Kiona Malinka of Crusio Tea tells how specialty tea came of age in the Netherlands. About matcha, tea trends, Japanese tea masters, Chinese plantations and why tea is finally being taken seriously in hospitality and coffee bars.
With Arla Pro Cold Foam, you can easily give iced coffees, matchas and signature drinks a creamy finishing touch. We share two recipes.
Why does matcha from Uji taste so different from matcha from Kagoshima? In this article, you’ll discover how climate, soil, altitude and shade cultivation combine to form matcha’s terroir and determine its taste.
KTC news from May 2026 with the diyPresso Two, yerba maté drink matély, regenerative coffee from Lavazza and updates around World of Coffee and the World Cup Tasters Championship.
When it comes to coffee and tea, topics like beans, roasting, origin, and brewing methods are discussed at length, but the most important ingredient is often overlooked: water. This is remarkable, because water isn’t just a carrier of flavor—it’s a determining factor in how that flavor develops.As such, the influence of water is crucial to the final result in your cup of coffee or tea.
Matcha is the result of centuries of development in which agriculture, religion, aesthetics and discipline have been slowly intertwined.
Making matcha seems simple. Powder in a bowl, add water, whisk and done. It is this very simplicity that often makes it underrated. In reality, matcha brewing is a technical operation in which small variations have major effects on flavor, texture and balance.
New developments in coffee and tea: from pistachio oat milk for baristas to biodynamic tea from Darjeeling and a fresh spring mocha with yuzu.
Grinding often seems like a detail with matcha. Something technical, something that happens somewhere at the end of the process. In reality, matcha grinding is one of the most decisive steps for what you ultimately experience in the bowl. Color, aroma, foam, mouthfeel and even bitterness are helped shape here.
Chapter 4: Shade cultivation changes the leaf chemistry of tea plants and is the basis for color, umami and softness in matcha.
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