Ginzo Matcha · Wazuka, Kyoto
Matcha, with a story.
It begins in the mist of a quiet Kyoto valley and ends in your bowl. This is everything that happens in between.
Why Japan
Matcha has been part of Japanese life for more than eight centuries, first in Zen temples, then in the tea ceremony. Nowhere else holds that depth of knowledge.
Tea fields in Wazuka at first light
Where it grows
A quiet valley in Kyoto
Our matcha comes from Wazuka, a small town in the hills of Kyoto Prefecture where tea covers almost every slope.
Cool nights, river mist and steep, well-drained hillsides slow the leaves down. Slow growth means a softer, deeper flavour.
Who makes it
Small farms, known by name
Every leaf is grown by small family farms, where the craft passes from one generation to the next.
We work with them directly. It means we know exactly where our matcha comes from, and who cared for it.
Tea cannot be rushed. You learn its rhythm, season after season.
How it is cultivated
Grown in the shade
Weeks before harvest, the bushes are covered to block most of the sunlight. The leaves answer by producing more chlorophyll and L-theanine. Chlorophyll gives matcha its deep green colour; L-theanine brings its umami and a calm, focused energy. And because the whole leaf is whisked into your bowl, every sip carries the leaf's natural antioxidants with it.
Camellia sinensis, cultivar Samidori
The harvest
Only the youngest leaves
Only the tender top leaves are gathered. Our cultivar, Samidori, is prized for its vivid colour, rich umami and gentle sweetness.
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