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Journal

Matcha With Tynan

I recently had the opportunity to have a cup of matcha with the fascinating and inspiring Tynan, a young entrepreneur who’s obsessed with living a fulfilling and adventure-packed life. We hung out ...
By Eric Gower

From Red Rose to Rarefied Matcha

I grew up with Red Rose tea bags, a blend of black and orange pekoe teas.  My mother liked to make a cup in the evenings, after dinner, and I felt sophisticated whenever I joined her for a cup. She...
By Eric Gower

Leo Babauta on Focus, Flow, and Matcha

I recently had matcha in SF with the inimitable Leo Babauta. This guy, despite having created an army of fans who love his musings on productivity, happiness, minimalism, frugality, vegetarianism/v...
By Eric Gower

“Going Quiet” with Matcha

There are lots of metaphors about the incessant chatter going on in most our heads, that datastream of conversations, impressions, admonitions, and other mental events that seem to occupy most of o...
By Eric Gower

Adapting Matcha to Local Conditions

The Japanese tea ceremony as it is practiced in Japan can be a thing of beauty. The tradition is roughly 830 years old. Like so many other traditional Japanese arts, the formal study of tea can tak...
By Eric Gower

Matcha and Gratitude: Homage to an 830-Year-Old Tradition

Plenty of people consider matcha to be a new trend. In reality it’s been a trend in Japan for roughly 830 years, started by those crazy trend-setting zen buddhist priests. But in a sense, “plenty o...
By Eric Gower

“Culinary” Matcha, Anyone?

By now, most people with even a marginal interest in food and food trends have heard of matcha. This is a good thing, and its overall popularity continues to climb. The confusing issue is that many...
By Eric Gower

Breakaway Matcha at Dwell on Design

The fine people at Dwell Magazine are such matcha converts that they invited Breakaway Matcha to exhibit and pour matcha shots for all the designers and design-lovers that will flock to the LA Conv...
By Eric Gower

Really, Really, Really Thick Matcha

I recently had what can only be described as a transcendent matcha experience: I drank the equivalent of about 12 servings of matcha, but did so in just three stunningly beautiful bowlfuls as I sip...
By Eric Gower

Matcha and Cooking at Tassajara

We’re doing it again: another workshop at one of my favorite places on earth, the Tassajara Zen Mountain Center, in the Ventana Wilderness, southeast of Carmel, taught by myself and the delightful ...
By Eric Gower

Making Matcha with David Gans

I recently had the pleasure of spending an afternoon at the home of musician, radio host, and deadhead extraordinaire David Gans and his lovely wife Rita. They were curious about matcha, so I broug...
By Eric Gower
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You definitely need tools!
Matcha Tea Tool Kit
Perfect coldbrew everytime
Coldbrew Bottle
The ideal way to store your matcha
Coldbrew Bottle
The ideal way to store your matcha
Coldbrew Bottle