Hekisho
Our house matcha. Bright and grassy, generous in the bowl, steady enough for every morning.
★★★★★4.5 from 1,348 reviews · poured daily
The first harvest of Uji, one bowl a day.
Hand-picked in the hills of Ujitawara, Kyoto, and sent to your door every month. A quiet minute with a whisk, kept on schedule.
1stharvest of the year
Ujione valley, Kyoto
20bowls in every pouch
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Starting at $37.80 · pause or cancel anytime
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★★★★★4.5 · 1,348 reviews
The Daily Ritual
First-harvest Uji matcha, delivered every month.
- Hand-picked in Ujitawara, Kyoto
- The same matcha we whisk in our New York teahouses
- Pure matcha. One ingredient, nothing added
- Fresh pouch before the last one runs out
Grade: Soku — superior, for bowl or latte
How many bowls a day? Buy more, save more.
Ships from New York
Traced to one field
Origin you can name. One valley in Uji, one grower, one harvest window.
Served before it is sold. Every grade is poured daily in our SoHo and Flatiron teahouses.
Ritual, not routine. A minute of stillness that fits between the kettle and the door.
Hekisho is the house grade: everyday, bright, generous.
Soku is superior: deeper and rounder, for a traditional bowl or a latte.
Kusui is premium: kept for the formal bowl, taken without milk.
100% first-harvest matcha from Ujitawara-cho, Kyoto Prefecture. No sugar, no fillers, no flavouring. [Add certifications and allergen statement.]
Sift [2 g] into a warm bowl. Add [70 ml] of water just off the boil, around [80°C]. Whisk in a quick M-shape until a fine foam rises. Drink while it is still moving. [Confirm house recipe.]
Pouches ship from New York every month. Skip, pause, swap grades or cancel from your account at any time. Keep opened pouches sealed and refrigerated; best within [X] weeks of opening.
THREE GRADES
Find your grade
Soku
The one we whisk behind the counter. Rounder and deeper, it holds its own in a traditional bowl or under steamed milk.
Kusui
Kept for the formal bowl. Velvet texture, a long umami finish, best taken slowly and without milk.
ORIGIN
From Ujitawara to Sullivan Street.
Every pouch traces back to the same hills south of Kyoto, where the first leaves of spring are picked by hand. We know the field, the grower and the week it was harvested.
Single origin. Uji, Kyoto Prefecture.
First harvest. Picked by hand, once a year.
THE FIRST MONTH
A ritual doesn’t happen overnight. It happens daily.
Day 1
The pouch opens with the smell of cut grass. The first bowl is a little clumsy, and still the best part of the morning.
Week 2
The wrist finds its rhythm. Foam comes easier. Coffee starts to feel like the louder option.
Day 28
A fresh pouch is at the door before the last spoonful. The minute is yours now.
“Best matcha in NYC. Smooth, rich, and absolutely delicious!”
“Beautiful space, amazing tea, and the sweetest team. Love Sōrate!”
“The matcha latte is incredible. I keep coming back!”
YOUR TEA RITUAL BEGINS TODAY
Same harvest. A gentler price. Subscriptions from $37.80.
Truly great matcha shouldn’t be a rare indulgence. We priced The Daily Ritual so the finest first-harvest bowl can become an everyday habit.
Begin the ritual
IN NEW YORK
21,000 members · @sorate.co
Taste it first, at the counter.
SoHo
103 Sullivan Street
Flatiron
30 East 18th Street
Sorate. Slow down, look up.
In Venetian, sorate means cool off, calm down. In Japanese, sora is the sky. One bowl a day is how we keep both.
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Harvest notes, teahouse news and the occasional recipe. Rarely, and never loud.
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