The Summer Selection
Natsu '26
Ceremonial Matcha
What makes this selection
The Cultivar
Yabukita accounts for 70% of Japan's tea production — not because it's ordinary, but because it's reliable in the way that truly exceptional things are. Bright, grassy, with a clean umami that doesn't overpower. The cultivar most Japanese tea masters reach for when precision matters.
The Origin
Uji, Kyoto has been producing Japan's finest matcha for over 800 years. The region's granite-rich soil, morning mist, and temperature variation between day and night create a growing environment that cannot be replicated. When you taste Uji matcha you are tasting place as much as plant.
The Grade
Ceremonial grade means the leaves were shade grown for a minimum of three weeks before harvest, picked by hand from the youngest shoots, and stone ground at low speed to preserve flavor compounds that heat would destroy. It is not a marketing term. It is a standard. This matcha meets it.
For the Ritual
The tools to prepare this season's selection properly.