Farm-to-cup traceability
We don't blend origins into anonymous batches. Each sack is tagged with prefecture, harvest and growing method, so you know exactly where the matcha you serve comes from.
Matcha's historical birthplace. Over 800 years of continuous cultivation. Clay soils, morning mists from the Uji river, and master growers who have perfected tencha shading over generations. Here we source deep, almost sweet umami profiles with a creamy texture.
At the foot of Mount Fuji. Japan's largest tea region. Altitude, volcanic soils and clean Pacific air give Shizuoka matcha its brilliant green and a perfect balance between natural sweetness and refined astringency. It's our base for barista grades.
Innovation with respect for tradition. Nishio growers were pioneers in selective mechanization and stone-mill temperature control. The result: silky matcha, aromatically floral, ideal for tea masters seeking batch-to-batch consistency.
The warm south. Earlier harvests, more resilient leaves and a slightly more vegetal profile. Here we source culinary matcha and hojicha, where Kagoshima's robustness shines through baking or roasting.