How we source matcha
Single-cultivar and regional blends from Japan's most respected tea growing regions.
We work directly with farmers in three key matcha regions, each bringing distinct characteristics shaped by soil, climate, and traditional methods.
- Kyoto (Uji) Okumidori, Samidori
- Nara Asahi, Yabukita
- Kagoshima Hojicha, everyday
- Shizuoka Ceremonial blends
How matcha is made
Shade-growing, steam processing, and stone-milling—each step determines the final flavor. We break down the methods that separate good powder from exceptional.
Read the guide
Recipes
Usucha, lattes, bakes. Straightforward methods—no unnecessary steps or ingredients.
See recipesCultivars shape everything
Three cultivars we focus on—each with distinct characteristics and uses:
Prized for a vivid emerald color and a smooth, mellow body. A reliable backbone in many ceremonial blends.
A classic Uji cultivar loved for its rich umami and natural sweetness. Often the star of high-grade single-cultivar matcha.
Rare and labor-intensive, grown for top-tier koicha. Silky, refined, and famously expensive — the connoisseur's pick.
Reviews
Candid tasting notes on real powders
Sweet on the first sip, soft umami finish, almost no bitterness even whisked heavy. Our daily usucha.
CeremonialGrassier and more assertive — which is exactly what makes it disappear nicely into oat milk. Great value.
PremiumDull, a little dusty-tasting, leans bitter no matter the water temp. Fine for baking, not for sipping.
Culinary