Kettl

Matcha and Houjicha choux cream available all weekend in Greenpoint. Super decadent and rich with intense aromatics. See you soon 🍵

We are honored the share two new beautiful Wagashi tea sweets made by Phoebe Ogawa ( ) each weekend at our Greenpoint cafe. These works of art are micro seasonal and reflect the natural environment here in the Northeast. This weekend we have on offer:

“Ringo” (“Apple”) / 「林檎」
Nerikiri with a Fuji apple shiroan, caramelized honey crisp jelly filling, Calvados glaze.

“Igaguri” (“Chestnut Burr”) / 「毬栗」
Fluffy mulberry leaf shiroan kinton with koshian nerikiri and tsubuan filling.

Tea and Seasonality | How our rituals reflect the season

As Summer turns again to Fall, again our desire for warmth returns. The satisfaction we seek in a wool sweater or a hot cup of tea is hard wired into us - an impulse for comfort as the outside world turns gray and cold. The days are shorter and we spend more of our time in darkness. Although most of us now have electricity, hot water, and warm winter clothing, the ritual of seeking out warmth remains. These seasonal desires are a product of living with four distinct seasons - and taking a moment each day to intentionally enjoy the distinct feeling of each micro season is a way to stay connected and feel a deeper connection to our surroundings. Below I compiled some of my favorite rituals that beckon the return to Autumn.

Click the link in bio to read more

It’s with great pride that we offer over 15 varieties of Matcha sourced for a trusted network of growers and producers from throughout Japan’s most celebrated terroirs. Often it’s a dilemma whether to build a collection with so many options, but we decided long ago that sharing the entire breadth and width of the world of Matcha was a challenge worth undertaking. We invite you to experience a collection of Matcha that sets a global standard for quality, freshness and variety.

Saturday October 5th (4pm)
A few seats left for a hands on tasting of our 2024 Matcha collection with founder Zach mangan at our Kettl Studio. Join us and learn the stories of the sourcing behind each new tea. Served with wagashi from

(Excerpt from Substack, full link in stories)

I have seen such a remarkable growth in interest in Matcha over the last several years. Along with that growth, the knowledge level of the general Matcha consumer has skyrocketed. In my early days, one in three customers assumed Mate and Matcha were the same thing - claiming they loved how “drinking Matcha from a gourd” felt so ceremonial. Things have changed. To illustrate my point, I was just in Los Angeles l at a grocery store that sells Matcha. I always check the aisle to see what is being stocked. I was on the phone with my wife, and as I rounded the corner, I found a young woman explaining Matcha to an older woman who had never had it before. “I have heard this is good for your health,” the older lady commented. “Absolutely. Matcha is a shaded tea from Japan that is slowly milled and then whisked. Consuming the leaf whole, as you do with Matcha, means you absorb more of the natural phytonutrients of the plant - especially polyphenols and L-Theanine” the younger woman replied. Surprised, I hung up on my wife and listened more intently. She continued, “If you buy the Matcha, make sure to get a chasen - a bamboo whisk - the best way to achieve optimal foam. I think you’ll enjoy the process as well.” The older woman thanked her and took the tin of Matcha to the checkout - a new convert. As I left, I turned to the young woman and commented, “That was a wonderful explanation of Matcha,” to which she smiled and continued to the produce aisle. This may sound like a cute story - but it illustrates something significant: the general Matcha drinker now knows all about Matcha and has tasted enough to know what is good and what isn’t. They have the facts, they have experience, and they are more discerning than ever. To me, this means the importance of staying ahead of the curve when creating a catalog of Matcha is now more critical than ever. And that means sourcing.

Whether you’re just starting your matcha journey or further along the path, we have something special for you. With the largest selection of latte, usucha, and koicha grade matcha in the United States, imported directly from our office in Fukuoka, Japan, we are proud to help you with the daily ritual of making time and making tea. Experience pinnacle grade matcha at home with Kettl.

