We source our matcha using the Usu-Cha style — made to be whisked into smooth, creamy bowls with a clean finish. This means working with only the youngest leaves from the first harvest, where flavor, color, and nutrients are at their peak. Our Kagoshima blend combines two cultivars: Sakimidori and Asanoka, which bring gentle floral notes and a soft natural sweetness. For those seeking purity, we offer Okumidori — a single-cultivar matcha known for its rich green color, creamy texture, and deep umami taste.

We don't follow templates — we build with intention. Every part of our process, from sourcing to making, is a creative challenge. We work directly with growers and artists who value soul, precision, and craft over shortcuts. Whether it's the matcha we taste-test for creaminess or the ceramics shaped by hand, we question how things are usually done — and then we do them our way.