Our Journey Through Japan's Matcha Heartland

In Shizuoka and Uji, we walked the fields where tender leaves grow under carefully constructed shade, a labor-intensive practice that slows photosynthesis and intensifies its vibrant green color and sweetness. After harvest, the leaves begin their transformation: they’re weighed, steamed and dried within hours to preserve their bright color, then cooled, dried, re-dried, sorted, de-stemmed, de-veined, and sifted each step removing moisture and refining texture with astonishing precision. Only then does Tencha become ready for its final act: transforming into its fine powder. This can happen three ways—milling on traditional granite stone wheels, ball mills or cyclone processors. Even though matcha is crafted in an industrial setting, watching the entire process up close, you can feel how much human touch, generational knowledge and patience live in every morsel.

We visited farms, toured pristine new factories, and observed the harmony of tradition and innovation as our partners invest in quality, sustainability, and scale. And, of course, we tasted—moving from base grades to exceptional higher-grade first flush matchas that may soon become special limited offerings at Smith. Each cup revealed something new about balance, umami, and aroma.

This trip wasn’t just about exploration. It was about strengthening partnerships. As global demand for matcha accelerates, ensuring consistent quality and supply becomes increasingly important. Meeting face-to-face with our long-time partners and new collaborators allow us to align on agricultural practices, production capacity, and long-term planning, ensuring we can continue offering matcha that meets Smith’s uncompromising standards.

Traveling through Japan always reminds us why we do what we do. There’s a shared respect for craft, for the land, and for the makers whose expertise shapes every step. It’s a mindset that has inspired us from the very beginning. 

The traditional tea of the Japanese tea ceremony. Our matcha is made from tender green leaves known as Tencha harvested in early spring in Katsura, Gifu Prefecture. Brilliant green in color, matcha has a rich, slightly sweet vegetal flavor and aroma.