Rooted in Uji
The journey of AO Matcha begins in the rolling hills of Kyoto, where centuries-old traditions meet perfect volcanic soil.
GEOGRAPHY
The Kyoto Terroir
Uji is the historic birthplace of Japanese tea culture. Its
unique microclimate—characterized by significant
temperature shifts between day and night and constant
morning mists—creates the perfect environment for the
development of L-theanine and deep umami flavors.
Volcanic Soil
Mineral-rich earth provides the essential nutrients for vibrant leaf growth.
Uji River Mist
Natural moisture protects the young leaves from frost and harsh direct light.
Stone-Ground
Each batch of AO Matcha is ground using traditional granite stones, rotating slowly to avoid heat and preserve the delicate nutritional profile and umami flavor.
THE SHADING RITUAL
Mastering the Light
Twenty days before harvest, our tea fields are cloaked in traditional straw screens. This deliberate shading forces the plants to produce high levels of chlorophyll and L-theanine, resulting in the vibrant emerald color and sweet, creamy profile of AO Matcha.
01
90% Light Reduction
Gradual reduction of sunlight over three weeks intensifies the amino acid content.
02
Theanine Accumulation
Without photosynthesis, the tea leaf retains its natural sweetness and savory umami.
03
Emerald Synthesis
The plant overcompensates for the lack of light by producing an abundance of chlorophyll.
THE PROCESS
From Leaf to Whisk
MAY
First Flush
Only the tenderest, top-most leaves are hand-picked during the first spring harvest.
STEAMING
Aracha Creation
Leaves are steamed within hours of picking to halt oxidation and lock in nutrients.
SORTING
Refining Tencha
Stems and veins are meticulously removed, leaving only the pure leaf material called Tencha.
MILLING
Stone Grinding
Tencha is slowly ground on granite mills. It takes one hour to produce just 30 grams.
Experience the Origin
Discover the difference that 800 years of tradition makes. Our Ceremonial Grade Uji Matcha is available for worldwide delivery.