Rooted in Japan. Whisked in Colombo.

A little ritual.
A long journey.

Every sip has a beginning. Scroll to follow your matcha all the way back to its roots.

01 / A moment of care

A little water.
A world within.

A bamboo chasen brings matcha and warm water together. The whisk moves, the tea comes alive, and a soft green froth begins to form.

CHA-SEN / THE BAMBOO WHISK

Fine green matcha powder on a ceramic dish

02 / Unmaking the moment

Before the whisk,
the stone.

Rewind the ritual: before water and the whisk, there is dry, finely milled matcha. In Nishio, prepared tencha leaves are slowly ground between granite stones.

MATCHA / FINELY GROUND TEA

Flat dried tencha leaf flakes before milling

03 / Before the transformation

Once a powder.
First, a leaf.

After harvest, leaves are steamed, cooled, and dried without rolling. Stems and veins are removed, leaving delicate tencha flakes ready for the mill.

TENCHA / THE LEAF BEFORE THE POWDER

Tea leaves growing beneath a raised shade canopy

04 / Carried back to the roots

It begins
in the shade.

Follow a leaf on the breeze, back to Nishio, Japan. Beneath shade canopies, tea develops the vivid green and rich umami that travel all the way to your cup.

西尾 · NISHIO / AICHI, JAPANFrom Japan, to your cup ↓

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A visual journey through the craft of matcha.

Explore the process & sources

Our story follows traditional Nishio matcha production. Learn more from Japan’s Ministry of Agriculture, the Nishio Tea Cooperative, and AIYA’s production guide. The 3D scenes and fallback images illustrate the process; they do not depict our specific supplier or farm.

JAPANSRI LANKA

Nishio roots. Colombo soul.

A long way from home.
Right where it belongs.

We bring our matcha from Nishio, Japan, and make it part of everyday life here in Colombo. Thoughtfully whisked. Playfully poured. Always made with purpose.

A little more about us ↗

Same roots. Your own ritual.