EST. 2014 · STONE-GROUND DAILY · KYOTO DISTRICT
Sen
cha
Ceremonial grade matcha & a quiet tea house rooted in the slow ritual of leaf, stone & water.
Single-origin— Uji & Nishio gardens
Stone-milled— granite usu, by hand
Open daily— 08:00 — 18:00
We grind tea the slow way — stone on stone, a single bowl at a time, the way Uji masters have for four centuries.
Every tin begins in shade-grown gardens, is hand-picked at first flush, and is milled on granite so the leaf never warms. The result is a matcha that is grassy, vivid, and impossibly smooth.
01
Shade-Grown
Tencha leaves rest under canopy for twenty days, deepening chlorophyll & umami.
02
Hand-Picked
Only the youngest first-flush buds are gathered, sorted, and steamed within hours.
03
Stone-Milled
Granite usu turns slowly — forty grams an hour — keeping the powder cool and fine.
7
Single-origin gardens
40
g/hr
Stone-milled by hand
11
Years of the ritual
20
days
Shaded before harvest
INSIDE THE ATELIER · ATMOSPHERE & RITUAL
