Our matcha — supplier transparency

Where our matcha actually comes from.

Most matcha brands don't tell you. Here is exactly what we sell, who grows it, and why we chose them.

Yame, Fukuoka — not Uji.

If you've read about matcha before, you've probably heard of Uji. It's the most famous matcha-growing region in Japan, near Kyoto. We don't source from Uji.

Our matcha comes from Yame, in Fukuoka Prefecture on the southern island of Kyushu. Yame is one of the three top matcha regions in Japan — alongside Uji and Nishio — and in many years has produced the highest-scoring ceremonial-grade tea in national competitions.

We chose Yame for three reasons: deeper umami from the river-valley terroir, smaller-scale family farms (Uji is dominated by a few large estates), and longer shade-growing windows in Yame's microclimate. None of these are claims that need a marketing department — they're documented in the Japanese Tea Central Public Interest Incorporated Association's regional terroir reports.

What's in the tin.

Why we don't say "ceremonial grade" without qualification.

"Ceremonial grade" is not a regulated term in the U.S. or in Japan. Any matcha brand can use it. What actually matters is the harvest (first flush vs. later flushes), the shade-growing window, and whether the leaves were stone-milled or wheel-ground. We list those three things on every tin and on this page because they're what you'd want to know if you were buying for yourself in Kyoto.

What we don't sell.

We don't sell matcha for baking. We don't sell flavored matcha lattes. We don't sell the larger bulk tins because matcha goes stale faster than people think — selling you 100g you'll finish over six months means the last cup is no longer the matcha we'd want to serve.

If you want a daily-driver matcha that's milder and meant for milk-based drinks, the Sencha Naturals 12 oz bulk tin we also carry is honest about being a different thing. Different price, different use case, both legitimate.

How to brew it.

Use about 1.5 grams (a heaped bamboo scoop, or a half teaspoon) per cup. Sift it through a strainer into the bowl — clumps are normal in fresh, fine matcha, not a defect. Pour 2 ounces of water at 170°F (75°C) — not boiling. Whisk in a brisk W or M motion (not circles) for about 15 seconds until a thin layer of foam forms.

If you want a more detailed step-by-step with photos, our full Matcha Guide walks through equipment, ratios, and common mistakes.

— Lisa
Strabella, Newport Beach