Single lotKokoro
$38Ceremonial Matcha · 30g
First-harvest Uji leaf. Deep umami, cocoa finish, no astringency.
UjiStone-groundUmami
Est. 2019 · Uji, Kyoto Prefecture
Matcha,
shaped by
the pour.
One unbroken line — leaf to stone, stone to bowl, bowl to hand. We follow it from the shaded field in Uji to the counter in Higashiyama-ku, and nothing is hurried along the way.
We sell one thing: eight quiet minutes, repeated daily until they become a shape your day is built around.
01 — Signature blends
Four lots, four temperaments
Single lot
Spring lotHaru
$38Ceremonial Matcha · 30g
Bright and floral. Shaded 22 days for a high, clean sweetness.
KagoshimaFloralLight
ReserveYūgen
$42Ceremonial Matcha · 30g
Dense and low-toned. Built to hold its edge through milk.
UjiBoldFor lattes
Emi
$36Daily Matcha · 30g
The everyday bowl. Even, forgiving, made for the weekday morning.
BlendCleanDaily
- 01Two origins
- Uji and Kagoshima. Named growers, named ridges.
- 02Stone-ground
- 18 hours per kilo on granite. Never blade-milled.
- 03Small batch
- Milled to order, sealed within 48 hours.
- 04JAS organic
- Certified fields, no shade cloth chemistry.
02 — The ritual
Sift. Whisk. Pour. Pause.
Four movements, learned once and kept for life. Follow the line through each of them, at the speed the tea asks for.
- 01
Sift
Break the clumps. A fine powder cannot be forced later.
- 02
Whisk
M or W, wrist loose, until the surface holds a fine foam.
- 03
Pour
One continuous line. Honour the colour and the aroma.
- 04
Pause
Sit with the first mouthful before the second.
03 — Higashiyama-ku, Kyoto
Eight seats, one counter, no music.
Our tea bar seats eight at a single slab of Shirakawa granite. Reserve a forty-minute sitting; we'll whisk whatever the season has given us.
Reserve a seat