Matcha, as it was
meant to be.
Single-origin tea from a handful of growers we know by name. No blends, no shortcuts, no hype.
The quietest cup
in the room.
We work with five families across three prefectures. They grow slowly, shade carefully, and stone-mill in small batches. When a harvest is good, we buy it. When it isn't, we say so.
We do not blend. We do not stretch. We do not market a tradition we don't practice. We sell the tea, and we explain where it came from.
See where it comes from→This season's tins.
We know every
field by hand.
Uji, Kyoto
The oldest matcha region in Japan. We work with two families east of the Uji river, growing Okumidori, Asahi, and Yabukita under traditional reed shade.
Nishio, Aichi
Mineral-rich plains along the Yahagi river. Bright, clear matcha from a co-op of seven growers.
Chiran, Kagoshima
Southern volcanic soil. The youngest farm in our network — modern methods, exceptional results.
Four letters a year.
Nothing else.
Harvest news, brewing notes, and a short essay on the season. We don't run sales, so we won't email you about them.