YŪ SEI

a slower way to exist

The blend is the craft. Matcha is the pause.
Stillness is the destination.

Kyoto, Uji
Shade Grown
First Harvest
Stone-Milled

Velvety smooth
Umami-rich
Softly sweet
A quiet finish.

SHOP MATCHA

A craft refined for centuries

FIELD TO STILLNESS · 01

SHADE GROWN

For a minimum of three weeks before harvest, the tea plants are shaded from direct sunlight, deepening their green colour, enhancing umami and softening astringency.

FIELD TO STILLNESS · 02

FIRST HARVEST

The first leaves of the season are selected for their tenderness, freshness and refined flavour. The foundation of a more delicate cup.

FIELD TO STILLNESS · 03

STEAMED

Soon after harvest, the leaves are briefly steamed to halt oxidation, preserving their vivid colour, fresh aroma and natural character.

FIELD TO STILLNESS · 04

TENCHA

The leaves are then dried without rolling and refined into tencha, the delicate leaf from which matcha is made. Stems and veins are then carefully removed.

FIELD TO STILLNESS · 05

ART OF BLENDING

Selected cultivars are balanced with precision to create harmony in sweetness, umami, aroma and finish. A discipline refined through generations of Japanese tea craftsmanship known as gogumi.

FIELD TO STILLNESS · 06

STONE-MILLED

The finished tencha is slowly ground between granite stones to an exceptionally fine powder, giving matcha its smooth, refined texture. A single traditional mill produces only around 40g in one hour.

FIELD TO STILLNESS · 07

STILLNESS

From Uji's shaded fields to the bowl in your hands, every stage is deliberate. A matcha shaped by place, craft and time, made to be experienced slowly.

Discover Stillness