Hoshicha was founded in 1632 and run by 16 generations of the Yamamori family. Our matcha has graced imperial banquets and royal weddings, and every cup embodies centuries of expertise and tradition, offering a rare taste of Japanese heritage that no other brand can match.

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.

We use only Yabukita and Samidori cultivars, prized for their high L-theanine and low astringency. Our shade-growing method (kabuse) reduces sunlight by 95% for 21 days before harvest, boosting chlorophyll and theanine for a vibrant color and mellow, umami-rich taste.

Tencha leaves are ground using traditional granite stone mills rotating at just 30 RPM to prevent heat damage. Each mill produces only 40 grams per hour, resulting in an ultra-fine 10-micron powder for a luxuriously smooth, frothy matcha.

After grinding, matcha is sealed in vacuum-packed aluminum foil and stored in opaque ceramic jars in a dark, temperature- and humidity-controlled room. This prevents chlorophyll degradation and oxidation, guaranteeing every jar opens with the freshness and aroma intended by our master.

Strict cultivar selection, labor-intensive hand processing, and the limited capacity of our granite 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.

Master Kaito Yamamori, the 16th-generation head of the Yamamori family, personally oversees every step of cultivation, harvest, and production, ensuring each jar upholds the legacy of excellence that has defined our estate for nearly 400 years.