The Leaf
From the hills of Uji, Kyoto — where the leaf is everything
From the hills of Uji, Kyoto — where the leaf is everything
Our matcha starts where the air is cool, the mornings are misty, and the tea fields have been cared for by hand for generations. Grown in Uji’s rolling hills, each leaf packs pure flavour, natural energy, and a hit of centuries-old craft — no shortcuts, just the real deal.
What is matcha?
Think of it as green tea turned up to eleven. Matcha has been fueling minds and bodies in Japan for over 800 years — prized for its glow-up green colour, bold umami, and health kick. Unlike regular tea, you’re not just sipping an infusion; you’re drinking the whole leaf, stone-ground into a fine, silky powder loaded with antioxidants, amino acids, and plant power
1
Harvest process
Spring is when the magic happens. About a month before picking, we shade the tea plants, cutting their sunlight and slowing their growth. This amps up the chlorophyll for that deep, almost glowing green, and packs the leaves with rich flavour and L-theanine — nature’s calm-meets-focus compound.
Come harvest, only the youngest, softest leaves — known as tencha — make the cut. They’re smooth, delicate, and loaded with everything you want in next-level matcha.
Come harvest, only the youngest, softest leaves — known as tencha — make the cut. They’re smooth, delicate, and loaded with everything you want in next-level matcha.
2
Aracha process (steaming and drying)
Right after picking, the leaves hit the steam — fast. This stops oxidation in its tracks, locking in that vivid green and all the good stuff inside. Then they’re dried low and slow, keeping every bit of purity and flavour intact.
3
Shiage process (removing stems and veins)
Once dried, the leaves get a precision makeover — stems and veins out, pure soft leaf in. What’s left is the smoothest, cleanest base for matcha that whisks like a dream.
4
Stone grinding
Tencha meets granite. Using traditional stone mills, the leaves are ground slow and steady into an ultra-fine powder. No rushing here — the low speed keeps heat away, locking in taste and nutrients. One hour, thirty grams. Pure patience. Pure precision.
1
Harvest process
Spring is when the magic happens. About a month before picking, we shade the tea plants, cutting their sunlight and slowing their growth. This amps up the chlorophyll for that deep, almost glowing green, and packs the leaves with rich flavour and L-theanine — nature’s calm-meets-focus compound.
Come harvest, only the youngest, softest leaves — known as tencha — make the cut. They’re smooth, delicate, and loaded with everything you want in next-level matcha.
Come harvest, only the youngest, softest leaves — known as tencha — make the cut. They’re smooth, delicate, and loaded with everything you want in next-level matcha.
2
Aracha process (steaming and drying)
Right after picking, the leaves hit the steam — fast. This stops oxidation in its tracks, locking in that vivid green and all the good stuff inside. Then they’re dried low and slow, keeping every bit of purity and flavour intact.
3
Shiage process (removing stems and veins)
Once dried, the leaves get a precision makeover — stems and veins out, pure soft leaf in. What’s left is the smoothest, cleanest base for matcha that whisks like a dream.
4
Stone grinding
Tencha meets granite. Using traditional stone mills, the leaves are ground slow and steady into an ultra-fine powder. No rushing here — the low speed keeps heat away, locking in taste and nutrients. One hour, thirty grams. Pure patience. Pure precision.