Claim this page
Kenko Tea's logo
Shop

Kenko Tea: Melbourne Brand Grinding Nishio to Order

Kenko Tea sources organic ceremonial and culinary matcha from Nishio, stone-ground in small batches to preserve color, aroma, and flavor.
Official website

Who is Kenko Tea?

Kenko Tea is a matcha brand founded in Melbourne, Australia, in 2013, sourcing leaves exclusively from sustainable farms in Nishio, Japan. It stone-grinds each batch after order placement rather than storing pre-ground powder, preserving color and aroma.

Its ceremonial grade uses first-harvest Ichibancha leaves hand-picked in April and May, while culinary grade suits cooking and baking. Both grades hold USDA organic certification, and partner farms use shading, immediate steaming, sorting, and traditional granite stone-grinding.

Email Website Facebook Instagram Youtube Shopify
Products

Kenko Tea products

Kenko Tea has 4 products on the platform.
Kenko Tea logo
Kenko Tea

Kenko Tea Stainless Steel Matcha Sifter

Kenko Tea Stainless Steel Matcha Sifter uses a very fine conical mesh and long handle to break up clumps for a smoother, creamier matcha texture.

Unavailable
Ceremonial
Kenko Tea logo
Kenko Tea $109.8 / 100 g

Kenko Organic Ceremonial Grade Matcha

Kenko Organic Ceremonial Grade Matcha is USDA certified organic, grown in Kagoshima, with delicate sweetness and grassy notes.

$28.05 $33
Kenko Tea logo
Kenko Tea

Aerolatte Electric Matcha Whisk

The Aerolatte electric matcha whisk froths matcha tea, lattes, and Bulletproof matcha in 20 seconds, with AA batteries and a portable container.

Unavailable
Kenko Tea logo
Kenko Tea

Kenko Tea Bamboo Matcha Chasaku Scoop

Kenko Tea bamboo matcha scoop, also called a chasaku, portions matcha powder at one gram per scoop and has a long tea-ceremony history.

Unavailable
Videos

Kenko Tea videos

Fresh stone-ground matcha from Nishio since 2013

Browse the gallery to see 26 videos about matcha.
Browse the matcha video gallery

Kenko Tea in details

Kenko Tea emerged in 2013 with a simple yet revolutionary mission: deliver matcha the way it should be experienced—vibrant, fresh, and full of life. Founded by Melbourne chef Sam James, the brand was born from frustration with the stale, dull matcha flooding the Australian market and a determination to change that.

The Freshness Revolution

What sets Kenko Tea apart is their small-batch ordering system. Unlike larger retailers who order in bulk and warehouse products for months, Kenko Tea sources stone-ground matcha only after orders are placed. This means the tea leaves from Japan’s renowned Nishio region are ground fresh, preserving the electric green color, delicate aroma, and nuanced flavor that authentic matcha demands.

The difference is immediate. Where mass-market matcha appears murky and tastes bitter, Kenko Tea delivers powder that’s brilliantly green with a naturally sweet, grassy character and creamy consistency.

Sourcing With Purpose

Kenko Tea partners directly with sustainable farms in Nishio, southern Japan, where centuries-old cultivation techniques meet modern quality standards. Their matcha undergoes the traditional kabuse shading method—tea plants are covered for three to four weeks before harvest, intensifying chlorophyll levels and creating that signature umami-rich profile.

Every product carries USDA organic certification, available in both ceremonial and culinary grades to suit different preferences and applications.

Product Range Includes:

  • Ceremonial Grade Matcha — Made from first harvest leaves for traditional tea ceremonies
  • Culinary Grade Matcha — Perfect for smoothies, lattes, and baking
  • Complete matcha sets with traditional accessories
  • Reusable packaging that supports environmental sustainability

Education and Community

Beyond selling exceptional tea, Kenko Tea serves as a comprehensive educational resource. Their website offers detailed guides on matcha preparation techniques, grade distinctions, health benefits, and the rich cultural history behind this revered beverage. This commitment to education helps customers make informed choices and develop a deeper appreciation for authentic Japanese matcha.

From its Melbourne origins, Kenko Tea has successfully expanded to the United States, bringing their philosophy of doing one thing and doing it well to matcha enthusiasts across two continents. The name “Kenko” (健康) translates to “healthy” in Japanese—a fitting reflection of their mission to introduce this superfood into daily life while maintaining the highest standards of quality and freshness.

