Matcha
Matcha is made exclusively from the first leaves of spring. The nutrients accumulated over winter are concentrated in this single harvest: deep umami, balanced bitterness, and a natural sweetness that later harvests cannot match. Others blend harvests or use leaves from later pickings. We use only the first harvest of 2026 from Uji, Kyoto.
Purity.
Peace.
"Ceremonial is not a label on a can, but the meaning we give to the moment."
In our fast-paced and hectic times, a bowl of matcha is like an anchor. We whisk the tea until frothy, breathe in the deep green scent, and for a moment, recharge with "inner sunshine." Whether the matcha is certified for a centuries-old ceremony or we simply enjoy it for ourselves: the true ceremonial grade is created in our minds.
A Tradition.
We don't buy Matcha. We select it – field by field, harvest by harvest. This is the only way for a leaf that has been cultivated for centuries to retain its voice: a taste that doesn't need to be advertised, because it speaks for itself.
Matcha für Cafés, Gastronomie & den Einzelhandel
Ob Sie bereits Matcha servieren oder Ihre Karte erweitern möchten – wir begleiten Restaurants, Cafés und Konditoreien von der ersten Verkostung bis zur perfekten Zubereitung. Sie wählen die Sorte. Wir zeigen das Handwerk. Ihre Gäste spüren den Unterschied.
Two
friends.
We've known each other since kindergarten. Both grew up in hospitality families – amidst hotel kitchens, service, and the rhythm of owning a restaurant. Through Hiroshima, the hometown of Gabrijel's wife, we discovered matcha, which has captivated us ever since. Orizumi is what emerged from that.
