Sisters Matcha

OUR MISSION

From a small, family-owned Japanese tea farm, Sisters Matcha is our ode to the art of matcha. We only do small batches of ceremonial grade matcha, all shade grown and stone milled ultra premium first harvest tencha sourced from Wazuka, Japan.

OUR PROCESS

Our matcha is crafted with purity and tradition, made with only three elements: pristine spring water from Kyoto’s mountains, natural shade-grown tea leaves carefully selected for their rich, umami flavor, and centuries-old farming techniques passed down through generations of tea masters.

Cultivation

Farmers cover the tea plants 3-4 weeks before harvest to block direct sunlight, which increases chlorophyll and amino acids, giving the leaves a deep green color and rich flavor.

Harvesting

Only the youngest, topmost leaves are picked to be made into matcha, and only during the first harvest of the season.

Steaming & Drying

Immediately after harvesting, the tea leaves are quickly steamed to prevent oxidation. This locks in the green color and preserves the nutritional content of the leaves.

Grinding

The dried leaves are slowly ground into a fine powder using traditional stone mills. This process is slow to avoid heating the leaves, which can affect the flavor and quality.

Packaging

Once the matcha is ground, it is carefully packaged in airtight containers to preserve its freshness, flavor, and vibrant color before being distributed to consumers.

SISTERS MATCHA

Brought to you by two sisters who lived and worked on the small family farm where this matcha was grown. We offer ultra premium ceremonial grade matcha ethically sourced from the fields of Wazuka.

SHOP SISTERS MATCHA

OKUMIDORI FLAVOR PROFILE

Top notes of fresh green walnuts and creamy umami with hints of roasted sesame seeds and a subtle sweetness that finishes with delicate mulberry and floral undertones.

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