THEE

With loose tea, infusions, iced teas and tea cocktails, tea is multi-faceted hot!Don’t miss the latest news, products and handy tips.

Kiona Malinka

Kiona Malinka on 12.5 years of Crusio Tea, matcha and the approving nod from her tea master

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.

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the effect of water on the taste of coffee and tea

The silent game-changer: how water makes (or ruins) your cup of coffee or tea

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.

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Matcha grinding stone mill AI image

How matcha is ground: stone mills, heat and texture

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.

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Shadow cultivation matcha

Shadow cultivation in matcha

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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real matcha powder

What is real matcha (and what is not)?

Matcha is one of the most widely used but also most misunderstood tea terms at the moment. Anything green and powdery is quickly referred to as matcha. On packaging, in cafes, on social media and even in trainings. This creates confusion, disappointment and unrealistic expectations.

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PREMIUM

Kiona Malinka
Kiona Malinka of Crusio Tea tells how specialty tea came of age in the Netherlands. About matcha, tea trends, Japanese tea masters,

Read more “

PREMIUM

the effect of water on the taste of coffee and tea
When it comes to coffee and tea, topics like beans, roasting, origin, and brewing methods are discussed at length, but the most

Read more “

news coffee tea header
New developments in coffee and tea: from pistachio oat milk for baristas to biodynamic tea from Darjeeling and a fresh spring mocha

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PREMIUM

Matcha grinding stone mill AI image
Grinding often seems like a detail with matcha. Something technical, something that happens somewhere at the end of the process. In reality,

Read more “

PREMIUM

Shadow cultivation matcha
Chapter 4: Shade cultivation changes the leaf chemistry of tea plants and is the basis for color, umami and softness in matcha.

Read more “

PREMIUM

real matcha powder
Matcha is one of the most widely used but also most misunderstood tea terms at the moment. Anything green and powdery is

Read more “

Matcha
From shade-grown tea to the cup, this feature explains what matcha is and how its quality is achieved.

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coffeeTcacao news January 2026
January news 2026: coffee exhibition Keramiekmuseum Princessehof, Chocolate Festival Amsterdam and what caught our eye at Horecava 2026.

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Tea & talk theeën
Tea & Talk Sri Lanka vond plaats bij de ambassade in Den Haag met Ceylon tea en een uitgebreide thee en kaas

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Lumbini Tippy OP thee uit Sri Lanka 1
Ontdek Lumbini Tippy OP thee uit Sri Lanka: een zachte zwarte thee met aroma’s van honing, rozijn en perzik.

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LASTEST NEWS

KTC News: October Hero

koffieTcacao News – October 2026

Matcha Tasting Hero

PREMIUM

Tasting Matcha: Umami, Bitterness, and Mouthfeel

Maxwell Colonna-Dashwood

PREMIUM

Interview with Maxwell Colonna-Dashwood: From Artist to Coffee Visionary

Japanese Castella from The Art of Baking by Hidde de Brabander

Cookie de Savoie: an airy classic from French patisserie

Spencer Hyman - Cocoa Runners

Spencer Hyman: “We need to educate consumers to appreciate good chocolate”

City Trip to Yerevan

PREMIUM

Citytrip Yerevan: modern and classic coffee culture in Armenia’s capital

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