A Silent Ceremonyin Every Grain

In the early 13th century, Zen monk Eisai brought matcha from China to Japan, praising tea as a remedy for body and spirit. The idea soon took root in Uji, Kyoto, which became Japan's tea capital by the Muromachi period.

Samurai and nobles cherished the deep, umami-rich flavor of this vibrant drink. Over time, it evolved into chanoyu, the Japanese tea ceremony, expressing simplicity and mindfulness.

Like other tea, matcha grows year-round, but for 3 to 4 weeks before harvest, plants are shaded to boost sweetness and reduce bitterness. Tender leaves are hand-picked, steamed to stop oxidation, and air-dried, producing aracha.

The leaves are then sorted to remove stems and veins, and slowly stone-ground. These mills rotate just once per second to prevent heat and preserve color and aroma.

The result is a delicate powder, each grain only 5 to 10 microns, smooth, vivid, and rich in chlorophyll and theanine.

Matcha ranges from culinary-grade which retains more bitterness, to ceremonial-grade, full of umami and aroma. Today, it’s loved worldwide for its taste, calming energy, and antioxidants.