Latest / Specialty Matcha Podcast / Our Questions and Announcement

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Our Questions and Announcement · Specialty Matcha Podcast

0:00
Hello and welcome to the Specialty Matcha Podcast.
0:02
My name is Ryan. This is my Coho Sunjun.
0:04
Hello. Hello.
0:05
And we're the Co founders of Sanko Matcha products.
0:08
Yeah, we launched this podcast to discuss our learning journey,
0:11
Matcha, share startup stories and interview experts, and
0:15
occasionally announcing good news.
0:17
Yes, it is today. So today's podcast is update and
0:22
a call to action so. What's the good news, Ryan?
0:24
So the our broader company, Sanko Matcha Products, the one
0:29
that runs the specialty podcast, we're launching our first
0:32
product commercially, which is the Obsidian 1 Dimensional
0:36
Matcha Whisking Bowl. We did a Kickstarter.
0:39
It's successful. All of those products were
0:41
delivered a few months ago now, but we finally figured out the
0:44
packaging, the logistics, the ongoing shipment infrastructure
0:49
that we need to fulfill orders online and that is going to be
0:53
dropping very soon. So lookout for announcements,
0:55
tune, follow us on Instagram. So in some ways this is kind of
0:59
an ad specialty much podcast. We want to be very non
1:02
commercial, but when it is going to be slightly commercial we
1:05
ought to be very explicit. Yeah, we are going to help you
1:08
skip this part in the future. But we also have a couple call
1:11
to actions as well, and there's a couple of things that we're in
1:15
the middle of researching when it comes to our own macho
1:18
learning journey, and we're having a lot of trouble finding
1:21
answers to some of our questions.
1:22
Or even like talking and interviewing so many people,
1:25
we're still kind of getting puzzled on some of these topics.
1:29
Yeah. We've, we've encountered a
1:31
couple contradictory pieces of information that like obviously
1:35
come from 2 very different perspectives, but we're having
1:38
trouble reconciling it. So we, this is a call to action
1:42
for experts. So if anyone listening knows the
1:46
answer or part of an answer to any of these questions that
1:50
we're about to ask, please reach out.
1:52
Or if you know someone who would know?
1:54
Yeah, point us a direction. Please point us in a direction
1:57
because we'd love to make content around this.
2:00
And also, if you have a question that you haven't been able to
2:04
find a satisfactory answer for, let us know. e-mail
2:07
us.im.ryan@sancocha.com. You can DM us on Instagram as
2:13
well or fill out the contact form on the website Sanco Matcha
2:17
dot com and we'll try to find someone to find the answer for
2:22
you. And we'll, I guess, do an
2:24
episode or create some content around it.
2:27
Yeah, absolutely. So we sort of want this to be
2:29
almost a community space where the podcast is a way to elevate
2:33
certain questions or topics. All right, so what's first
2:36
Alien? Yeah.
2:37
So I am doing a lot of research on cultivation techniques and
2:43
processing methods in the way that matcha gets made.
2:46
And you hear people talk about heritage matcha, traditional
2:50
matcha, matcha all the time. But what it's unclear to me is
2:57
what were the innovations 100 and 150 years ago?
3:02
And I guess the base question is what did matcha taste like 150
3:06
years ago before the Industrial Revolution happened?
3:11
So in Japan it was industrialized pretty early
3:17
compared to a lot of other countries.
3:20
And I want to know what stages and production steps
3:24
mechanization was first introduced, What happened, what
3:29
was how do people steam tensha before these industrial steaming
3:34
machines and cool it and wrote and like do the heat treatment
3:38
process for it etcetera. So like what happened pre and
3:41
post industrial revolution and the modern history around
3:46
commercial farming basically? Very interesting question.
3:49
I might know part of the answer of the steaming part because,
3:54
you know, backing Stone dynasty people also steamed green tea
3:57
and they put the tea into this trine bamboo basket and put it
4:01
on top of a boiling walk and let the steam kind of pass through
4:05
the basket. Just like a dim.
