From Japanese Tea Fields to Your Daily Ritual

Ayame and Sayuri are sourced from tea farms in Shizuoka and Kagoshima, Japan. These regions are known for their long history of tea cultivation, rich soil, and ideal growing conditions.

Seeing the fields in person makes you appreciate how much care goes into every harvest. The rows are carefully maintained, shaded before picking, and tended to with patience.

A Thoughtful Cultivar Blend

Instead of using a single cultivar, our matcha is blended from four:

Okumidori
Saemidori
Saekari
Tsuyuhikari

Each cultivar contributes something different. Some bring gentle sweetness. Others add depth, brightness, or a soft aroma.

Blending allows the flavor to feel balanced and smooth rather than sharp or overpowering. The result is a matcha that feels easy to enjoy whether you drink it straight or with milk.

Meet Ayame

Ayame has a deeper green tone and a smooth, steady umami presence. The texture is fine and soft, making it ideal for whisking into a creamy bowl of matcha.

First harvest leaves
Stone ground
Balanced and grounding

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Meet Sayuri

Sayuri is slightly brighter and naturally mellow. It has a light sweetness and a creamy mouthfeel that works beautifully in both traditional preparation and lattes.

First harvest leaves
Stone ground
Soft and approachable

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Why First Harvest Matters

The leaves used for Ayame and Sayuri are picked in early spring. At this stage, the tea plants contain more amino acids, which contribute to a smoother taste and vibrant green color.

Before harvesting, the plants are shade grown. This helps develop deeper flavor and color while keeping the texture delicate.