Explorez tous les épisodes du podcast Specialty Matcha Podcast

Ryan and Zongjun (Sam) are in discussion with Zach Mangan, founder of Kettl, to discuss 16 years of sourcing Japanese tea. Topics range from how the art of gogumi (tea blending) works, drawing on Zach's conversations with Masayoshi Koyama of Yamamasa Koyamaen, to the history of single estate matcha before the Meiji era, what "Uji" means on a label, and Zach's framework for approaching matcha sensory. They close on how tasting other loose life teas can further contextualize matcha, Zach's advice for new matcha brands, and his desert island tea.

https://kettl.co/products/miyabi-sencha?variant=45770145136890

In this episode, cohosts Ryan and Zongjun (Sam) record from Bangkok the day after Thailand Coffee Fest 2026, where around 40 matcha brands exhibited and the Sanko Usu One had to be pitched from a poster because the mill was stuck in air freight. Topics range from how they explain fresh milling next to a traditional ishi-usu, to Ryan's price survey of over 350 matcha products on the show floor, to why they consider Thailand the most sophisticated matcha consumer market in the world.

https://www.wanderlustea.com/

In this episode, Ryan talks with Lorela Lohan, founder of WanderlusTea, a Brussels-based consultancy for specialty tea businesses in Europe. Lorela has spent five years advising small and mid-sized tea brands on market research, margins, and positioning, has tasted over a hundred matchas in cafes from Amsterdam to Lisbon, and has published more than ninety interviews with tea founders on her site. Topics range from why matcha outran loose leaf tea in Europe, to what consumers actually think about origin and Chinese matcha, to why most new matcha brands look the same and what a new one could do differently.

*If you consider matcha produced from shaded Chinese-grown tencha as matcha.

In this episode, cohosts Ryan and Zongjun (Sam) report from Tongren, Guizhou, after touring Guicha and driving another hour into the mountains to see the tea fields. Topics range from EU compliance testing and poverty alleviation economics, to high mountain matcha grown above 1,000 meters, to the made-up choreography of Song dynasty diancha and the 70:30 foam to liquid ratio their host insisted on.

They also get into why Japanese tencha equipment makers are the quiet winners of the matcha boom, and why the commodity end of the market is what feeds the specialty end.

Referenced in episode:

• 12,325 active tea farmers in Japan in 2020 (source: MAFF) https://www.maff.go.jp/kanto/seisan/engei/tokusan/attach/pdf/index-8.pdf

In this episode, cohosts Ryan and Zongjun (Sam) talk with Maren Fichter, a tea educator and writer whose Substack Tea & all the rest covers farming, heritage, tourism, and education in specialty tea. She has worked with tea in Japan, China, the US, and the UK, develops and teaches the Matcha Power unit on the UK Tea Academy's Tea Sommelier course, and is currently based in Wazuka, Kyoto, where she works at Obubu Tea Farms. Maren thinks about tea knowledge as a web, where a term only means something if there are other terms for it to hang on to, and much of the conversation follows that idea. Topics range from what the matcha boom has changed on the ground in Wazuka, to why single origin means something different in matcha than it does in wine or coffee, to pairing "ceremonial grade" with harvest season and shading duration rather than simply debunking it, and how those same details explain price.

https://teawithmaren.com/

https://beingtea.com/teacher-training/

https://savouringbath.com/ 

https://matchathing.co.uk/ 

https://www.jefffuchs.com/

In this episode, cohosts Ryan and Zongjun (Sam) are joined by Jeff Fuchs, author of The Ancient Tea Horse Road and the first documented westerner to trek both main trunks of the route, fresh off filming with tea producers in Kyoto Prefecture. Topics range from the precision of herring meal fertilization, to whether shaded teas are terroir driven at all, the hijacking of the word ceremonial, old trees and zairai in Japan versus gushu in Yunnan, and what happened when Jeff served a punchy gushu sheng puerh to a master matcha producer.

https://open.spotify.com/episode/4uIvpxzwyVbQRTeRrnrlvW?si=KqUfE4DJQFmM0Tw6Cue9Lg

Ryan and Zongjun (Sam) discuss the lack of unique perspective in contemporary matcha branding. Topics range from the emerging specialty matcha playbook, to chanoyu as a source of inspiration and a trap, the equipment and access barriers that limit experimentation, and why taking a risk in this industry is so expensive.