4:07
Sum. Yeah, kind of like a dim sum
4:08
tray, but that's how they did it in the past.
4:11
And there is another method that I recently read about.
4:14
It's called louting, which basically like they just dumped
4:18
the lead into a boiling pot of water and then like slightly
4:22
boil it and then, you know, scrape it out.
4:25
Interesting. But that's China in China in
4:28
China, I guess part of the technique transferred into Japan
4:32
with tea itself. It's very possible, but we don't
4:35
know. So if you know the answer,
4:37
please let us know. We're very.
4:39
Curious, any other parts from harvesting methods?
4:42
Like at what point did people stop hand picking tea and what
4:45
did that transition look like? How did it impact the labor
4:48
economy? All of these different aspects,
4:51
and even the more modern aspects like refrigerating RHR to keep
4:55
it fresh before it's fully processed into tencha.
4:57
And all these synthetic fertilizers in order to really
5:01
boost up boomaminess. Exactly.
5:03
And what were the fertilization techniques and were they
5:05
widespread? And even the shade canopies.
5:08
I know there were Hansu rice, straight shading, I'm assuming
5:11
it was the only method, but how and when were those materials
5:14
changed and introduced? Because a lot of people still, I
5:17
mean, is that traditional? You have all this baggage that
5:20
comes with traditional heritage, but the reality is that even the
5:23
heritage market today has undergone quite a bit of
5:26
innovation since 150 years ago. So really, we'd love to dig into
5:30
the nuance of that. Evergreen traditional.
5:32
I guess today's traditional is much additional.
5:35
It's a revolving definition. So that's that's the first one.
5:38
So if anyone has any answers or insights into that, we'd love to
5:41
know and love to have you on the podcast or even just to have a
5:45
call with so you can have a better understanding and then
5:48
share it here. Yeah, OK.
5:49
The second edge, yes, your second edge is kind of similar
5:53
to one of my question too. Like Ryan has been obsessed with
5:58
the early history of the matcha latte.
6:00
Yeah, which is weird because actually I don't really even
6:03
like matcha latte. I do, but it's definitely I
6:08
guess not traditional to Japan I.
6:11
Think from what I heard it was invented there.
6:15
It was. I'm not certain.
6:16
Really, that is my. Current understanding it does a
6:19
lot of contradictory information online and incomplete
6:23
information online. My understanding is that it was
6:27
part of like this move of using matcha and confectionery
6:30
products in Japan as an ingredient.
6:33
And then I've heard, and I don't know if this is true and I've
6:36
tried to confirm it with other people and no one seems to be
6:39
sure, that the 1st place to have it was some cafe in Vancouver.
6:43
And then it spread. And I know Starbucks was a
6:45
really early adopter of what they called a green tea latte,
6:48
which was basically a matcha latte.
6:50
And I also know that Haagen Dazs was super early to the game and
6:53
using it in a product, although it's not a matcha latte.
6:57
But I'm very curious about the modern history of the matcha
7:00
latte, Who invented it? Who were the true early adopters
7:04
and how did it spread and why? Yeah, yeah.
7:07
It's such a powerful gateway into matcha.
7:11
So many new consumers, especially in the West, in
7:14
Europe and in North America, have fallen in love with Matcha
7:18
through that first exposure, and there's very little origin story
7:24
about it. It's like no one knows who
7:26
invented Coke, Coca-Cola. Yeah, this is, I guess my
7:30
question goes even beyond that. Like, I'm very curious about,
7:34
like, because we all know, like, how much have moved from China
7:38
to Japan, like all of the early stories and the early Gospels
7:44
of, you know, like, how much as a culture and as a plan
7:47
transferred from a country to another.
7:50
But what happened after Japan? How did matcha end up, you know,
7:55
becoming this globally popular drink outside of Japan?
7:59
Like who are who were the early and SI for Europe, for North
8:05
America, for Southeast Asia? Yeah, who are those people?
