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Not all matcha is equal
Mori exists to make the difference easy to taste: considered cultivation, careful processing and the bright, balanced flavour that comes from real Uji matcha
Where it started
We kept ordering matcha that came out flat, bitter or barely green, made from powder that had sat in a cupboard for months. If that was the best London had to offer, something wasn't right
The search took us to Japan
What changed
In Uji, matcha is not an afterthought. Leaves are shade-grown, carefully milled and whisked within days of harvest. The colour, the texture and the sweetness before the bitterness showed us what we had been missing
Kyoto and Uji
The standard
We worked directly with growers in Uji to source small batches of ceremonial-grade matcha and get them to London while still fresh. No shortcuts to culinary-grade, no mass production, just matcha chosen with the same care it was grown with
Sourced with care