In this episode hosts Ryan and Zongjun (Sam) discuss the narrative differences between Chinese and Japanese made matcha. Sam has recently come back from Hubei and Henan, where he and a friend discovered Yabukita and Okumidori seedlings for sale. They learned a lot of interesting insights about how they got there and a 1990s Chinese-Japanese partnership to produce Japanese-style teas in rural China to aide in poverty alleviation.

Ryan was at the Paris Tea Festival, where he attended a talk from Katrin Rougeventre, author of L'Empire du thé: Le guide des thés de Chine (The Tea Empire: a guide to Chinese teas), on Chinese matcha. She presented a fresh framing about quality improvements in contemporary Chinese matcha, and that it's low-quality reputation is a very outdated characterization.

Opens with a tangent on the disappearance of Uji's old trees. More about "What happened to Uji's old trees?" soon on substack.

Recorded: Early May 2026

In this episode, Ryan and Zongjun (Sam) record live from Canton Fair in Guangzhou to map the Chinese matcha scene in 2026. They cover what changed in two years: "average quality" material that now rivals "average quality" Japanese tencha at 50 to 150 US dollars a kilo, the 8+ provinces producing tencha, Chinese cultivars like Longjing 43, Echa 10, and Fuding Da Bai, GuiCha confirming 4,000 tons of annual output nearly equal to all of Japan, and Ito En quietly sourcing Chinese tencha. Plus ball milling versus imported ishi usu, pesticide residue and EU export compliance, and why seven competing grading systems prove ceremonial grade means nothing.

In this episode, Ryan and Zongjun (Sam) close out the Uji matcha series with a debate: can Uji matcha actually be defined? The episode maps the full spectrum of definitions, from the least conservative, where Uji is a processing and blending culture and the leaf can come from neighboring Yamashiro towns or entirely different prefectures, to the most conservative, where true Uji matcha means tencha grown in Uji itself. They test the legal, cultural, historical, and genetic definitions against each other, from the ochashi blending houses and tencha auctions to the thought experiment of foreign producers acquiring abandoned Uji plots. Along the way: why yabukita grown in Uji is arguably less "Uji" than Uji native zairai cultivars like Asahi, Samidori, Uji Hikari, and Okunoyama, what was lost when seed-propagated zairai gave way to clonal cultivars 50 years ago, why Asahi is struggling in a changing climate, and what Chinese matcha marketed as "Uji grade" reveals about the name. Wherever you land between those two extremes, believing in Uji matcha means holding a contradiction in your mind.

Companion to the Uji-no-Matcha Substack series, with "What Happened to All of Uji's Old Tea Trees?" coming soon!

https://sankomatcha.substack.com/p/uji-no-matcha-the-inconvenient-truth?r=3mxquk

Ryan and Sam (Zongjun) discuss the recent GI status granted to Japanese tea, its implications for the industry, and the problems associated with the definition.

https://www.maff.go.jp/j/shokusan/gi_act/register/0179/index.html

https://news.yahoo.co.jp/expert/articles/84493979276a5984cb6ec8c0e6b987dc1a33edd6

In this editorial conversation, Ryan and Zongjun (Sam) interrogate the term "Uji matcha" and its tangled provenance: what it once meant, and how it has quietly changed over the years. Was Uji ever really a single origin? What did the Edo-period ochashi monopoly actually control, and what broke when the shogunate fell? How does one trademark end up stretched across four prefectures? And how much Uji Matcha actually actually remains "single origin" when Uji produces only 37 tons of tencha a year?

