AICHI · JAPAN · FIRST HARVEST
From the field.
Every season.
Our matcha is hand-harvested from the same trusted farms in Japan, year after year.
FROM FIELD TO CUP
How our matcha is made.
From first harvest to your cup. Every step matters.
01
Shade growing
Weeks before harvest, plants are covered to boost chlorophyll and L-theanine content.
02
Hand harvesting
Only the youngest, most tender leaves are picked in the first spring harvest.
03
Stone grinding
Dried leaves are slowly ground using granite stone mills to preserve colour and flavour.
04
Lab testing
Every batch is tested for pesticides, heavy metals and microbiology before shipping.
Matcha stone grinding
THE PROCESS
From shade
to stone-ground.
Tencha leaves are shade-grown for weeks before harvest, deepening their green colour and amino acid content. Slowly stone-ground to preserve the vibrant colour and naturally sweet umami taste.
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OUR GRADES
Ceremonial Matcha Selection
From daily blends to our most refined grade. Find what fits your purpose.
Ceremonial A+ Ceremonial A++ Hojicha
Origin Aichi, Japan Aichi, Japan Aichi, Japan
Harvest 1st harvest 1st harvest, handpicked 1st harvest stems, roasted
Taste profile Smooth & balanced Velvety, naturally sweeter Warm caramel & nutty notes
Certification EU Organic / JAS EU Organic / JAS EU Organic / Kosher
Best for Daily matcha lattes Premium lattes & ceremonies Lattes, desserts & evening menus
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