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Matcha Storms New York!
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We recently introduced a Matcha story in Bon Appetit magazine on our Japan Suite Facebook site. It seems now that nealy everyone is talking about the wonders of Matcha mania as evidenced by this Huffington Post article — and also discovering where to go to enjoy it here in New York City

Matcha bar in Brooklyn has been enjoying a lot of pub in the media lately, and newer Matcha cafes are popping up every month. We Manhattaners can also enjoy great authentic Matcha at places like Ippodo and at a new tea room opened by Satoko Souheki Mori in the great Japanese furniture store, Miya Shoji

Matcha is a powdered green tea, so we are literally drinking the whole green tea leaves that contain health-giving antioxidants, and “anti-aging” catechins as well as providing Matcha’s “relaxing effect” due to the L-Theanine contained in the leaves.

Matcha does have caffeine, but it releases its effect slowly over time not like coffee that and other caffeinated drinks that hit you very quickly. So, we enjoy the calm alertness all day long with one or two cups of Matcha a day. 

I have been taking Tea Ceremony classes, learning how to serve and enjoy Matcha properly in a more ceremonial manner, which is certainly different from grabbing Matcha latte at a cafe. However wherever you get your Matcha fix on, the core spirit of it is simply to enjoy the tea.

Now, if your neighborhood doesn’t have a Matcha cafe, can you make a cup of Matcha at home? Of course. We now offer Matcha whisks and scoops at our store. We particularly love the 100 tine whisk that makes creating the finest foam easy - even for a beginner. The subtle combination of the bitter taste with slight sweetness is sure to satisfy and make you happy.
Please let us know if you have any questions, we would love to share information about making and enjoying a great cup of Matcha…!

Infographics curtesy of © Epic Matcha 

Ocha Nouveau
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Right now is an exciting time of year for green tea (ocha) lovers and that includes us here at Japan Suite. The first new crop of Japanese green tea is now being picked and is going on sale for a limited time.  It is called shincha (新茶), which comes simply from “shin” (new) and "cha" (tea). These are the first new leaves of the year, and a small batch of the first picking is used for shincha--a lightly processed tea that has a wonderfully delicate and unique flavor.

New Tea, 2014. Courtesy of Itoen

New Tea, 2014. Courtesy of Itoen

Shincha should be enjoyed in the next few months (May-July) to fully appreciate it’s enticing aroma and light sweetness that invigorates the taste buds with a refreshing subtlety. It is less bitter and lower in caffeine than other green teas. I love good ocha, and shincha has a special place in my heart.

New Tea, 2014. Courtesy of Itoen

New Tea, 2014. Courtesy of Itoen

Shincha is made from tea leaves that have been very lightly steamed immediately after harvesting. During the winter, tea plants store up life-giving nutrients, which nurture the growth of spring shoots and new leaves. The first growth shincha leaves are full of these nutrients.

Japanese celebrate this special, delicate and fleeting new tea of the year -- and we encourage you to do the same if you are in Japan or fortunate enough to find shincha in your city. I know I am planning to head out this weekend in New York City to search for one of my favorite things of the season. Oishisou!