Similar to wine and coffee, the geographic region and the exact species of the tea plant is important to understanding how to create a well-balanced matcha. Each region has distinctive characteristics, with variation in soil, elevation and farming methods. We searched for matcha that we loved and thought our customers would enjoy too.

 

On the island of Honshu, the once-capital of Japan, Kyoto is known for it's matcha, a wealth of production knowledge and the unique flavour this region brings. Located on the western region of Japan, it is known to be the matcha capital of the world. In particular, a town called Uji is known to grow tea leaves rich in umami and complex flavours.

Known as one of the first places where matcha originates from is no joke. Kyoto is serious about matcha, which means people are passionate and dedicated to this craft. As with anything, taste is subjective, so take it how you like but it is generally thought that the matcha from here is deeper and richer in umami (savoury or mouthfeel), which may be why people love the matcha from Kyoto.

Our Kyoto range has deeper and sharper flavours. We find our organic matcha is lighter in flavour and our regular matcha to be sharper. They are not as sweet as our Mie range.