The Origin

In 806 AD, the Buddhist monk Kükai returned from Tang Dynasty China carrying tea seeds and a stone mill, planting them in Uda, Nara. This is considered the origin of Yamato tea. Centuries later, the tea master Murata Jukó — also born in Nara — developed the philosophy of wabi-cha, which was later refined by Sen no Rikyu into the foundation of Japanese tea ceremony. Trace the history of Japanese tea culture, and the path always leads back to Nara.

The matcha we offer comes from this land, and nowhere else.

Shade Creates Sweetness

Two to three weeks before harvest, the tea garden is covered and sunlight is cut off. Deprived of light, the leaves suppress bitterness and accumulate amino acids - the source of umami. The smooth, naturalsweetness of matcha comes from this deliberate darkness.Nara

Harvests Late

The Yamato Plateau sits at 200 to 500 meters above sea level. The cool, inland mountain climate meansfrost can strike well into April. Frost fans run through the night, pushing warm air down to protect the new shoots. Because the harvest comes later than otherregions, the leaves grow slowly in cool air - and that patience shows in the depth of flavor.

A Tea Garden Starts with the Soil

Tea plants send roots down roughly a meter into the earth. But in poorly drained ground, the roots weaken and the garden does not last. Building a tea garden means choosing the right land, engineering proper drainage, and committing to maintenance that　stretches across decades.

Matcha Grade, Not Culinary Grade

Much of what is sold as matcha for lattes and baking is produced with minimal shade coverage - more bitter, designed to be mixed and masked. Our matcha is shade-grown to drinking-grade standards. It holds up in a latte, works in baking, and still tastes like something worth drinking on its own.

Single Origin.

Only Nara.No blending across regions. What you get is exactly what this land, this season, and this harvest produced.Nothing added. Nothing hidden.