Our Story
Six generations,
one valley in Uji.
Since 1861, one family has grown and refined tea in the mist between the Uji and Kizu rivers, shading each spring harvest until it sweetens into deep emerald.
Read Our StorySpring Harvest · 2026
Aragaki En — Ceremonial Matcha for your morning ritual.
Single-origin matcha, shade-grown in the mist of Uji and stone-milled the day it leaves the farm. Nothing else.
Single Origin·Stone Milled·Shade Grown·Direct Trade·Uji, Kyoto
The Collection
Our tins. One leaf.
Each harvested by hand, then stone-milled within hours. Choose the bowl for your moment.
Six generations,
Pickup
Hojicha
Late-harvest leaves slow-roasted over charcoal —
toasty, smooth, naturally caffeine-light.
Organic Kumamoto
Grown without pesticides on volcanic highland soil —
mellow, sweet, almost no bitterness.
Also from Uji · Hojicha
When the afternoon
turns amber.
Hojicha is our roasted counterpart to matcha — late-harvest leaves slow-roasted over charcoal until they bloom into deep russet. Smooth, sweetly toasty, and naturally low in caffeine. A bowl for the quieter hours.
We mill ours into the same fine, café-ready powder — fast to hydrate, clean to extract, and as honest as everything else we make.
The Ritual · Matcha 101
Four minutes,
learned properly.
Sift, pour, whisk, sip. The whole ceremony takes less time than a coffee queue — and we've written the full guide, from grades and water temperature to storage and caffeine.
- 01
Sift
Two scoops (4g) through a fine sieve into a warm bowl.
- 02
Pour
60ml of water just off the boil — around 75°C.
- 03
Whisk
Quick W-strokes with the chasen until a fine foam forms.
- 04
Sip
Hold the bowl in both hands. Drink before the foam settles.
Wholesale
Pour with us,
in your house.
For cafés, tea houses, and considered retailers. Single-origin matcha, stone-milled to order in Uji.
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