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The Art of Stone Milling

Every batch of our ceremonial grade matcha originates from high-elevation shade-grown tea farms in Uji, Kyoto. The tencha leaves are carefully hand-picked, steamed to lock in vibrant chlorophyll, and stone-milled into ultra-fine emerald powder.

"A cup of matcha is a moment of stillness in a bustling world."

Brewing Recommendations

1. Sift 2g of Ceremonial Matcha into a chawan (tea bowl).
2. Add 70ml of filtered water heated to 80°C (175°F).
3. Whisk briskly in a W-shaped motion with a chasen (bamboo whisk) until a silky emerald froth appears.
4. Sip slowly and enjoy the natural umami sweetness.