At Midori Matcha, our Uji matcha is produced only once a year — from the first harvest of spring.
This is a deliberate choice rooted in how our partner farmers care for their land, their tea plants and the people who drink their tea every day.
In early spring, the tea bushes awaken after winter rest and produce their most tender, vibrant leaves. These first-harvest leaves are naturally rich in flavour, colour and balance, making them ideal for ceremonial matcha.
Once this harvest is complete, the tea bushes are carefully trimmed and rested for the remainder of the year. By allowing the plants to pause and regenerate, the farms follow a natural rhythm that prioritises plant health over volume.
This approach has an important consequence: when warmer months arrive, there are no new leaves for insects to feed on. As a result, pesticides and harsh chemicals are simply not needed.
By producing matcha only from this single spring harvest, our partner farms avoid shortcuts and intensive farming practices. Instead, they rely on timing, patience and respect for natural cycles — methods that have been used in Japanese tea farming for generations.
The result is a matcha that is intentionally limited, carefully grown and naturally pure — a tea designed not just for occasional ceremony, but for everyday wellbeing.
