode of the Specialty Matcha Podcast, Ryan and Zongjun explore their recent experiences in Tokyo, focusing on the cultural significance of kissaten coffee shops and their influence on the specialty coffee movement, in particular at Blue Bottle. They discuss the parallels between coffee and matcha, emphasizing the importance of hospitality, intentionality, and consumer experience. The conversation highlights lessons that the matcha industry can learn from the evolution of specialty coffee, as well as the potential for innovation in both fields.

In this episode, Ryan and Zongjun (Sam) Li share their experiences and insights from their recent trip to Uji, Izumo City, and Yame. They discuss the unique practices of tea farmers, the intricacies of tea processing, and the differences between artisanal and industrial matcha production. The conversation also touches on the impact of matcha's growing popularity, the challenges faced by small farmers, and the future of matcha sourcing and innovation.

Ryan and Zongjun welcome Monique from Matcha Moments. Monique shares insights into the growing matcha culture in the Philippines, her Urasenke practice, educating consumers about high-quality matcha, and the importance of local cafes in promoting specialty matcha.

Instagram: @matchamoments.ph

Ryan and Zongjun recorded this episode "in the field" during their tencha sourcing trip in Japan. In this episode they discuss differences between Uji and Yame as tea production areas. Some topics discussed are: honzu shading, ishi usu vs ball milling, hika aroma ("fire" or "roasted" aroma), hoshino yame matcha, and technology in tencha processing.

If you're interested in the Fukuoka tea tourism map, please reach out to us directly on Instagram or on our website.

Ryan and Zongjun recorded this podcast episode during their sourcing trip to Japan and share there notes and experiences.