Freshly stone-ground
Your matcha essentials
What started as two friends curious about matcha became a mission to make it easier to understand. With so many brands, blends and grades on the market, we wanted to explore what truly sets them apart.
The birthplace of Japanese tea
This matcha is prized for its light and refreshing character, rich aromatic depth, and a perfectly balanced umami. This refined blend excels as usucha while retaining complexity as a latte. Sourced from a tea factory founded in 1860s run by husband and wife team Takashi and Atsuko Nishide. For Kaze they source unrefined aracha tea leaves directly from surrounding farms in Ujitawara, Kyoto Prefecture - renowned as the birthplace of Japanese matcha. Kaze is crafted from a blend of the Samidori and Okumidori cultivars. Samidori is celebrated for its creamy texture, vibrant bright green colour, and a flavour profile characterized by soft sweetness. Okumidori complements with its smooth, well-rounded taste, vivid green hue, and subtle nutty and floral undertones.
Pouring the perfect cup
Whether you're making your first matcha or trying something new, our recipes keep it simple. Follow along and find your favorite way to enjoy it.
Handpicked from Japan's finest tea fields
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From the blog
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Read more: Under the straw: how matcha is shaded
Under the straw: how matcha is shaded
Open a tin of good matcha and the first thing you notice is that almost electric green colour. For weeks before harvest, the plants live under laye...Read more -
Read more: Jukusei: the quiet aging process behind great matcha
Jukusei: the quiet aging process behind great matcha
Often when we speak about matcha, the harvest takes centre stage: the shaded tea gardens, the first spring leaves, the careful steaming and drying ...Read more