Our Matcha’s Origin.

At Nawo, we source premium matcha from carefully selected regions in Japan and China, working closely with experienced growers and trusted producers. We continuously explore different farms, cultivars, and harvests — tasting multiple batches each season to select only what truly stands out.

Each origin brings its own character: Japanese matcha offers refined umami and smooth balance, Korean matcha delivers clean, delicate sweetness, and Chinese matcha adds deeper, nuttier, and more intense flavour profiles. By working with premium cultivars and long-term partners, we curate matcha with vibrant green colour, rich aroma, and consistent performance.

Rather than relying on a single origin, we follow a quality-driven approach, carefully evaluating colour, flavour, and texture in every batch. At Nawo, we are committed to sourcing exceptional matcha — guided by taste, transparency, and experience — delivering purity, balance, and authenticity in every cup.

Matcha Framing & Harvesting.

The Art of the Cultivar.
At Nawo, we work with specific cultivars to define each experience. Our Yabukita and Okumidori selections from Kagoshima and Miyazaki deliver the refined umami and smooth finish that define Japanese matcha at its best. For our Chinese range, Fu Ding Da Bai from the highlands of Guizhou and Longjing from Hangzhou each bring their own depth, aroma, and character to the cup.
Shading for Enhanced Flavour.
Two to four weeks before harvest, Tencha plants are covered with dark nets, blocking up to 90% of sunlight — boosting chlorophyll, concentrating natural sweetness, and producing that vibrant green colour.
Harvest & Initial Processing.
In spring, fresh young leaves are handpicked and immediately steamed to halt fermentation, then dried at up to 180°C — reducing their weight by 80% and forming Aracha, the raw tea at the foundation of every batch.
From Leaf to Powder.
The leaves are steamed immediately after harvest to lock in colour and antioxidants. Once air-dried, stems and veins are removed to isolate the Tencha — the purest part of the leaf.
Selection & Refinement.
Each batch is sorted by colour, texture, and taste before grinding. Only the pure leaf flesh moves forward.
Grinding for Every Grade.
Traditional and Ceremonial grades are precision-milled for consistent particle size and colour. Our Supreme Ceremonial is stone-ground using granite millstones at slow speed — just 40g per hour — preserving the delicate aroma, silky texture, and deep umami of our highest grade.