Kenko Tea

Kenko Tea emerged in 2013 as a direct response to a critical flaw plaguing the matcha market: staleness. Founded in Melbourne, Australia, by chef Sam James, the company was born from a mission to deliver authentic, high-grade Japanese matcha to a market saturated with dull imitations.

The brand’s founder recognized that larger retailers were forced to order matcha in bulk, leading to products sitting in warehouses before reaching consumers. This resulted in what James described as lifeless dull matcha” – the opposite of what authentic matcha should be. His solution was revolutionary in its simplicity: small-batch ordering with matcha stone-ground only upon order placement.

From its Melbourne origins, Kenko Tea has successfully expanded beyond Australia, establishing a growing presence in the United States. This international growth reflects the brand’s success in delivering on its core promise of freshness and authenticity.

The company distinguishes itself through its unwavering commitment to sourcing from sustainable farms in Japan’s Nishio region. This area’s unique climate and time-honored cultivation practices yield matcha of exceptional character. Kenko Tea offers both ceremonial and culinary grades, each USDA organic certified, catering to diverse palates and applications.

Central to Kenko Tea’s philosophy is the traditional kabuse (shading) technique employed by their partner farms. For three to four weeks before harvest, tea plants are shielded from direct sunlight, elevating chlorophyll and L-theanine levels. This process intensifies the green hue and promotes a smoother, more umami-rich flavor profile.

The brand’s commitment extends beyond commerce into education, with their website serving as a comprehensive repository of knowledge. They offer detailed guides on matcha preparation, grade distinctions, and the rich history of this revered beverage, fostering trust and cultivating a community of informed enthusiasts.

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