8:09
Yeah. Like it must be so interesting.
8:11
Like I bet they have like probably like similar degree of
8:16
legend as as I and leak you. No, but no one knows who they
8:20
are. And no one knows who they are,
8:21
or if you know who they are, please let us know.
8:23
Or if it's you and you're listening, let us know.
8:26
You're very curious. Yes.
8:29
The next one is around Hoji cha and caffeine.
8:31
And we used to work a lot in specialty coffee industry.
8:35
And there's this weird myth that heavily roasted coffee contains
8:39
more or less caffeine. Sometimes you hear different
8:42
things. The reality is caffeine is very
8:45
heat stable. It's very heat stable.
8:47
I think it doesn't start degrading until around 400°C.
8:51
It's very sturdy. So even when you're roasting
8:54
coffee to a burnt crisp, you're not losing a lot of caffeine
8:58
content. And everyone says that Hoji Cha
9:01
has remarkably little caffeine because it's been roasted and it
9:05
gets lost during the roasting process.
9:06
But I find this entirely unsatisfying because I know that
9:10
not to be true in the coffee industry.
9:12
Now you can double click even further and say, OK, hojicha is
9:15
kind of a vague term. You could take tencha, which are
9:19
the leafy leaf parts of the plant, which to my knowledge
9:23
contain much more caffeine than the stems, and roast it and it
9:27
has very little caffeine. But I'm not sure if that's true
9:31
because it is not degrading in coffee and I don't know why it
9:34
wouldn't degrade in coffee when it would degrade in tea.
9:37
And hoji cha is definitely lower temperature firing than what
9:40
some of the darker roaster coffees are going.
9:43
I don't know if it's a water content difference and maybe
9:45
that plays a role. And I know that Hoji Cha, when
9:48
you're roasting it probably has a much lower water content than
9:52
something like green coffee or I don't know what's going on, but
9:55
I find this contradiction unsatisfying.
9:57
And I'm not sure that I believe that that's why hojicha has less
10:01
caffeine. And I also know that hojicha can
10:03
be made from anything from stems to veins to mixture of leaves
10:07
and stems. And I'm sure there's some
10:09
natural variation based on that. But having a more satisfying
10:12
explanation or some studies even would help clear this up and I
10:17
think help clear it up for a lot of people.
10:19
My suspicion is that some people are drinking Ho Chi cha that
10:22
they think is nearly caffeine free and may or may not be.
10:25
Yeah, well, it tastes so good. Does taste good regardless.
10:29
OK. My turn, my next is about
10:32
farming. So we all know that, you know,
10:34
there are different styles of farming techniques in Japan.
10:38
Largely you have these very carefully curated garden style.
10:43
You can have these organic farming and then you can have
10:46
natural farming. I guess to me, because starting
10:49
from the Chinese tea drinker, I would always preferred my tea
10:53
come from more natural kind of Yunnan style forest tea style
10:58
farming tea. And I feel like those tea has
11:01
the the best kind of taste profile that can represent the
11:05
local tawa and the the local climate.
11:08
And it's the most characteristic compared to other teas.
11:13
So I'm wondering how does that, like, to what degree does
11:18
natural or forest farming exist in Japan?
11:21
What do they look like? How do they, how do people
11:24
process those tea into like do they get all processed too, like
11:28
banja or other kind of lower grade tea?
11:30
Or do some of them actually turn into matcha?
11:33
Yeah. And how easy is it to shade?
11:35
And just to add some color on what Long Jun saying is that
11:39
you're basically talking about low intervention matcha in the
11:43
same way that people talk about low intervention wine, for
11:46
example. That's correct.
11:48
So it's you know, when you think about it, modern matcha or
11:52
tencha farming is incredibly unnatural when you compare it to
11:57
other tea cultivation and processing.
11:59
So like you have a monoculture of these rows of genetically
12:03
identical plants that are planted perfect distance apart
12:07
and the vast majority of the matcha the world is consuming
12:11
gets the the plants get pumped with tons of synthetic
12:16
fertilizer and then shade covered for weeks.
