THE HOUSE
About MATCHLLO
A small matcha house with two origins, one fox, and far too much to say about both.
the beginning
We started because the good stuff never left Japan.
Too much of the matcha sold abroad is dull and bitter by the time it reaches the bowl. We wanted the bright, smooth kind you find in Japan, without the ceremony around it.
MATCHLLO exists to shorten that line: Japanese matcha from Uji and Yame, chosen by us and sent straight to you. No distributor in the middle deciding what you are allowed to taste.
three rules
Three rules we do not bend
Two origins: Uji and Yame
Uji offers subtle natural sweetness and low bitterness, while Yame has rich umami with subtle nutty notes. Both are great for hot and iced matcha lattes.
Grown, processed and milled in Japan
Every step from the field to the powder happens in Japan. We choose the matcha; Japan makes it.
Shade-grown for 20–25 days
The tea plants are shaded for 20–25 days before harvest, the step that gives matcha its colour and its umami.
the short version
How we got here
have a bowl
Taste the argument instead
Everything above is easier to prove in a bowl than on a page.