Origin and Cultivars

Kyoto, where it begins.

In the mist-covered valleys of Kyoto, matcha is not produced—it is cultivated with patience.

Shade, soil, and time come together in quiet precision.

THE TERROIR OF KYOTO - A landscape that shapes the leaf

Kyoto’s region is defined by its climate—cool nights, mineral-rich soil, and a rhythm of fog that protects the delicate tea leaves.

Before harvest, the plants are shaded for weeks.
This slows growth, deepens chlorophyll, and allows amino acids to develop fully.

The result is a matcha that is not just vibrant in colour, but layered in character—soft umami, gentle sweetness, and a lingering finish.

THE CULTIVARS - WE WORK WITH

Each cultivar brings its own voice. Our blends are composed with intention—balancing depth, softness, and clarity.

We work primarily with three cultivars and processed into beautiful blends.

🌱 CULTIVAR 1: GOKOU (ごこう) - Depth and umami

Gokou is one of Kyoto’s most revered cultivars, known for its exceptional richness and depth.

It develops high levels of L-theanine under shade, resulting in a pronounced umami character—smooth, full-bodied, and quietly complex.

Its colour is a deep, vivid green, and its texture, when whisked, is dense and creamy.

Gokou forms the foundation of our blends, bringing structure and a lingering finish.

Key Notes:

• Profile: Deep umami, low astringency
• Texture: Thick, creamy mouthfeel
• Role in blend: Base, structure, depth

🌱 CULTIVAR 2: SAMIDORI (さみどり) - Balance and elegance

Samidori is a cultivar traditionally used in ceremonial-grade matcha.

It is valued for its natural balance—where umami, sweetness, and light bitterness exist in quiet harmony.

Compared to Gokou, it is more lifted and refined, offering a clean, elegant finish.

In our blends, Samidori introduces clarity and softness, ensuring the experience remains composed and fluid.

Key Notes:

• Profile: Balanced, smooth, slightly sweet
• Texture: Silky, light
• Role in blend: Harmony, refinement

🌱 CULTIVAR 3: YABUKITA (やぶきた) - Freshness and lift

Yabukita is the most widely cultivated tea variety in Japan, yet when grown and processed with care, it offers remarkable brightness.

It brings a fresh, slightly grassy note and a gentle astringency that adds dimension.

Used in measured proportion, Yabukita introduces lift and definition—ensuring the blend does not become overly heavy.

Key Notes:

• Profile: Fresh, slightly brisk, clean
• Texture: Light, crisp finish
• Role in blend: Brightness, contrast

THE ART OF BLENDING - Composed, not combined

Our matcha is not derived from a single cultivar.

Each batch is blended with intention—bringing together depth, balance, and brightness in measured proportion.

This is not done for consistency alone, but for experience.

A cup that unfolds gradually. A flavour that does not overwhelm, but stays.