12:20
This is like the most on the nature nurture spectrum.
12:24
This is heavily nurture. Yeah, I mean like theoretically
12:29
you can basically produce this kind of tea anywhere in the
12:32
world if you have the technique and the machine and the climate,
12:37
right? I guess climate is like the most
12:39
uncontrollable part. Other than that, you know, this
12:42
is really a hyper engineered process.
12:45
Very little of them is natural or you resembles the local tawa.
12:49
And when you compare it to some of the natural tea, and there is
12:52
some in Japan, right, it's, you don't necessarily see these
12:55
gigantic rows. Sometimes you do, but they're
12:57
usually a little more dispersed. They let the natural flora and
13:01
fauna exist. The root structures of the
13:04
plants are allowed to go much deeper and access more
13:06
nutrients. Typically they're seed
13:08
propagated, not exclusively, but typically, which means you have
13:12
more genetic diversity in the plants, making the whole system
13:15
more resilient. And then you can't necessarily
13:19
machine harvest them because you don't, you don't have these
13:22
perfect rows where you can just put a big machine and cut
13:26
everything down. Yeah.
13:27
So it's. When I was seeing you nine last
13:31
year harvesting tea to make poor these trees, these are like,
13:36
they're not tea bushes, they're tea trees.
13:38
Like, people literally would climb up the branch to pick tea
13:42
for harvest. So I'm wondering, like, do that,
13:45
do that exist in Japan? Like, it would be very wonderful
13:50
to experience that because I had the most wonderful time, you
13:54
know, experiencing nature and drinking tea that comes from the
13:58
same nature that I experienced. Like you can taste what you've
14:03
felt before, which is a wonderful experience.
14:06
And, you know, it's probably very true to what matcha tasted
14:09
like when it first came to Japan, right?
14:12
Because a lot of the spread within East Asia, Korea and
14:14
Japan was through temples and it would just be allowed to grow in
14:19
the temples. Wild.
14:21
I know a lot of that still exists in Korea.
14:23
I think some of it exists still in Japan and some of those early
14:27
Buddhist temples. But I think it's quite rare that
14:30
it was like really truly cultivated.
14:32
And you know, not to say that you can't have good matcha from
14:35
heavily cultivated mono crop of things.
14:37
And some of the best award-winning tea comes from
14:40
these types of places. Maybe it's hand pegged or it's
14:42
treated and processed, you know, a bit better than the really
14:45
industrial stuff. But we're very interested in the
14:48
natural tea movement and if it could ever become commercially
14:51
viable to have. So you know how you have like
14:53
natural wine, if you could have quote UN quote, natural matcha
14:56
that's very low intervention and more reflective of terroir.
15:00
Yeah. All right.
15:03
Next one for me is deductive tasting structure.
15:07
It's for blind identification of matcha including region,
15:10
processing methods, etc. So basically for the industry
15:14
experts who can taste something blind and say, Oh, yes, this is
15:17
Kyoto prefecture, this is probably from Mazuka.
15:22
It was probably shaded for this many days, and it tastes like
15:25
Uji Hakari. And I think that this year was
15:29
pretty good. So kind of like what you see for
15:32
these people who dine blind, identify wine.
15:35
I would love someone to give knowledge structure.
15:38
How do you recognize the difference in just the taste
15:43
profile and disentangle all of the attributes that make up that
15:47
product, the region, the processing, the cultivar?
15:51
And I know that's going to be really hard and that couldn't be
15:53
a single episode. But even just high level
15:57
structures on the way that all of these things taste different
16:00
and the way they come together to produce a unique product is
16:04
very interesting to me. Yeah.
16:07
And some of the more skilled experts, you know, doing all the
16:10
tea auction season, they will go ahead and taste it, taste all
16:14
these are like unprocessed or like barely processed tea.
16:18
And they will be able to tell the final taste profile based on
16:22
these raw material. Yeah.
