• Then & Now Matcha
  • Then & Now Matcha

Then & Now Matcha

Our single-origin matcha comes from Ujitawara, Kyoto, Japan. Grand Master Kobayashi—whose family began producing tea in Uji in 1827 using thousand-year-old methods—offers us a living glimpse into the past, which is why he named this matcha Then & Now. A level-ten master in blending and appraisal, Kobayashi’s expertise spans the full spectrum: sencha, gyokuro, matcha, and even humble byproducts like kukicha and hojicha. He is a practitioner of shumei, a modern agricultural philosophy that honors the inherent strengths of the earth’s soil and seasons to grow and nurture.

A true character, Mr. Kobayashi is at turns gracious, inquisitive, and kind. His prodigious love of tea is matched only by his love of golf and fishing.

Origin: Kyoto, Japan
Process: Matcha
Notes: Snow Pea, Arugula, Umami

Brewing instructions are included on the tin.

Matcha is a type of ground tea—but it’s not the only one. What sets matcha apart is that it’s made from a specific kind of green tea called tencha. If it’s not made from tencha, it’s not matcha.

For those unfamiliar, cha simply means “tea” in Japanese, which is why you’ll often see it as a suffix: matcha, tencha, tuocha, hojicha, and so on.

Our coffee bags are now recyclable - just return your used bag to any of our cafés and we'll take care of the rest.

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