The craft

Time-honored, meticulous, generational.

Terrior

Our estate is located in central Uji, Kyoto. The region’s frequent fog, gentle sunlight, and mineral-rich red clay soil create a microclimate ideal for nurturing the Samidori cultivar, which produces a delicate, sweet and creamy matcha. Winter frosts and summer mists naturally boost the amino acids and chlorophyll in every leaf, resulting in vibrant color and umami-rich flavor.

Cultivate

We exclusively grow Samidori cultivar, prized for its high L-theanine levels and gentle, sweet, creamy flavor. For the final 21 days before harvest, our fields are covered with hemp cloths, blocking 95% of sunlight. This ancient "kabuse" method intensifies the tea’s vibrant green color and smooth velvety taste.

Harvest

Harvesting happens exactly 90 days after the lunar new year, led by 30 master harvesters-most of which are descendants of the original Edo-era artisans. Only the top three leaves and the bud are hand-picked during the first flush, ensuring the purest flavor.

Preservation

Fresh leaves are gently steamed in cedarwood chambers to preserve color and nutrients. Leaves are air-dried in a Yoshino cypress tunnel at a precise 19–21°C, to retain moisture and texture. Every kilogram of tencha (leaf flesh) is painstakingly hand-deveined with feather brushes - an eight-hour process for just one kilo.

Aging

Our tencha is aged for nearly three years in double-sealed, opaque ceramic jars at sub-zero temperatures. This slow maturation develops a perfectly balanced, naturally sweet, and toasted caramel complexity - found in no other matcha. After, our Tencha is slowly ground using granite stone mills at just 30 RPM.

Now, 400 years of tradition can be yours.

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