Matcha Process
Matcha production is a meticulous and time-intensive process that begins years before harvest. The tea plant, Camellia sinensis, requires a minimum of 3 to 5 years to mature before it is ready for its first harvest. In the weeks leading up to harvest, the tea bushes are carefully shaded to block about 90% of sunlight for 3 to 4 weeks, sometimes up to 6 weeks, enhancing the leaves’ chlorophyll content and developing their rich flavor.
Harvesting occurs only once a year, typically in early May, when the youngest and most tender leaves are selected. After processing into tencha, or dried leaves, the final step is slow stone grinding, which takes about one hour to produce just 30 to 40 grams of matcha, highlighting the precision and craftsmanship behind every cup.
Our Matcha
For over 700 years, Shizuoka Prefecture has been Japan’s most celebrated tea region, blessed with the high-quality water and fertile soil of Mount Fuji. we honor this legacy by sourcing first-harvest leaves, carefully hand-picked and stone-milled into vibrant, smooth, and umami-rich matcha. One of our most esteemed partners is a family-operated tea producer founded in 1868. For over 150 years, they have set the standard for excellence, winning the World Tea Contest's Grand Gold Award and the International Tea Competition's Gold Award.
Today, the sixth-generation tea master is one of only 28 certified Level 10 “dan” Japanese Tea Masters (茶師十段, or chashi jyu-dan). Their teas, served in Japan’s luxury department stores and first-class airline cabins, embody the highest level of craftsmanship.
Shizuoka / Kagoshima
Founded in 1895 by Hisakichi Enoki in Uji, the historic heart of Japanese tea, this tea house has built more than 130 years of tradition rooted in craftsmanship, refined judgment, and enduring trust.
We bring their authentic Japanese tea to those who seek a balanced, cultivated way of life, offering quiet richness and inspiration in everyday moments. Guided by a long history of honors and responsibility, their teas come from Japan’s most distinguished growing regions. They use only traditionally produced leaves, including matcha made from high-quality tea shaded for more than 20 days before harvest. With generations of expertise, they select only leaves of true distinction.
Blending lies at the heart of their craft. Using techniques refined over generations, they analyze the flavor, color, and character of each leaf to create unique, harmonious blends that express the finest qualities of Japanese tea.