Prime Region.
Award Winning.
Pacific mist and volcanic soil — a terroir that produces naturally sweet, smooth, umami-rich matcha.
Silky and round. Smooth umami with a calm, clean finish — exceptional straight or in lattes.
Bolder aroma, fuller body. Vivid lift with a long finish — extraordinary in lattes and straight.
Where the Mist
Shapes the Cup
Every element of this landscape — the altitude, the fog, the ancient farming practice — is expressed in every sip.
Higashiyama highlands · 150m elevation
Pacific Mist.
Volcanic Soil.
Warm, moisture-rich air from the Pacific rises over the hills of Higashiyama, forming a soft natural mist. This gentle shade protects the leaves from harsh sunlight while keeping the climate warm — reducing bitterness, concentrating amino acids, and producing a matcha that is naturally sweet, deeply umami, and exceptionally smooth.
Altitude 150m · hilly terrain of Kakegawa City
Mineral-rich volcanic soil, shaped over centuries
Natural mist replaces artificial shading structures
Chagusaba · Grass harvest preparation
400 Years of
Chagusaba
Each winter, native grasses are harvested from surrounding meadows and spread around the tea plants. As they slowly decompose, they enrich the soil, retain moisture, and support beneficial microbes — a regenerative cycle refined over 400 years. No synthetic fertilizers. No shortcuts. Recognised as a Globally Important Agricultural Heritage System.
Developed in the Edo period · practiced for 400+ years
UNESCO Globally Important Agricultural Heritage System
Unique to Shizuoka Prefecture
Hand shading · 3 weeks before harvest
Shaded by Hand.
Stone-Milled.
Three weeks before harvest, the tea plants are covered to block sunlight. Deprived of light, the leaves produce more chlorophyll and L-theanine — the amino acid responsible for umami depth and the calm alertness matcha is known for. After harvest, the leaves are stone-milled into the fine powder you see in the tin.
3-week shading intensifies chlorophyll and L-theanine
Hand-picked at peak season
Stone-milled in small batches · no heat, no oxidation
What They
Tasted
The color stopped me — that vivid, almost electric green. I've never seen matcha that alive. Then the flavor matched it. Rich, full, nothing sharp or bitter.
Plot No.7 · TsuyuhikariI ordered a backup tin before I even finished the first. Straight and in a latte — it just works both ways. That's rare. Most matcha falls apart with milk.
Plot No.6 · OkumidoriHonestly I was skeptical. But this is a different category from what I've had before. The umami is deep without being heavy. Silky is exactly the right word.
Plot No.6 · OkumidoriI make a latte every morning and I've been through three tins. The aroma when you open the can — that alone is worth it. Bolder than I expected, in the best way.
Plot No.7 · TsuyuhikariWhisked straight — clean, smooth, no bitterness at all. And as a latte it's just as good. Both ways, both cultivars — this is the one I'll keep coming back to.
Plot No.6 & No.7Everything
You Want to Know
No.6 Okumidori is silky, round, and calm — smooth umami with a clean finish. It's the more gentle cup, exceptional straight or with milk.
No.7 Tsuyuhikari is bolder and more aromatic — fuller body, vivid lift, longer finish. It shines especially in lattes, and for those who want more intensity straight.
If you're unsure, No.6 is the easier entry. If you love an expressive, aromatic cup, No.7.
A cultivar is a specific variety of tea plant, bred for particular flavor characteristics. Most commercial matcha blends multiple cultivars for consistency — ours is single-cultivar.
Each tin contains only one variety, from one plot. This preserves the distinct character of each plant: Okumidori's gentle sweetness versus Tsuyuhikari's expressive depth. No blending, no averaging out.
Most commercial matcha is a blend of multiple cultivars and origins, often including stems, lower-grade leaves, or added fillers. Ours is single-cultivar, single-origin, stone-milled in small batches with no additives.
The difference is visible: vivid green (not yellow-green), fine and smooth texture, no bitterness, no grassiness. The garden has won Japan's highest tea honor 16 times.
Chagusaba is a 400-year-old regenerative practice unique to Shizuoka. Each winter, native grasses are harvested and spread around the tea plants. As they decompose, they enrich the soil, retain moisture, and support beneficial microbes — no synthetic fertilizers.
Recognized as a UNESCO Globally Important Agricultural Heritage System. The result is matcha with exceptional mineral depth and a naturally complex flavor.
Straight (usucha): Sift 2g into a bowl. Add 70ml water at 70–80°C. Whisk in a W motion until frothy.
Latte: Whisk 2–3g with 30ml hot water first, then add steamed or cold milk.
No sweetener needed — the natural sweetness from the Higashiyama terroir comes through on its own. Both cultivars work beautifully either way.
Ships from California. Free US shipping on orders $49+. Most orders arrive within 3–5 business days. International shipping available at checkout.
As a food product, opened tins cannot be returned. If your order arrives damaged or incorrect, contact us within 7 days — we'll make it right.
One Cup to Start.
Both ship from California. Free shipping on orders $49+.
Silky, round, naturally sweet. The gentler cup.
Bold, aromatic, vivid finish. The expressive cup.