We would like to introduce our products that continue to pursue the highest quality in Japan, with a focus on the environment and health.

Matcha

Our Matcha is made by an authentic traditional process. The tea plants are cultivated by shading 90% with black covering sheets 30 days before being harvested. Shading 30 days results in an increase in total free amino acids including Theanine in the leaves. After harvesting, fresh tea leaves are transferred to the ”Tencha" factory with a brick "Tencha" to dry tea leaves. After drying, their stems and veins are separated from the main part of the leaf called "Tencha". The final step in the processing of matcha is to grind the Tencha leaves into a fine powder using a stone mill. A stone mill can produce only 1 kg of matcha per hour. The taste of matcha like color, aroma, umami and bitterness changes depending on varieties. Okumidori, Goko, Samidori, Asahi, Saemidori, Kurasawa, and Yabukita are our amazing lineup!