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Anatomy of a Chai: What Goes into the Perfect Spice Mix (and Why)
Six spices, each with its own role: this is how a real masala chai is built, with black tea or on a caffeine-free rooibos base.
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Maca and Lucuma: The Andean Duo That Tastes of Malt and Caramel
A root that tastes of malt and a fruit that tastes of caramel: meet the Andean duo that gives our blends their gentle...
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The Blue Latte That Changes Colour: The Edible Chemistry of Butterfly Pea Flower
Indigo blue that turns purple with a drop of lemon: butterfly pea flower is the (natural) magic trick in your kitchen.
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Rooibos: The Caffeine-Free Red Infusion Made for Evenings
Naturally caffeine-free, sweet and coppery: what rooibos is, why we grind it into a powder and how to prepare it with...
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Golden Milk: The Turmeric Classic, Hot or Iced
The golden classic, Matcha Colors style: Yellow Matcha Blend with turmeric, pepper, kabocha and chai spices. Hot or i...
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Matcha and Caffeine: What Is Actually in Your Cup
How much caffeine matcha has compared with coffee and tea, which Matcha Colors products contain caffeine and which do...
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Colours You Can Drink: Where Our Blue, Pink, Yellow and Black Come From
The house rule: if the colour doesn't come from a whole food, it doesn't go in the tin. This is the map of our six co...
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What Is Matcha? The Complete Guide to Stone-Ground Green Tea
What matcha is, where it comes from, how it is grown and ground, what "ceremonial grade" really means and how it diff...
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How to Make Matcha at Home: A Step-by-Step Guide (With and Without a Whisk)
Amounts, water temperature and whisking for lump-free matcha, with or without a bamboo whisk, plus hot and iced match...
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What Is Maca? The Andean Root in Our White Matcha Blend
Andean maca, a root from the high plateaus of Junín and Pasco grown for centuries: its origin, traditional culinary u...
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The Art of Perfect Matcha: How to Make It at Home (With or Without a Whisk)
The 5 mistakes that ruin a matcha (boiling water, lumps, whisking, ratio and making it in advance), how to fix them a...
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How to Tell If Matcha Is Good: Colour, Aroma and Taste
How to recognise a quality matcha by its colour, aroma, texture and flavour, how to hold a tasting at home and how to...
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The Global Matcha Strategy: Origins, Evolution and the Current Landscape of Powdered Tea in Asia
From the whisked tea of Song China to Japanese matcha and the new producers in South Korea, Taiwan, Thailand and Viet...
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