Why work with us?
Much like wine, matcha is sold in a very wide range of quality levels (and a very wide range of price points to match). This quality is determined by where it is grown, how it is cultivated, when it is harvested, and how it is processed. Grade designation and pricing is entirely up to the brand selling the matcha.
Matcha in Japan
Around the year 1190, a Japanese Buddhist monk named Eisai Myoan visited China and fell in love with this unique manner of enjoying tea, and was the first to bring matcha back to Japan.
Very quickly, matcha spread throughout Zen monasteries in Japan, once monks found that it kept them awake and alert during long periods of meditation, in addition to having valuable medicinal properties.
As the centuries progressed, interest in matcha in China waned, slowly replaced by other forms of Chinese tea that grew more popular.
In Japan, however, matcha became a cultural focal point through a very formal ceremony known as “chado”, as well as a staple part of their diet. The expert cultivation and traditional methods of shade growing and stone grinding were perfected by Japanese tea masters and passed down through generations.
Today, the popularity of matcha has never been greater or more widespread as the world has finally taken note of this Japanese treasure.
Over the years, we've built a respectable network of contacts ranging from tea estates, factories and tea masters all over Japan. Green tea is produced across Japan, and we have spent years forming relationships with farmers in growing regions especially in Uji. Family-owned partner farms fuse traditional and modern techniques to cultivate leaves brimming with flavor and nutrients. Our tea masters then bring together carefully selected leaves from each harvest to create a unique, well rounded flavor profile not found anywhere else.
Uji Matcha - Our Speciality
Although we work with different tea regions in Japan, Our main focus and speciality is the Matcha made from the tea leaves grown in Uji, Kyoto.
Uji has a unique climate that makes it perfect for growing matcha. Uji lies at the heart of two river basins, surrounded on all sided with rolling hills between two mountain ranges. This geography traps river fog and mountain mists over the fields, supplying the ideal moisture to the tea plants and helping to create the unique flavor of matcha. Matcha is sweeter with hints of umami, unlike regular green tea.
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This region is supplied with extra nutrients from the rivers, a lake, and the mists that roll down the mountains. Matcha needs these nutrients to get a rich, dark green color out of leaves that are grown in shade. The soil is also more acidic in Uji than much of Japan, which is ideal for the tea plants that crave a less alkaline environment.
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If the matcha is of high quality, the powder will be a vibrant shade of spring green. This is one of the most obvious indicators that the matcha is of superior quality. When we get a request for a new brand development, we work with the tea master to create a new blend. It's a 2-3 month process of buying tea leaves, processing it, blending, tasting, re-blending and re-tasting to reach our desired flavors. We do not compromise on the texture, smoothness, taste, and the vibrancy of the color of our matcha and want to deliver the best quality at the same time maintaining the freshness by small batch processing. We also provide end to end supply including packaging and shipping.​
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Our services also include Innovation Strategy & Product Design consulting across FMCG products.
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Reach out to us and we will customize your needs
Reach out to us and we will customize your needs
