Kettl

Kettl is a New York City and Fukuoka, Japan-based tea room that offers a variety of high-quality teas and teaware. The company's co-owner and Creative Director, Minami Mangan, hand throws and wood fires unique tea bowls, showcasing a spectrum of one-of-a-kind glazes.

Recent social media posts

06/03/2026

This past Friday, the Kettl Studio Chef Series welcomed Chef Anita Lo, Culinary Director of Stylus NYC. Together with the Stylus team, Chef Lo presented a five-course menu paired with teas curated by Kettl founder Zach Mangan—each course reflecting a shared commitment to creativity, seasonality, care, and the thoughtful attention to detail that shapes the experiences we create for our community.

The evening’s menu embodied the kind of thoughtfulness we deeply admire, with each ingredient prepared with remarkable care and intention. From tender fresh scallops delicately seared with kelp and loofah, to roasted Long Island duck paired in striking harmony with frozen gyokuro, each course revealed a careful interplay of texture, temperature, and layered flavor.

Creating opportunities to share thoughtful, immersive experiences with our guests is deeply important to us, and we are grateful to Chef Lo and the Stylus team for partnering with us for this evening. Together, we were able to bring the stories of Japanese tea into conversation with seasonal ingredients, meaningful exchange, and the work of dedicated, deeply creative chefs—all united by a shared sense of care and intention.

05/28/2026

Today we celebrate our dear friend and a true original - Chef David Bouley. His energy, drive, passion and relentless creativity continues to inspire us today. We miss you everyday Chef. Happy Birthday.

04/04/2026

LOS ANGELES

We’re excited to host our friend Masayoshi Koyama of Uji-based tea company Yamamasa Koyamaen at our Los Feliz café this Sunday, April 5.

Koyama will be in the shop from 12–4 PM, whisking matcha, sharing his knowledge, and chatting with guests. This is a free, informal event.

Join us in welcoming a true titan of tea to Los Angeles.

03/05/2026

Matcha Sen Mon Ten Exclusive
Kinako and toasted rice Matcha Latte

We are excited to introduce at brand new drink exclusively at our Match Sen Mon Ten: The Kinako and toasted rice Matcha latte. Hakusan matcha, house toasted Japanese rice syrup, and your choice of milk topped with roasted soybean cream and puffed rice pearls.

Available starting tomorrow at Kettl Matcha Sen Mon Ten, 38 Norman Ave. Brookyn.

12/17/2025

It was an honor to moderate a panel and tea pairing lunch with some of my favorite beverage pros - Max Falkowitz, Dean Fuerth and Steven Rhea - about the the charm of Yame tea and how it fits into the puzzle of the larger development of tea and its place in the hospitality industry. I was lucky to have the opportunity to bring these fine folks to visit the the growers, manufacturers and hospitality pros from throughout Yame and it was so nice to see the indelible impact it had on the visiting guests.

Seeing how far tea has come in the past decade, and seeing the energy and excitement from the industry provides me with an excitement that is hard to put into words. I want to personally thank the government of Fukuoka for their support in putting together this trip and for all of the growers for their time, Chef Takuma and the team at the Aman hotel for putting together an amazing meal, and finally for all of the guests who joined the lunch.

12/10/2025

Honored to be included in the LA Times 101 Best Restaurants list in the Drinks category. When we opened in Los Angeles earlier this year, our goal was simple: to contribute something unique to one of the most diverse and inspiring hospitality communities in the world—an honest expression of Japanese tea. No gimmicks. No hype. Just quality tea shared with intention.

To be recognized in this way means the world to us. Thank you to our incredible teams in LA, NYC, and Japan—and to , and from the LA Times for the incredible support.

We ❤️ LA.

11/23/2025

Our exclusive annual Holiday Sale has begun as we celebrate 2025, a pivotal year for us as we opened our first cafe outside of New York and expanded our catalog of offerings and our network of producing partners throughout Japan—none of which would have been doable without your support. As a thank you for your support, we’re offering exclusive access ahead of our site wide annual holiday sale for our community.

Use code KETTLVIP2025

Additionally, for today only, we are adding a free gift of one Matcha Chocolate Bar, our classic sweet handcrafted with shade grown, stone milled Japanese matcha and Belgian white chocolate, to every order valued $75 and over. This gift will be added automatically to your cart upon checkout.

09/25/2025

Tea has always been a family endeavor in Japan. Today, more than ever, it feels essential to honor the humanity behind each cup, bowl and latte. We are deeply grateful for the enduring partnerships—and friendships—we share with our circle of producers.

09/24/2025

We are very excited to invite you in for this special, limited, and collaborative class with one of New York’s most highly regarded purveyors of Taiwanese tea, Té Company. In this guided tasting session, participants will explore a range of rare and seasonal teas, showcasing the artistry of Japanese and Taiwanese tea traditions.

Whether you’re a seasoned tea drinker or new to loose leaf, this tasting is designed to deepen your appreciation of terroir, processing techniques, and flavor profiles. Expect an intimate, meditative session filled with aroma, conversation, and discovery.

Tickets available now for Saturday, October 18th and Sunday, October 19th at Kettl in Greenpoint, Brooklyn.

09/17/2025

(Link to the article is in our link-tree)

It was an unexpected honor to see our new Los Feliz café reviewed in the Los Angeles Times by the talented food critic, . It always feels good to see tea earn a few lines in the press—a trend that, encouragingly, is becoming more common.

