The Surprising Truth About Matcha Shortages

Matcha is not a trend, it is an art form, and true art is never mass-produced.

The current matcha shortage is not a supply failure, it is the natural consequence of protecting quality, tradition, and integrity. Real ceremonial matcha is limited by nature, agriculture, and craftsmanship. And that is precisely what makes it special.

Ceremonial vs Culinary

Most “matcha” in the world is culinary grade, intended for baking, food coloring, or sugary drinks.
Ceremonial matcha is different:

• Shade-grown leaves
• First harvest only
• Hand-picked buds
• Stone-milled to silk-fine powder
• Vibrant jade color & creamy sweetness

Ceremonial is rare because excellence takes time.
And time cannot be accelerated.

🇯🇵 Japanese Matcha vs the Rest

Matcha is inherently Japanese, it was born in ancient tea culture and perfected through centuries of craftsmanship.

Japan protects its tea like champagne houses protect their grapes.

Outside of Japan, much of what is sold as “matcha” is simply powdered green tea, often bitter, dull, and mass-processed.

True matcha tastes like calm luxury: smooth, sweet, and deeply green.

Stone-Milling: Tradition Sets the Pace

One stone mill produces only 30–40 grams per hour.
The amount for just one tin.

Factories cannot scale tradition.
A shortage simply means artisans are protecting quality, not rushing purity.

Rarity Is a Luxury

In a world obsessed with speed, matcha remains devoted to patience, craft, and intentionality.

We do not chase volume, we protect ritual, flavor, and soul.
Because matcha is not just a drink.
It is refinement, presence, and quiet power,  in a cup.

Your matcha is worth waiting for.

And when you receive it, you taste not just tea…
but tradition, discipline, and beauty.