Origins & farms
Every matcha region in Japan, through certified mills. Three in the catalog every month, the rest by request. Every product names its region and harvest.
Yame
Mountain tencha, deep umami. Our core ceremonial supply.
Wakatake · Tokiwa · Chitose · Matsuba
Kagoshima
Flat, sunny, mechanized. The largest organic matcha volume in Japan.
Yanagi
Shizuoka
Steady volume and price. The blends that keep a busy bar consistent.
Moegi · Kohaku
Uji · Wazuka
Where our pop-up matcha started. Small lots, by request.
Featured lots
Nishio
Tencha specialists on the Yahagi river plain. Mild, sweet, latte-friendly. By request.
Featured lots
Mie
Japan's third-largest tea prefecture, shading specialists. Kabuse and tencha by request.
Featured lots
Miyazaki
Warm Kyushu fields, early harvest, strong organic acreage. By request.
Featured lotsWatch the farms, the harvest, and why it matters.
Filmed by us in Yame and the surrounding hills. Tap to play.
Where the leaf grows.
Shot at the farms and mills we buy from, across the year: bare rows in February, shading nets in April, fresh leaf on harvest day.
February
Shading net · April
April
Harvest day
Freshly milled
The growers
37,600 tea farms in 2005. 12,300 in 2020.
Roughly 1,500 farms a year stop growing tea, and across Japanese agriculture six in ten core farmers are now 65 or over. Buying named-origin matcha at a fair price is the one lever a café abroad actually has. We keep the name on the bag so the money lands where the leaf grew.
Read why we started →