No intermediary importer. Every tier traces back to a grower and a mill we've stood in — mostly across Japan's top growing regions.
Ceremonial-grade tencha, stone-milled to order — sourced from growers across Japan and beyond, with a focus on Japan for the quality it's known for.
Regions like Uji have grown tea for over 800 years. We buy from growers and mills directly — no importer in between — and visit in person to see the harvest, the shading, and the milling before it ever reaches a bag.
Five steps, every lot. What changes between tiers is the harvest and the cultivar — not the discipline.
Before harvest, the bushes are covered from direct sun. Less light means more chlorophyll and amino acids — the color and sweetness that separates tencha from ordinary green tea.
First-flush leaves for our top tiers are picked by hand. Higher-volume lots for Miyabi are mechanically harvested from the same fields.
Leaves are steamed the same day to halt oxidation, locking in color and flavor before they're dried into tencha.
Dried tencha is stone-milled in small batches, timed to demand rather than milled ahead and left to sit.
Milled matcha is packed and sealed on the day it's milled, to keep the oxidation clock as short as possible before it ships — 1 kg orders go out in foil bags to hold that freshness in transit.
Wakaba is blended from five Uji cultivars rather than a single varietal — each contributing a different note, balanced by hand at the mill rather than left to one field's harvest alone.
Apply for wholesale or browse the lineup to see the difference sourcing makes.
