Matcha

In Japan, matcha is less a drink than a discipline. Weeks before harvest the tea plants are shaded, slowing growth and intensifying their deep emerald hue. Only the youngest spring leaves are chosen, steamed and dried, then ground between granite stones into a powder so fine it clings to the air. Whisked with water, it yields a vivid, creamy infusion rich in umami and calm energy. Long associated with the tea ceremony, high-grade matcha embodies restraint, skill and continuity — a quiet luxury whose depth and precision define Japan’s approach to tea at its most exacting.