Shinya Yamaguchi’s fastidious devotion to tea making—honed over years of practice—is unmistakable. From electric-green, milky matcha; to dewy gyokuro; savory senchas; and supple shincha—he boasts a gamut of masterly productions, with a bespoke eye for matching materiel to result. The Yamaguchis source from more than eighty small farms in Fukoka. Blending those harvests with an understanding of ecology is no small feat—Shinya is one of about a dozen living tenth-level certified masters of blending and appraisal.