16:23
Like at that linkage you do see that exists elsewhere, you know,
16:27
in China and Korea for other kinds of teas.
16:30
But I wonder if, you know, it's a similar kind of trajectory to
16:34
learn to or to gain the experience in Japan too.
16:37
And how do you do that? How do you do it?
16:39
And for those who have done it, please tell us like some of the
16:44
differences, how can you help teach others to taste?
16:47
What flavor attributes matter? What flavor attributes are
16:51
predictive of region, process, cultivar, etcetera.
16:55
Would be really useful I think for people in discovering their
16:59
own preferences and what they like.
17:00
So call it T sommelier knowledge structures for blind
17:06
identification. There's something that we'd love
17:09
and we're going to work on it ourselves, but it's probably
17:11
going to take us a few decades before we could have any
17:14
credibility on the top and we'd like to speed that up.
17:20
All right, next I have is labeling rules.
17:22
So if anyone's very familiar with labeling standards in Japan
17:26
and other countries, we'd love to talk to you.
17:28
I know some very high level things, like I know that there's
17:31
like tons of tea like grown in Wazooka and then transported and
17:36
processed in uji. And so long as it's like 50% uji
17:39
tea, you can still call it uji tea.
17:41
Which actually makes the last part really complicated because
17:46
if the label of your tea is uji and you're trying to learn the
17:50
taste of uji, but really 50% of it comes from some plantation in
17:54
Mazuka, which is next door still and keel to a prefecture, you're
17:59
not learning the taste. There's another case for
18:02
transparent labeling, which we're talking about.
18:03
So we don't need to go off on that tangent, but I'd love to
18:07
learn what are the rules? Because you can't learn to taste
18:11
and blind identify if you can't trust the label.
18:14
And in order to trust the label, you need to know what the rules
18:17
are. I guess, you know, like for
18:19
there are too many things going on with all these labels like if
18:23
for someone to call dirty Uji, like obviously you can sell it
18:27
for better price than other smaller regions.
18:30
So I guess we really need some system other than the the
18:35
current system to be able to enforce this labeling system in
18:39
the future. Just transparent labeling that's
18:41
truthful is enough, yeah. It's.
18:44
I mean, it's ridiculous. The state of the industry is
18:46
ridiculous. Blind, you have no idea what the
18:48
case labeling standards where. You could even have tea that was
18:52
grown and processed in mainland China under the brand name Uji
18:56
Macha, which is owned by a Japanese company by a Chinese
19:00
subsidiary. It is crazy land.
19:02
How is anyone expected to learn anything about this is a
19:06
specialty product? Yeah.
19:08
Something very frustrating. Something needs to be done.
19:11
It will be hard I guess. Well, we're going to do it and
19:13
we're going to disentangle this. It's going to take years.
19:16
And part of this is we need to learn what the rules are.
19:19
I know what some of them are, but if anyone listening is well
19:22
knows the rules are ruled better than we do, please reach out.
19:27
One more speaking around traditions and of opaque parts
19:32
of the matcha industry. I'd love to learn more about
19:35
blenders. Anyone that knows anything about
19:37
matcha blending, please, please, please reach out.
19:40
I want to know how you take component one plus component 2
19:43
to get your blend and like, what are you thinking about?
19:46
How do you think about blending? How do you think about achieving
19:49
these flavor profile outcomes so that we can make better
19:52
products? And you know, I'm really of the
19:54
belief that this does not need to be such a product craft.
19:57
I know that there's many different levels and there's
20:00
this whole. Institution around it and you
20:03
get licensed and it can take many decades, but it would be so
20:07
interesting. We saw in the world a specialty
20:09
coffee where you have hundreds, thousands, 10s of thousands of
20:14
coffee artisans out in the world buying green coffee, roasting it
20:18
and blending it to create things that their consumers love, that
20:23
their consumers love in Saudi Arabia, that their consumers
20:26
love in mainland China, that their consumers love in Peru.
20:30
And they have the knowledge of that local market.
