Japan
Shade-grown and stone-milled Japanese matcha.
The land
Japan has been making matcha for roughly 800 years, since Zen monks first brought the practice from China, and Japanese growers still set the standard for how the leaf is shaded, steamed and milled. Our matcha is Japanese, made the traditional way for its vivid colour and natural sweetness.
Shade-grown & stone-milled
For the final 20–30 days before harvest, the tea plants are covered to block most sunlight (a technique called kabuse). Starved of light, the leaf floods with chlorophyll and L-theanine — the source of matcha's electric green color, its umami, and its signature calm-focus. Only the youngest, softest first-flush leaves are hand-selected, then steamed, dried, and de-veined into tencha. That tencha is finally ground between slow-turning granite stone mills — a single mill produces only about 30–40 grams an hour — into an ultra-fine, talc-soft powder that whisks up smooth and lump-free.
