News article
Interview with Zach Mangan, Kettl
Kettl founder Zach Mangan shares insights from 16 years of Japanese tea sourcing, covering gogumi (tea blending) techniques learned from Masayoshi Koyama of Yamamasa Koyamaen, the history of single-estate matcha before the Meiji era, and the meaning of "Uji" on tea labels. The discussion extends to matcha sensory evaluation frameworks and how tasting other loose-leaf teas can deepen understanding of matcha.
Key points
- Kettl founder draws on conversations with Masayoshi Koyama (Yamamasa Koyamaen) to explain gogumi tea-blending techniques
- Single-estate matcha production predates the Meiji era; "Uji" labeling carries specific historical meaning
- Matcha sensory evaluation benefits from comparative tasting of other loose-leaf Japanese teas
- Advice offered for new matcha brands entering the market
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What they said
“drawing on Zach's conversations with Masayoshi Koyama of Yamamasa Koyamaen”
drawing on Zach's conversations with Masayoshi Koyama of Yamamasa Koyamaen
“the history of single estate matcha before the Meiji era”
the history of single estate matcha before the Meiji era
“tasting other loose life teas can further contextualize matcha”
tasting other loose life teas can further contextualize matcha
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