Uji-no-Matcha Series:

Part 1: https://sankomatcha.substack.com/p/uji-no-matcha-the-inconvenient-truth

Part 2: https://sankomatcha.substack.com/p/uji-no-matcha-the-inconvenient-truth-2a5

Part 3: https://sankomatcha.substack.com/p/uji-no-matcha-the-inconvenient-truth-108

Part 4: https://sankomatcha.substack.com/p/uji-no-matcha-the-inconvenient-truth-ca7

Part 5: https://sankomatcha.substack.com/p/uji-no-matcha-the-inconvenient-truth-2b3

https://open.substack.com/pub/sankomatcha/p/uji-no-matcha-the-inconvenient-truth?r=3mxquk&utm_campaign=post&utm_medium=web

It started with the disturbing realization that almost all Uji Matcha sold is not grown or processed in Uji at all. We kept hearing different definitions from different people: is it a city? Region? Blending style? Four-prefecture trademark?
When we crunched the math from official Japanese sources, the percentage of tencha that’s actually grown in Uji that can be sold as “Uji Matcha” or an “Uji Matcha Blend” is probably less than 1-2% of Uji Matcha sold.
This series details:
-Hard numbers / Production statistics
-Was “Uji Matcha” ever single origin?
-The context and creation of the “Uji Matcha” trademark
-Does terroir actually matter for matcha?
-Who the current system helps and hurts

Cohosts Ryan and Zongjun (Sam) discuss their experience in Nishio, Aichi including learning about pest control techniques, unique tana-shelf shading structures of Aichi, differences between a Mikawa and Horii Style tencha oven, high efficiency "simple" or "net-type" tencha driers, and their experience milling tencha on Sanko Usu One.

Cohosts Ryan and Zongjun (Sam) discuss their learning journey hand picking tea for 3 days in Toyota, Aichi. They discuss tencha processing (including a unique withering step this producer uses which produces an almost baozhong-like fragrance), ishi usu stone milling, and fertilizing practices.

Ryan and Zongjun discuss the legal, cultural, and economic implications of geographic indications in the tea industry.

https://open.substack.com/pub/sankomatcha/p/japan-filed-for-japanese-tea-gi-status?r=3mxquk&utm_campaign=post&utm_medium=web&showWelcomeOnShare=true

We are very proud to upload our 100th podcast and the end of season 4.

https://sankomatcha.com/

https://sankomatcha.substack.com/p/load-bearing-myths

Accompanying Substack Article: Load-Bearing Myths

https://open.substack.com/pub/sankomatcha/p/load-bearing-myths?utm_campaign=post-expanded-share&utm_medium=web

Hosts Ryan and Zongjun (Sam) explore the mythologizing in matcha and tea, breaking down how demand, marketing, and cultural narratives shape perceptions of quality and origin. This episode uncovers the myths behind famous regions like Uji and the impact on consumers and producers.

Ryan and Zongjun (Sam) explore the evolving landscape of matcha, drawing parallels with the coffee industry, discussing innovation opportunities, and envisioning a future ecosystem that empowers farmers, enhances product quality, and expands market access.

Hosts Ryan and Zongjun (Sam) discuss updates on their countertop matcha mill Sanko Usu One, the development of new community tools and projects, and their upcoming research article about unpacking the inconvenient truth about Uji Matcha.

In this episode, cohosts Ryan and Zongjun (Sam) speak with Billy from BHD Consulting who shares his two-decade journey in the tea industry, focusing on matcha, branding, sourcing, and industry trends. Discover insights on building a tea brand, navigating traditional and modern markets, and the future of matcha and specialty tea.

IG: @sirwillotleaf

https://www.bdhconsultants.com/about

https://steepinsights.substack.com/

Contact: https://www.instagram.com/julesreyes_/

More Info: https://www.instagram.com/reel/DWUiO-YgcpW/?igsh=MXI3a2tmY3M2Z3drZg==

From Jules' Post:

We have reason to believe that Ben made it to Bangkok, Thailand.

Up until now, we've been focusing our efforts on his last known location in Galicia, Spain and his direction of travel (Madrid). THANK YOU to everyone who helped us trace his movements there.

With this new information, we're shifting our focus to the next leg of his journey: Thailand (specifically Bangkok to Railay Beach).

Ben is an experienced and methodical world traveler of over 18 years. He's completed multiple Iron Mans, the Appalachian Trail, the Pacific Crest Trail, and cycled the Continental Divide Route. This is someone who knows how to navigate the world.

