From the fields of Uji to your morning cup.
Ceremonial-grade matcha and hojicha, delivered across Australia.
Grown in the shade.
Stone-ground to perfection.
Made for the moment.
The Collection
Two teas. Four sizes. Sourced from Uji.
Your perfect cup, every time.
Warm the chawan
Rinse your bowl with hot water, swirl, and discard. This warms the ceramic and ensures the matcha dissolves cleanly from the first whisk.
Sift the matcha
Sift about 4g of the matcha powder through a fine-mesh strainer into your warmed bowl. Sifting removes any clumps before they form.
Add 70°C water
Pour 40ml of water at 70–80°C. Never use boiling water. It scalds the leaf and turns a bright, grassy sweetness into something flat and bitter.
Whisk, then pause
Whisk in a quick W motion for 20–30 seconds until a fine foam settles on top. Set the whisk down. Drink immediately, in stillness.
Ceremonial Matcha
Premium Hojicha
From the fields of Uji, Kyoto.
Uji sits between Kyoto and Nara, in a valley where morning mist rolls off the Uji River and settles over the tea fields. The cool air, mineral-rich soil, and centuries of craft produce matcha unlike anywhere else in Japan.
We work with growers who still shade their tea by hand. Slow, deliberate, and expensive. The extra care is in every cup.