MATCHA ANSHUN is grown in Guizhou, China at the high-elevation Anshun Royal Tea Garden. Though its origin may be unexpected, its quality isnt. This is a clean, vibrant matchadesigned to perform at the ceremonial level, priced for daily use.
The farms cultivars include Yabukita, a familiar Japanese staple, alongside modern Chinese types selected for high chlorophyll, umami, and low bitterness. The leaves are shade-grown under full canopy for 21 days before harvest, then processed entirely on-site.

Milling is done unabashedly with bead millsa faster alternative to stone that still protects texture and aroma. Sorting, sifting, and final packing all take place in a modern facility equipped with Japanese machines. The result is a matcha that meets the demands of serious preparation, with the consistency to support high-volume service.

We offerMATCHA ANSHUN as a counterpart to our Japanese matchasnot as a replacement, but as a reliable, high-performing option when those teas are in short supply and as a foil to compare flavors and terroir between both storied regions.

vintage harvested may ’25 | milled and packaged monthly

style shaded 21 days, processed to tencha,milled to 10-12 microns

cultivar yabukita

region Anshun, Guizhou, China

locale Anshun Royal Tea Garden

producer [see above]

STEEPING PARAMETERS

(use freshly boiled spring water)

usucha thin tea
2 grams | 3.4 oz (100 ml) | 170F (77C) | whisk to froth

koicha thick tea
4 grams | 1.7 oz (50 ml) | 170F (77C) | knead to paste

iced latte (12 oz)
2.5 grams | 1.7 oz (50 ml) | 170F (77C)
whisk to espresso consistency, pour over ice (100 g) with milk (200 ml)

hot latte (12 oz)
2.5 grams | 1.7 oz (50 ml) | 170F (77C)
whisk to espresso consistency, top with steamed milk (300 ml)