MAKE the best matcha at home.

MAKE is a curated line of premium matcha. Our signature matcha is our Heritage Grade matcha. It is made from single origin parent plants in Uji, Kyoto, the region of Japan which is best known for producing the most premium matcha in the world. Selected for its high unami flavor profile that is both savory and sweet and rich aromas that complete the experience. Our line of matcha also includes our Imperial Grade, which is JAS organic and Ceremonial grade, which is a superior everyday matcha. All three grades possess the qualifiers required to be served in a traditional tea ceremony, while also being exceptional options for daily consumption.

Why is MAKE'S Heritage Grade Matcha so Special?
Less than 2% of matcha sold worldwide adhere to this level of tradition when it comes to farming and cultivating practices:

FIRST SPRING HARVEST

Harvested only once a year by choice, MAKE's tea leaves are picked from parent plants that have had a 12 month growth cycle as compared to some plants who will grow as little as 3 months in between harvests. The longer growth cycle gives more opportunity for the plants to absorb nutrients in the soil and deliver flavor to the young leaves before harvesting.

SINGLE ORIGIN
Located in the idyllic region of Uji, Kyoto, MAKE's single origin farm has been producing premium matcha for forty years using only traditional methods and avoiding the use of any modern day technologies that could, in their  opinion, compromise the quality of the matcha. Under the guidance of Tea Master Kobayashi-san,  the terroirs natural nutrients in the soil and climate along with the precise addition of organic fertilizers, produce the most balanced leaves followed by minimal interventions during processing to protect flavor.

SHADE GROWN
Prior to the annual spring harvest, MAKE's leaves undergo a two week shading period which develops the leaves to perfect maturity and is a significant factor which contributes to MAKE's rich and aromatic flavor and lack of bitter taste.

HANDPICKED
During the annual harvest, MAKE's leaves are handpicked by a team of experienced farmers over five days at the peak of maturity. The ability of the farmers to hand select only young and tender leaves with a gentle touch produces the sweet and savory flavors of MAKE matcha.

STONE GROUND
After being harvested, MAKE's leaves are ground using century old traditional techniques that uses stone grinders to create the finest powder and most delicate experience. The matcha is ground only minutes away from the farm which is just one of the ways MAKE minimizes interventions in our efforts to be responsible tea merchants.

Tea Master, Kobayashi-san, Level 10-dan

Born and raised in a family of tea makers, Kobayashi Kakuun now represents his family who have been producing tea in Japan since 1827.

With the highest certification of a level 10 Tea Master (dan in Japan) to his credit, Kobayashi-san’s remarkable tongue allows him an unparalleled ability to explore and identify the subtle nuances of matcha and has secured his reputation as one of the worlds most notable TeaMasters.

MAKE the best matcha at home

For a traditional experience, enjoy MAKE Koicha style (thick) by gently whisking 2 tsp matcha powder in 1 ounce of 176°F water until a paste is formed, or Usucha style (thin) by vigorously whisking 1 tsp matcha in 2 ounces  of 176°F water until a layer of delicate bubbles form.

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