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Ceremonial Matcha

Single Origin, Stone Ground, First Flush Matcha from the Mist Covered Hills of Kagoshima, Japan.

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Single Origin • First Flush • Stone Ground • USDA organic • From Kagoshima, Japan • Single Origin • First Flush • Stone Ground • USDA organic • From Kagoshima, Japan • Single Origin • First Flush • Stone Ground • USDA organic • From Kagoshima, Japan • Single Origin • First Flush • Stone Ground • USDA organic • From Kagoshima, Japan • Single Origin • First Flush • Stone Ground • USDA organic • From Kagoshima, Japan • Single Origin • First Flush • Stone Ground • USDA organic • From Kagoshima, Japan • Single Origin • First Flush • Stone Ground • USDA organic • From Kagoshima, Japan • Single Origin • First Flush • Stone Ground • USDA organic • From Kagoshima, Japan • Single Origin • First Flush • Stone Ground • USDA organic • From Kagoshima, Japan • Single Origin • First Flush • Stone Ground • USDA organic • From Kagoshima, Japan • Single Origin • First Flush • Stone Ground • USDA organic • From Kagoshima, Japan • Single Origin • First Flush • Stone Ground • USDA organic • From Kagoshima, Japan • Single Origin • First Flush • Stone Ground • USDA organic • From Kagoshima, Japan • Single Origin • First Flush • Stone Ground • USDA organic • From Kagoshima, Japan • Single Origin • First Flush • Stone Ground • USDA organic • From Kagoshima, Japan • Single Origin • First Flush • Stone Ground • USDA organic • From Kagoshima, Japan • Single Origin • First Flush • Stone Ground • USDA organic • From Kagoshima, Japan • Single Origin • First Flush • Stone Ground • USDA organic • From Kagoshima, Japan • Single Origin • First Flush • Stone Ground • USDA organic • From Kagoshima, Japan • Single Origin • First Flush • Stone Ground • USDA organic • From Kagoshima, Japan •

Sourced From a Single Farm

One farm. One harvest. One ingredient. Sweet up front, low bitterness, a bright umami finish, deep green in the bowl. Our Matcha comes from a family farm 500 metres up in Kagoshima, where the morning mist does part of the shading.

Kagoshima, at the southern tip of Japan.

Kagoshima

Kagoshima, at the southern tip of Japan.

Volcanic soil, misty mornings, warm days. Tea from here is smoother and sweeter than most, with less of the bite you get from cooler regions.

Shaded for the last 30 days.

Shading

Shaded for the last 30 days.

Screens go over the rows before harvest. Starved of direct sun, the leaves make more chlorophyll and more L-theanine. That is where the color and the sweetness come from.

The spring picking, and only the top leaves.

First flush

The spring picking, and only the top leaves.

The youngest leaves of the first harvest, from plants left to mature five years before their first crop. Steamed within hours, dried, and stripped of stems and veins.

Stone ground so it never gets hot.

Stone ground

Stone ground so it never gets hot.

Granite mills turn at a walking pace. Fast grinding heats the leaf and dulls the flavor. Slow grinding keeps it bright.

Thirty mornings. One bowl.

The Matcha Reset

Thirty mornings. One bowl.

A 30-day guide rooted in the Japanese way of tea. The matcha reset is written for people who want a calmer start, that's anchored in ancient wisdom.

Free Matcha Journal
I learned this from a tea master.

Steve Anderson, founder

I learned this from a tea master.

I trained under a Japanese tea master who taught me how to calm and focus my mind. On the days I drank matcha I ran a little faster and thought a little straighter. I started Kaze to share the matcha I drink, from the one farm I buy it from.

Our story
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