I spent way too much money buying way too many of these (with a customised laser logo  ̶𝖠̶𝖭̶𝖣̶ ̶𝖨̶𝖳̶ ̶𝖶̶𝖠̶𝖲̶ ̶𝖥̶𝖫̶𝖮̶𝖶̶𝖭̶ ̶𝖨̶𝖭̶ ̶𝖠̶𝖲̶ ̶𝖶̶𝖤̶𝖫̶𝖫̶!̶✈️) as gifts for ~15 very loyal, early customers

Edit

• 18 April 2026 - jokes turns out I paid for sea freight and not airfreight 😂
• 1 May 2026 - it finally arrived!
  

Anyway ... I present my matcha/powdered tea sifter (with three complimentary stainless steel rings) for all your tea powder sifting needs!

This baby sifts a standard serving (2-4 g) in literally seconds and doubles as a tea canister too - a first of its kind in New Zealand; you saw it here first 😎

Dishwasher safe (but you should probably wash the detachable sifter and rings by hand)

Is it perfect? No. There's a bit of manual labour involved with the production so there are imperfections from time to time, but to be honest I'm okay with that (as someone overcoming perfectionism)

There's a subtle n2 matcha logo lasered on the lid so you can me remember forever even if I disappear🍵 🫥

For now I'll be bubble wrapping this and chucking them in larger postage bags when sending them out as the upgrade to a postage box would add $4-5 to the shipping cost, so please forgive me for the packaging! It's made of 304 stainless steel anyway so it won't get damaged easily - I promise! 🌈

This was the mystery tea accessory - april 2026

i've always said part of all proceeds goes to charity, one sip at a time so ...

all proceeds from every straw (~$5 nzd) goes to charity!

if you've had milk tea in china, you might be familiar with the flat 3-hole sanpin straw.

the narrow bores slow the volume of drink to gives you a smaller, more concentrated sip, so you taste the drink better. however ... every single one of these is made of plastic which can't be cleaned & reused. lame! will this make your drink incredible? no. it probably only delivers a 5-10% perceived enhancement maybe. you still need a good quality drink to start off with 😂

anyway, so for the past few months, i've been testing an alternative to see how closely i could replicate the effects of the sanpin straw but using something that was reuseable & easily cleaned. how narrow i could go?

after a few calculations & prototypes, i found that a straw with an inner diameter of 3.2 mm is the smallest bore that would produce similar increased perceived flavour & taste while still being wide enough for you to properly scrub the inside with a microbrush that is included in the set

• 1 x 304 stainless steel precision straw — 170 mm length, 3.2 mm inner diameter bore, 0.5 mm thick wall
• 1 x cleaning brush
• 1 x cotton bag

if you are following the nerdiness, then i'm sure you'll be able to deduce that this works for all drinks (without any bits & pieces in them obviously)

• best for cold drinks. stainless steel carries heat much better than plastic, so it's pretty good for any cold drinks. don't drink something too hot with it
• this is not a boba straw
• can also be used as a “singing straw” like those marketed as such & sell for 3x more

cleaning instructions: run the brush through the straw (through both ends) under a warm water. also dishwasher safe but best to use the brush

i'm pretty proud of this one & the positive impact it can create 🍵

A single origin, single cultivar, 2026 pre-Qingming Anji Bai Cha (安吉白茶) from Anji County, Huzhou, Zhejiang, China

This is a beautiful green tea that is low temperature baked with very little astringency. It has somewhat of a broth-like, sweetness & savouriness with minimal bitterness

This was not easy to find at this quality given the pre-Qingming harvest & price point

Farmer's/Grandpa Style

• 2-3 g tea
• Pour in boiling water on the inside of the glass to fill about 1/3rd of your glass
  • This brings the temperature down to around 85°C & minimises boiling water directly touching the tea leaves before it is cooled down
• Gently swirl the glass to allow the leaves to absorb the water, & enjoy the aroma in the process
• Add more hot water until your glass is 2/3rds full
• Once the tea leaves float on the surface & begin to sink gradually spread throughout the glass, it is ready to drink
• Refill more hot water when you get back to 1/3rd of the glass

