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 hand-picked 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 natural-farming pioneer, Shinichi Kihara, whose family has perfected tea-cultivation on their small Uji, Kyoto farm over two generations. Crafted using a process typically reserved for koicha (thick matcha), he handles each individual tea leaf with precision; removing stems and veins to use only the blade of the leaf. The leaves then undergoes an additional aging period to mellow bitterness and astringency while enhancing aroma and smoothness. 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.

Only the most tender tea leaves are painstakingly hand-picked and slowly stone-ground to an exacting standard, resulting in a beautifully balanced cup that is smooth and umami-forward.

*Limited quantities available