Our family has filed a missing persons report in the
U.S. and has contacted the U.S. Embassy in Bangkok.
We believe he took a flight from Madrid to Bangkok and are trying to verify his passport activity in Spain while working to escalate his case internationally.

O If you (or anyone you know) may have seen or been in contact with Ben in Bangkok or en route to Railay Beach between Oct 27 - Nov 4, 2025, please reach out.

Even small details could help.

Again, THANK YOU everyone helping share Ben's story.
We couldn't have gotten this far without you. We are eternally grateful for your support, prayers, and resources you are sharing with us.

If you happen to be based in Thailand, please consider sharing and reposting this post to reach more people local Bangkok

Ryan and Zongjun (Sam) in conversation in Kyoto alongside khun Pop and Yusuke-san of Koto Tea Space in Bangkok after visiting Tsuji-san, one of Japan's most decorated matcha producers. The conversation goes deep on fertilization science, soil mineral dynamics, and why Tsuji-san sends individual tea leaves to a lab at enormous cost. His words sum it up well: you cannot make great matcha without science.

The second half covers how Koto Tea Space built a Bangkok audience for high-grade matcha by never serving a latte, and how Yusuke-san trains his staff well beyond what they share with customers.

A huge thank you to khun Pop and Yusuke-san for the invitation! We are incredibly grateful for the learning opportunity.

https://kototeaspace.com/

IG: @kototeaspace

https://maps.app.goo.gl/pQLYXNuffxTa8HP98

In this episode, Khun Gan from TeaismExplorer shares his journey with tea, from working in Uji to becoming the first Thai-national Nihoncha Instructor. We explore the nuances of matcha production, regional labeling, and the evolving tea industry in Japan and Thailand.

IG: @teaism.explorer

In this episode of the Specialty Matcha Podcast, Ryan and Zongjun (Sam) share their experiences and learnings from their recent trip to Kyoto, where they met renowned matcha farmer Tsuji-san, toured Marukyu Koyamaen, and visited Baisa Nakamura. They deep dive into insights from Tsuji-san on matcha fertilization, innovations happening in the world of matcha, and cross-cultural exchanges happening in contemporary tea culture.

In this episode, Ryan Ahn and Zongjun (Sam) Li delve into the complexities surrounding how the word "matcha" is being used by both marketers and consumers all over the world. The conversation highlights the fluidity of matcha's identity historically, is use and perhaps misuse today, and the importance of education in understanding both historical and contemporary tea cultures.

https://www.youtube.com/watch?v=KirlTPzWoqo

In this episode, Ryan and Zongjun (Sam) sit down with the founder of ChaEn Tea Experience in Bangkok, khun Big. They discuss the unique cultivation of Jinxuan cultivar matcha in northern Thailand and the art of blending Thai and Japanese cultivars. The conversation covers the evolution of consumer preferences in Thailand, the impact of COVID on tea education, and the challenges of maintaining quality amidst rising prices with the matcha boom in Japan.

IG: @chaen.tea.ex

https://maps.app.goo.gl/QmkgpfbVwGRGCDcZ6

https://sankomatcha.com/collections/tencha

Buy Tencha References Online (a very humble start of a list! Please forgive us, sourcing tencha is very difficult at the moment):

In this episode, Ryan and Zongjun (Sam) delve into the complexities of matcha and tea tasting, emphasizing the importance of reliable references for building a mental model of flavors. They discuss the balance between transparency in labeling and the enjoyment of tea, the significant role of marketing in perceived quality, and the challenges of consumer education in the tea industry. The conversation highlights the need for reference samples and the potential future of matcha in specialty markets, advocating for a community-driven approach to education and appreciation of tea on objective truths such as where the tencha was grown, how long it was shaded, the method of shading, fertilizers applied, harvest season, harvest method, processing techniques and cultivar used.

https://youtu.be/H_hEuvftkrw

In this episode of the Speciality Matcha Podcast, hosts Ryan and Zongjun (Sam) talk with khun Jev of MTCH™ in Bangkok. They delve into the nuances of matcha production, matcha extraction theory, flavor profiles, specialty matcha culture in Thailand. The conversation highlights the evolution of consumer preferences and the importance of transparency and education in building trust with matcha enthusiasts.This episode was recorded in person at the MTCH Ari location in November, 2025IG: @mtch.official

In this episode, Ryan and Zongjun (Sam) discuss their experiences and insights from the past year in the matcha industry, reflecting on the lessons learned in the past year. They also share their predictions for the coming year in the matcha industry.

