





A Label Is Not a Grade
Anyone can print “ceremonial grade” on a tin. We judge every matcha by what actually matters: taste, farming, processing, color, texture, origin and how it performs in your cup.
Grade
Exceptional matcha with strong umami and very low astringency.

Grade
Vibrant green matcha with high umami and low astringency, best with water.

Grade
Balanced matcha with medium umami and mild astringency, for water or milk.

Grade
Bold matcha with low umami and moderate astringency, made for milk drinks.
Explore Japan's Finest Matcha Terroirs
Discover the regions, traditions and landscapes that shape the teas we love.
Discover Kyoto Matcha, Uji Matcha and Wazuka Matcha
Discover Yame Matcha
Discover Shizuoka Matcha
Discover Kagoshima Matcha
A historic center of Japan’s tea ceremony.
Eight centuries of tea growing south of Kyoto.
Tea fields across Kyoto’s sloping hills.
Hillside farms in Fukuoka’s tea country.
Tea fields between mountains and coast.
Warm southern climate and volcanic soils.
Choose Your Matcha by Cultivar
Each matcha cultivar has its own unique character, shaped by its genetics, growing conditions, and traditional cultivation methods. Explore the distinct flavors, aromas, textures, and qualities of Japan’s most celebrated tea cultivars, and discover what makes each one special.

Okumidori
Smooth and full-bodied, with gentle sweetness and little bitterness.

Yabukita
Japan’s most widely grown cultivar, with a bold vegetal character.

Saemidori
Naturally sweet and vivid green, with very little astringency.
Cultivating an appreciation
for Japanese Tea


Excellent
Loved by Matcha Drinkers Around the World
Our customers rate us 4.6/5 on Trustpilot, with countless reviews praising our tea, quality and service.
FAQ
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