There is a kind of quiet that only comes from tea grown in shade — leaves kept from the sun until they forget how to be bitter. What we bring into your cup starts long before the whisk, in a field in Uji that has been doing this for centuries.
Ceremonial grade, organically farmed, and stubbornly traditional about the parts that matter — grown under cover, dried without rolling, stripped of stems and veins before it ever becomes powder.
Organically farmed, which still yields far less than conventional tea — part of why it tastes the way it does. What you get is the plainer, earthier side of matcha: less polished, more traditional, closer to how it would have tasted a hundred years ago. This is the grade in every Maka Matcha tin you order today.
Premium grade, organically farmed, made from high-quality tencha with a vibrant blue-green hue — a richer aroma and a stronger natural sweetness than our Kyoto grade. Currently only sold in 1kg packs.
Bolder and sweeter than our Kyoto grade, with a stronger aroma and that signature vibrant hue. Works beautifully in lattes, baking, and as a topping — built for volume without cutting corners on quality.