About MAKE
We're on a mission to bring exceptional Japanese matcha into more homes. Not the kind selected for busy cafés. The kind traditionally farmed in small batches and meant to be prepared and enjoyed at home—or wherever feels like home.
MAKE Better Matcha at Home
Why We Started
MAKE began with a simple realization.
The highest grades of Japanese matcha have traditionally been prepared at home and in tea houses. Produced in limited quantities by small Japanese farms, these teas are prized for their flavor, craftsmanship, and the quiet ritual of preparing matcha by hand.
By contrast, most cafés rely on matcha selected for affordability, consistency, and availability—ideal for lattes, desserts, soft serve, and baking.
MAKE exists to bring the former into more homes. Of course, what you do with it from there is entirely up to you.
Our Commitment
For nearly a decade, MAKE has worked alongside a Level 10 Tea Master in Kyoto. Exceptional tea isn't simply bought, it's entrusted through relationships built over generations. Those relationships have opened doors to teas rarely available outside Japan, allowing us to work with respected producers who share an unwavering commitment to craftsmanship and quality.
Everything we do is guided by three philosophies:
We Believe Making Matcha Is as Meaningful as Drinking It
Preparing a bowl by hand invites you to slow down, if only for a few minutes. Measuring the tea, warming the bowl, whisking until perfectly smooth—each step becomes part of the experience.
Those few quiet minutes have a way of shaping everything that comes next.
We Believe Tradition Is a Foundation, Not a Rulebook
Working alongside our Level 10 Tea Master in Kyoto, we carefully select teas that reflect the highest standards of Japanese craftsmanship. From cultivation and harvest to stone milling and packaging, every decision is guided by flavor, quality, and tradition.
What you do with it from there is entirely up to you. That is part of the fun.
We Believe Quality Matters More Than Scale
The finest Japanese matcha has traditionally been prepared at home and in tea houses, where it can be appreciated without compromise. While cafés have introduced millions to matcha worldwide, the realities of speed, consistency, and volume often require a different kind of tea.
We exist to bring the kind traditionally reserved for the bowl into more homes, so more people can experience it as it was intended. This is why you'll rarely find MAKE in cafes.
The Founders
Long before matcha became a global wellness trend, founders Darla Murray and Chantal Shah were discovering it for themselves. Introduced to matcha in the 1990s, they attended their first traditional Japanese tea ceremony in Tokyo in 2002—an experience that sparked a lifelong appreciation for the craft, culture, and care behind every bowl.
Enjoying good matcha is still their favorite part of their day.
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