Uji · Kyoto · Japan
Ceremonial matcha, harvested by hand.
Ground by stone. Served with intention.
Nestled in the fog-draped hills of Uji, Kyoto — a region where climate, soil, and centuries of tradition converge — every MIDORI leaf begins its journey long before harvest.
We shade our tea plants for 30 days before the first flush. This ancient technique, kabuse, forces leaves to produce extraordinary L-theanine and chlorophyll — creating umami depth that cannot be rushed.
Every batch comes with a Certificate of Analysis from an independent Japanese laboratory — testing pesticides, heavy metals, EGCG, and L-theanine levels.
We do not offer culinary grade. MIDORI is ceremonial only — the finest buds, the most careful processing, the most refined flavor. Non-negotiable.
We import in small batches every 6 weeks. Matcha degrades over time — we guarantee maximum freshness, never sitting in a warehouse for months.
Each tier is crafted for a distinct experience. All ceremonial grade. None ordinary.
Morning Dew. A gentle, approachable ceremonial matcha with bright sweetness and a clean finish. The perfect introduction to the MIDORI world.
Jade. The heart of MIDORI — deep umami, vegetal richness, and a long lingering sweetness. For those who know, this is the standard.
Elegance. Single origin, single harvest, from a 120-year-old Samidori cultivar. Only 200 tins produced per season.
Mix and match across the entire MIDORI collection.
Discount applied automatically at inquiry.
* Valid for current season. Cannot be combined with other offers. Miyabi limited to 1 per order.
Inquire for Bundle Pricing →When you drink matcha, you consume the entire leaf — not just an infusion. The result is a density of nutrients unlike any other beverage on earth.
EGCG — the king of antioxidants — at concentrations found nowhere else in nature.
L-theanine and Caffeine together produce focused clarity — no jitters, no crash.
30-day shading produces extraordinary chlorophyll levels — nature's detoxifier.
Sift 2g of MIDORI through a fine mesh into your warmed chawan. Pre-warming prevents thermal shock and keeps the bowl at temperature.
Add 60–70ml of water at precisely 75°C. Never boiling — high temperatures destroy L-theanine and create bitterness. Respect the temperature.
Using a chasen, move in a brisk "W" motion for 15–20 seconds. The surface should foam — small, tight bubbles indicate perfect emulsification.
★★★★★"I've sourced matcha from twelve producers across Japan. MIDORI's Hisui is in the top three I've ever tasted — the umami depth is extraordinary."
★★★★★"The difference between MIDORI and what I'd been drinking before was like comparing tap water to spring water. I simply can't go back."
★★★★★"I serve MIDORI Miyabi to clients as a gift. The presentation, the story, the flavor — it represents exactly what refined taste looks like."