Journal
Notes from the cupping table — origins, harvests, and the small differences that matter. Curated by James Mackness.
Do Tea Bags Have Microplastics? A Materials Guide for the Premium Tea Drinker
Yes, some tea bags release microplastics, and the material matters enormously. First-generation nylon and PET pyramid bags released billions of nano-particles per cup. Today's PLA pyramids, made from...
Loose Leaf, Tea Bags, or Pyramid Sachets: What Actually Matters
The format is not the point. The leaf is the point. Here is what each format actually does to the cup — and what to look for if...
What Is Pu-erh Tea? Raw, Ripe, and Why It Ages Like Wine
Pu-erh is a category of post-fermented Chinese tea from Yunnan that improves with age. There are two main styles — raw (sheng) and ripe (shou) — and they...
How to Brew Sencha Properly: Temperature, Time, and the Three Steeps
Brew sencha at 70–80°C for about a minute, then re-steep the leaves two or three more times. Here is the full method, the reasoning behind it, and what...
Sencha vs. Matcha: The Two Faces of Japanese Green Tea
Same plant, same country, completely different drinks. A practical guide to the two most prominent Japanese greens and when each one belongs in your cup.
Darjeeling vs. Assam: How India's Two Most Famous Black Teas Differ
Both come from India. Both are technically black tea. They are otherwise almost nothing alike. A field guide to the cup, the leaf, and the region behind each.
What Is Darjeeling First Flush? The Spring Pluck Explained
Darjeeling First Flush is the season's first pluck of tea from the Darjeeling hills, harvested between mid-March and late April. The leaves are light, floral, and closer to...
How to Brew Oolong Tea: The Multi-Steep Method
Oolong gives its best cup not in one long steep but across many short ones. Here is how to brew it gongfu-style — what you need, what to...
Hojicha Caffeine: The Complete Answer
Hōjicha contains about 5–10 mg of caffeine per cup — less than a quarter of standard sencha and roughly a tenth of coffee. Here is why, how it...
How to Brew Earl Grey Tea Properly: The Right Temperature, Time, and Method
Earl Grey rewards precision — water just off the boil, three to four minutes, no longer. Here is the method we use at the cupping table.
Tieguanyin vs. Da Hong Pao vs. Milk Oolong: How the Three Famous Oolongs Differ
Three oolongs that show up on every café menu — three completely different cups. Here is what each is, where it comes from, and which one to drink...
Hojicha vs. Genmaicha vs. Karigane: How the Three Roasted Japanese Teas Compare
Three Japanese teas with toasted character — and three completely different cups. Here is what is in each, how they are made, and which to choose for which...