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.
Japanese Matcha Latte
we believe calm should be accessible anywhere. whether you are at the. office, traveling, or simply enjoying a slow morning at home, our personal pack ensures a perfect cup every time.
Daily Genmaicha
Green tea with roasted rice
Daily Hojicha
Roasted japanese green tea
Ceremonial matcha
抹 茶 の 儀
Yugen.幽玄
Tea Cultivar Yabukita, Tsuyuhikari. Origin Shizuoka
Hikari.光
Tea Cultivar Yabukita, Saemidori. Origin Shizuoka
shhh... the tea is resting.
Prepare for the Ceremony
shhh…
The tea is resting. Something pure is resting beneath the surface. hidden under the veil of anticipation, we are slowly curating a collection designed for your most sacred moments of silence.