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YOUTUBE VIDEO SERIES

Behind The Leaves

A series by Yuki, founder of Tealife, where I break down Japanese tea through real experiments, practical insights, and simple explanations.
From taste and brewing to history and health, each video is designed to help you understand Japanese tea more deeply, and enjoy it in your own way.

Matcha Tips and Hacks

Most matcha advice covers the basics. This section goes further, with uncommon tips and small insights that can completely change how your matcha tastes and feels.
4 approaches to recognizing a fraudulent Marukyu Koyamaen
Two secrets that actually make a difference
How to make cold matcha the right way.
The one concept you have to know on how matcha works.
Clear guide with real numbers
And what is actually true
A latte experiment with real results
6 Questions answered
Full breakdown, and which Sen-no-rikyu valued more?
The right way to drink matcha at its most intense
The Secret Behind This Bamboo Scoop Will Blow Your Mind
And What Actually Matters
When Color Matters, and When It Doesn’t

Loose Leaf Tips and Hacks

Beyond the basics of tea. Small tips that make a real difference in taste and experience.
A six-steep experiment with real tasting notes
The best way to prepare Gyokuro
How it differs from normal Sencha
Pure umami hit unlike anything else
Brew Gyokuro with a punch
Pinnacle of Japanese Green Tea, explained.
What Actually Happens
They’re Not Better or Worse. They’re Completely Different
Unlock a Different Side
The 3 Keys Most People Miss
And What Actually Matters

Japanese Tea Production

Japanese tea follows a production process that’s fundamentally different from most teas in the world. We break down how these processes work — and why they make Japanese tea taste the way it does.
BTL#51
100% mastery
Is not roasted Matcha. Here's what it atcually is.
BTL#34
The Japanese Stem Tea With Half the Caffeine and a Surprisingly Distinct Taste
BTL#33
Setting the standard of Japanese Tea Quality
Pinnacle of Japanese Green Tea, explained.
What supermarkets won't tell you
How are these 2 terms different? Which is "First Flush"?
That made Japanese tea unlike any other tea in the world
A Clear Framework That Actually Makes Sense
Here’s Why They Taste Nothing Alike
Why It’s Rising (And Why It’s Not Always Better)
How color is created by mixing cultivars
Tea made from shading the leaves slightly less than gyokuro or matcha
And How to Spot It Before Drinking
It’s Not the Plant. It’s the Process!

Health Benefits of Japanese Tea and Matcha

Most people talk about the health benefits of green tea, but very few understand how it exactly works. Without knowing, you may be missing out on a lot of oportunity!
BTL#51
100% mastery
Pinnacle of Japanese Green Tea, explained.
The Truth About Catechins vs Taste
It’s Not the Plant. It’s the Process!

Tea Tools

Go deeper into the tools behind Japanese tea. From everyday essentials to highly specialized pieces, we break down how they work and why they matter.
The Most Important Factor Most People Miss
How it changed the Teapot landscape, 200 Years Ago
Japan’s Side Handle Teapot
Why This “Imperfect” Bamboo Makes a Chashaku 3× More Valuable
The Secret Behind This Bamboo Scoop Will Blow Your Mind

History of Japanese Tea and Matcha

Why Japanese Tea is how it is today. Explore the rich history of Japanese Tea and Matcha.
BTL#51
100% mastery
History of Matcha in Japan (Overbrewed Episode)
BTL#40
The 5 times matcha drove the Japanese crazy.
BTL#33
Setting the standard of Japanese Tea Quality
Pinnacle of Japanese Green Tea, explained.
That made Japanese tea unlike any other tea in the world
Full breakdown, and which Sen-no-rikyu valued more?
The Tea History You Never Knew
About the author:

Yuki Ishii

Founder & CEO of Tealife

LinkedIn | YouTube

Yuki is the founder of Tealife, a Singapore-based Japanese tea company. He’s passionate about Japanese tea and spends his time testing, trying, and experimenting - then sharing what he learns through content to help people discover the depth of Japanese tea beyond just matcha.

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