Our process

Our teas are unmatched in quality due to Shizuoka's unique climate.

Grown at the base of Mount Fuji - the nutrient rich soil, glacial waters, extra shade and fresh air means every leaf develops deeper invigorating flavour and lush vibrant colours.

After harvest, the leaves are steamed to lock in it's distinctive colour, taste and nutrients, producing Matcha. For Hojicha, we roast the leaves over charcoal to develop toasty colours and alluring aromas.

The leaves are then air-dried and hand ground with granite stone. We filter through extremely fine sieves, and then grind it one more time. 

Then, we deliver straight to you. 

Enjoy in zen.

改善

 

 

Why Shizuoka?

Shizuoka, Japan has perfect conditions for growing tea to ensure a consistent tea harvest and familiar taste.

Shizuoka is known for it's steady yet unique climate for growing tea including:

• Pristine air quality near mountains and fields
• Crisp and temperate humidity
• Consistent temperatures and open space
• Rich volcanic soil (from Mt. Fuji)
• Clear fresh rivers and natural glacial waters from hillsides and riversides

It's not just where tea is grown, but also how it's grown, cultivated and harvested.

Take Uji as an example. We know some of the best teas comes from Uji - we're very familiar. But Uji is also a region steeped in tradition, often times trading innovation as the expense.

Here, we value 'Kaizen' (aka continuous improvement and positive growth).

This means our processes need to grow and evolve with modern times to continue being more sustainable and green. We also need to work with changing weather conditions, seasons and mother nature (due to global warming) during growth and harvest to produce the highest quality teas for you.

Blending tradition with modern innovation for us is the perfect harmony that enables us to deliver a consistent cup to your table - to help you take a moment, refocus and move forward.