Your cart is empty
Hand-selected ceremonial matcha from the shaded fields of Uji, Kyoto. Experience purity, ritual, and presence in every bowl.
Four exceptional teas from Uji and Kagoshima — each with distinct character, each stone-ground in small batches.
From ceremonial matcha to roasted Hou Ji Cha, each tea is selected for its distinct character and crafted with precision.
宇治抹茶 A
Our signature ceremonial matcha. Stone-ground from first-harvest leaves, shade-grown for 30 days. Vibrant jade with rich umami and a smooth, sweet finish.
Shop Now宇治抹茶 AA
The highest expression of Uji matcha. Exceptional depth, an even finer texture, and remarkable sweetness. Crafted for koicha and contemplative moments.
Shop NowMatcha is more than a drink — it is a moment of presence. Follow these steps to create the perfect bowl.
"The preparation of matcha is a form of moving meditation. Each gesture — the sifting, the pouring, the whisking — is deliberate and unhurried. In this ritual, you are not merely making tea. You are making time."
Pass 1–2 tsp of matcha through a fine sieve into a warm bowl to remove clumps.
Pour 70°C water — about 80ml for usucha. Never use boiling water.
Whisk in a gentle "W" motion with a bamboo chasen until a fine foam forms on the surface.
Drink from the bowl. Notice the sweetness, the umami, the quiet moment you have created.
Uji has been considered the home of Japan's finest matcha for over 800 years. The region's cool climate, morning mist, and rich soil create conditions that cannot be replicated elsewhere.
Leaves shaded for 25–30 days before harvest, boosting L-theanine and chlorophyll concentration.
Stone-ground at 30 grams per hour on granite mills — slow enough to preserve full flavor and color.
Direct relationship with family farms across three generations. No intermediaries.
Every batch carries a batch code with full traceability from field to bowl.