Kyoto Tea Culture

Every bowl carries centuries of quiet craftsmanship.

Just south of Kyoto, Uji has been producing some of Japan's most celebrated tea for hundreds of years.

Its misty mornings, fertile soil and skilled growers create ideal conditions for exceptional matcha.

Before harvest, tea plants are shaded from the sun.

This slows their growth and helps develop the rich colour, sweetness and deep umami that Uji matcha is known for.

Traditional granite mills produce only around 30–40 grams of matcha each hour.

Slow milling helps preserve the tea's delicate aroma and vibrant green colour.

Every bowl reflects the care of the people who grew it, harvested it and crafted it long before it reached your hands.

Did you know?

As you prepare your next bowl, remember that every spoonful represents hours of careful work before your ritual even begins.

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