A Beginner's Guide to Japanese Teas

What makes bancha different from hojicha? How do you bring out the full expression of a matcha? In this book, you’ll find the answers.

Written by tea specialist Per Oscar Brekell, one of the few non-Japanese to complete formal tea instructor training in Japan, this bilingual guide offers a grounded, richly illustrated introduction to Japanese tea. No fluff, no trend-chasing, just clear, expert knowledge backed by years of dedicated study and fieldwork.

You’ll find:

• A tour through Japan’s key tea-producing regions: Uji, Shizuoka, Kagoshima
• Profiles of premium cultivars like Yabukita, Kōshun, Yamakai, Sōfū, and Asatsuyu
• Brewing methods tailored to each tea type, from sencha to gyokuro
• Guidance on choosing the right kyūsu and teacups for both function and form
• A curated approach to selecting teas for home preparation and sharing

Whether you're refining your understanding or just starting to take Japanese tea seriously, this book is an essential reference. It connects terroir, cultivar, technique, and vessel all in one place.

Softcover | Full Color | Bilingual (Japanese & English) | 144 pages