Our Story
Better matchaexists.We import it.
Process
From leaf to tin
01
Harvest
First-flush leaves, picked by hand in Uji each spring.
02
Stone-ground
Granite mills turn dried tencha into powder. One tin takes over an hour.
03
Sealed & shipped
Vacuum-sealed and shipped to Berlin. From Kyoto to your door in days, not months.
Origin
Uji, Kyoto
The oldest and most revered matcha-producing region in Japan. For over 800 years, its micro-climate and mineral-rich soil have produced teas of extraordinary depth.
We source directly from a single estate — no middlemen, no blending. Each harvest is shade-grown for 21 days, then stone-ground within hours.
Heritage800+ years of cultivation
MethodShade-grown, first harvest
Elevation200–400m mountain terrain
ClimateRiver fog, mineral-rich soil
We work withpeople who taketheir cup seriously.
Wholesale supply to cafés, restaurants, and hotels across Germany and Europe. Direct orders for everyone else.