Cafe Hopping: Exploring Hojicha Blends at SOUEN in Setagaya

Spilling the Final Ocha: What We Learned from Japan’s Tea Fields to L.A.’s Tea Scene

In the final episode of Spill the Ocha, Remy and Zach look back on the entire series — from visiting tea farms in Japan to seeing Japanese green tea evolve abroad. They revisit standout moments in Mie, reflect on how producers view global matcha trends with surprising openness, and talk about why tradition matters even as innovation accelerates. The conversation also explores tea as a full sensory experience — from café culture and design to sweetness levels, wagashi pairings, and what Japan does differently. A closing meditation on quality, curiosity, and why Japanese green tea still has so much more to reveal.

Hojicha After Hours: Reflecting on the Workshop and Discovering Japan’s Roasted Tea

Recorded after the L.A. workshop at Zach’s office, this episode is a relaxed reflection on the day — and a deep dive into hojicha. Remy, Zach, and Alyssa talk about what makes this roasted green tea unique, from its toasty aroma and low caffeine to its role in Japanese hospitality and everyday life. They explore why hojicha pairs so well with food, sweets, and lattes, and why it may be the perfect alternative to matcha, especially in the evening. A conversation about ritual, sustainability, and how hojicha might be the next tea to watch.

Matcha in L.A.: Memory, Wellness, and the Next Wave of Japanese Green Tea

Recorded at a Japanese green tea workshop in Los Angeles, this episode explores how matcha is experienced today — from personal memory to daily ritual. Remy shares how her grandmother’s tea shaped her relationship with matcha and led her to start her own brand, Fra. Guest Alyssa talks about wellness, beauty, and why matcha became part of her everyday life. Workshop host Zach adds scientific insight into cultivation, L-theanine, and why matcha is entering a more mature phase. A conversation about taste, terroir, and what quality really means.

Cafe Hopping: Exploring Hojicha Blends at SOUEN in Setagaya

Remy visits Soen, a quiet tea boutique in Tokyo’s Setagaya ward, to explore a new side of hojicha. Known for its tea-blending approach, Souen creates elegant hojicha by combining different tea varieties, seasonal ingredients, and spices, resulting in layered aromas and unexpected flavors. Through a relaxed conversation with Imamura-san, Remy learns about brewing techniques, temperature choices, and the philosophy of enjoying tea as part of everyday life. Paired with handmade sweets, this episode reveals how hojicha is being reimagined as a refined yet accessible expression of modern Japanese tea culture.

Cafe Hopping: Discovering Matcha Rituals at Jugetsudo in Ginza

Remy goes cafe hopping in Ginza to explore the mindful world of Japanese green tea. Visiting Jugetsudo inside Kabukiza Tower, she learns how to prepare matcha with care—from measuring the powder and whisking with a bamboo chasen to enjoying aroma, texture, and seasonal sweets. Rather than focusing on formality, the episode shows matcha as something approachable and adaptable to everyday life, while still rooted in respect and calm. It also touches on how Japanese tea culture continues to travel and evolve globally, inviting listeners to slow down and try making matcha in their own way.