Most matcha is months old. Ours is days.
We keep whole leaf, not powder. Your tea is milled the day your order lands and out the door within 24 hours — which is why it pours this green, and tastes this smooth.
First harvest. Single origin. Free shipping on every order, always.
Matcha starts dying the moment it is milled.
Ground tea oxidises fast. Most matcha on a shelf was milled six to twelve months ago, shipped by sea, and sat in a warehouse until someone bought it. That is why so much of it tastes flat, dull and bitter. We do not keep ground matcha in stock — because we do not grind it until you order.
You order
Nothing is ground in advance. We hold whole first-harvest leaf, sealed and cold, until your order comes in.
We mill it
Your tea is milled that day and sealed straight into your tin. It never sits on a warehouse shelf as powder.
It ships within 24 hours
Out the door in a day, at your door in two to three. Days old, not months. You will taste the gap immediately.
Everything we make.
A ceremonial grade for drinking every day, a single-origin Okumidori for going deeper, and a kit if you are starting from scratch.
Colour is the only honest label.
Fresh matcha is loud green — almost fluorescent. As it oxidises it slides to olive, then khaki, and the flavour follows the colour: grassy sweetness dries out into bitterness and chalk. No tin, no logo and no origin story can hide it. Open ours and look at it in daylight.
Ceremonial grade · first harvest · milled to order
Three words, over and over.
The first thing everyone says. It is the colour of tea that was still a leaf last week.
No stale, hay-like edge at the back of the sip. Clean, grassy, faintly sweet.
Low bitterness and no chalk, so it does not need sugar to be drinkable.
“When CBS came looking for the best matcha in America, they found oora.”
Featured on The Donna Drake Show
One region. One harvest. Uji, Kyoto.
Our leaf comes from shaded fields in Uji, the region that has been growing Japan’s finest tencha for eight centuries. First harvest only, grown without pesticides or chemical fertiliser. We buy it whole and mill it ourselves — so it never sits as powder waiting for a buyer.
Pouring oora at your bar.
Wholesale pricing, a sample before you commit, and reorders milled the week they ship — not scooped out of a bulk bag that has been open since spring. If you are building a matcha menu you actually want your name on, let us send you something to taste.
Matcha workshops in Houston.
We run hands-on sessions with Pistachio’s at POST Houston — measuring, sieving, whisking, and tasting fresh against stale side by side. It is the fastest way to understand what we are talking about.
Before you order.
What does ‘ground to order’ actually mean?
Exactly what it says. We do not keep ground matcha in stock. We hold whole first-harvest leaf, and it is milled after your order comes in, sealed straight into your tin, and shipped within 24 hours.
How long does it stay fresh once I get it?
Sealed and unopened it holds well for months. Once it is open, keep it airtight and cold and use it within four to six weeks — that is when it is at its best. Start with the 30g if you drink it a few times a week.
Ceremonial or culinary — which one do I want?
Ceremonial. It is first-harvest leaf meant to be whisked with water or milk, and it is what we make. It works in a latte or a bake too — it will simply taste better than the recipe expects.
How fast do you ship?
Milled and out the door within 24 hours, then typically two to three days in transit. Shipping is free on every order, with no minimum.
I have never made matcha. Where do I start?
Start with the Matcha Kit — scoop, sieve and bamboo whisk, everything you need to make it properly. Sift, add a little hot water, whisk in a W motion until it foams, then top with water or milk.
Do you supply cafés and shops?
Yes. We work with cafés on wholesale pricing and quick reorders, and we will send a sample before you commit to anything. Start here.