Recipes
Iced ube matcha latte
Make our iced latte with 5 g of ube, 2 g of Yabukita matcha and 180 ml of milk. Ingredients, step-by-step instructions and tips for mixing and layering.
Maison Genkai
Journal
Reflections on ritual, presence, and the objects that ground us
Comparisons & Reviews
Ube, matcha or hojicha: which latte should you choose?
Green tea, roasted notes or a mild ube base? Compare actual Maison Genkai and UBÉRA prices, measured doses and practical choices for your café menu.
Maison Genkai
Matcha Guides
Matcha Does Not Dissolve: Clumps and Sediment Explained
Matcha is a suspension, not a solution: what is normal, what can be fixed and a practical anti-clump method.
Maison Genkai
Matcha Guides
Why Won’t My Matcha Foam? Seven Testable Causes
Seven simple tests to improve foam while judging matcha by flavour, texture and traceability.
Maison Genkai
Matcha Guides
Why Is My Matcha Bitter? A Six-Step Diagnosis
A six-step method to distinguish bitterness from astringency, isolate the cause and restore a balanced bowl.
Maison Genkai
Matcha Guides
Matcha Latte Dosage and Cost for Swiss Cafés
A weighed recipe, cost-per-serving calculation and yield examples to help cafés serve a consistent matcha latte.
Maison Genkai
Comparisons & Reviews
Yabukita vs Tsuyuhikari: Which Matcha Cultivar to Choose?
Two cultivars from the same Yame origin: documented differences, current lot profiles, and a controlled comparison method.
Maison Genkai
Matcha Guides
How to Store Matcha After Opening
The complete method for keeping matcha fresh, choosing between cupboard and refrigerator, and preventing condensation.
Maison Genkai
Matcha Guides
Hojicha Powder in Switzerland: How to Choose and Use It
A practical guide to distinguish leaves, pure powder and mixes, make a smooth latte, and compare the real cost per serving.
Maison Genkai