Our matcha is cultivated in the Yamato Kogen (Highlands) of Kansai — once Japan’s ancient capital and a region steeped in tea-making tradition — as well as in Kagoshima, the lush southern prefecture known for its volcanic soil and vibrant, nutrient-rich leaves.

By covering the tea plants for several weeks before harvest, the leaves produce higher levels of L-theanine and chlorophyll. This process enhances the umami flavor, reduces bitterness, and gives the matcha its signature vibrant green color.

Yes! We work directly with Japanese tea farmers who practice sustainable farming methods, respecting both the land and the centuries-old tradition of matcha cultivation.

Our matcha is not certified organic, but it meets Japan’s exceptionally high standards for agricultural safety. Japan enforces strict regulations on pesticide use, and our matcha is sourced from a trusted network that also supplies countries with rigorous import standards. Additionally, our network's ISO 22000 certification ensures the highest levels of food safety and quality control.

To maintain peak freshness, store your matcha in a cool, dry place away from sunlight. We recommend keeping it in the refrigerator both before and after opening. Once opened, ensure the pouch is tightly sealed and consume within one month for the best flavor, aroma, and nutritional benefits.