From the finest stone-milled matcha to slowly roasted hojicha — every tin sourced from Kagoshima, Japan's premier tea prefecture.
New 2026
Kiwami — The UltimateEach tea is sourced with intention from Kagoshima, in the southern Kyushu region — one of Japan's largest and most prominent matcha-producing prefectures — and crafted to be savoured, not just consumed.
Exceptionally refined and rare. Handpicked first-harvest tencha leaves, shade-grown and slowly stone-ground for superior fineness. Deep umami, natural sweetness, no bitterness.
Carefully selected spring-harvest leaves, shade-grown to enhance umami and slowly stone-milled for a fine, smooth texture. Smooth, balanced umami with a gentle sweetness.
Carefully slow-roasted to bring out a rich aroma and natural sweetness. Low in caffeine and easy on the body — comforting, warm, and deeply satisfying. Hot or iced, with milk or on its own.
Each set is curated with five artisanal tools — handcrafted in the Japanese tradition — and presented in a beautifully finished gift box. Available in two colour editions.
Warm earthy tones inspired by roasted clay and bamboo groves. A grounding set for those who find stillness in warmth.
Cool, serene celadon tones evoking the shade-grown tea fields of Kagoshima. For those who find clarity in the colour of matcha itself.
Wide-bottomed ceramic bowl designed to give the chasen room to move freely, allowing the tea to emulsify and froth properly.
Crafted from a single piece of bamboo with 80–120 fine tines. Whisks the powder into a smooth, frothy suspension with no lumps.
A ceramic holder shaped to fit the chasen. Maintains the shape of the delicate tines and extends the life of the whisk.
A thin, curved bamboo spoon used to measure the proper amount of matcha — typically 1–2 scoops (1–2g) per serving.
Essential for removing clumps from matcha powder, ensuring a smooth, velvety consistency before adding water. A small step that makes a meaningful difference in the final cup.
Four steps to the perfect bowl. Follow the ritual, honour the tea.
Sift 1–2 teaspoons of matcha through the furui into the chawan to remove lumps and ensure a silky texture.
Add 60–80ml of hot water (70–80°C). Whisk in a brisk "M" motion until frothy and smooth on the surface.
Once a fine froth appears, bring the bowl to your lips. Sip slowly and savour the full depth of flavour.
Rinse the chasen with warm water after each use and let air dry. Store on the kusenaoshi to preserve its shape.
Our teas come from Kagoshima, located in the southern Kyushu region — one of Japan's largest and most prominent matcha-producing prefectures. Blessed with volcanic soil, warm weather, and a long tea-growing tradition, Kagoshima produces leaves of exceptional depth and character.
Every product is made in Japan by Kenzenways Japan LLC, and packaged to preserve freshness and flavour from farm to cup.
Whether you're looking to place an order, enquire about wholesale, or simply want to know more about our teas — we'd love to hear from you.
