KOKO Kawane

Journal

Notes on matcha, the Kawane valley and the craft behind the cup — from KOKO Kawane, a Japanese tea and matcha atelier at The Star Vista, Singapore.

Tea · 5 min read

What Is Matcha? From Shaded Leaf to Stone-Ground Powder

Most tea is steeped and thrown away. Matcha is the rare one you drink whole — which is why every step before the grinding matters.

Tea · 4 min read

One is bright, crisp and quick. The other is deep, full and slow. Serving only one would tell half the story.

How to · 4 min read

Most disappointing matcha at home is not bad matcha. It is good matcha stored badly, or whisked in the wrong order.

Origin · 4 min read

The valley does something to the leaf that no amount of care in the mill can add later. It slows it down.

How to · 3 min read

Same leaf, same mill, three different drinks. Most of the difference is simply how much water you are willing to leave out.

The room · 3 min read

The sweet is not there to be nice. It is there to do a job, and the tea is built expecting it.