A quiet room built around one leaf. We steam, grind, and whisk ceremonial matcha to order — nothing rushed, nothing else on the menu that gets in its way.
Ceremonial matcha is unforgiving — rush any stage and the bitterness shows. Here's the sequence we hold to for every batch.
Tencha leaves are shaded for the final 20–30 days before harvest, slowing growth so the plant concentrates chlorophyll and amino acids into deeper colour and umami.
Leaves are steamed within hours of picking to halt oxidation, then air‑dried and de‑stemmed — this is what keeps the colour a true jade rather than olive.
Granite mills turn slowly, one revolution per second, to keep friction — and heat — low. An hour of grinding yields only around 40g of usable powder.
Sifted, then whisked in a chawan with a bamboo chasen in a brisk W‑motion until a fine foam forms. We make it after you order, never before.
We didn't want a menu of everything. We wanted one thing done properly — the kind of bowl that makes you put your phone down.
— Matcha House, founding note
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