CA
Bag
CA

Current lot

Uji, Kyoto.
First harvest.

Editorial depiction of tea fields in Uji, Kyoto Prefecture, Japan
01

Uji origin

From Uji in Kyoto Prefecture, Japan.

Editorial depiction of tender tea leaves being picked during the first spring harvest
02

First harvest

First-harvest tencha selected for vivid color, sweetness, and soft umami.

Traditional Japanese granite stone mill grinding tencha into fine matcha powder
03

Stone-milled

Stone-milled to a fine powder for a smooth cup and clean finish.

Leaf to cup

Five quiet steps. One vivid cup.

Follow the matcha from its Uji fields through first harvest, tencha, stone milling, and the finished ritual.

  1. Tea fields in Uji, Kyoto Prefecture, Japan
    01

    Uji fields

    The story begins in Uji, Kyoto Prefecture—one of Japan’s most respected tea regions.

  2. Tender tea leaves being picked during the first spring harvest
    02

    First harvest

    Tender spring leaves are selected for vivid colour, sweetness, and soft umami.

  3. Deep green tencha leaves prepared for traditional matcha milling
    03

    Tencha

    The shaded leaves are steamed, dried, and refined into tencha before milling.

  4. Traditional Japanese granite stone mill grinding tencha into matcha
    04

    Stone mill

    Tencha is slowly stone-milled into an exceptionally fine powder.

  5. Finished cup of vivid green whisked Kiyori matcha
    05

    Finished cup

    Warm water and a whisk reveal the vivid colour, creamy texture, and clean finish.

Vivid green Kiyori ceremonial matcha powder showing the intensity of the color

Taste profile

Vivid green.
Quiet finish.

The color should feel alive before the water touches it. Kiyori is built around the full drinking experience: aroma, texture, umami, and the feeling after the first sip.