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.

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.

Matcha tea leaves | Premium

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.

Matcha tea leaves | Signature

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 part of the less than 6% of Japanese farms that are fully organic.

The farms, located in the Kirishima area (literally “fog island”) of Kagoshima prefecture, are terrific natural environments for tea growth. The high altitude means fewer insects can live there, plus there’s usually a good amount of moisture in the air and plenty of sun, which help produce healthy leaves.

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.