From Uji, Kyoto
Slow by design.
Pure by necessity.
From shading the plants to stone-grinding the powder, every stage exists to protect flavour, colour and quality. Nothing more.
- 01
Shade
Three to four weeks before harvest the plants are covered to block sunlight. This concentrates chlorophyll and L-theanine and gives matcha its deep green.
- 02
Harvest
Only the youngest leaves are hand-picked in the first flush of spring. A few days too late and the flavour changes entirely.
- 03
Steam & dry
Leaves are steamed within hours to stop oxidation, then dried flat, not rolled. The result is tencha.
- 04
Sort & destem
Stems and veins are removed so only the purest leaf remains. This sets how smooth the powder tastes.
- 05
Stone-grind
Granite mills make about 30–40 g an hour. Going faster adds heat and ruins the flavour. The powder is sealed the same day.
Shipping
One origin,
worldwide.
Every order ships direct from Uji, sealed the same day it's ground.
- London
- New York
- Paris
- Tokyo
- Toronto
- Los Angeles
- Amsterdam
Our standards
- First and second flush only.
- Uji-grown tencha, stone-milled in small batches.
- No additives, fillers or lower grades.
- Sealed the same day to prevent oxidation.
- Tested for pesticide residues before every order.
Origin
All our matcha comes from one family-run farm in Uji, Kyoto, with more than 800 years of documented tea history.
We visit every spring at harvest. We don't switch suppliers to cut costs, and we don't offer more products than we can source with confidence.