Matcha Journery
Here, the matcha grows vigorously, and as the seasons pass, it is harvested in stages, starting with the first harvest, followed by the second harvest, and so on.
Soil. Water. Climate. Nourishment. We obsess over every single element.
While the tea cultivar matters, the environment—the terroir—truly defines matcha's flavor. Nutrient-dense soil, drastic day-and-night temperature shifts, pristine mountain water, and careful nourishment shape the leaves' deep character. That is why SOKYO exclusively sources premium leaves from regions boasting these ideal conditions.
Cultivation, Harvesting, Steaming & Drying, Sorting, Aging, and Grinding
Harvest
As the tea leaves grow, the harvest takes place. Depending on the season, we call the harvested leaves by different names. Their value is generally higher the earlier they are picked.
Chosen leaves
After sorted leaves dried Tencha is ready to be ground. By carefully grinding the selected tea leaves, we can produce high-quality matcha.
The Matcha Powder is Born
The carefully selected and freshly ground tencha transforms into matcha, retaining its beautiful green glow.
SOKYO's matcha is carefully selected from the finest matcha made by the dedicated efforts of the farmers, and we distribute it to you.
Good Tea Takes Curiosity
Behind every great cup of matcha is a mountain of research and a heap of trial and error.Only the highest-quality tea leaves, from hundreds of varieties, make the cut.
The ultimate harmony, guided by decades of mastery
Our blended matcha is crafted by tea masters who have devoted decades to their trade, using only the most meticulously selected leaves. By bringing together the absolute best elements of taste and aroma, a single, perfected masterpiece is born.
While bitterness is often seen as a negative, it is actually a crucial component of authentic matcha. The true art of blending lies in perfectly harmonizing bitterness, sweetness, umami, bold tea flavor, and aroma—all brought to life through the wisdom and delicate senses of the artisan.
Crafting a flavor like no other
Our matcha is not a happy accident it’s a carefully crafted balance of bitterness, umami, and natural sweetness.
Harvest Seasons and Names
First Flush
The highest quality tea, harvested in spring, with rich flavor and aroma.
Second Flush
Harvested after the first flush, slightly lower in quality but still high.
Third Flush / Autumn leaves
Harvested in summer or later autumn, with milder taste and more bitterness.