The craft behind the colour
From leaf to bowl
Matcha is made long before the whisk touches water. We follow the quiet work of the leaf so you can taste a more considered kind of green.
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Shade grown 21–30 days
Before harvest, tea plants are shaded to slow growth and encourage the compounds that give matcha its vivid colour and savoury depth.
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Spring harvest
The first flush brings tender leaves and a softer profile. Harvest timing is part of the flavour, not just a date on a label.
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Steaming
Fresh leaves are steamed soon after picking to protect their green character and keep the profile bright and alive.
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Separation
Stems and veins are carefully removed. What remains is tencha — the clean, delicate leaf material ready for finishing.
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Tencha oven
A gentle finishing stage brings out the aroma and stabilises the leaf without turning the flavour heavy or toasted.
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Stone mill
Granite stones move slowly to turn tencha into a fine powder. Patience here is part of the texture in your bowl.
A note from Matchaman
Now make it your own
Choose a leaf, warm the bowl, and let the ritual take the time it needs.