20:32
And that's why they call it craft craft coffee, because
20:36
they're having a value at those coffee roasters that own those
20:40
cafes or owns those brands. They're contributing to the
20:43
value, creating things that consumers life love and blending
20:48
it to their preferences. The fact that all of this
20:51
blending is done in Japan is deeply bothersome to me from
20:55
just a product perspective. I do not believe that those
20:58
Japanese tea blenders, no matter how skilled they are, are
21:02
capable of knowing the preferences that are going on in
21:06
their head in consumers as diverse as the Middle East to
21:10
the rest of Asia, the United States, or in Latin America, or
21:13
in Europe or in Africa. And that expertise resides
21:17
locally. And the ability for new people
21:20
to buy tensha, blend it themselves and mill it would be
21:24
such an interesting value value add value creation that could
21:28
make Matcha much more enjoyable for people who have different
21:33
preferences than outside of Japan.
21:35
Yeah, I would say it's, it's it's just very different
21:38
mentality, Ryan. I mean, like to to my knowledge
21:42
at least these blend blenders or blend houses are very, very
21:46
close gate. All of their blending skills are
21:49
guarded for generations and not to be shared to outsiders.
21:53
Maybe like a small portion of them gets shared and gets talked
21:57
about. If you know some of the leaks,
22:00
please let us know. But you know, like their
22:03
mentality. Very similar to a lot of the
22:06
other Japanese crafts works. Are.
22:10
They are creating something that they think are the best and
22:15
whether or not you enjoy that, it's up to you.
22:18
They really don't care about your preference.
22:21
That's that's similar case for, you know, like Japanese artwork,
22:26
ceramics, like they don't really trying to cater your preference.
22:32
They have their own standard. It's a shame, it's a beautiful
22:36
world and I really admire Japanese tradition, but at the
22:39
same time the domestic market is just not interested.
22:43
Yeah, it's a dying market. So it's I don't know.
22:46
They have to adapt, otherwise you know no one will be there to
22:49
enjoy their creation. I mean, imagine if all the wine
22:53
blending skill existed in Bordeaux and Burgundy.
22:56
How sad would that be? The fact that you can get a
22:59
fantastic blended wine from Bulgaria or from pick any of the
23:04
new world wine from from Australia, from Napa Valley in
23:08
Sonoma County. The skill exists, the knowledge
23:11
is shared, and everyone can add their value to the craft that
23:14
creates something unique, interesting and delicious.
23:17
And matcha could totally be that if people had the ability to
23:21
learn about it. And to do that, they need the
23:23
ability to taste. They need to trust what's on the
23:25
label. They need to understand how
23:27
these products are getting labeled.
23:28
They need to have access to a lot of this tensha and the
23:31
ability to do it and the access to Mancha Fresh, which we're
23:34
working on. Yeah, totally agree.
23:36
Open source is the future. Open source is the future.
23:39
That's it. Is it a closed ecosystem or an
23:41
open source? Because I think you could have
23:43
thousands of Mancha brands all over the world where people are
23:47
creating these very unique products where they're adding
23:50
value. Because right now you really
23:52
just see people importing tea. There's very little value add
23:56
other than marketing and sales totally be way more craft that's
24:00
distributed anyway, he said. It's turning into a rant
24:04
session. Question.
24:05
I deeply apologize if I offended anyone.
24:10
We would love to talk to you if you know anything about funding.
24:13
All right, I think this is all the questions we have so far.
24:17
If you feel inspired or if you have any answers of all of these
24:21
questions that we are curious about, please reach out.
24:24
We will love to do more content, do more research, to better
24:29
suffice our own interests and suffice yours.
24:31
So we're going to do a a quick plug for our bowl.
24:33
So they are back in stock. So if you'd like to buy one,
24:37
they'll be available September 3rd to be shipped to a lot of
24:42
different countries. I think it's around 30 different
24:45
countries we can ship to. And also for wholesale if you
24:49
own a Macho business, external packaging came out really quite
24:52
beautiful. We're very happy with it and we
24:55
can coordinate larger shipments too.