In this episode of the Specialty Matcha Podcast, Ryan and Zongjun (Sam) interview Simona Suzuki from the Global Japanese Tea Association. They discuss the origins of the association, its mission to connect tea lovers and producers, and the challenges faced by the Japanese tea industry, particularly in light of the recent matcha boom.

Simona shares insights on community engagement, education, and the importance of balancing tradition with innovation in tea culture. The conversation highlights the need for younger generations to get involved in the tea industry and the association's efforts to foster a global tea community.

https://gjtea.org/

https://www.youtube.com/@GlobalJapaneseTeaAssociation

In this episode of the Specialty Matcha Podcast, Ryan and Zongjun (Sam) explore various aspects of matcha and tea culture more broadly, including how matcha can serve as a gateway to other leaf teas, their vision for a tea farm, the importance of sifting matcha, the relevance of best buy dates, and what consumers should ask to ensure they receive high-quality products.

Thanks to all the listeners who submitted questions to our first AMA!

In this episode, Ryan and Sam (Zongjun) discuss the evolution of matcha with guests Jules Reyes and Marc St Raymond, formerly of the Jade Leaf Matcha. They explore the journey of matcha from a niche product to a mainstream beverage, the importance of consumer education, and the challenges of preparing matcha in cafes. The conversation delves into the significance of feedback in shaping matcha programs, the role of marketing in consumer expectations, and the future trends in the matcha industry. They also touch on the importance of transparency and the need for a deeper understanding of matcha quality among consumers. In this conversation, the speakers delve into the complexities of matcha consumption, exploring consumer preferences, the importance of education, and the cultural significance of matcha. They discuss the balance between traditional preparation methods and modern practices, emphasizing the need for innovation in the matcha industry. The introduction of Mindful Drops, a new product aimed at bringing the benefits of l-theanine in everyday life, highlights the accessibility of matcha's calming and focusing effects to a broader audience.

https://www.matchaprogram.com/

https://thematchaprogram.substack.com/

IG: @matchaprogram

IG: @mindfuldrops

IG: @julesreyes_

IG: @marcstraymond

In this episode of the Specialty Matcha Podcast, hosts Ryan and Zongjun (Sam) talk with with Dr. Rebecca Corbett, a historian specializing the history and practice of Japanese tea culture (chanoyu), and early modern Japanese women’s history. Dr. Corbett shares her personal journey into the world of tea and discusses the complexities of gender roles within tea practices.

The conversation also touches on the influence of the Urasenke school, the secretive nature of knowledge transmission in Chanoyu, and the institutionalized sexism present in Japanese society. Dr. Corbett's book, Cultivating Femininity: Women and Tea Culture in Edo and Meiji Japan, sheds light on the women who were written out of tea history and disproves orthodox narratives perpetuated by the largest and most powerful schools of tea ceremony in the world.

https://libraries.usc.edu/person/rebecca-corbett

https://theconversation.com/green-gruel-pea-soup-what-westerners-thought-of-matcha-when-they-tried-it-for-the-first-time-263014?utm_medium=article_clipboard_share&utm_source=theconversation.com

https://library.oapen.org/handle/20.500.12657/30216

https://globaltea.ucdavis.edu/

In this episode of the Specialty Matcha Podcast, Ryan and Zongjun (Sam) discuss their journey in developing a countertop matcha mill and the challenges they face in sourcing high-quality tencha. They explore the unexpected flavor profiles discovered in fresh milled gyokuro and the science behind milling and flavor extraction. The conversation delves into the contradictions within the matcha industry, the power dynamics at play, and the future of specialty matcha.

