The quality, taste, and subtle nuances of Sorate’s green tea and matcha are truly phenomenal.
First time Matcha drinker here and my experience has been wonderful! I drink one cup every day and love it!
Stories that Connect Tea and People — Sorate Storytelling Series
Narration: Keiko Kitazawa (Sorate Advisor / Omotesenke Style Professor)
About Keiko Kitazawa:
She has over 25 years of experience in Chanoyu and has been teaching as a certified Omotesenke-style tea ceremony instructor in New York and New Jersey for more than 15 years, guiding over 100 students, including school programs. She conducts weekly lessons at Globus Washitsu in NYC and at her private tea room in Closter, NJ, and regularly hosts tea gatherings both in the U.S. and Japan. A founding member of the Omotesenke Domonkai Eastern Region (2008) and its Secretary General since 2019, she graduated from Osaka University of Arts (Design) and the Fashion Institute of Technology (Fine Arts). Keiko views Chanoyu not only as a practice of procedures and customs but as a way of living an aesthetically and spiritually rich life.
Meeting Founder Silvia Mella:
Looking back, that meeting was the beginning of everything.
An Italian woman came to try a lesson at my tea class space, Globus Washitsu (Owned by Globus Family), in New York in February 2020.
She was none other than Silvia Mella, the founder of Sorate.
She spoke not only of spreading matcha as a business, but of a steadfast passion:
to share Japanese tea culture with the world.
Her words were no mere dream; they carried the power to set real steps in motion.
Italian artistic sensitivity and the spirit of the Japanese tea ceremony—
two worlds that seemed far apart resonated mysteriously through Silvia.
I, too, have walked the tea path for many years; that encounter opened a new door and lit a road toward the future.
She made a video- Sorate's story
She wanted to introduce genuine matcha to New Yorkers not just as a drink,
but as a culture that connects hearts, an expression of Japan’s beauty.
Her wish echoed within me as well.
What earned my deep trust was Silvia’s conviction to use only authentic matcha in a New York scene where the genuine and the fake are mixed.
Matcha is now as common as coffee in NYC, yet sadly, there are countless “fake matchas” beyond imagination.
Tea practitioners who cherish true materials can instantly tell the difference.
At SORATE, we use matcha of the very highest quality—worthy of tea masters—and truly well-made tools.
This commitment even extends to “consumables” like paper cups and straws.
Silvia chooses only materials that are beautiful, functional, and of fine quality, attending to every detail.
That ethos, I feel, resonates with the very heart of tea.
Another of her wonderful qualities is sincerity—
she respects me and strives to understand Japanese culture properly.
That attitude convinced me she would be an excellent partner.
Matcha, like champagne, is crafted from specific cultivars, each contributing unique flavors. Sorate offers four cultivars: Yabukita (balanced, vibrant green), Samidori (deep green, mild), Asahi (rare, rich, creamy), and Okumidori (umami, bright green).
Single Cultivar matcha showcases one cultivar's traits, preferred by enthusiasts. Blended Cultivar matcha combines multiple cultivars for a balanced flavor, appealing to a broader audience. At Sorate, our diverse matchas highlight these unique flavors and qualities for a distinctive matcha experience.
Have you ever wondered about the unique qualities that distinguish our Matchas?
From the refreshing vibrancy of Shincha Matcha to the savory richness of Kūsui Matcha, and the smooth elegance of Matcha Superior.
Let’s uncover the distinct characteristics that set each Matcha apart to guide your selection.
CHARACTERISTICS: Refreshing, Deeply Smooth, Mellow
HARVEST TIMING: Shincha (1st flush)
HARVEST DATE: MAY 2023. First day of Harvest
HARVEST METHOD: Hand-Picked
PRODUCTION METHOD: Stone-grounded
BREEDS: Asahi
What is Shincha?
