Only 132 lbs (60 kg) of matcha are produced annually, resulting in just 2,000 jars each per year. This ultra-limited production means Hoshicha matcha is a rare treasure, reserved for those who demand the very finest.

Our matcha is aged for three years in double-layered, vacuum-sealed packaging at -5°C and 30% humidity, allowing the flavors to develop into a creamy, caramel-like richness with balanced umami and sweetness.

Only the top three leaves and bud of each stem are hand-picked by veteran harvesters during the first flush. Each leaf is steamed, air-dried, and painstakingly de-veined by hand using feather brushes, a process that takes ~8 hours per kilogram, ensuring only the purest leaf flesh is used.

Strict cultivar selection, labor-intensive hand processing, and the limited capacity of our stone mills mean only 15% of initial batches meet our rigorous flavor and quality standards. In addition, the Yamamori Family has restricted it’s farm to half an acre, due to the perfect microclimate and soil matter of this plot, which specifically sits along the Uji River near Lake Biwa.