In this episode of the Specialty Matcha Podcast, Ryan and Zongjun (Sam) delve into the complexities of transparency in the matcha industry. They discuss the challenges faced by farmers and brands in sharing sourcing information, the importance of consumer education, and the evolving market dynamics that influence pricing and quality. Ultimately, they envision a future where consumer preferences shape the matcha landscape, leading to a richer and more diverse culture around matcha consumption.

In this episode, Ryan and Zongjun (Sam) explore matcha through the lens of sensory science, flavor profiling, and quality assessment. They discuss cultural perspectives on taste, the socially-constructed nature of quality assessment, the role of descriptive analysis, and different frameworks for tasting. The episode concludes with comparative tastings examining the effects of temperature and dilution in matcha preparation, differences across matcha blends, and a comparison between two hand-picked, single-cultivar Asahi matchas made from Uji-grown tencha: one organic and kanreisha (shelf) shaded, the other conventionally grown and honzu shaded.

https://forms.gle/48rLN1nXi6vAC1YF6

In this episode, the hosts delve into the intricate world of matcha blending after spending an afternoon with a top-ranked chashi. The conversation covered topics such as new and exciting cultivars, compromises made when blending lower quality tencha, and their options of Chinese matcha which might surprise you!

Koto Tea Space / Chajin Life in Bangkok recorded this great video referenced in the episode where they touch on one of the theories behind the "shiro" poetic naming convention and the role chashi's have played historically: https://www.youtube.com/watch?v=W8U25u1BuK0

*Correction: Uji City produced only 37.6 tons of tencha in 2024, not 70 tons. I confused this number with the area of actively farmed tea cultivation in Uji City which is 73.6 hectares (source: https://www.pref.kyoto.jp/nosan/documents/r6chachosa2.pdf)

In this episode of the Specialty Matcha Podcast, Ryan and Zongjun (Sam) delve into the intricate relationship between trust and the matcha industry. They explore how trust serves as the primary undercurrent of the industry, the complexities surrounding Uji matcha, and the challenges of mislabeling and transparency in the supply chain. The conversation highlights the importance of understanding the context behind matcha sourcing and production, as well as the evolving expectations of consumers in a rapidly changing market.

In this episode of the Specialty Matcha Podcast, Ryan and Zongjun (Sam) welcome Lissi and Zach from Cosmic Cultures. They discuss the importance of low intervention agricultural practices in matcha, especially regarding the use of synthetic fertilizers and pesticides . The conversation delves into the importance of building relationships with farmers, the evolving landscape of matcha sourcing, and the significance of educating consumers about the quality and taste of naturally grown matcha. They also touch on the future of the matcha industry and the impact of organic certifications on consumer choices.

https://cosmic-cultures.com/

In this episode, Ryan and Zongjun (Sam) explore the history and evolving landscape of matcha and Korean tea culture. They discuss the globalization of matcha, the impact of Japanese colonial history, and the modern practices of tea production in Korea, particularly in regions like Jeju Island but also Boseong and Hadong. The conversation highlights the unique characteristics of Korean matcha, its potential in the global market, and the cultural narratives surrounding tea.

The Korean Way of Tea in History and Today (Lecturer: Brother Anthony)

https://www.youtube.com/watch?v=KE9laWgT5gE

In this episode of the Specialty Matcha Podcast, hosts Ryan and Zongjun (Sam) talk with Oscar Brekell, a renowned expert and author in Japanese tea. He is the founder of the tea brand Senchaism, author of multiple books including A beginner's guide to Japanese Tea, and is a certified Nihoncha instructor.

They explore Oscar's journey into the world of Japanese tea, the inner workings of tea research institutes, and the significance of cultivar development and processing techniques in shaping the flavors of tea. The conversation delves into the tea ecosystem in Japan, the auction systems, and the evolving landscape of matcha cultivation. Oscar emphasizes the importance of processing over terroir in determining the quality of tea and providing insights into the future of tea cultivation.

This conversation explores the modern interpretation of single origin and the implications of a globalized matcha market. They also highlight the changing preferences of younger consumers and the potential future of tea consumption.

