Ryan and Zongjun recorded this episode in Japan and shared their experiences buying matcha retail in Kyoto and Uji. They dive into product positioning, how information is communicated to consumers, and compare the flavor profile of the cheapest and most expensive matcha they could find.

In this conversation, Ryan and Sam explore the evolving landscape of fresh-milled matcha, discussing its rise in popularity, the technology behind its milling, and the various consumer perspectives on its quality and flavor. They delve into critiques of fresh-milled matcha, the challenges of maintaining quality, and the future of specialty matcha as an inclusive industry that embraces innovation while respecting tradition.

Special thanks to future guest on the Specialty Matcha Podcast Pau from Tea Nursery, and former guests Ian from Yunomi and Cole from My Matcha Addiction.

Marukyu Koyamaen's Announcement:

https://www.marukyu-koyamaen.co.jp/information/apology-and-notice-regarding-to-quantity-limit-restriction-on-matcha-products-and-the-current-situation/

https://www.teanursery.com/

https://yunomi.life/

https://mymatchaaddiction.com/

Ryan and Zongjun talk to friend and former colleague Dr. Yizhou Ma, assistant professor of food process engineering at Wageningen University in the Netherlands. In this episode they discuss matcha from a food science perspective including matcha milling, particle analysis, particle size distributions, morphology, suspensions, and foam formation.

Check out Yizhou's podcast Hood in the Hood:

https://open.spotify.com/show/04rulokx6auswo5gnhOqu9

In this episode of the Specialty Matcha Podcast, Ryan and Sam interview Tom Greese, co-founder of Chaseki, a matcha-focused business in Thailand. Tom shares his journey from the hospitality industry to launching Chaseki, the challenges faced during the COVID-19 pandemic, and the evolution of the matcha market in Thailand. The conversation delves into the importance of educating consumers about matcha cultivars, the growing specialty coffee scene's relationship with matcha, and future plans for Chaseki, including expansion into the US market.

Tom emphasizes the need for a community around matcha and the importance of making quality matcha accessible to everyone.

In this episode Ryan and Zongjun had the opportunity to interview Bryan Ong, the Founder of Matsu Matcha based in Singapore. The conversation spanned across many topics including the current matcha landscape in Singapore, building a matcha brand, matcha evaluation techniques and even digital advertising strategies.

https://www.instagram.com/matsu_matcha/

https://matsumatcha.com/

Apologies for the spotty audio quality, we had some technical difficulties when recording. You can find a full video version of this podcast with correct subtitles on Youtube.

In this episode, we're excited to welcome Jev from MTCH, a contemporary matcha bar in Bangkok, Thailand. MTCH has played a pivotal role in our matcha journey on the Specialty Matcha Podcast and has been a major source of inspiration for our broader company, Sanko Matcha Products.

Ryan and Zongjun discuss the Specialty Matcha renaissance happening in Thailand. If you're visiting Thailand and would like a list of recommendations please shoot us an email at [email protected]

Welcome to Season 2 of the Specialty Matcha Podcast!

We have a very special guest and friend Aislynn van Clief to talk about tea ceremony and Japanese philosophy.

https://www.fudo-an.com/

We're officially 25 episodes in and we're calling that the end of Season 1! The entire team at Sanko matcha products reflects on season 1. Stay tuned for Season 2 starting next week!

https://sankomatcha.com/