Organic premium matcha, ceremonial grade
20 days in the shade.
Shade-grown tencha, stone-milled in Japan and sold in small lots.
Cultivar
Samidori
Shade
20 days
Harvest
First flush
Mill
Granite
20Days
Why it tastes like this
Grown without sun
Three weeks before harvest the fields are covered. Starved of light, the leaf floods itself with chlorophyll and theanine and stops making the compounds that turn tea bitter. Everything sweet and marine in the cup happens in the dark, before anyone picks anything.
The grower
One family, four fields
We buy from a single producer in Uji who mills to order. Every tin carries the lot, the harvest date and the mill run, so you know exactly what you are drinking and when it was made.
Usucha, 2 minutes
How to make it properly
3G
Sift
Push the powder through a fine sieve into a warm bowl. Matcha clumps as it sits, and no whisk undoes that.
70C
Pour
Add 60ml of water off the boil. Boiling water scorches the leaf and turns the finish bitter.
15s
Whisk
Fast W strokes from the wrist, not the arm, until a fine even foam lifts to the rim.
Now
Drink
Within a minute. The foam falls and the texture goes with it.
Lot alerts
Know when the next lot lands
Small harvests sell out. One email per lot, nothing else.