At Matcha Haus, we’re passionate about bringing people together through authentic, high-quality matcha. Every drink we craft starts with first-harvest matcha sourced directly from small generational farms in Nagasaki, Japan. Our leaves are carefully shade-grown and harvested just once a year—ensuring a richer flavor and smoother texture.
Our Haus Blend Matcha is a carefully balanced fusion of three premium Japanese cultivars: Yabukita, Saemidori, and Tsuyuhikari. Bold and aromatic Yabukita brings umami depth and a floral astringency that holds up beautifully in lattes and other modern formats. Saemidori contributes a vibrant green hue and delicate sweetness, while Tsuyuhikari rounds out the blend with smooth body and a bolder, richer flavor.
You might see other brands label their matcha as "ceremonial grade," but this term isn’t actually used in Japan to classify matcha. Traditionally, matcha is graded based on harvest time, leaf selection, and processing methods—not by arbitrary Western marketing terms.
By working directly with Japanese tea farmers, we cut out unnecessary middlemen, ensuring:
As an Asian and women-owned business, we celebrate matcha’s legacy while reimagining it for modern life.
Partnering with Chef Haruna Makino (@harus_cuisine), we craft drinks using first-harvest matcha and wholesome ingredients.
Matcha Haus is about connection, wellness, and shared moments.
Shade-grown, stone-ground tea that delivers full-leaf nutrition with smooth energy.
