Single terrace, never blended
Every tin is traceable to one shaded terrace and one harvest. We would rather sell out of a lot than stretch it with a cheaper leaf.
私たち · THE HOUSE
About MATCHLLO
A small matcha house with two terraces, one granite mill, and a fox that refuses to be quiet about any of it.
はじまり · the beginning
We started because the good stuff never left Japan.
The matcha sold abroad was, almost always, the leaf nobody in Kyoto wanted — late-harvest, machine-blended, months old by the time it was scooped. Meanwhile the growers we drank with were sending their best terraces to a handful of tea houses and keeping the rest for themselves.
MATCHLLO exists to shorten that line. We buy the lot, we mill it ourselves, and we ship it while it still smells like the field it came off. No distributor in the middle deciding what you are allowed to taste.
三原則 · three rules
Three rules we do not bend
Milled to order on granite
Stone mills turn at thirty grams an hour. It is a slow, cool grind that keeps the aroma in the powder instead of burning it off.
Sealed within 48 hours
Matcha starts dying the moment it meets air. Ours goes from mill to nitrogen-flushed tin in two days, then straight to you.
年表 · the short version
How we got here
- 2019 A stall, a whisk, and far too much enthusiasm
- 2022 First direct contract with an Uji grower
- 2024 The Yame terrace joins the house
- 2026 MATCHLLO opens the counter online
一服どうぞ · have a bowl
Taste the argument instead
Everything above is easier to prove in a bowl than on a page.