The Shop
Every tin,
stone-milled to order.
A small collection from a single Uji farm. Choose the bowl for your morning, your evening, or the moment in between.
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Why Uji matcha
Grown in the birthplace of Japanese matcha
For nearly 800 years, Uji has been the spiritual home of Japanese tea craft, and its matcha is prized for a reason: misty river valleys and rich alluvial soil give the leaves a deep, natural sweetness, while weeks of shade-growing before harvest boost chlorophyll and L-theanine, creating that unmistakable vivid green color and smooth umami. Each leaf is then hand-picked and slowly stone-ground on granite mills so the delicate nutrients and complex flavors are preserved, resulting in a cup that is noticeably sweeter, creamier, and less bitter than ordinary green tea powders.
Why Kumamoto matcha
A rare organic matcha from southern Japan
Kumamoto is a historic tea region in central Kyushu, anchored by Mount Aso, one of the world’s largest volcanic calderas — whose mineral-rich soils and cool, misty highland climate create an ideal home for tea. Pure water from mountain rivers feeds the fields, while generations of growers have refined a gentle, low-bitterness style of matcha that is mellow and naturally sweet, with a soft umami that makes it especially approachable. Cultivated without pesticides and stone-milled in small batches, this organic Kumamoto matcha offers a fresh, pure alternative rooted in the same centuries-old tea traditions that once shaped the Higo school of Japanese tea ceremony.