The Story of Kyoto Ritual
A quest for purity born in Uji, the birthplace of matcha for over 800 years.
800+
Years of tradition in Uji
1
Harvest per year
30
Days of shading
Uji, the exceptional terroir
Our matcha is grown in the Uji region, Kyoto Prefecture. A world-renowned terroir for matcha for over 800 years.
Unique agro-climatic conditions give our matcha a distinctive aromatic profile: deep umami notes, refined vegetal aromas, and an intense jade green color.
Our production follows a direct producer model, without intermediaries. From tea plant to your cup, traceability is complete.
The shaded tea plants of Uji, 30 days before harvest.
Ancestral expertise, absolute requirement
Our leaves come from ancient tea plants, shaded for 30 days before harvest. Only the youngest leaves, hand-picked during the first spring harvest, are selected.
After steaming and drying, our matcha is slowly ground with a traditional granite stone mill. A process unchanged for centuries, which preserves every aromatic nuance and every nutrient.
From leaf to your cup
Every step is designed to preserve the integrity and purity of matcha. Nothing is left to chance.
Shading
30 days under cover to maximize L-Theanine and chlorophyll
Picking
By hand, only the young leaves from the top
Drying
In the shade, slowly, to preserve the aromas
Grinding
Granite stone, slowly, to preserve nutrients
Redefining the matcha ritual by offering a contemporary and refined approach to Japanese tradition.
Our vision
Kyoto Ritual is an artisanal house specializing in exceptional Japanese matcha.
Our ambition: to make accessible what is purest in matcha. A contemporary approach, focused on tasting, pedagogy, and sensory experience.
One producer. One origin. Uji, Kyoto. The rest follows naturally.
Find your matcha
One producer, one origin. Three expressions of the best Uji matcha.
Hikari
Sweet, vegetal, no bitterness. The ideal introduction to true matcha.
Discover HikariSaku
Perfect for lattes, pastries, and recipes. Intense and versatile.
Discover Saku