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From Sayama to Chiran, every region has its own climate, soil, and story. Our founder has personally visited every farm multiple times, building direct relationships with each grower.
We partner only with farmers who produce matcha of the highest quality so you know exactly what you're serving, and why it matters.
Joyo sits along a clear river whose waters have nourished tea fields for generations. Wazuka is draped in morning mist rolling through deep valleys. Together they produce matcha with deep, complex umami and a refined sweetness. The first-harvest Okumidori from Joyo is the lot that wins over cafe owners in side-by-side tastings.
Grown on the volcanic highlands of Kagoshima, Kirishima matcha carries a bold, distinctive character, mineral-edged and full-bodied. Tatsunori farms fully organic here, and his first-harvest Yabukita becomes our ceremonial-grade organic matcha. Further south, Chiran gives us lots that balance quality and volume for cafes scaling up.
Ureshino in Saga and Sonogi in Nagasaki sit on either side of a prefectural border, one continuous tea belt worked by growers who have been at it for generations. The profile is smooth and bright, with a natural sweetness that finishes clean. One client tasted samples from all over Japan and called this belt's matcha their favourite.
Rich in umami and deeply aromatic, Yame matcha is prized for its complex layering. Long known to connoisseurs, it remains one of Japan's most celebrated origins, and one we source from for cafes that want a rotation showing how differently matcha can taste from place to place.
In the misty valleys of Gifu, Ryosuke tends Okumidori and Yabukita fields fed by clean mountain water. From here comes one of our few genuinely stone-milled matchas, slow and low in heat, delicate and sweet. Milling this way is increasingly rare at this quality and price.
Shinichiro grows here, further north than most Japanese tea, where cold Kanto winters shape a bold, earthy depth. His blend of Sayamakaori, Okuharuka and Fukumidori is strong in both taste and aroma, with enough umami to hold its own through milk. It is the core matcha behind several of our cafe clients' lattes.
The newest region we have opened up, on the warm southern side of Kyushu. The lots we carry from Shintomi are first harvest, and they can be included when we put a sampling set together for a cafe.
Not every farmer who produces exceptional matcha is looking to reach the world.
Those who are ready to connect with cafes overseas are rare and finding them takes time, trust, and repeated visits.
Our founder has personally traveled to each farm to build those relationships from the ground up.
We share that access with cafe owners who believe that knowing your source matters.
Follow us for farm stories, matcha education, and behind-the-scenes moments from Japan.
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