About Mori Matcha
Matcha from Uji, Japan. Stone-milled, sealed fresh, stored cold — and chosen by the two of us, one harvest at a time.
Every Mori tin starts in Uji, near Kyoto — the region that has defined matcha for over 400 years. Misty mornings, mineral-rich soil, and generations of growing knowledge produce leaves with a natural sweetness and depth of umami that other regions rarely reach. We buy from a single origin, not blended anonymous lots, so every tin is traceable to where it grew.
About three weeks before harvest, the plants are shaded from sunlight. The leaves respond by producing more chlorophyll and L-theanine — this is where matcha's vivid green color and its calm, focused energy come from. For our ceremonial matcha, we buy the spring's first harvest — the tender leaves that hold everything the plant saved up through winter, the sweetest of the year. Our culinary matcha is picked later and bolder, made to hold its own in baking and blending.
The origin
Uji, Japan
For centuries, Uji has been Japan's most celebrated matcha region. The green tea powder cultivated and stone-milled here is prized worldwide for its vibrant emerald color, rich umami, and gentle, bitter-free taste.
That's no coincidence: misty mornings, fertile soil, and an ideal climate, combined with traditional shade-growing, have produced tea of exceptional quality here for generations.
The Matcha
From leaf to powder
After harvest, the leaves are steamed within hours to lock in their color, then dried and stripped of stems and veins to become tencha.
Granite mills grind it slowly — about 30 to 40 grams per hour, because grinding faster heats the powder and costs aroma. The result is a fine, vivid green powder you drink in its entirety: the whole leaf, with all its catechins and L-theanine, in every cup.
To keep it that way, we store our matcha cold until the moment it ships.
Our promise
Matcha as it should be
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Milled Fresh, Kept Cold
Cold-stored as leaf at the farm, stone-milled when we order, kept cold until it ships. That's why the green stays this green.
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Steamed, Not Roasted
Traditional Japanese steaming stops oxidation the moment the leaves are picked — that's what keeps the taste smooth and the green vibrant.
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Whole-leaf antioxidants
You drink the entire stone-milled leaf, not a steeped-and-discarded infusion — all its catechins and L-theanine, not a fraction.
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Grown in Uji, Kyoto
Japan's most celebrated matcha region. Every leaf comes from growers we know — traceable to where it's grown.
The People Behind Mori
Two homes, one ritual
We met in Thailand, where matcha was already part of our everyday life — iced, whisked, shared. Oli's love for matcha started during a trip to Japan, where she learned the traditional way, whisked slowly, nothing added. With every trip back, we picked up a little more — why the leaves are shaded, why the harvest matters, why the best matcha tastes like spring.
Caspar is from the Netherlands, and somewhere along the way, matcha became the quiet moment we made together, wherever we were. When we moved back to the Netherlands to be near friends and family, our favorite matcha was the one thing missing — so we packed our own, first for ourselves, then for friends who asked for a tin of their own.
That's how Mori started. The matcha we love, brought home the way it deserves — made for our own kitchen first, and shared with every matcha lover in the Netherlands who knows exactly that feeling of missing a favorite. Mori means forest in Japanese; for us, it's the calm we're after — that small, quiet moment you make for yourself in a fast day.
