Story
Much of the matcha we see today is made on vast flatlands using large harvesters and factory-scale processing, often blended from multiple cultivars harvested at different times. In contrast, this matcha comes from a single mountain farm — crafted in small batches with meticulous, hand-driven care. Leaf veins are carefully removed by hand during the final refining process, and the tea is stone-milled only after order to ensure freshness.
Even amid today’s matcha boom, they refuse to expand production, preserving their style and the same careful attention.
It’s organically grown, without any synthetic fertilizers or pesticides — already special in itself. But in the world of matcha, one that’s freshly milled and clearly labeled with its milling date is even rarer. Not all matcha is made the same, and what lies behind each can be entirely different — especially this one.
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