About the Kenko Tea Matcha

Kenko Tea offers ceremonial-grade and culinary-grade matcha, both certified USDA organic and sourced directly from sustainable farms in Japan's renowned Nishio region.

Freshness

Rather than ordering in bulk and storing matcha in warehouses for extended periods, Kenko Tea stone-grinds each batch only upon order placement. This just-in-time approach minimizes exposure to air and light, preserving the tea's vibrant color, delicate aroma, and nuanced flavor profile far better than long-stored powders.

Grades

  • Ceremonial grade: made from the finest first-harvest (Ichibancha) leaves picked in April and May, delivering the highest quality for traditional tea ceremonies.
  • Culinary grade: suited to cooking and baking applications while maintaining organic certification and consistent quality standards.

Harvest location

Kenko Tea sources its matcha exclusively from sustainable farms in Japan's Nishio region, where the climate and time-honored cultivation practices yield matcha of exceptional character. Its partner farms' harvesting techniques have been refined over centuries.

Shading and leaf selection

For three to four weeks before harvest, the plants are shielded from sunlight using rice straw, reeds, or modern synthetic screens (Kabuse). This raises chlorophyll and L-theanine, intensifying the green hue and a smoother, umami-rich flavor. Harvesters hand-pick only the youngest leaves from the plant's apex, and the first harvest (Ichibancha) in April and May yields the best leaves for ceremonial-grade matcha.

Processing

To halt oxidation, the leaves are steamed immediately after harvest, then dried and sorted, with stems and veins removed to reduce bitterness. The final step is stone-grinding on traditional granite blocks, a monitored process that safeguards the tea's character.

Kenko Tea History

Kenko Tea was founded in 2013 in Melbourne, Australia by chef Sam James, born from a mission to fix matcha staleness. Recognizing that bulk-ordered matcha sat in warehouses and went dull, he built the brand on small-batch ordering, stone-grinding matcha only once an order was placed.

Milestone

In 2015, following success at home, Kenko Tea expanded into the United States, carrying its fresh, small-batch approach to American consumers.

January 1, 2013

Kenko Tea Founded in Melbourne

Chef Sam James establishes Kenko Tea in Melbourne, Australia, with the specific goal of addressing the staleness problem in the matcha market. The company was founded on the principle of delivering authentic, high-grade Japanese matcha through a revolutionary small-batch ordering system where matcha is stone-ground only upon order placement, ensuring maximum freshness for consumers.

January 1, 2015

Expansion to United States Market

Following success in the Australian market, Kenko Tea expands operations to the United States, bringing their fresh stone-ground matcha and small-batch approach to American consumers. This expansion represents a significant milestone in the company's growth from a local Melbourne startup to an international matcha brand, while maintaining their commitment to sourcing from sustainable farms in Japan's Nishio region.

Frequently asked questions

Here are some frequently asked questions and answers.

Where does Kenko Tea source its matcha?

Kenko Tea sources its matcha exclusively from sustainable farms in Nishio, Japan. The record describes Nishio as a renowned tea-producing region where partner farms use established cultivation and processing practices. These include shading before harvest, selecting young leaves, steaming them promptly, removing stems and veins, and grinding the finished tencha on traditional granite stones.

What is the difference between Kenko Tea ceremonial and culinary matcha?

Kenko Tea’s ceremonial grade is made from first-harvest Ichibancha leaves picked in April and May and is intended for traditional tea preparation. Its culinary grade is designed for cooking and baking, including uses such as smoothies and lattes. Both grades are sourced from Nishio and carry USDA organic certification.

How does Kenko Tea keep its matcha fresh?

Kenko Tea uses a small-batch, just-in-time approach instead of storing large quantities of pre-ground matcha. Its matcha is stone-ground after an order is placed, reducing extended exposure to air and light. According to the record, this process is intended to preserve the powder’s vibrant color, delicate aroma, and nuanced flavor profile.

How are Kenko Tea leaves cultivated and processed?

Kenko Tea’s partner farms shade plants for three to four weeks before harvest using the Kabuse method. Young leaves are hand-picked, then steamed immediately to halt oxidation. After drying and sorting, stems and veins are removed to reduce bitterness. The remaining tea is ground into powder on traditional granite blocks under a monitored process.

Who founded Kenko Tea, and when did it begin?

Chef Sam James founded Kenko Tea in Melbourne, Australia, in 2013. The brand was created to address the problem of matcha becoming stale while stored in warehouses. It adopted an order-based, small-batch grinding model and later expanded into the United States while continuing to source its matcha from farms in Nishio, Japan.