Specialty Matcha Podcast

Recorded: Early May 2026 In this episode, Ryan and Zongjun (Sam) record live from Canton Fair in Guangzhou to map the Chinese matcha scene in 2026. They cover what changed in two years: "average quality" material that now rivals "average quality" Japanese tencha at 50 to 150 US dollars a kilo, the 8+ provinces producing tencha, Chinese cultivars like Longjing 43, Echa 10, and Fuding Da Bai, GuiCha confirming 4,000 tons of annual output nearly equal to all of Japan, and Ito En quietly sourcing Chinese tencha. Plus ball milling versus imported ishi usu, pesticide residue and EU export compliance, and why seven competing grading systems prove ceremonial grade means nothing.

In this episode, Ryan and Zongjun (Sam) close out the Uji matcha series with a debate: can Uji matcha actually be defined? The episode maps the full spectrum of definitions, from the least conservative, where Uji is a processing and blending culture and the leaf can come from neighboring Yamashiro towns or entirely different prefectures, to the most conservative, where true Uji matcha means tencha grown in Uji itself. They test the legal, cultural, historical, and genetic definitions against each other, from the ochashi blending houses and tencha auctions to the thought experiment of foreign producers acquiring abandoned Uji plots. Along the way: why yabukita grown in Uji is arguably less "Uji" than Uji native zairai cultivars like Asahi, Samidori, Uji Hikari, and Okunoyama, what was lost when seed-propagated zairai gave way to clonal cultivars 50 years ago, why Asahi is struggling in a changing climate, and what Chinese matcha marketed as "Uji grade" reveals about the name. Wherever you land between those two extremes, believing in Uji matcha means holding a contradiction in your mind. Companion to the Uji-no-Matcha Substack series, with "What Happened to All of Uji's Old Tea Trees?" coming soon! https://sankomatcha.substack.com/p/uji-no-matcha-the-inconvenient-truth?r=3mxquk

Ryan and Sam (Zongjun) discuss the recent GI status granted to Japanese tea, its implications for the industry, and the problems associated with the definition. https://www.maff.go.jp/j/shokusan/gi_act/register/0179/index.html https://news.yahoo.co.jp/expert/articles/84493979276a5984cb6ec8c0e6b987dc1a33edd6

In this editorial conversation, Ryan and Zongjun (Sam) interrogate the term "Uji matcha" and its tangled provenance: what it once meant, and how it has quietly changed over the years. Was Uji ever really a single origin? What did the Edo-period ochashi monopoly actually control, and what broke when the shogunate fell? How does one trademark end up stretched across four prefectures? And how much Uji Matcha actually actually remains "single origin" when Uji produces only 37 tons of tencha a year? Uji-no-Matcha Series: Part 1: https://sankomatcha.substack.com/p/uji-no-matcha-the-inconvenient-truth Part 2: https://sankomatcha.substack.com/p/uji-no-matcha-the-inconvenient-truth-2a5 Part 3: https://sankomatcha.substack.com/p/uji-no-matcha-the-inconvenient-truth-108 Part 4: https://sankomatcha.substack.com/p/uji-no-matcha-the-inconvenient-truth-ca7 Part 5: https://sankomatcha.substack.com/p/uji-no-matcha-the-inconvenient-truth-2b3

https://open.substack.com/pub/sankomatcha/p/uji-no-matcha-the-inconvenient-truth?r=3mxquk&utm_campaign=post&utm_medium=web It started with the disturbing realization that almost all Uji Matcha sold is not grown or processed in Uji at all. We kept hearing different definitions from different people: is it a city? Region? Blending style? Four-prefecture trademark? When we crunched the math from official Japanese sources, the percentage of tencha that’s actually grown in Uji that can be sold as “Uji Matcha” or an “Uji Matcha Blend” is probably less than 1-2% of Uji Matcha sold. This series details: -Hard numbers / Production statistics -Was “Uji Matcha” ever single origin? -The context and creation of the “Uji Matcha” trademark -Does terroir actually matter for matcha? -Who the current system helps and hurts

Cohosts Ryan and Zongjun (Sam) discuss their experience in Nishio, Aichi including learning about pest control techniques, unique tana-shelf shading structures of Aichi, differences between a Mikawa and Horii Style tencha oven, high efficiency "simple" or "net-type" tencha driers, and their experience milling tencha on Sanko Usu One.

Cohosts Ryan and Zongjun (Sam) discuss their learning journey hand picking tea for 3 days in Toyota, Aichi. They discuss tencha processing (including a unique withering step this producer uses which produces an almost baozhong-like fragrance), ishi usu stone milling, and fertilizing practices.

Ryan and Zongjun discuss the legal, cultural, and economic implications of geographic indications in the tea industry. https://open.substack.com/pub/sankomatcha/p/japan-filed-for-japanese-tea-gi-status?r=3mxquk&utm_campaign=post&utm_medium=web&showWelcomeOnShare=true

We are very proud to upload our 100th podcast and the end of season 4. https://sankomatcha.com/ https://sankomatcha.substack.com/p/load-bearing-myths

Accompanying Substack Article: Load-Bearing Myths https://open.substack.com/pub/sankomatcha/p/load-bearing-myths?utm_campaign=post-expanded-share&utm_medium=web Hosts Ryan and Zongjun (Sam) explore the mythologizing in matcha and tea, breaking down how demand, marketing, and cultural narratives shape perceptions of quality and origin. This episode uncovers the myths behind famous regions like Uji and the impact on consumers and producers.

