きげん
In the quiet mountains of Kyoto, our matcha begins.
Before a single leaf is picked, the land shapes its character — morning mist softens the air, cool nights slow the growth, and the soil holds centuries of wisdom.
This environment is not made; it is inherited.
Every bowl of Chabashira carries the stillness and purity of this place.
さいばい
Weeks before harvest, our fields are covered in shade.
The light becomes gentle, encouraging the leaves to create sweetness and umami deep within themselves.
It is a slow transformation — one that cannot be rushed.
As the leaves soften into a deeper green, they begin to hold the quiet power that defines true matcha.
しゅうかく
At the peak of spring, when the leaves are tender and full of life, they are picked by hand.
This moment lasts only a short while each year — a fleeting opportunity to capture the season’s purest expression.
Each leaf is chosen with intention, never force, so the natural softness remains untouched.
In this brief harvest, the heart of our matcha is born.
いしうすびき
In our Kyoto facility, rows of stone mills turn with steady rhythm — slow, quiet, intentional.
Each mill grinds only a small amount of tencha at a time, ensuring the leaves stay cool so their colour, sweetness, and scent remain untouched.
It is a process of patience rather than speed.
Hour by hour, the tencha becomes a powder as fine as breath — smooth, vibrant, and unmistakably Kyoto.
This gentle grinding is what gives our matcha its silky texture and deep, clean taste.
せいしん
Chabashira means the “upright tea stalk” — a symbol of good fortune.
For us, it represents something deeper: sincerity, patience, and a belief that true quality is quiet, not loud.
Every bowl of our matcha reflects the care of many hands and the spirit of Kyoto itself.
Simple. Honest. Calm.
This is the spirit we share with every cup.