Western

First infusion:

• 3 g tea
• 200 mLs water at 75-80°C for 2.5 minutes

Second infusion:

• 200 mLs water at 75-80°C for 3 minutes

Cold brew

• After 2 infusions, use 200 mLs water at any temperature and let it steep in the fridge overnight

Gong Fu

First infusion:

• 3 g tea
• 100 mLs water at 75-80°C for 20 seconds

Second to fifth infusions:

• 100 mLs water at 75-80°C for 30, 30, 45, & 60 seconds, respectively

I highly recommend using boiled water that is cooled to your desired temperature

Once opened, reseal & refrigerate. Best consumed within 1-2 years

A beautiful batch of brown rice & yellow tea powder from Huoshan, Anhui, China

This imperial grade brown rice & yellow tea powder makes an incredible milk tea or latte or used in your fine dining-style desserts

This is my alternative to genmaicha and it is definitely better. Genmaicha typically uses lower quality matcha and is very susceptible to oxidation

Instead of allowing this to happen, what if we instead used a tea that is able to be deliberately oxidised to a controllable degree and used in place of matcha?

That's what has been done with this, whereby a high quality yellow tea is used and the toasted aromas synergise with the flavours of the roasted brown rice

This is definitely New Zealand first and almost certainly firsts in most countries around the world

This was the mystery tea powder - july 2026 🎁

A beautiful da hong pao (big red robe) tea powder from Wuyishan (Wuyi Mountain), Fujian, China

This imperial grade da hong pao tea powder makes an incredible milk tea or latte and can be used all your fine dining-style desserts

This is definitely a New Zealand first and almost certainly firsts in most countries around the world. I can't tell you how much work went into this

This was the mystery tea powder - may 2026 🎁

An incredible earl grey tea powder from Sri Lanka, predominantly from the Nuwara Eliya, Sabaragamuwa and Uva regions (නුවරඑළිය, සබරගමුව සහ නුවර)

This imperial grade earl grey tea powder from Sri Lanka blended with an extremely high quality, cold-pressed bergamot oil and it makes an incredible milk tea or latte and can be used all your fine dining-style desserts. This will probably be on a Michelin-starred menu one day as it has so much depth to it

Just a note: the bergamot oil reduces the surface tension and microfoam stability (throwback to high school physics). Something to keep in mind if you want to make a nice looking microfoam for the 'gram - you gotta to take those photos quickly 📸

It's the first earl grey tea powder that you can get in New Zealand and also probably some of the highest quality earl grey powder in the world. If the intensity is too much for you, I recommend cutting down the ratio and adding the Qimen black tea to compensate. I like to do a ratio of 2:1 earl grey to Qimen black tea sometimes to change it up too

This was the mystery tea powder - april 2026 🎁

A beautiful batch of grand gold award-winning single origin, fresh four season oolong from Minjian, Nantou, Taiwan

This world class fresh four season oolong is fantastic. I personally prefer it over most fresh Ali Shan oolongs.

It's produced by an internationally acclaimed Taiwanese oolong company that has been around for over 140 years

The quality is so high it can take boiling water and basically never be bitter

Western

First infusion:

• 4 g tea
• 150 mLs water at 95°C for 3 minutes

Second infusion:

• 150 mLs water at 95°C for 3 minutes

Cold Brew

• After 3-4 infusions, use 150 mLs water at any temperature and let it steep in the fridge overnight

Gong Fu

First infusion:

• 4-8 g tea
• 100 mLs water at 95°C for 55 seconds

Second to fifth infusions:

• 100 mLs water at 95°C for 45, 50, 55, 60 seconds, respectively
  
• Can handle more infusions depending on steep time, initial amount used, and temperature

give the perfect gift for those tea lovers out there 🍵

my gift cards & store credit never expire (cos that's pretty mean!)

