Farm-Direct
Japanese Matcha

Lot-verified origin, multi-farm supply network, and café-ready consistency — so you can focus on the cup, not the supply chain.

Wholesale Inquiry
Our Stories
Hand-picking tea leaves at a partner farm in Japan
Founder's Message
"Every bag of matcha carries the story of a farm family that has spent generations perfecting something most people will never see. Our job is to make sure cafes can tell that story - and never run out of it."
Why It Matters

Three structural risks that can weaken cafe matcha programs.

01
Market Reality

"Sourced from Japan" Isn't Good Enough

Most U.S. distributors cannot confirm region, farm, or harvest year. "Sourced from Japan" alone no longer answers customer questions about quality, transparency, and sourcing ethics.

02
Supply Risk

Why Your Supply Is More Fragile Than You Think

Japanese tencha prices rose sharply between 2023 and 2025 while producer numbers continue to decline. Many specialty cafes rely on a single supplier, making stockouts and menu instability more likely.

03
Execution Gap

Most Supply Models Ignore Real Cafe Operations

Many offers focus on commodity volume, not cafe workflow. Teams still struggle with grade selection, recipe consistency, lead-time visibility, and customer-facing origin communication.

Why Us
What we commit to for every café partner

Full Origin Visibility

Every order is traceable to a harvest window and region in Japan - giving your team the context to speak confidently about what's in the cup.

You Won't Run Out

We source across multiple partner farms, so a single harvest shortfall doesn't become your stockout. Stable supply planning starts from your first order.

Consistent In-Cup Performance

We provide grade guidance, latte performance benchmarks, and recipe support so quality stays the same across shifts, seasons, and staff changes.

We Grow With You

We don't just ship matcha and move on. We stay invested in how your program develops over time.

Start Wholesale Inquiry
The Craft
Why Matcha Takes So Much Care
1

Shade Covering (20+ days)

Tea bushes are covered to reduce sunlight, encouraging chlorophyll and L-theanine production.

Shade-covered tea fields before harvest
2

Hand Harvest (Early Spring)

Only the first flush leaves are selected for higher sweetness and lower bitterness.

Hand harvesting first flush matcha leaves
3

Steaming & Drying (Same Day)

Short steaming and careful drying preserve color, aroma, and freshness.

Steaming and drying tea leaves soon after harvest
4

Sorting & Deveining (1-2 weeks)

Stems and veins are removed to produce tencha, determining final grade and smoothness.

Sorting tencha and removing stems and veins
5

Stone Grinding (Year-Round)

Granite mills rotate at controlled speeds to protect aroma and texture.

Stone grinding matcha with controlled speed
6

Quality Assurance (Ongoing)

Color, aroma, and taste are evaluated; matcha is stored cold with protective packaging.

Final quality checks for color aroma and flavor