Rooted In Tradition
Matcha is more than a drink, it's a daily practice with centuries of history.
We honor that tradition by sourcing the highest quality leaves and working with tea farmers who care deeply about their craft.
The Origin
One Garden In Shizuoka
Our matcha comes from the Matsushita Tea Garden in Kakegawa City, Shizuoka, Japan, from a blend of Saemidori and Tsuyuhikari leaves. The result is smooth and creamy, with a buttery depth and a gentle natural sweetness. No bitterness, no chalk.
GARDEN
Matsushita Tea Garden
REGION
Kakegawa, Shizuoka
CULTIVARS
Saemidori & Tsuyuhikari
MILLING
Stone-Ground
Grown In The Shade
Our tea plants are shade grown for 20 to 30 days before harvest. This boosts chlorophyll and creates a richer, smoother, and more vibrant matcha.
Picked One Leaf At A Time
Only the youngest, most tender leaves are selected by hand, preserving the delicate sweetness, vibrant color, and smooth character that define exceptional ceremonial matcha.
Crafted One Turn At A Time
Ceremonial matcha is traditionally milled between granite stones, a slow process that protects the leaf's natural character. The result is an exceptionally fine powder with vibrant color, a silky texture, and a smooth, balanced finish.
Fresh From The First Scoop
Every batch is packaged immediately after stone grinding to preserve the matcha's vibrant color, delicate aroma, and naturally smooth flavor, so every cup is as fresh as the day it was crafted.
How To Prepare
Two Ways, Both Simple
No special water, no ceremony. A whisk helps, but a small frother works just as well.
01
SIFT & ADD
One gram of matcha, about half a teaspoon, into your cup.
02
WHISK
Add 2oz of water at 175 degrees. Whisk in a quick zigzag until frothy.
03
FINISH
Drink it as is, or top with hot or cold milk for a latte.
Ready For The Slow Ritual?
One matcha. One rhythm. Shipping always included.
Choose Your Matcha Ritual