An unreal single farm (single origin), single cultivar okumidori matcha from Yame, Fukuoka, Japan. This one is the best matcha powders I've been able to source so far, & I was only able to get 2 kg of it. It's more nutty 🌰 than any other matcha I've offered so far & is nearing my goal of finding an end-game nutty matcha

Anyway, this multiple gold award-winning, world class matcha which makes a phenomenal oat milk matcha latte

You can make this into a usucha or koicha as well, but personally I think this particular one shines with the synergy of oat milk given its nutty flavours

I don't want to write out a romanticised story about how this will change your life (because it won't), but I know those that have been with me for a while know my high standards & history. This is a step above the yabukita matcha from Uji & is the best matcha I've managed to source to New Zealand (so far)

A culmination of my delusional food and drink hobby, I'm proud to present my pièce de résistance - my single origin Qimen black tea powder from Huangshan (Yellow Mountain), Anhui, China

I recommend this to make an incredible milk tea or latte or used in your fine dining-style desserts. In my (unprofessional) opinion and dreams, I'd win awards with this and I'd be pretty happy to collab those who want to make some good stuff with it

This is the first black tea powder that you can get in New Zealand and also probably some of the highest quality Qimen black tea powder in the world

A beautiful batch of multiple award-winning single origin, single cultivar saemidori sencha (fukamushi kabusecha process) from Soo, Kagoshima, Japan

This world class grade sencha makes some of the finest sencha tea in the world. This is from the some of the best pickings from this farm's first harvest

This particular sencha exhibits a controlled marine/briney flavour & pairs incredibly well with seafood

First infusion:

• 4 g tea
• 100 mLs water at 70-75°C for 55-60 seconds

Second infusion:

• 100 mLs water at around 80°C for 45-50 seconds

Cold Brew

• After 3-4 infusions, use 100 mLs water at any temperature and let it steep in the fridge overnight

The slightly higher temperature in the second infusion deliberately introduces some bitterness and astringency to balance out the sweetness and umami. This also brings out a subtle sweet and toasty aroma which enhances the depth and allows for a more structured long-lasting finish

A beautiful batch of single origin, single cultivar red oolong from Luye, Taitung, Taiwan

This imperial grade red oolong is incredibly fruity and is one of my favourite teas in my collection

It's produced by an internationally acclaimed Taiwanese oolong company that has been around for over 140 years

The quality is so high it can take boiling water and basically never be bitter

Western

First infusion:

• 4 g tea
• 150 mLs water at 95°C for 3 minutes

Second infusion:

• 150 mLs water at 95°C for 3 minutes

Cold Brew

• After 3-4 infusions, use 150 mLs water at any temperature and let it steep in the fridge overnight

Gong Fu

First infusion:

• 4-8 g tea
• 100 mLs water at 95°C for 55 seconds

Second to fifth infusions:

• 100 mLs water at 95°C for 45, 50, 55, 60 seconds, respectively
• Can handle more infusions depending on steep time, initial amount used, and temperature

A beautiful award-winning tsuyuhikari blend matcha from Shizuoka, Japan

This signature grade matcha makes a great usucha or fantastic matcha latte and is what you get if you want to rival mid-tier offerings from many Japanese brands (plus it's better than the quality you get at most Japanese cafes)

This tsuyuhikari blend has a naturally brighter green hue than the okumidori blend due to the relatively lower growing altitude

It's extremely difficult to find a finely ground tea that meets my flavour standards and isn't double/triple the price of this

In terms of quality alone, the tsuyuhikari blend (my "lowest grade" matcha) is better than almost all matcha on the market in New Zealand

A single origin, single cultivar, 2026 pre-Qingming (Ming Qian) West Lake Longjing from Xihu, Hangzhou, Zhejiang, China

Wow just what a find. This is really rare, especially for the quality to cost ratio. If you know, you know.

