Most of the matcha available in Europe is produced for volume. Harvested quickly, processed fast, milled at high speed. The result may seem acceptable, but something essential is lost.

MUSUBI MATCHA follows a different path.

We select only the first harvest, from the hills of Kyoto, where tea cultivation has been passed down for centuries. Our matcha is then slowly stone-milled at low speed to preserve its colour, depth, umami and delicacy.

This method allows for neither speed nor scale. That is why our quantities are naturally limited.

Each harvest is chosen with care, in respect of the rhythm of nature, craftsmanship, the producers, and the continuity between the land, the tea, and those who drink it.

We choose only sustainable approaches, shaped with time in mind.

In the way we source, produce, and build long-term relationships with both our producers and our customers.