Specialty Matcha Podcast

• The Matcha Program with Jules Reyes and Marc St Raymond

  In this episode, Ryan and Sam (Zongjun) discuss the evolution of matcha with guests Jules Reyes and Marc St Raymond, formerly of the Jade Leaf Matcha. They explore the journey of matcha from a niche product to a mainstream beverage, the importance of consumer education, and the challenges of preparing matcha in cafes. The conversation delves into the significance of feedback in shaping matcha programs, the role of marketing in consumer expectations, and the future trends in the matcha industry. They also touch on the importance of transparency and the need for a deeper understanding of matcha quality among consumers. In this conversation, the speakers delve into the complexities of matcha consumption, exploring consumer preferences, the importance of education, and the cultural significance of matcha. They discuss the balance between traditional preparation methods and modern practices, emphasizing the need for innovation in the matcha industry. The introduction of Mindful Drops, a new product aimed at bringing the benefits of l-theanine in everyday life, highlights the accessibility of matcha's calming and focusing effects to a broader audience.https://www.matchaprogram.com/https://thematchaprogram.substack.com/IG: @matchaprogramIG: @mindfuldropsIG: @julesreyes_IG: @marcstraymond

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• Interrogating Chanoyu Narratives with Dr. Rebecca Corbett

  In this episode of the Specialty Matcha Podcast, hosts Ryan and Zongjun (Sam) talk with with Dr. Rebecca Corbett, a historian specializing the history and practice of Japanese tea culture (chanoyu), and early modern Japanese women’s history. Dr. Corbett shares her personal journey into the world of tea and discusses the complexities of gender roles within tea practices. The conversation also touches on the influence of the Urasenke school, the secretive nature of knowledge transmission in Chanoyu, and the institutionalized sexism present in Japanese society. Dr. Corbett's book, Cultivating Femininity: Women and Tea Culture in Edo and Meiji Japan, sheds light on the women who were written out of tea history and disproves orthodox narratives perpetuated by the largest and most powerful schools of tea ceremony in the world. https://libraries.usc.edu/person/rebecca-corbetthttps://theconversation.com/green-gruel-pea-soup-what-westerners-thought-of-matcha-when-they-tried-it-for-the-first-time-263014?utm_medium=article_clipboard_share&utm_source=theconversation.comhttps://library.oapen.org/handle/20.500.12657/30216https://globaltea.ucdavis.edu/

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• We made an interesting discovery

  In this episode of the Specialty Matcha Podcast, Ryan and Zongjun (Sam) discuss their journey in developing a countertop matcha mill and the challenges they face in sourcing high-quality tencha. They explore the unexpected flavor profiles discovered in fresh milled gyokuro and the science behind milling and flavor extraction. The conversation delves into the contradictions within the matcha industry, the power dynamics at play, and the future of specialty matcha.

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• The Price of Transparency

  In this episode of the Specialty Matcha Podcast, Ryan and Zongjun (Sam) delve into the complexities of transparency in the matcha industry. They discuss the challenges faced by farmers and brands in sharing sourcing information, the importance of consumer education, and the evolving market dynamics that influence pricing and quality. Ultimately, they envision a future where consumer preferences shape the matcha landscape, leading to a richer and more diverse culture around matcha consumption.

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• Matcha Sensory

  In this episode, Ryan and Zongjun (Sam) explore matcha through the lens of sensory science, flavor profiling, and quality assessment. They discuss cultural perspectives on taste, the socially-constructed nature of quality assessment, the role of descriptive analysis, and different frameworks for tasting. The episode concludes with comparative tastings examining the effects of temperature and dilution in matcha preparation, differences across matcha blends, and a comparison between two hand-picked, single-cultivar Asahi matchas made from Uji-grown tencha: one organic and kanreisha (shelf) shaded, the other conventionally grown and honzu shaded.

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