Now open on Willow Street
Matcha,
made slowly.
A small neighbourhood café built around one green leaf. Ceremonial-grade, stone-ground in Uji and whisked by hand for every single cup.
- 40g
- milled per hour
- 80°C
- water, never boiling
- 1
- bowl at a time
Our matcha
From shaded leaf
to your cup
We source single-cultivar tencha from a family farm in Uji, Kyoto. Here’s what happens before it reaches you.
-
01
Shade-grown
Leaves rest under shade cloth for three weeks before harvest, which deepens their colour and natural sweetness.
-
02
Stone-milled
Granite mills turn slowly, about 40 grams an hour, so the leaf never heats up and loses its flavour.
-
03
Whisked by hand
Sifted, then whisked with a bamboo chasen in a quick “M” motion until a fine, bright foam forms.
One time, one meeting. Every bowl is a little different, so we make each one like it’s the only one.
Ichigo ichie, a tea-ceremony proverb
Opening hours
- Monday – Friday
- 7:00 – 18:00
- Saturday
- 8:00 – 18:00
- Sunday
- 9:00 – 16:00
Last matcha whisked 15 minutes before close.