Collection: Matcha

For seven hundred years, the finest matcha in Japan has come from a small stretch of hills along the Uji River. The methods haven't changed much: tea plants shaded for weeks before harvest, leaves steamed and dried into tencha, then ground slowly between granite stones until the powder is fine enough to dissolve into cloud.

We work directly with Uji producers to bring these teas from mill to tin with nothing in between. Single cultivars, small lots, milled fresh — matcha as it tastes at the source.