A pause,
poured slowly.
Stone-ground in small batches by third-generation farmers in Uji and Kagoshima. Shipped within days of milling, while the leaf still remembers the field.
Shop the collection →— Our Practice
Nothing added, nothing rushed. The bowl, the whisk, the bright green hush of a quiet morning.
Matcha & Co.
From one valley,
to your bowl.
Olivia went to Uji the first time in spring 2019 with no Japanese and a list of seven tea shops someone had given her on a forum. Most of what she drank that week was unforgettable. She went back the autumn after, and the year after, and the year after that.
It took her four trips before farmers in Uji, and later Kagoshima, would ship to her directly. She still goes back. Matcha & Co. is how the rest of us get to drink it.
— Olivia, founder
Four steps. Five minutes.
A quieter morning.
Sift
One scoop (2g) through a fine sieve into a warm bowl.
Pour
60ml of water at 75°C — never boiling.
Whisk
Quick zig-zags with a chasen until a soft foam rises.
Pause
Bring the bowl to your hands. Breathe. Then drink.