Matcha powder begins as tencha leaves
After three weeks of shade growing, our leaves are a vibrant green and full of umami flavor—only then are they ready to be picked for harvest. The leaves are then steamed, dried, prepared, and sealed so they stay fresh right until your drink is made.
We carefully source our shade-grown organic leaves from an independent tea farm in Kagoshima prefecture, Japan.
We carefully source our shade-grown organic leaves from an independent tea farm in Kagoshima prefecture, Japan.
Our original blends
Two different kinds. Both from shade-grown organic harvests.
Premium
100% first spring harvest tea leaves
Smooth and umami-rich
Perfect for drinking straight, without mixing.
Signature
A blend of spring and summer harvest tea leaves
Balanced and full-bodied
Meant for mixing. In matcha latté, sparkling matcha, beer, white wine, and more.
Our goal. Sustainability in every step.
Organic tea farming not only produces a more nutritious and flavorful leaf, it also takes care of the planet we share.
Grown in a special place
We’re proud to work with Japanese tea farmers dedicated to high-quality organic tea production. They’re one of the small number of Japanese farms that are fully organic.
From the ground up
It starts with the soil. Through organic compost and fertilizer, the ground is continually replenished with nutrients that it loses from farming.
Over the course of a year, microorganisms break everything down into nutrients that can be readily absorbed by the growing plants.
And in case harmful insects show up, the farmers sometimes use beneficial ones, like spiders and ladybugs, that serve as natural pest control.
A nurturing practice
It takes a full year of dedicated work by skilled farmers to produce a strong organic harvest in spring.
Successful organic farming practices understand the wider ecosystem as a whole, how it changes throughout seasons of the year, and the rest it needs to continue producing.
Recently there’s been growing domestic demand for lower quality tea in Japan. Working with these high quality tea farms provides greater financial stability and makes sure the careful practice and culture of farming isn’t lost in Japan.
Harvested with skill
The growing season requires close care to track things like soil moisture, soil and air temperature, and sunlight—or more accurately, shade.
Before harvest, the matcha leaves (or tencha in Japanese) are grown for at least three weeks in shade to prevent photosynthesis and produce sweeter, umami-rich leaves.