Our matcha begins in the mist-covered hills of Uji, Kyoto, Japan, the birthplace of Japan’s most celebrated green tea. For over 150 years, one family has tended the same small plot, passing their craft through five generations. Each spring, first-flush Ichibancha leaves are shade-grown to deepen sweetness, then hand-picked at peak freshness. The leaves are gently steamed, air-dried, and stone-milled in small batches to preserve vibrant color, creamy texture, and delicate aroma. We choose single origin as a promise, not a slogan: one place, one climate, one legacy. From field to cup, Moo Moo Matcha is living heritage, shared with care. 🍵