Our new podcast music is here! Huge thanks to Garrett Rabian for composing and recording it.

https://www.instagram.com/brekell/

https://senchaism.myshopify.com/

https://www.brekell.com/

In this episode of the Specialty Matcha Podcast, Ryan and Sam (Zongjun) reflect on the evolution of matcha culture, the challenges posed by a global shortage, and the importance of embracing new consumer trends. They discuss the cultural shifts in matcha consumption, the stigmatization of non-Japanese matcha, and the need for a more inclusive global matcha community. The conversation highlights the potential for matcha to thrive as a global beverage while addressing the complexities of supply and quality.

In this episode, Ryan and Zongjun (Sam) interview Carolina , founder of Soy Té, who shares her tea journey. Carolina discusses the evolution of the matcha scene in Mexico, the different consumer groups, and the cultural influences on matcha consumption. She also shares her experiences in Japan, the challenges of sourcing quality matcha, and the importance of educating consumers about matcha. The conversation highlights the need for transparency in the industry and the significance of maintaining cultural appreciation in the tea world.

https://soyte.mx/

IG: @soytemx

In this episode of the Specialty Matcha Podcast, Ryan and Zongjun (Sam) interview Abby, a matcha scientist, who shares her journey from getting a PhD in chemical engineering at Stanford to exploring the world of matcha. The conversation delves into the science behind matcha, the challenges in researching it, and the importance of consumer education and transparency in the matcha industry. Abby discusses her use of colorimetry to measure matcha quality and the need for more scientific studies on matcha's health benefits. The episode concludes with Abby's future plans for her content and community engagement.

Follow Abby: @thematchascientist

thematchascientist.com

In this episode of the Specialty Matcha Podcast, hosts Ryan and Zongjun (Sam) welcome back Pau from Tea Nursery to discuss various aspects of tea cultivation and processing. The conversation delves into the 2025 spring harvest in Wazuka, including weather impacts and frost prevention techniques. They explore the realities of tea farming and the physical demands of tencha processing. The discussion also covers matcha fertilization practices, the effects of environmental stress on tea plants, and the unique characteristics of extreme-shaded tea leaves that turn a pale white color. They touch on the influence of traditional techniques on modern tea processing and the creation of unique matcha flavors.

They also discuss the significance of Zairai and the challenges of maintaining genetic diversity in tea plants. The conversation also highlights the impact of market pressures on tea farmers and the ongoing matcha shortage crisis, exploring how the industry is adapting to these challenges and the future of matcha production.

https://www.teanursery.com/

In this episode of the Specialty Match Podcast, Ryan and Zongjun (Sam) interview Rocky Xu, founder of Rocky's Matcha. They discuss Rocky's journey into the world of matcha, the evolution of his brand, and the importance of authenticity and community in building a successful business. Rocky shares insights from his previous experience at Nike and how it has influenced his approach to branding and collaborations. The conversation also touches on sourcing philosophy and the significance of preserving tradition.

https://www.rockysmatcha.com/

In this episode of the Specialty Match Podcast, Ryan and Zongjun (Sam) interview Kensuke Suji, Founder of Zenkyu Matcha based in Tokyo. Suji-san shares his journey from a corporate marketing career at Procter & Gamble to launching his own matcha brand. He discusses the cultural perceptions of matcha in Japan, the challenges of sourcing quality matcha, and the importance of mindfulness in the matcha making experience. The conversation also touches on market trends, consumer preferences, and the future of matcha in a global context.

https://zenkyumatcha.com/

In this episode, Ryan and Zongjun interview James from No Bad Matcha, discussing the evolution of matcha in the Philippines, the challenges faced in the specialty cafe industry, and the importance of sourcing high-quality matcha. James shares insights on consumer preferences, recipe development, matcha workflows, and the future of matcha in the region, emphasizing the need for education, quality control, and of course... no bad matcha.

In this episode of the Specialty Matcha Podcast, cohosts Ryan and Zongjun (Sam) talk to Nicha and Francis, the cofounders of Haru Matcha based in London. The discussion dives into the UK matcha scene, their experience visiting tea farms in Gokasho and other regions around Uji, and how they’ve built their brand. Nicha and Francis also share their unique perspective as professional behavioral scientists, exploring how theories and frameworks from consumer behavioral science can be leveraged to position products and communicate value in matcha.

https://harumatcha.co.uk/