One Farm.One Cultivar.One Tin.
Single Origin
Our matcha comes from one partner farm in Soo City, Kagoshima, a region shaped by volcanic soil, clean mountain air, and a gentle coastal climate. Every tin traces back to this single place.
Single Cultivar
Tea has cultivars each with its own flavour profile. Okumidori is mellow and naturally sweet. Saemidori is bright and rich in umami. We never blend them, so each tin lets you taste the true character of one variety.
First Flush
Spring harvest only. The youngest leaves, shade-grown for 20+ days, stone-milled within hours. This is the peak of what matcha can be: clean, bright, alive with umami.
Our Cultivars
Why It Matters
Single origin means all of our matcha comes from one farm in Soo City, Kagoshima, rather than being blended from multiple sources. This ensures consistency, traceability, and that you know exactly where your matcha comes from.
Each cultivar has its own flavour profile, umami intensity, and brewing characteristics. Blending masks these unique qualities. By offering single cultivars, you taste the terroir and craft of the cultivar itself.
Ceremonial grade uses the youngest leaves from the very top of the plant, hand-picked, with a finer texture and more delicate flavour. Our matcha works for both, high enough quality for ceremony, versatile enough for lattes.
Kagoshima has the ideal climate for premium single-cultivar matcha: the right temperature swings, humidity, and volcanic soil composition. Uji is famous for tradition, but Kagoshima produces some of Japan's finest matcha today.
We focus on single origin and single cultivar rather than blends. We work directly with one farm from shade-growing through stone-milling. We're transparent about sourcing, and our price reflects the true cost of premium matcha.
