いっぷくのしずけさ / a moment of calm
From Daily Matcha to Ceremonial rituals, Matchaji brings authentic flavor and balanced energy.
CULTIVATION & PROCESSING OF JAPANESE TEA
Matcha
Shading Process & High Amino Acids. Tea plants for matcha are shaded 20–30 days before harvest, increasing chlorophyll and L-theanine, giving matcha its iconic vibrant green color and smooth umami flavor.
After harvesting, the leaves are steamed, dried, and turned into tencha before being stone-ground into ultra-fine powder.
Genmaicha
Toasty Aroma from Roasted Brown Rice.
Genmaicha begins with sencha or bancha green tea leaves. Separately, brown rice is soaked, steamed, dried, and roasted until golden and slightly popped.
The final product is a 50:50 blend of green tea and roasted rice, creating a nutty, comforting, toasty flavor with low bitterness and a mellow body.
Hojicha
High-Heat Roasting for Deep Aroma.
Hojicha is made by roasting sencha or bancha at high temperatures (over 150°C).
This process reduces caffeine levels and transforms the leaves’ color to reddish-brown, producing a naturally sweet, smoky, caramel-like flavor that’s smooth and gentle.
DAILY COLLECTION
Daily Genmaicha
Roasted Green Tea Low Caffeine Best for Cozy Latte
Daily Hojicha
Green Tea with Roasted Rice Light & Toasty Easy to Enjoy
SIGNATURE COLLECTION
Reserve Matcha
Ceremonial Grade Vibrant Green Best for Traditional Ritual