Salted Maple Hojicha

Organic tea is not a simple label. Understanding how it’s grown reveals a more nuanced picture of quality and sustainability.

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Matcha is not one single flavour. Its taste, aroma and character are shaped by the cultivar, much like grape varieties in wine.

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In this short guide, we explore the virtues of whisking Matcha with a bamboo chasen vs. an electric frother, or with a simple bottle for shaking.

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A look back at the milestones that shaped AVANTCHA in 2025, from global expansion to product innovation. Each step reflects our ongoing commitment to advancing tea as a modern, evolving lifestyle.

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As hojicha begins to appear on the menus of serious cafés and pastry kitchens, a familiar question is emerging. How should a good hojicha powder actually taste?

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Here’s what every buyer should know about how Matcha is often falsely marketed and what truly sets ceremonial-grade Matcha apart.

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Come with us on a journey to find our Da Xue Shan Wild Tree Black Tea - a rare, wild Chinese tea from the mountains of Yunnan.

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A story about Mori San and his rare sencha green teas from Kosetto village in Japan. Find out more about premium Japanese teas here. Read Now

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Uji Matcha is renowned as the ultimate terroir for Matcha, but how do you find a 'true' Matcha in Uji when demand is soaring? Find out now.

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A rich and easy hojicha recipe with maple sweetness, cream and a subtle touch of sal that can be made in less than a couple of minutes.

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A light, refreshing matcha recipe with raspberries and sparkling water. Bright, balanced and easy to prepare at home.

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We share the secret... four simple approaches to preparing matcha in your home cafe, shaped around how you want to drink it.

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