Sourced directly from Uji, Japan's most famous matcha region — where matcha has been grown and perfected for over 800 years. We went to the source so you don't have to settle.
First Harvest
First Harvest
We only use first flush matcha — the very first leaves picked in spring. They are the highest quality, youngest, most nutrient-dense leaves of the year, giving a naturally sweeter, smoother taste with low bitterness.
Stone Milled
Stone Milled
Our matcha is slowly ground between traditional granite stones. It takes about an hour to produce just 40g, but it protects the flavour, colour and nutrients - no shortcuts.
Shade Grown
Shade Grown
For the final weeks before harvest, the tea plants are covered from sunlight. This boosts chlorophyll and L-theanine, giving matcha its vibrant green colour and that calm, focused energy.
Uji, Japan
Uji, Japan
Sourced directly from Uji, Japan's most famous matcha region — where matcha has been grown and perfected for over 800 years. We went to the source so you don't have to settle.
First Harvest
First Harvest
We only use first flush matcha — the very first leaves picked in spring. They are the highest quality, youngest, most nutrient-dense leaves of the year, giving a naturally sweeter, smoother taste with low bitterness.
Stone Milled
Stone Milled
Our matcha is slowly ground between traditional granite stones. It takes about an hour to produce just 40g, but it protects the flavour, colour and nutrients - no shortcuts.
Shade Grown
Shade Grown
For the final weeks before harvest, the tea plants are covered from sunlight. This boosts chlorophyll and L-theanine, giving matcha its vibrant green colour and that calm, focused energy.