Matcha

In the shade-covered tea gardens of Uji, Japan — the same region that has supplied Japan’s finest tea for over 800 years — matcha begins its journey weeks before harvest.

Tencha leaves are shade-grown for 3–4 weeks, slowing growth and deepening the concentration of chlorophyll, amino acids, and natural sweetness. Hand-picked, steamed, dried, and stone-milled into an ultra-fine powder, our matcha is crafted for both traditional preparation and mindful daily rituals.

Refined and lingering in the cup — with a natural vegetal sweetness, a smooth umami depth, and a clean, energizing finish that coffee cannot replicate.

Tasting Notes: Vegetal Sweetness · Umami · Creamy · Clean Finish
Type: Ceremonial Grade Matcha | Origin: Japan
Caffeine: Medium — sustained, without the crash
Best Brewing Methods: Traditional Whisk (Chasen) · Matcha Latte · Iced Matcha

Whisk 1 tsp in 70°C water until frothy. Never use boiling water — it makes matcha bitter. For a latte: add steamed oat milk and a touch of honey.

Choose this if you want calm, focused energy and a morning ritual that feels intentional.