About the three types of matcha
This season's three matchas
01
USUMOEGI, Kyoto
02
WAKAMIDORI, Nishio
03
FUKAMIDORI, Saitama
USUMOEGI, Kyoto
In Uji, Kyoto—the heart of Japan's matcha culture—lies a rare gem: organic, single-origin ichibancha (first harvest) matcha, carefully cultivated in the surrounding fields. With a delicate harmony of subtle bitterness and sweetness, it offers a pure and refined taste. This ceremonial-grade matcha is perfectly suited for traditional tea ceremonies as well as for moments of heartfelt hospitality.
Matcha in Traditional Japanese Colors
Usumoegi—a gentle, fresh shade of green—symbolizes the refreshing balance of bitterness and sweetness and the pure, authentic flavor of matcha.
Usumoegi—a gentle, fresh shade of green—symbolizes the refreshing balance of bitterness and sweetness and the pure, authentic flavor of matcha.
WAKAMIDORI, Nishio
Grown in the lush hills of Nishio, Aichi Prefecture—Japan's largest matcha-producing region—these premium tea leaves are cultivated with a meticulous method that minimizes pesticide use. The result is a refreshing, richly flavored matcha that enhances not only lattes but also cooking and confectionery, bringing authentic taste into everyday life.
Matcha in Traditional Japanese Colors
Wakamidori—a bright, lively green—captures the freshness that shines in lattes, sweets, and other culinary creations.
Wakamidori—a bright, lively green—captures the freshness that shines in lattes, sweets, and other culinary creations.
FUKAMIDORI, Saitama
Sayama tea from Saitama Prefecture is celebrated as one of Japan's three great teas. Its hallmark lies in the unique roasting technique known as Sayama Fire, which imparts a bold, toasty aroma and deep richness that lingers long after the first sip. With restrained sweetness, a crisp finish, and a vibrant green hue, this robust matcha is ideal for lattes.
Matcha in Traditional Japanese Colors
Fukamidori—a deep forest green—expresses the intensity and lingering character of Sayama's distinctive roasting.
Fukamidori—a deep forest green—expresses the intensity and lingering character of Sayama's distinctive roasting.