Every cafe has a ritual.
We help make it better.

A Hisa Matcha sourcing visit at a Japanese tea farm

Direct,
not brokered

A handful of growers throughout Japan — visited, verified. A chain short enough that one person answers for what’s in the bag.

Chosen by
how it pours

Each lot is graded by the cup it’s built for.

Japan to Seattle to your cafe.

Proudly supplying Japanese matcha and hojicha to cafes across the United States and beyond.

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Top-down view of a bowl of freshly whisked Hisa matcha

Sourced in Japan

Direct producer relationships across all main tea regions in Japan — Shizuoka, Kyoto, Kagoshima, Aichi, and Miyazaki — in person.

Stocked in Seattle

We hold a majority of our inventory in the U.S. so your cafe orders stay consistent and trouble free.

Shipped to your cafe

Wholesale orders land ready for service, with packaging and grades built for cafe operations.

From the guide.

All Guides

A Japanese tea field at harvest stretching to the hills

Wholesale

First flush vs second flush matcha: what harvest timing means for wholesale buyers

First flush (ichibancha) vs second flush (nibancha) matcha for wholesale buyers: how harvest timing drives flavor, price, and which flush fits which drink.

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Growers walking a tea field beside a harvester in Japan

Wholesale

Yabukita vs Saemidori Matcha: A Sourcing Guide to Cultivars

Yabukita vs Saemidori matcha, plus Okumidori: a wholesale buyer's guide to matcha cultivars — flavor, color, region, and which to pick for your cafe program.

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Preparation

Matcha storage for cafes: how to keep bulk matcha fresh through a week of service

How a cafe keeps bulk matcha fresh through a week of service: airtight, cold, dark storage, opened vs sealed shelf life, plus par-levels and rotation.

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