MATCHA

Grown by: Ryotaro Isozaki [Yusando]
Origin: Uji, Kyoto, Japan [Single Estate]
Taste: crisp, refreshing, semi-bitter
Caffeine: ◉◉◉◉◉ [High]
Recommended for: daily consumption, tea ceremonies

Our Yusando Matcha is crafted with a deep reverence for Japanese tea heritage in Ujitawara Kyoto, the birthplace of Japanese tea. Every spring, the shaded shinme (young sprouts) are harvested for their delicate flavor, then dried and stone-ground into a fine powder.
Known for its smooth and consistent flavor, Yusando matcha offers a balanced taste, making it perfect for your daily cup of matcha.

Grown by: Shinichi Kihara
Origin: Uji, Kyoto, Japan [Single Estate]
Taste: rich, mellow, gentle
Caffeine: ◉◉◉◉◉ [High]
Recommended for: daily consumption, tea ceremonies

Our Kihara Matcha is grown by Shinichi Kihara, who tends the same Ujitawara fields he grew up on. Now the second generation to work this land, he has farmed it naturally, without fertilizers or pesticides, for more than twenty years.

His tencha is rested before stone-milling, to soften any sharp taste and deepen its aroma. He then stone-mills the matcha in small batches in a temperature and humidity controlled room he built for the purpose. The result is a balanced, premium matcha with exceptional depth and rich flavor.

Grown by: Akira Nakamura [Kishōen]
Origin: Uji, Kyoto, Japan [Single Estate]
Taste: balanced, umami, smooth
Caffeine: ◉◉◉◉◉ [High]
Recommended for: daily consumption, tea ceremonies

Our Kishōen Matcha represents the pinnacle of Japanese matcha craftsmanship. Produced in Uji, Kyoto by Akira Nakamura, this single-estate matcha is bestowed with the name Issei no Shiro 一成の白, a designation reserved for matcha of exceptional purity, placing it within a rare lineage of Japanese tea.

Nakamura-san and his wife grow the Yabukita varietal across just eight rows, farmed entirely without fertilizers or pesticides. Unlike conventional farms that cut three times a season, Nakamura-san takes only that first growth, then lets the plant rest a full year. Each additional harvest, he says, would only divide the nutrients, and the matcha would suffer for it. The yields are tiny by design: this year's 300kg of leaf became just 48kg of tencha, and only a fraction of that ever becomes matcha.

The cup is beautifully balanced, smooth, and umami-forward.

*Limited quantities available