This bilingual Japanese-English guide from Chacha no Ma, a celebrated tea café in Omotesando, Tokyo, gives you everything you need to brew Japanese tea at its best. From sencha and gyokuro to hojicha, bancha, and matcha, the book covers both foundational techniques and creative variations — including chilled brews, aromatic cold infusions, and modern arrangement recipes.
You'll learn multiple ways to draw out different flavors from a single tea leaf, guided by a Japanese tea sommelier who breaks down the four pillars of a good brew. The matcha section, newly added to reflect current global interest, walks you through how to whisk matcha properly and explores the aesthetics of wabi-sabi that surround the tea tradition. A flavor note appendix at the back helps you develop your own tasting vocabulary.
Every page is presented in both English and Japanese, so you can read the full content in English without any barrier. This also makes it a thoughtful gift for anyone interested in Japanese culture.
Published by Futami Shobo. Brand new, 2026 publication, 192 pages.
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