3 years ago we opened our doors in Greenpoint. What an incredible journey it has been. With all of your support and the dedication of our amazing team, we have been able to build an incredible community here in Greenpoint. Seeing you all interacting with the space, the teas and each other brings a true feeling of fulfillment. It was always our hope to create a place where we wanted to go and enjoy Japan’s most incredible teas - and to see you all share our passion means the world. We know NYC has so many incredible cafes - and that you all choose Kettl as the place you visit means the world to us. Thank you all so much. Happy Birthday Greenpoint! - Zach + Minami

So happy to be in Japan with our Fukuoka team. If you’ve ever received tea from us, these are the incredible folks who pack each and every bag by hand. We love being here spending time with them and are inspired by their commitment to excellence in everything they do. They are a core part of Kettl and even though they are thousands of miles from our NY office, we feel such a close connection with everyone here. Thank you Kettl Japan team!

It was a great honor to work along of abcV this last weekend for our second tea pairing at our Kettl Studio. He and I have shared tea and meals together over the last 5 years but this was our first time collaborating professionally. I have always admired Neal’s humility while possessing such an enormous talent - both were on full display throughout our time collaborating. His creativity, thoughtfulness and attention to detail made for an unforgettable meal. Chef Neal’s own passion for tea made the pairing that much more personally fulfilling - he was so tuned into my tea choices and really supported a few of my late inning changes. The guests energy and conversation throughout the meals have me reflecting on the community that Kettl has developed and how grateful I am to be a part of it. Thank you so much for your partnership - it was great sharing tea with you chef. If these dinners have shown me anything, it’s that the future of tea is only limited by our own creativity.

This mornings tea is dedicated to our friend and industry legend and the whole team. Sending light and love.

We’re always striving to improve the quality of experience for our customers. To that point, We’re excited to announce that we’ve switched to Koatji as our oat milk at both of our New York locations. Koatji is a California and Copenhagen-based plant milk company that only uses 100% organic and non-GMO ingredients, including Koji—a cooked grain inoculated with a fermentation culture used extensively throughout Japanese cuisine. This is what makes this oat milk so unique. The inclusion of koji results in a fermentation process that produces over 100 types of enzymes that break down proteins into amino acids, adding umami and nuttiness to the flavor, while breaking down starches into glucose, which creates natural sweetness without the inclusion of added sugar. We find the resulting flavor is more neutral in flavor than most other oat milk on the market and better showcases matcha flavor in milk drinks with an improved texture.

New flavor: Kiyona Matcha. This specially sourced Matcha from Uji makes for the richest, deepest and most fragrant Matcha soft serve we’ve ever made. The ultimate summer treat. Available in Greenpoint from today until August 31st

On Sunday, July 28th we will be hosting a matcha workshop at Index Space () a coworking and community space located in Manhattan’s Chinatown. During our three-hour session, we will cover the history of matcha within Japan, modern production practices, demonstrate traditional whisked Usucha preparation, and lead a hands-on workshop for all attendees to make their own matcha. This session is an immersive, educational, and experiential session hosted in one of New Yorks’s innovative event spaces. We are excited to be hosted by Index Space, and join them in welcoming you in for tea.⁠
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Tickets are available at www.index-space.org

Our Iwate Tetsubin has returned.

Hand crafted in Iwate prefecture, this 1.5l liter tetsubin is perfect for the stovetop or induction burner. Hand cast from 100% iron, utilizing this Kettle will soften and enhance water leading to more pronounced flavor and aroma when brewing Japanese tea.

(Tetsubin are meant to heat the water. We recommend using electric or induction heat. If you use flame, please keep the flame low.)

New Flavor: Houjicha. Using our new Shirakawa Houjicha powder, we’ve produced the deepest, richest and most decadent roasted tea soft serve we ever had (even in Japan). Now available in Greenpoint.

