Japan

Sourced from Japan’s top tea regions, Shizuoka and Kagoshima.

Shizuoka: Shizuoka produces 40% of Japan's tea, utilizing volcanic soil and a humid climate to grow superior leaves.

Kagoshima: Volcanic terrain. Ocean breezes. Grown in unique 'shirasu' volcanic ash soil, this region is famous for producing diverse green teas, most notably high-quality Sencha.

Nishio: Nishio City and its surrounding areas in Aichi are the birth place of the premium Matcha. Nishio’s production of Tencha contributes to 20% of all the Tencha production in Japan.

Kyoto: While Kyoto is renowned for producing master-grade matcha with exquisite umami, we have limited supply from this region for our commercial lines.

We hold the deepest respect for Kyoto’s artisanal traditions and prefer to admire their exceptional quality rather than utilize it for commercial-scale wholesale.

What is first-flush and second flush difference:

Key Harvest Details

1. ​The First Harvest (Ichibancha): This occurs in May. This is the most prestigious harvest of the year, producing the tender, nutrient-rich leaves.

2. The Second Harvest (Nibancha)

​Timing: Mid-June to July.

​Details: About 45 days after the first pick, the second flush occurs. These leaves are grown in warmer, sunnier weather, which increases catechin levels (antioxidants) but also makes the tea more astringent.

​Why May is Significant

​In Nishio, the harvest often begins around the 88th day after the start of spring (known as Hachiju-hachiya in the Japanese calendar). Farmers in this region often wait until mid-May to ensure the leaves have reached their peak flavor profile through the shading process.