About
Our story
One matcha, found slowly.
Where it began
Something other than coffee
I found matcha seven years ago. I wanted an alternative to coffee, and a daily ritual I would look forward to.
But the matcha I could buy in the UK was low grade and often stale.
I wanted a matcha that tastes fresh, not stale, and is easy to love if you're new to it.
Years of tasting
One farm, one matcha
I spent two years tasting samples from different farms until I found the one I kept coming back to: Gokou, grown on a single farm in the hills of Kyoto. Then I travelled to Japan to learn the culture properly and to visit the farm.
Independently judged
Judged on taste alone
Before we launched, I entered our Gokou matcha into the Great Taste Awards. It mattered to me that it was tested independently, and blind, by judges who knew nothing about us.
I wanted it to stand on its taste alone, not on our story or our packaging. It was awarded a Great Taste star in 2026, and the judges called it “simply delicious”.
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Not in a rush
Honest, beautiful, true to the culture
In Japan I worked with a traditional sumi artist on the suminagashi artwork that now runs through the brand. Its flowing swirls echo milk poured into matcha. I didn't rush the launch, because I wanted THAT MATCHA to be honest, beautiful and true to the culture it comes from.
Our seal
Hand-carved in Kyoto
In Japan, a hanko is a personal seal, stamped in red ink in place of a signature.
Ours was carved by hand for us by a master seal engraver, at his small workshop in Kyoto. It reads あの抹茶 (ano matcha): THAT MATCHA.
Like our suminagashi, it was made the traditional way, by a local artist. We use it like a signature, so you'll find the red seal in the corner of our pages.