Ryan and Zongjun (Sam) explore the evolving landscape of matcha, drawing parallels with the coffee industry, discussing innovation opportunities, and envisioning a future ecosystem that empowers farmers, enhances product quality, and expands market access.

Hosts Ryan and Zongjun (Sam) discuss updates on their countertop matcha mill Sanko Usu One, the development of new community tools and projects, and their upcoming research article about unpacking the inconvenient truth about Uji Matcha.

In this episode, cohosts Ryan and Zongjun (Sam) speak with Billy from BHD Consulting who shares his two-decade journey in the tea industry, focusing on matcha, branding, sourcing, and industry trends. Discover insights on building a tea brand, navigating traditional and modern markets, and the future of matcha and specialty tea. IG: @sirwillotleaf https://www.bdhconsultants.com/about https://steepinsights.substack.com/

Contact : https://www.instagram.com/julesreyes_/ More Info : https://www.instagram.com/reel/DWUiO-YgcpW/?igsh=MXI3a2tmY3M2Z3drZg== From Jules' Post: We have reason to believe that Ben made it to Bangkok, Thailand. Up until now, we've been focusing our efforts on his last known location in Galicia, Spain and his direction of travel (Madrid). THANK YOU to everyone who helped us trace his movements there. With this new information, we're shifting our focus to the next leg of his journey: Thailand (specifically Bangkok to Railay Beach). Ben is an experienced and methodical world traveler of over 18 years. He's completed multiple Iron Mans, the Appalachian Trail, the Pacific Crest Trail, and cycled the Continental Divide Route. This is someone who knows how to navigate the world. Our family has filed a missing persons report in the U.S. and has contacted the U.S. Embassy in Bangkok. We believe he took a flight from Madrid to Bangkok and are trying to verify his passport activity in Spain while working to escalate his case internationally. O If you (or anyone you know) may have seen or been in contact with Ben in Bangkok or en route to Railay Beach between Oct 27 - Nov 4, 2025, please reach out. Even small details could help. Again, THANK YOU everyone helping share Ben's story. We couldn't have gotten this far without you. We are eternally grateful for your support, prayers, and resources you are sharing with us. If you happen to be based in Thailand, please consider sharing and reposting this post to reach more people local Bangkok

Ryan and Zongjun (Sam) in conversation in Kyoto alongside khun Pop and Yusuke-san of Koto Tea Space in Bangkok after visiting Tsuji-san, one of Japan's most decorated matcha producers. The conversation goes deep on fertilization science, soil mineral dynamics, and why Tsuji-san sends individual tea leaves to a lab at enormous cost. His words sum it up well: you cannot make great matcha without science. The second half covers how Koto Tea Space built a Bangkok audience for high-grade matcha by never serving a latte, and how Yusuke-san trains his staff well beyond what they share with customers. A huge thank you to khun Pop and Yusuke-san for the invitation! We are incredibly grateful for the learning opportunity. https://kototeaspace.com/ IG: @kototeaspace https://maps.app.goo.gl/pQLYXNuffxTa8HP98

In this episode, Khun Gan from TeaismExplorer shares his journey with tea, from working in Uji to becoming the first Thai-national Nihoncha Instructor. We explore the nuances of matcha production, regional labeling, and the evolving tea industry in Japan and Thailand. IG: @teaism.explorer

In this episode of the Specialty Matcha Podcast, Ryan and Zongjun (Sam) share their experiences and learnings from their recent trip to Kyoto, where they met renowned matcha farmer Tsuji-san, toured Marukyu Koyamaen, and visited Baisa Nakamura. They deep dive into insights from Tsuji-san on matcha fertilization, innovations happening in the world of matcha, and cross-cultural exchanges happening in contemporary tea culture.

In this episode, Ryan Ahn and Zongjun (Sam) Li delve into the complexities surrounding how the word "matcha" is being used by both marketers and consumers all over the world. The conversation highlights the fluidity of matcha's identity historically, is use and perhaps misuse today, and the importance of education in understanding both historical and contemporary tea cultures.

https://www.youtube.com/watch?v=KirlTPzWoqo In this episode, Ryan and Zongjun (Sam) sit down with the founder of ChaEn Tea Experience in Bangkok, khun Big. They discuss the unique cultivation of Jinxuan cultivar matcha in northern Thailand and the art of blending Thai and Japanese cultivars. The conversation covers the evolution of consumer preferences in Thailand, the impact of COVID on tea education, and the challenges of maintaining quality amidst rising prices with the matcha boom in Japan. IG: @chaen.tea.ex https://maps.app.goo.gl/QmkgpfbVwGRGCDcZ6

https://sankomatcha.com/collections/tencha Buy Tencha References Online (a very humble start of a list! Please forgive us, sourcing tencha is very difficult at the moment): In this episode, Ryan and Zongjun (Sam) delve into the complexities of matcha and tea tasting, emphasizing the importance of reliable references for building a mental model of flavors. They discuss the balance between transparency in labeling and the enjoyment of tea, the significant role of marketing in perceived quality, and the challenges of consumer education in the tea industry. The conversation highlights the need for reference samples and the potential future of matcha in specialty markets, advocating for a community-driven approach to education and appreciation of tea on objective truths such as where the tencha was grown, how long it was shaded, the method of shading, fertilizers applied, harvest season, harvest method, processing techniques and cultivar used.