Shincha is a highly anticipated Japanese Matcha made from the first harvest of tea leaves after the dormant winter months. The name Shincha, derived from "shin" meaning new and "cha" meaning tea, refers to the fresh and unique qualities of this limited edition tea.
Our tea farm in Uji, Kyoto produces a limited amount of Shincha each year, allowing us to offer this unique tea to our customers.
While Shincha harvesting begins in the middle of April in some regions like Kagoshima and Shizuoka, in Uji, Kyoto, it starts in early May due to differences in altitude and soil affecting sprout timing.
If you haven't tried Shincha before, you might be wondering why it's such a big deal. The first flush of tea leaves (it lasts only a few days per year) is considered to be of the highest quality, with a flavor, aroma, and color that are unparalleled.
Shincha is known for its sweetness and has been compared to the scent of fresh rain in a verdant forest. Each year, the flavor and aroma of Shincha can vary slightly, making each harvest unique and nuanced, much like different vintages of wine.
CHARACTERISTICS: Vibrant Green, Noble Aroma, Creamy, Umami
HARVEST TIMING: Ichibancha (1st harvest)
HARVEST DATE: MAY 2023. 1st week of Harvest.
HARVEST METHOD: Hand-Picked
PRODUCTION METHOD: Stone-grounded
BREEDS: Samidori and Asahi
A vibrant green blend of Samidori and Asahi breeds. With its noble aroma, creamy texture, and umami flavor, this matcha captures the essence of Uji’s tea heritage, offering a sensory journey that is truly unparalleled.
CHARACTERISTICS: Bright Green, Refreshing, Smooth
HARVEST METHOD: Hand-Picked
HARVEST TIMING: Ichibancha (1st harvest)
HARVEST DATE: MAY 2023. 3rd week of Harvest.
PRODUCTION METHOD: Stone-grounded
BREEDS: Yabukita and Okumidori breeds
ORIGIN: Uji, Kyoto, Japan
High-quality Matcha grown in shade for a smoother, mellow flavor. Rich in amino acids and vitamin A.
CHARACTERISTICS: Refreshing, Nuttiness, Earthy but never bitter
HARVEST TIMING: Ichibancha (1st Harvest)
HARVEST DATE: JUNE 2023. 4th Week of Harvest.
HARVEST METHOD: Machine-Trimmed
PRODUCTION METHOD: Machine-Grounded
BREED: Yabukita
ORIGIN: Uji, Kyoto, Japan
Cultivated in Uji, near Kyoto, using the Jikagise method. Cold climate promotes savory, full-bodied taste.
One of the key factors that sets us apart from other Matcha companies is our unwavering dedication to ensuring the freshness of our product.
Unlike many others, we proudly stamp the Harvest Date of our Matcha on every package we deliver.
This small but significant detail is a testament to our commitment to quality and transparency. We want you to know exactly what you're getting and when it was harvested.
Currently, all our Matcha offerings were harvested in the Spring of 2022. You might wonder why this matters. Well, the production process of Matcha is an art form, and it begins with Tencha leaves. These leaves undergo a brief aging period, meticulously stored for approximately 6 months.
This aging period allows the leaves to develop their unique flavors, ensuring that the Matcha we create is nothing short of exceptional.
As of today, our Matcha from the 2022 harvest represents the last production from our farm.
By the end of this month and the beginning of November, the Tencha leaves harvested in the spring of 2023 will be ready to be ground into Matcha.
This means that fresh, vibrant, and utterly delightful Matcha from the 2023 harvest will soon be available for you to savor and enjoy.
This transition from one harvest to the next is an integral part of our dedication to providing you with the finest Matcha possible.
We believe in preserving the natural rhythms of tea production, ensuring that each batch is a true reflection of the season and the land from which it comes.
Stay tuned for the launch of our Matcha from the 2023 harvest!
We trust this message finds you in good spirits. We are thrilled to take you on a delightful journey back in time, reliving the enchantment that unfolded during our recent Tea Ceremony event in the heart of Kyoto.
