Shade-grown — Stone-milled — First flush
Matcha
Twenty days under straw shade before harvest. The leaves turn dark, sweet and full of umami, then go to granite mills that turn for an hour to make thirty grams.
We farm four terraces on the hills above the Uji river and sell every tin direct, in small lots, within weeks of milling.
The Shelf
Shopall teas
-
Ceremonial Matcha
30g tin — Okumidori
$42 -
Asamushi Sencha
80g pouch — Light steam
$24 -
Uji Gyokuro
50g tin — 21-day shade
$58 -
Kamairicha
80g pouch — Pan-fired
$26 -
Moss Tetsubin
0.8L — Cast iron
$118 -
Café Grade Matcha
100g bag — For lattes
$32
Grown Slow
Origin — Ritual
Every leaf is picked by hand in a single May week, steamed within hours and milled to order.
Shading the bushes slows growth and pushes chlorophyll and L-theanine into the leaf, which is where the deep colour and the calm, long finish come from. Nothing is blended across years. When a lot is gone, it's gone.
- 4
- Terraces
- 20
- Days shaded
- 60
- Min per 30g