Slideshow
THE MICHELIN CHEF'S MATCHA
First-harvest Uji matcha from a 500-year-old Kyoto tea house — chosen by Michelin chef David Myers, shipped fresh from Japan.
★★★★★ Loved by matcha drinkers in 20+ countries.
OUR COLLECTIONS
The pinnacle of Uji craftmandship. Curated by Michelin-starred Chef David Myers in direct collaboration with Yasuyuki Suda, one of Japan's top tea masters and a 10th- Dan National Tea Appraiser, our collection represents 500 years of heritage. From rare stone-milled matcha to hand-selected Gyokuro, every leaf is shipped fresh and direct from Japan's most historic tea gardens.
Why Majicha
A Michelin chef's standard
David Myers picked every tin
A 500-year-old Uji tea house
Wazuka, Kyoto; a 200-year garden
Appraised by a 10th-Dan tea master
Yasuyuki Suda, top 0.1%
Shipped fresh from Japan
Never warehoused, never dyed
Not all matcha is real matcha.
Here's what separates first-harvest Uji from what's sitting on a supermarket shelf.
MAJICHA
Supermarket / café matcha
Origin
First-harvest Uji, Wazuka (Kyoto) — named garden
Often blended, unnamed origin or non-Japanese
Harvest
First flush only (spring, highest grade)
Later harvests / mixed; more bitter
Milling
Stone-milled the traditional way
Machine-ground at scale
Curated by
A Michelin chef + a 10th-Dan tea master
No chef, no appraiser
Freshness
Packed in Japan, shipped direct, dated
Warehoused for months; oxidised
Colour
Vivid jade (chlorophyll-rich)
Dull, yellow-green
Taste
Smooth umami, low bitterness
Grassy, bitter, flat
Additives
Nothing — pure stone-milled leaf
Sometimes dyed or cut with sugar/filler
Price honesty
Premium, and you can taste why
Cheap for a reason
THE FOUNDER
"I've cooked in kitchens across the world. This is the only matcha I drink every morning."
-David Myers, Michelin-starred chef
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