Ryu began by following every recommendation—quietly gathering matcha from Japan and the U.S.
As a practitioner of Omotesenke, he was naturally drawn to Yanagisakien and Marukyu Koyamaen, sourcing them through trusted tea houses in Japan. At the same time, he explored what was available in America, comparing each one with care.
The difference revealed itself clearly.
Matcha from Japan carried depth, balance, and a sense of place.
Many others felt distant—perhaps shaped by storage, quality, or a culture of consumption far from its origin.
He traveled across Kyoto, Shizuoka, Kagoshima, and Fukuoka, meeting around 20 tea farmers—listening, learning, and tasting at the source.
He returned to Kyoto, seeking further clarity.
Across renowned producers, he tasted through every tier—sometimes ten or more within a single house. Even rare matcha, priced far beyond retail, found their way into his hands.
Cup by cup, the noise faded.
After tasting nearly 300 matcha,
he arrived here.
