Picture this: You stroll into your go-to, and what catches your eye? Not the usual suspects, but a vibrant green elixir that everyone seems to be drinking. You've seen it, that bright green beverage — matcha. But before you dismiss it as the latest fad, consider that matcha has been in teacups since the 8th century. Back then, it wasn’t simply a drink; it was a symbol of sophistication and wealth, relished by those who appreciated the finer things in life.

While its popularity has surged in the West, it’s been misrepresented; drenched in sugary syrups and transformed into gimmicky sweets, solely for the sake of social media virality. In this frenzy, we haven’t even given matcha a chance to shine in its pure essence.

From tea leaf to powder, the journey of matcha is a testament to meticulous craftsmanship. Each step, picking, steaming, drying, and stone mill grinding, creates the final bowl with its distinct character. And the flavours? Far from accidental. Aoarashi matcha is nurtured and harvested to produce a balanced, potent taste — And no, we don’t mean grassy, nor bitter, more umami with hints of smooth honey.

Through our journey in a specialty industry, we’ve learned that showcasing the name behind a product, shines light on the true heroes and connects drinkers more closely to them. For eight generations, Marukyu Koyamaen’s family in the Uji region have devoted themselves in the pursuit of “making teas with quality as the highest priority.” 

When you raise that cup of matcha, remember, you're not just sipping on a trendy beverage — you're honouring centuries of tradition and culture. Cheers to indulging in something both new and old.