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From Uji, Kyoto
Ceremonial Matcha
Ceremonial matcha is the leaf at its most deliberate: shade-grown for up to 31 days in Uji, Kyoto, picked from the first spring flush, and milled slowly so nothing burns and nothing is lost. The result is a powder that asks only for water — naturally sweet, deep in umami, with almost no astringency.
Each of our ceremonial grades carries a distinct cultivar voice. Daichi is single-cultivar Okumidori, stone-milled — the purist's bowl. Nami leads with Okumidori and drinks beautifully straight or over milk. Sakura, Yabukita-led, brings structure and nutty depth. Choose by the way you drink — our comparison guide places them side by side, and every lot's paperwork lives on our lab reports page.
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