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From Uji, Kyoto
All Matcha
Every tea in this collection begins with a single partner tea house in Uji, Kyoto — shade-grown leaves, milled fine, then tested twice: once in Japan, and again on arrival in India under FSSAI standards.
The ceremonial grades — Daichi, Nami and Sakura — are for drinking matcha as it has always been drunk: whisked with water, naturally sweet, deep in umami, never bitter. The café and commercial grades — Tsubasa and Atsumi — are milled for milk, heat and volume, from oat-milk lattes to soft serve. And when the day winds down, Hojicha, our slow-roasted Uji tea, pours a naturally low-caffeine evening cup.
Unsure where to begin? See which matcha is right for you — or, if you are buying for a café or brand, start on our wholesale page.
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