In the quiet hills of Wazuka, just south of Kyoto, tea has been grown for centuries. The valley is known across Japan for producing some of the country’s most refined matcha. Misty mornings, mineral-rich soils and careful hands all play their part.
Our matcha is first flush, harvested in early spring when the leaves are at their most tender and vibrant. For 20 days before picking, the tea plants are shaded from direct sunlight. This traditional method slows growth and encourages the leaves to build higher levels of chlorophyll and L-theanine, giving the tea its deep green colour, soft sweetness and gentle umami character.
After harvest, the leaves are steamed, dried and carefully stone ground in small batches. The slow grinding process keeps the powder cool and fine, preserving aroma and texture. The result is a smooth, balanced matcha with a clean finish and a lingering savoury sweetness.
To complement this, we use high grown panela from southern Huila in Colombia. The cane is grown on the slopes of the Andes, where warm days and cool nights help develop complexity in flavour. The juice is pressed and slowly evaporated, never refined, allowing it to retain its natural minerals and rich caramel notes.
When paired together, the panela’s warm, rounded sweetness softens and lifts the matcha’s umami depth. The combination is simple and honest — vibrant green tea from Wazuka and golden cane from Huila — brought together to create something clean, balanced and delicious.
In the quiet hills of Wazuka, just south of Kyoto, tea has been grown for centuries. The valley is known across Japan for producing some of the country’s most refined matcha. Misty mornings, mineral-rich soils and careful hands all play their part.
Our matcha is first flush, harvested in early spring when the leaves are at their most tender and vibrant. For 20 days before picking, the tea plants are shaded from direct sunlight. This traditional method slows growth and encourages the leaves to build higher levels of chlorophyll and L-theanine, giving the tea its deep green colour, soft sweetness and gentle umami character.
After harvest, the leaves are steamed, dried and carefully stone ground in small batches. The slow grinding process keeps the powder cool and fine, preserving aroma and texture. The result is a smooth, balanced matcha with a clean finish and a lingering savoury sweetness.
To complement this, we use high grown panela from southern Huila in Colombia. The cane is grown on the slopes of the Andes, where warm days and cool nights help develop complexity in flavour. The juice is pressed and slowly evaporated, never refined, allowing it to retain its natural minerals and rich caramel notes.
When paired together, the panela’s warm, rounded sweetness softens and lifts the matcha’s umami depth. The combination is simple and honest — vibrant green tea from Wazuka and golden cane from Huila — brought together to create something clean, balanced and delicious.
