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Our House Matcha is cultivated in the celebrated hills of Uji, just outside Kyoto, sourced exclusively from Ichibancha — the first and most prized harvest of the year — where farmers use the traditional Jikagise method of covering tea trees to shield leaves from sunlight. The region's cool climate slows leaf growth, allowing higher concentrations of chlorophyll and amino acids to develop, producing a matcha that is deeply savory, full-bodied, and as rich in character as it is in heritage.