Shade-grown for three weeks. Stone-milled on granite.
Our matcha grows in Uji, Kyoto — where river mist and mountain shade have produced Japan's finest tea for 800 years. Three weeks covered before harvest drives chlorophyll and L-theanine to their highest point. The leaves are then steamed, dried, de-stemmed, de-veined and granite-milled slowly into a deep jade-green powder with clean umami and no bitterness.
Whisk thin for drinking, thick for ceremony. Froth it with oat milk. Fold it into a custard. Caffeine and L-theanine together: alert without the jitter, settled without the crash.
First harvest. Picked in early May when the leaf is youngest and the amino acids are highest. The season lasts about two weeks. We take only that.