Tea is one of the world’s most universal companions—present at breakfast, shared during quiet afternoons, and enjoyed long after dinner. Yet, the way people drink tea shifts beautifully from culture to culture. In the United Kingdom, it appears as the iconic Afternoon Tea, complete with milk, sugar, and delicate pastries. In France, Russia, and many other regions, the practice takes on its own distinct flavor and meaning.
Across the world, tea evolves from a simple refreshment into a true ritual—an experience shaped by tradition, atmosphere, and intention.
Nowhere is this transformation more profound than in Japan. Here, tea becomes ceremony. The heart of this ritual is Matcha: a vibrant, finely milled green tea celebrated for its luminous color and pure, earthy character. First brought from China in the 9th century by Buddhist monks, Matcha has retained its prestigious status through the centuries.
Its production is meticulous, almost meditative—tea leaves are carefully cultivated, steamed, dried, and then stone-ground into an ultra-fine powder. This craft, refined over generations, is elevated to an art form within the Chashitsu, the traditional tea room, where a tea master completes the ceremony with precision, grace, and deep respect for the ritual’s heritage.
The Matcha Ritual
In Japanese culture, the tea ceremony is guided by four essential principles: Wa, Kei, Sei, and Jaku—harmony, respect, purity, and tranquility. These values shape every aspect of the experience: the refined simplicity of the setting, the quiet elegance of each movement, and the peaceful atmosphere that envelops the ceremony.
To engage with tea in this tradition is to approach it with understanding, reverence, and patience.
Legends and stories surrounding the origins of tea weave together like an enchanting tapestry—one that has always captivated Sonia Pilla. For her, tea is not just a drink but a lifelong passion, a reason to explore tea rooms across the world.
For more than three decades, Sonia and Dario have used their international business trips as an opportunity to visit the most renowned tea rooms in Europe’s great capitals. There, they savor both the timeless classics and the more delicate, rare expressions of tea—seeking out subtle notes, hidden aromas, and the unique character found in every cup.
Their journey never ends with the tasting alone. They often bring home a variety of teas—not to build a collection, but to deepen their understanding of this remarkable beverage. Over the years, tea has become a daily ritual for Sonia and an integral part of the Loison family’s culture, enriching their lives sip by sip.
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In Japanese culture, the tea ceremony is guided by four essential principles: Wa, Kei, Sei, and Jaku—harmony, respect, purity, and tranquility. These values shape every aspect of the experience: the refined simplicity of the setting, the quiet elegance of each movement, and the peaceful atmosphere that envelops the ceremony.
To engage with tea in this tradition is to approach it with understanding, reverence, and patience.
ORIN MATCHA: YOUR GUIDE TO THE PERFECT BREW RITUAL
1. The Secret to Perfect Taste: Why Brew Temperature is Crucial
Temperature Range
60°C –
65°C
158°f + 167°+
158°f + 167°+
70°C +
175°+
Flavor Profile
Sweetest, Deep Umami. The traditional ceremonial temperature for a smooth, silky cup.
Balanced Body, Vibrant Taste. Ideal base for lattes and flavored drinks.
Bright Color, Increased Bitterness. (Use with caution: bitterness may intensify.)
Ideal Use
Ceremony/Straight
Drink
Latte Base/Daily
Brew
Strong/Intense Flavor