Ceremonial matcha · Uji, Kyoto
KIYO
One leaf. Whisked awake.
Stone-ground at dawn.
Shade-grown tencha, milled between granite wheels that turn thirty times a minute. Any faster and the stone warms; any warmer and the green dulls.
Sifted to silk.
Five microns of leaf, falling like green snow. What settles is softer than flour and brighter than the field it came from.
Eighty strokes. No more.
Seventy-degree water, a bamboo chasen, and a wrist that learned the motion from a grandmother. The foam should hold a story.
Twenty days of shade.
Three weeks before harvest, our rows in Uji disappear under reed screens. Starved of sun, the leaves gorge on chlorophyll and L-theanine — that's where the sweetness, the colour and the calm all come from.
We buy from two families. We visit at every harvest. The mill runs the morning the leaves arrive.
Come taste it
Twelve seats. No hurry.
Find us
Nakagyō-ku, Kyoto
Off Sanjō-dōri
Hours
Thu – Mon
8:00 — 17:00
Ceremonies
Sundays 9:00
Ask at the counter