The Story
From Uji hills,
by hand.
Our matcha comes from a single family estate in Uji, a region just south of Kyoto that has produced ceremonial tea for over 800 years. Three generations of the same family run the farm — picking the leaves themselves, shading the plants the old way, milling on granite mills that turn slow enough to keep the leaf cool.
Only the first harvest of the year — Ichibancha — makes it into the ceremonial grade. The leaves are softest, the chlorophyll most concentrated, the umami at its peak. Everything that follows in the season becomes the Premium Organic grade.
From farm to bag, every step is hands-on. Nothing is rushed. Nothing is blended away.
