Masters Behind Our Premium UJI MATCHA
Nestled in Japan’s tea-growing heartland, Wazuka, Kyoto has cultivated tea for more than 800 years, producing some of the finest Uji matcha the world has ever known.
The geographical location of Wazuka is perfect for growing tea plants - its misty hills and mineral-rich soil create the ideal conditions for tea cultivation. The natural fog protects the leaves from direct sunlight, preserving their amino acids, especially L-theanine, which gives Wazuka matcha its signature sweetness, smooth umami, and low bitterness.
Visiting the Family Farm
It was a sweltering summer afternoon when we first visited the Azuma family farm. The heat lingered heavily in the air, but we were welcomed with an even warmer smile from Teruko-san, the heart of the farm.
As she guided us through the fields, it was impossible not to notice the care in every detail. The tea bushes stood vibrant and orderly, and there was a sense that each plant was known, observed, and nurtured with intention. This was not industrial farming. This was devotion.
A Legacy of Care
The family are fourth-generation tea farmers, carrying forward more than 150 years of knowledge and craftsmanship. What sets them apart is their steadfast commitment to natural farming.
They use only natural fertilizers, blended in-house and adjusted thoughtfully to meet the needs of their soil and tea plants. Rather than forcing growth, they observe the rhythm of the field and respond to it. This patient approach fosters stronger, longer-living bushes grown without chemical residues — a reflection of their deep respect for both the land and the people who drink their tea.
>> Our UJI MATCHA Collection
Small-Batch, First Harvest Only
Unlike mass-produced matcha, the Azuma family works in small batches and focuses exclusively on the first harvest of the year — Ichibancha, the most tender and flavourful spring leaves.
Approximately 80% of their production is dedicated to Tencha, the shaded leaves used to produce matcha. By harvesting only in spring and carefully trimming the bushes afterward, they naturally manage pest activity without the use of pesticides. When insects emerge later in the season, there are no tender new shoots left for them to feed on. It is a method guided by timing, understanding, and respect for nature’s cycles.
Stone-Ground in the Traditional Way
For our Ceremonial Grade Matcha, the Tencha leaves are slowly ground using traditional stone mills. This gentle process preserves the tea’s vivid green colour, delicate aroma, and full nutritional profile.
The result is a matcha that is smooth, rich & complex, a tea that carries the weight of generations while remaining beautifully alive in the present moment.
