Harvested in a sustainably-operated, fourth-generation Japanese tea farm in Shizuoka Prefecture, Matchaful's matcha is made with community in mind. The farm uses solar panels for shading that generate power for nearby towns and grows its plants without pesticides. Fertilized using organic compost from the local community, the plants are ground and delivered within three months to prevent oxidation.
“Kyushu has the best tasting matcha," Founder Max Ando's grandmother told him and his fiancée and co-founder, Sanne Vloet one day. After trying over 500 different kinds, Max and Sanne stumbled upon the one and began offering it to the world. Nekohama's matcha is grown on the island of Kyushu amidst one-of-a-kind volcanic soil and makes for a healthier coffee alternative given its calming and healing effects.
"Enjoyed for centuries by Samurais and Monks as a source of mental clarity, Reiwa will whisk you away to a serene state of tranquility," Junbi writes. The brand's name means "preparation" in Japanese and defines Junbi's mantra of preparing daringly for "your days, goals, and wildest dreams."
Experience the peaceful sensation of a Japanese tea ceremony through Matchaeologist's intentionally-crafted creations. The traditional tea ceremony, which takes place in a chashitsu (茶室) — dedicated tea house or room with minimal furnishings — encourages drinkers to relax and reach a state of calm. Matchaeologist's minimalistic matcha-ware was designed with that state and the aforementioned ceremony furnishings in mind.
Made of glazed ceramic at Japan's Shigaraki kiln — one of the oldest pottery producing places in Japan — Mizuba Tea Co.'s chawan, meaning tea bowl in Japanese, is ideal for whisking matcha. Once mixed, the concoction can be sipped from the chawan or poured into another vessel such as the Agateware Teacup, handcrafted by Los Angeles-based artist Austin Danson. The glaze was made from the ash of an oak tree that fell down in the backyard of Austin's family home.