sourced in kagoshima
Grown in volcanic soil. Harvested at peak flavour.
Kagoshima sits at the southern tip of Japan, on some of the most mineral-rich land in the world. The volcanic soil, active for centuries, gives the tea leaves a depth of flavour that cannot be replicated elsewhere.
Our matcha is made exclusively from first-flush tencha: the youngest, most tender leaves, harvested once a year when their umami concentration peaks. We source directly from established farmers who have refined their craft across generations.
a higher standard
Quality is our starting point, not our selling point.
Quality should not be a feature to advertise. It should be the baseline. Every decision we make, from farm selection to packaging, is built around that principle.
Our matcha is stone-milled in small batches and never blended with lower-grade leaves. We do not cut costs where it matters. We do not compromise where it counts.
from japan to your cup
Every detail, considered at source.
The journey from Kagoshima to your kitchen involves more care than most people realise. We oversee every step: from harvest timing and stone-milling speed to oxygen-sealed packaging.
Nothing about that process is automated or rushed. It is why the matcha you receive is as close to the source as possible.
