WHAT IS MATCHA?

Matcha is green tea steamed and ground into a vibrant green powder thats made to be whisked and fully consumed — leaf and all.

Because you drink the whole leaf, you get a richer dose of antioxidants, nutrients, and a smooth, focused lift.

Matcha has been grown in Japan for centuries, nurtured by farmers who pass down their craft through generations. From shaded fields to meticulous hand-harvesting, every step reflects a deep respect for tradition.

Yet each region brings its own character to the leaf. Climate, soil, and local techniques shape distinct flavour profiles, creating the unique terroirs that make Japanese matcha so diverse. It’s a blend of history, craftsmanship, and nature, all in one vibrant green cup.

UJI ( KYOTO )

Often regarded as the birthplace of matcha, Uji is known for its distinctive bright grassy notes, rich umami, and a light, natural creaminess.

KAGOSHIMA ( KYUSHU )

Kagoshima matcha offers a vibrant, energetic flavour profile—fresh, vegetal, and slightly sweet. The warmer climate often brings out a bolder aroma and a clean, refreshing finish.

YAME ( FUKUOKA )

Yame matcha is celebrated for its deep, rounded umami and gentle sweetness. Its flavour is smooth and mellow, with minimal bitterness and a rich, lingering finish.