What meant the most to me personally, though, was that Bill didn’t treat Kettl as a niche “tea café” to be written about only for tea drinkers. Instead, he placed our work within the wider world of beverage culture. His review spoke of the joy of drinking in public—of being guided, welcomed, and offered something memorable—just as one might expect in a restaurant or bar.

For me, that shift matters. Tea has too often been sidelined as something “other,” a specialty worthy of a blurb but not a full exploration. To see our café written about in the same breath as restaurants and bars situates tea exactly where it belongs: as an experience of people, place, and perspective. Like wine, whisky, or cheese, tea is an agricultural product with depth, history, and a producer’s voice. It deserves to be understood—and celebrated—as such.

I want to extend my sincere thanks to Mr. Addison for using his voice and energy to shine a spotlight on the remarkable world of tea. I’m excited to keep doing my part to draw a bigger circle—inviting more people to discover the beauty and depth of Japanese tea.

Photo Credit: Bill Addison

09/10/2025

Join us Saturday, September 13 from 12:00 PM for a special ceramics exhibition and live Houjicha roasting display with our dear friend Yoshiyuki Shimizu, visiting from Kyoto. Expect a focused selection of Shimizu-san’s teaware, a real-time roasting demo, and tastings of freshly roasted Houjicha.
Location: 70 Greenpoint Ave •
Free
12pm-4pm

08/28/2025

The Story of Shinme Matcha

The story of Shinme Matcha is really the story of Kettl’s early days. Back in 2010, my deep obsession with Sencha consumed me. Matcha, on the other hand, felt less familiar. I enjoyed it, but the experience seemed to pass so quickly—it was over before I could truly savor it - and I always wanted more. So much so, that I often whisked a second bowl as soon as I finished the first (I habit I still hold today)

Everything changed when I was introduced to the teas of the Yamaguchi family, perched in the remote hamlet of Hoshinomura deep in the mountains of Yame, Fukuoka. I had heard that they were pioneering Tencha production, drawing on their expertise in crafting Yame Dentou Hon Gyokuro, but according to many, it had been a slow start.

At the time, and still today, Kyoto was the center of the Matcha universe. Few people—least of all the heads of the major tea schools like Omotesenke and Urasenke, whose endorsements dictate so much—took Matcha from outside Kyoto seriously. It was in this climate that I tasted Shinme for the first time.

From the very first taste, my perception changed. Shinme was fresh, sweet, and highly aromatic, with a deep, almost chocolaty fragrance unlike anything I had ever experienced. I sat in the Yamaguchi family’s tea shop, holding the bowl, and after my first serving, I immediately craved another - but at the same time, felt satisfied. It was decadent but never heavy-handed—refined yet completely inviting. It made you want to sip it slowly like Sencha.

That bowl of Shinme didn’t just change how I thought about Matcha—it helped set the course for Kettl itself. It was the very first Matcha I chose to add to my fledgling collection of teas - and today, remains a standard bearer for the quality and craftsmanship of Yame Matcha.

Oh, and as for the tea schools - each and every one now endorses the Matcha and it is accepted in tea rooms around Japan and the world. Even in Kyoto.

08/08/2025

It was a privilege to host a group of folks from LA’s food and beverage community at our new office in downtown LA last night. I shared a few thoughts on the ongoing matcha shortage, poured some teas, and partook in a great conversation about the current state—and potential future—of matcha.

I especially appreciated hearing from and about their own experiences and challenges sourcing tea. Part of the future means coming together as a professional community to share, learn, and exchange ideas —a new kind of transparency of experience - which I believe will build a foundation of mutual understanding and support that benefits us all - and hopefully can positively impact the future of the Japanese tea industry. Thank Los Angeles ❤️

07/31/2025

Soukou Matcha Limited Release: Only 200 Tins
Our beloved Soukou Matcha is back—now available online in an exclusive release of just 200 tins. Sourced from the misty hills of Hoshinomura, this elegant matcha reveals rich notes of hazelnut and cacao, culminating in a silky, decadent finish.

Secure yours while they last.

Address

70 Greenpoint Avenue
Brooklyn, NY
11222

Opening Hours

Monday	11am - 4pm
Thursday	11am - 4pm
Friday	11am - 4pm
Saturday	11am - 4pm
Sunday	11am - 4pm

Website

http://kettl.co/

Alerts

Be the first to know and let us send you an email when Kettl posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

What people say

Kettl, with locations in New York City and Fukuoka, Japan, is a tea and teaware company that embodies simplicity and excellence. Their dedication to sourcing the finest teas is evident in their commitment to quality and craftsmanship.

One of the standout offerings from Kettl is their Matcha Mill Club featuring 100% Samidori from Kobayashi san of Kyotanabe, Uji. The exquisite taste and elegance of this matcha are a testament to the deep understanding of nature and tea production that Kettl embodies.

In addition to their exceptional teas, Kettl also showcases unique teaware creations. Their collection of one-of-a-kind tea bowls handcrafted by co-owner and Creative Director Minami Mangan reflects a blend of artistry and functionality that sets Kettl apart.

Whether you're savoring a cup of Sencha Asahi or exploring their latest tea offerings, Kettl provides a sensory journey that celebrates the beauty and complexity of Japanese tea culture. With each sip, customers can experience the passion and expertise that Kettl brings to every aspect of their business.

Claim ownership or report listing