Kettl x Rosetta

Versión en español en comentarios

It was our distinct pleasure and a true honor to work together with chef Elena Reygadas and the team at Rosetta in Mexico City as well as our exclusive importer Fenn Apartmento to craft a 6 course tea pairing dinner. Chef Elena has been a hero of ours for a long time - her cooking channels a sensitive connection to nature and stood out to both Minami and I the first time we dined at Rosetta in 2022. Her love of Japanese tea and deep understanding of Mexico and Japan’s regional cuisines made this pairing feel almost effortless. We focused on flavors (vegetal sweetness, rich umami, tangy sea brine) aromas (fresh botanicals, herbs, fruits, and spices) and textures (thick, mineral, unctuous) and reflected deeply 
on how each tea could both complement and contrast its corresponding dish. And while the pairing itself was a highwater mark for us at Kettl, watching chef Elena and her team operate at the highest level of hospitality and care, both to their guests and each other, was an inspiration that we will carry with us. Thank you to all the wonderful guests who were so outspoken and supportive, Araceli and Sebastian from Fennapartmento who helped put the evening together, the producers of the incredible teas and produce that brought so much life to the dinner, and to Chef Elena and her team for pouring their hearts into the evening. Gracias para todos CDMX, we will be back.

Digital Photos | Film photos

We are ecstatic to announce the second installment of our Kettl Studio Chef series, featuring Neal Harden, Chef of Plant Based Development for Jean-Georges International and Executive Chef for abcV.⁠
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Harden met Jean-Georges and the pair quickly bonded over their love of beautiful ingredients and their desire to open a vegetable-centric restaurant whose sourcing, style, and design reflected their values. At abcV and internationally, Neal is focused on inspiring new techniques and delicious recipes that put plants at the center of the plate.⁠
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Chef Neal Harden will join us at Kettl Studio on Friday, June 21st, and Saturday, June 22nd, for three seatings featuring a special multi-course tasting menu paired with a selection of rare teas from Kettl’s catalog and exclusive selections sourced for these events. We are honored to host both him and you in this special space for an evening of beautiful cuisine and tea.⁠
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Limited tickets available at kettl.co

Our team is in Mexico City for an incredible opportunity to pair our teas with the cuisine of the esteemed of - we have the utmost respect and adoration for Chef Elena and her team. Her use of regional Mexican ingredients and creative elegance in each dish she makes sets her in a league of her own. She created a brand new menu for our pairing and we have R&D’d a selection of distinct teas to shine a light on the intersection of Japanese tea and progressive cuisine. Thank you chef and team for the once in a lifetime opportunity. We will be posting more in our stories. Follow along.

To celebrate our friends at Passenger Coffee’s “Many Hands, Beautiful Hills Burundi Box” tour, we are hosting two collaborative sessions at our Kettl Studio space on Thursday, June 6th. ⁠
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The “Many Hands, Beautiful Hills Burundi Box” is a result of years of hard work and dedication from the Passenger team to fully embrace and share what it means to experience exceptional Burundi coffees. We are excited to host you at Kettl Studio as Kettl Founder, Zach Mangan, and Passenger Green Coffee Buyer, Evan Howe, highlight the importance of supplier relationships, craft preservation, and terroir, and how all of these elements inform each company’s approach to their businesses. ⁠
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The first session will start at 11:00 AM and the second at 2:00 PM. Tickets are $45.

Celebrating the new tea season with Uji’s resident scientist, teacher and award winning producer .shirakawa - it’s our sincere honor to work closely with he and his son to showcase a distinct catalog of ultra premium direct from the fields of Shirakawa in Uji.

Minami in the fields hand harvesting 2024 Tencha. This hand harvested offering was picked and processed yesterday. Each stalk of the plant is inspected individually and only two leaves and bud are selected and picked. This is our second year in a row helping with harvest. Swipe right to see the incredible women (our teachers) who have been doing this their whole lives - some over 70 years. Hand harvesting is becoming is diminishing g year after year due to a massive shortage in available labor. We sincerely hope this trend can be reversed as this heritage practice is of the utmost importance in producing best-in-class Matcha.

As the the 2024 harvest arrives, the small irony is that the Matcha of 2023 are now at their peak in terms of flavor, fragrance and overall balance. While we celebrate the new season at our doorstep, We are indulging in the refined experience of drinking 2023 Matcha in its most expressive state. We invite you to indulge (and stock up) on the very last tins of Yame Matcha before the new spring harvest begins shipping.

It takes a village. Wonderful day in Gokase, Miyazaki with the Sakamoto family. Excited to share a few new things from deep in the mountains. Unique cultivars, tradition and innovation in equal measure, and an astounding commitment to quality. Checking all the boxes. Stay tuned…