Expect a toasted chestnut, sweet bean, clean vegetal flavours with a long sweet finish. A spectacular green tea

Farmer's/Grandpa Style

• 2-3 g tea
• Pour in boiling water on the inside of the glass to fill about 1/3rd of your glass
  • This brings the temperature down to around 85°C & minimises boiling water directly touching the tea leaves before it is cooled down
• Gently swirl the glass to allow the leaves to absorb the water, & enjoy the aroma in the process
• Add more hot water until your glass is 2/3rds full
• Once the tea leaves float on the surface & begin to sink gradually spread throughout the glass, it is ready to drink
• Refill more hot water when you get back to 1/3rd of the glass

Western

First infusion:

• 3 g tea
• 200 mLs water at 70-75°C for 2 minutes

Second infusion:

• 200 mLs water at 70-75°C for 2.5 minutes

Cold brew

• After 2 infusions, use 200 mLs water at any temperature and let it steep in the fridge overnight

Gong Fu

First infusion:

• 3 g tea
• 100 mLs water at 75-80°C for 20 seconds

Second to fifth infusions:

• 100 mLs water at 75-80°C for 25, 35, 45, & 60 seconds, respectively

I highly recommend using boiled water that is cooled to your desired temperature

Once opened, reseal & refrigerate. Best consumed within 1-2 years

A beautiful batch of multiple award-winning, very lightly roasted, single origin yabukita blend green hojicha from Soo, Kagoshima, Japan

This world class grade green hojicha makes some of the finest green hojicha tea in the world. This is from the some of the best pickings from this farm's first harvest

This particular hojicha is very unique in that it's been processed somewhat like sencha & then very lightly roasted. It's a very different product to the standard loose leaf hojicha you are probably used to - just imagine a blend of sencha & hojicha

First infusion:

• 4 g tea
• 100 mLs water at 75-80°C for 55-60 seconds

Second infusion:

• 100 mLs water at 75-80°C for 55-60 seconds

Cold Brew

• After 3-4 infusions, use 100 mLs water at any temperature & let it steep in the fridge overnight

I recommend brewing this green hojicha at a slightly lower temperature than usual at 75-80°C which is closer to what you would steep a sencha at. This allows for an enhanced roasted aroma alongside a balanced expression of subtle sweetness & astringency

A very rare and beautiful award-winning dark roast, single cultivar yabukita hojicha from Shizuoka, Japan

This imperial grade dark roast hojicha makes an incredible hojicha oat milk latte

It took me over a year to find a dark roast hojicha that met my standards, so here it is 😌

If you like coffee but not matcha, I would start here. I'd also look at blending the light & dark hojicha powders at different ratios which changes things up again. I like to do a 1:1 ratio for a sort of "medium roast", or 1:2 or 2:1 ratios depending on my mood.

This is some top tier stuff, plus it's not gritty like other brands 😏

A very rare and beautiful award-winning light roast yabukita blend hojicha from Shizuoka, Japan

This imperial grade light roast hojicha makes an incredible hojicha oat milk latte

Strongly reminiscent of floral honey flavours like those found in Mi Lan Xiang and Oriental Beauty teas, especially when a bit of sweetener is added

I collaborated with Bear Gelato to make their light roast yabukita blend hojicha oat milk gelato using this 🍨

This is some top tier stuff, plus it's not gritty like other brands 😏

I'd also look at blending the light & dark hojicha powders at different ratios which changes things up again. I like to do a 1:1 ratio for a sort of "medium roast", or 1:2 or 2:1 ratios depending on my mood.

A beautiful award-winning single origin yabukita blend matcha from Uji, Japan

This imperial grade matcha great usucha or fantastic matcha latte, and is closer to that "classic matcha flavour" most people know and love

If you've already tried the tsuyuhikari or okumidori blend matchas, I don't need to explain the product; this is a big step up