Our Matcha

At SOQI, matcha is more than a drink. It is a tradition rooted in craftsmanship, patience, and respect for the land.

Our matcha is sourced from Uji, Japan, a region long regarded as the birthplace of Japan’s finest matcha. For centuries, the hills surrounding Uji have produced tea known for its vibrant color, delicate aroma, and smooth, balanced flavor.

We work with small, family-run farms that continue to cultivate tea using traditional methods passed down through generations.

First Harvest Leaves

The matcha used in every tin of SOQI comes from the first harvest of the season, when tea leaves are at their most vibrant and refined.

During this early spring harvest, the youngest leaves are carefully selected for their delicate structure and naturally balanced taste.

• A vibrant green color
• A smooth, rounded flavor
• A naturally creamy texture

Shade-Grown Cultivation

Weeks before harvest, tea plants are carefully shaded to slow their growth and deepen their flavor.

This traditional process encourages the leaves to develop higher levels of chlorophyll and amino acids, contributing to matcha’s distinctive color and smooth umami character.

Stone-Ground Tradition

After harvesting and processing, the tea leaves are slowly stone-ground into a fine powder using traditional milling methods.

This careful process preserves the tea’s natural aroma and flavor while creating the silky texture matcha is known for.

Crafted for the Ritual

For centuries, matcha has been prepared as part of a quiet daily ritual.

Whether enjoyed in a moment of stillness in the morning or shared with others, preparing matcha invites a pause in the day — a moment to slow down and focus.

From Uji to Your Bowl

From the tea fields of Uji to the moment it is whisked into your bowl, every step is guided by patience and attention to detail.

Each tin reflects the care of the farmers who grow it and the tradition that continues to shape it.