24:58
Yeah, it's also very resistant, so.
25:02
We did a little test run. Yeah, the sacrificial.
25:05
Tossing the ball with the box around and unintentionally or
25:09
intentionally smash it on the ground.
25:12
Yeah. They survived.
25:13
It survived. The box was hardly impacted.
25:16
Yeah, but if you end up receiving the ball cracked,
25:19
please let us know. We happily replace it for you.
25:23
We'll be very surprised if any of these breaks, but essentially
25:26
the 62nd sales pitch for these balls.
25:28
It's a modern way to whisk matcha, so instead of conforming
25:32
to the geometry of a bowl, requiring you to whisk in a
25:35
zigzag motion, it is laid out. It's an elongated bowl, so you
25:40
just have to whisk back and forth with all sorts of other
25:43
thoughtful design features. It's a very hydrophobic glaze,
25:46
reduces retention. There's a very large foot, the
25:49
base of it so that it's very stable and you can easily handle
25:53
it upside down and easy pour spout.
25:55
And yeah, we, we kind of see it as in the same way that a lot of
26:00
this new coffee gear that is specialized and efficiency and
26:06
making it very easy to clean and giving very consistent outcomes.
26:10
So more innovative than traditional, But we've gotten
26:13
tons of great feedback. And I was just whisking in a
26:16
bowl the other day and I, I realized I can't go back.
26:20
You know, I have the skill to whisk in a normal ball.
26:23
But what I've really realized is it's not 2 dimensions when
26:27
you're whisking in a ball. It's actually 3 dimensions
26:29
because most bolts aren't flat on the bottom.
26:33
They're either a cone or a round bottom ball.
26:35
And you actually, it's not just a zigzag, it's like a 3D zigzag
26:40
and you're not really supposed to touch the bottom, but you
26:43
still gotta like lightly brush it to incorporate all the
26:46
matcha. But this I would say is very
26:48
close to being truly one-dimensional.
26:50
Maybe you can do a little bit of lateral movement depending on
26:53
the width of your chasa, but really simplifies the process
26:57
and it folds the foam in on itself so you get microphone
27:01
much faster than you do in other bold geometries with with this.
27:06
Yeah, my grandma learned how to use it in 3 minutes.
27:09
Nice. There we go.
27:10
But you know, if you have any criticism on the product after
27:14
usage, please also let us know. Yeah, it's our first product.
27:18
We are always open to more innovation and improvements and
27:21
make your life easier. We very much see it as V1.
27:24
We're very happy with the way V1 came out, but we're all about
27:29
Kaizen and continuous improvement here.
27:32
As cringy and corporate. A word that is.
27:34
One, actually one criticism that we have already received is
27:38
different color. Yeah.
27:40
So now the ball comes with only one color.
27:43
But you know in the future we are going to definitely going to
27:46
test more glaze and there will be more color available very
27:50
soon. Yep, for sure, very soon.
27:52
We don't know how to define but. We will see.
27:56
A few months, but yeah, we're very happy.
27:59
And if, if it interests you, you can find it on our website and
28:02
it would be linked on our social media.
28:05
And that's the end of our ad read for today's podcast.
28:08
All right. So the next episode is our 25th
28:11
episode, which we're considering the end of season one, Season 2
28:15
we've already recorded a couple interviews for and have some
28:18
really interesting guests in perspective, very international
28:21
perspective from people in Thailand.
28:23
We'll have people on from the Philippines, Singapore, in
28:26
Japan, in the States as well. So we're really excited for
28:30
everything that's coming in season 2 to get even more
28:33
diverse perspectives. And the next one will be the end
28:35
of season one, where we bring on the whole team here at Centco to
28:39
kind of give some reflections and our learnings from all the
28:43
interviews we've done so far. Well, stay tuned.
28:46
All right. Thanks so much.
28:48
See you in the future.