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Featured on "On va déguster" in France
Our premium organic matcha was featured on France Inter’s programme “On va déguster” in January 2026, in the episode “Matcha, le thé qui se fait mousser” hosted by François-Régis Gaudry.
What Makes Our Matcha Exceptional
Harvested only once each year, our premium organic matcha is crafted from the youngest tender spring leaves at their peak.
Cultivated fully organic in Wazuka, Kyoto ( JAS certified organic Uji matcha remains extremely rare) , under the traditional tana shading method, the plants develop a deeper concentration of chlorophyll and a refined umami structure.
Grown in direct partnership with our producer, each harvest is selected with precision, with consistency and continuity in mind. Our founder visits the tea fields every year during the harvest to verify the quality firsthand.
After harvest, the leaves are processed into tencha 碾茶 and placed under strict maturation conditions.
They are aged for 6 – 12 months with care before milling, a process that requires time and patience. With aging, the aroma deepens, and umami grows fuller. A gentle sweetness appears, balanced by a fine, clean bitterness.
Only then, the tencha is stone-milled slowly in small batches, at a rate of around 40 g per hour.
The result is balanced, layered, and composed, shaped by time and discipline.
