Ceremonial-grade tencha, stone-milled to order — sourced from Japan's top growing regions and beyond. What changes between tiers is the harvest and the cultivar — never the sourcing discipline.
Built for volume. Whisks fast, holds its color in milk, and stays consistent across a busy bar's worth of batches.
Best for: lattes, boba bases, high-throughput menus
Origin: Hangzhou, China · Harvest: 1st Harvest · Ceremonial Grade 6
Blended from five of Uji's most celebrated cultivars. Silky smoothness, delicate sweetness, and a lingering umami depth in every cup.
Best for: everyday ceremonial pours, specialty cafés
Origin: Uji, Kyoto · Cultivar Blend: Yabukita, Gokou, Samidori, Okumidori, Meiryo · Harvest: Ichibancha (1st flush) · Stone-ground (Ishiusu 石臼)
A first-season ceremonial blend from Kagoshima, one of Japan's premier growing regions. Smooth umami, natural sweetness, low astringency.
Best for: ceremonial programs, matcha-forward drinks
Origin: Kagoshima, Japan · Cultivar Blend: Yabukita, Gokou, Samidori, Okumidori, Meiryo · Harvest: Ichibancha (1st flush) · Stone-ground (Ishiusu 石臼)
Grown in Kagoshima, one of Japan's most respected tea-growing prefectures. Ceremonial grade with the depth to hold up whether it's whisked straight or built into a milk drink.
Best for: cafés building out a broader ceremonial program
Origin: Kagoshima, Japan · Cultivar Blend: Yabukita, Saemidori
First harvest, blended from five of Uji's most celebrated cultivars at the top of the ladder. Meant to be tasted on its own, not folded into anything else.
Best for: flagship programs, gifting, retailers
Origin: Uji, Kyoto · Cultivar Blend: Yabukita, Gokou, Samidori, Okumidori, Meiryo
