Matcha is made from tea leaves that are cultivated and processed specifically to be consumed as a fine powder. Unlike loose-leaf teas such as Sencha, the prepared matcha itself becomes part of the drink.

Why it matters: the cultivation and processing approach directly influence the ingredient's colour, aroma, flavour and performance.

Because origin matters.

Uji, Miyazaki, Yame and Kagoshima each have different growing environments, farming traditions and regional identities. Rather than treating Japanese matcha as one uniform ingredient, we want to highlight the differences between places.

Different lands. Different expressions.

Our Kagoshima matcha is selected specifically for café applications where the matcha needs to maintain its presence when combined with milk.

Its vibrant green character makes it particularly suited to premium lattes and higher-volume café programs.

Not necessarily.

The best ingredient depends on what you are trying to create.

For a traditional Usucha or ceremonial experience, you may want to prioritize qualities such as aroma, texture and nuanced flavour.

For a latte, you may prioritize how the matcha performs alongside milk.

The goal isn't to find one 'best' matcha. It's to find the right matcha for the application.

These names describe different forms of Japanese green tea.

Matcha is finely ground tea powder intended to be consumed as part of the beverage.

Tencha refers to tea leaves prepared specifically for matcha production before they are ground.

Sencha is a loose-leaf Japanese green tea, offering an entirely different brewing and drinking experience.

Our Blue Matcha is made from butterfly pea flowers sourced from Thailand.

It is not Japanese matcha. The name refers to its use as a blue powdered ingredient rather than traditional green tea matcha.

Its vivid natural colour makes it particularly interesting for specialty drinks, lattes and creative menu applications.

Hōjicha is a Japanese roasted tea known for its warm, toasted character.

Our Hōjicha Powder is sourced from Yame and Aichi and offers notes reminiscent of:

toasted grain · roasted nuts · caramel · gentle smokiness

It can be used in lattes, desserts and other specialty applications.

Start with the menu, not the ingredient.

Ask:

What are we making?
How will it be served?
What flavour profile are we looking for?
How does the ingredient need to perform?
What volume do we need to support?

From there, origin and product selection become much clearer.

START WITH THE APPLICATION. THEN CHOOSE THE INGREDIENT.

Because sourcing is more than finding an ingredient that works.

We want to understand where it comes from, who produces it, how it is cultivated and how it ultimately serves the people using it.

That is why we spend time learning from producers and visiting the places behind the ingredients we source.

HONORING THE SOURCE.
HELPING CAFES THRIVE.

No.

Some are suited to traditional tea experiences. Others are designed with café applications and scalability in mind. Some are better suited to specialty drinks or culinary applications.

We don't believe one ingredient should fit every menu.

We curate different origins and ingredients so cafés, restaurants and retailers can choose according to their own concept, customers and needs.