Matcha is finely stone-milled green tea powder made from shade-grown Camellia sinensis leaves. Shading the plants for 3–4 weeks before harvest forces them to produce more chlorophyll and L-theanine — giving matcha its vivid green colour, deep umami flavour, and calm, focused energy. Unlike steeped tea, you consume the whole leaf, making it far more nutrient-dense.

What is the difference between koicha and usucha?

Usucha (thin tea) is the everyday preparation — light, frothy, approachable. Koicha (thick tea) is a ceremonial preparation using twice the matcha and half the water, producing a rich, paste-like tea with intense umami. Koicha requires a higher grade matcha.

What matcha grades do you offer?

We offer ceremonial grade matcha using only the youngest first-flush leaves from shaded plants — stone-milled to a silky powder with natural sweetness and umami. Our Premium Matcha is our latte-grade — smooth and balanced for daily use, holding up beautifully in milk.

Hojicha is Japanese green tea roasted at high heat, transforming its colour from green to warm amber and its flavour to nutty, toasty, and caramel-like. Our Organic Yame Hojicha is JAS-certified organic, sourced from Yame, Fukuoka. Because roasting reduces caffeine, hojicha is a beautiful evening tea.

Where does your tea come from?

Our matcha is sourced from generational tea farmers in Uji, Kyoto — the birthplace of Japanese matcha culture. Our hojicha comes from Yame, Fukuoka. Both regions have centuries of tea-growing heritage.

How should I store matcha?

Keep your matcha tin sealed, away from light, heat, and moisture. Once opened, use within 4–6 weeks for best flavour. Store in a cool, dark cupboard — not the fridge, as condensation can affect the powder.