Claim this page
Kettl's logo
Shop

Kettl: Direct Importer with Fukuoka and Brooklyn Bases

Kettl sources Japanese matcha directly from producers in Uji and Yame, with operations in Fukuoka and Brooklyn supporting freshness.
Official website

Who is Kettl?

Kettl is a Japanese matcha company, operating from Fukuoka and Brooklyn to source directly from small growers in regions like Uji and Yame, ensuring unmatched freshness. Its signature Yamagumo, a usucha-grade blend, carries a fragrant, verdant sweetness refined by tea master Hiroshi Kobayashi of Shogyokuen.

The matcha line spans ceremonial, latte, and culinary grades, each showcasing hand-picked spring first flush leaves, steamed, dried, and stone-milled for vibrant, umami-rich flavor. Genmaimatcha fuses sencha and roasted rice for a toasty entry point, while single-origin offerings from Miyazaki and Kagoshima reveal distinct terroir.

Email Phone Phone Website Facebook Instagram Youtube Google Maps

Kettl in details

Kettl brings Japan’s most distinguished tea traditions directly to tea enthusiasts through a unique bridge between authentic Japanese tea culture and modern accessibility. Founded by Zach Mangan and his wife Minami in 2011, this Japanese tea company operates from both Fukuoka and Brooklyn, creating direct connections between Japan’s finest tea producers and a growing global audience.

A Journey Rooted in Japanese Tea Heritage

The story of Kettl began with Zach Mangan’s solo journey through Japan in 2010, where he discovered that the freshest and most exceptional teas rarely left their regions of origin. This revelation sparked a mission to make these rare teas accessible beyond Japan’s borders. With offices strategically positioned in Fukuoka—one of Japan’s premier tea-growing regions—and New York City, Kettl maintains close relationships with distinguished tea producers while serving international markets.

Direct Sourcing from Japan’s Premier Tea Regions

Kettl’s approach to tea sourcing sets them apart in the matcha marketplace. The company works directly with tea producers in regions like Uji near Kyoto and Yame in Fukuoka, areas renowned for producing the highest grades of Japanese green tea and matcha. Their expanded warehouses in both Brooklyn and Fukuoka allow them to maintain freshness while moving closer to vertical integration—a rarity in the tea industry.

This direct-sourcing model ensures that every tea reflects the authentic character of its origin. Kettl doesn’t just import tea; they cultivate relationships with producers who have perfected their craft over generations.

Commitment to Quality and Education

Beyond offering premium matcha and Japanese teas, Kettl serves as an educator in tea culture. The company takes tea seriously, from proper brewing techniques to understanding the nuances that distinguish exceptional matcha from ordinary offerings. Their tea bar on the Bowery in New York demonstrates this dedication, creating spaces where customers can experience Japanese tea traditions firsthand.

Kettl has earned recognition from specialty retailers like Joe Coffee Company, who specifically sought a tea partner sharing their commitment to high sourcing standards. This reputation reflects years of building trust through transparency, quality, and genuine expertise in Japanese tea. For matcha enthusiasts seeking authentic, directly-sourced teas with traceable origins, Kettl represents a bridge to Japan’s finest tea culture without compromise.

About the Kettl Matcha

Kettl curates a range of Japanese matcha spanning several grades, each suited to a distinct use. Its signature Yamagumo is a usucha-grade matcha blended by tea master Hiroshi Kobayashi of Shogyokuen, rich enough to carry through milk yet vibrant whisked traditionally, with a fragrant, verdant aroma, layered sweetness and a refreshing astringent finish. The Kobayashi collection adds the Fuujun, Seisho and Chikka varieties.

Grades and styles

  • Ceremonial grade — vibrant colour, smooth, naturally sweet and umami-rich for traditional tea ceremony and straight drinking.
  • Latte grade — robust and balanced with slight astringency and good body to complement milk.
  • Culinary grade — intense, bold and slightly bitter with grassy notes for baking, cooking and smoothies.

Genmaimatcha rounds out the line, fusing sencha, matcha powder and roasted brown rice for a toasty fragrance and lingering sweetness that makes an accessible entry point.

Harvest location

Kettl sources directly from some of Japan's most revered tea growers, operating a base in Fukuoka that anchors its sourcing at origin. The focus is on rural, isolated areas where small yields and high demand make premium leaf hard to secure.

Sourcing regions

Primary sourcing centers on Miyazaki and Takanabe, while emerging matcha regions including Kagoshima, Shizuoka and Mie have been explored to keep selections diverse. Leaf from around Uji yields single-origin expressions that showcase distinct terroir.

Harvest and processing

Premium and ceremonial-grade offerings favor hand-picking, selecting the youngest, most tender leaves. Spring first flush harvests are prized for fresh, vibrant flavor. Leaves are steamed to prevent oxidation, then dried and sorted before traditional stone-milling into fine powder.

Kettl History

Zach Mangan founded Kettl in 2011 after a solo month-long journey through Japan in 2010, where he found that the freshest teas rarely left the domestic market, and set out to connect them with a wider audience.

Growth milestones

  • 2013: established bicoastal operations in New York City and Fukuoka, becoming the only US-based Japanese tea company fully incorporated in Japan.
  • 2015: opened Kettl Studio, shifting from online retailer to immersive tea experiences.
January 1, 2010

After working for Japan's largest green tea company, Zach Mangan took a solo month-long trip throughout Japan, discovering that the freshest and most delicious teas remained within the domestic market. This revelation would become the catalyst for founding Kettl, as he realized the opportunity to bridge the gap between Japan's exceptional tea culture and international markets.

January 1, 2011

Zach Mangan officially founded Kettl with the mission to make Japan's finest teas available to customers worldwide. The company emerged not merely as a business, but as a meticulously crafted endeavor to serve as a conduit connecting discerning palates to the artistry of Japanese tea masters, beginning a two-year process to develop relationships with Japan's most notable tea producers.

January 1, 2013

After spending over two years building relationships with Japan's top producers, Kettl established its bicoastal presence with operations in both New York City and Fukuoka, Japan. The company became the only US-based Japanese tea company fully incorporated in Japan, with Mangan setting up an office in Fukuoka to work within the domestic market and source exceptional teas directly.

January 1, 2015

The opening of Kettl Studio marked a transformative moment, evolving the brand from an online retailer to a purveyor of immersive tea experiences. This multifaceted space became a gathering place for tea enthusiasts, chefs, designers, and educators, hosting exclusive pairing events with Michelin-starred chefs and showcasing the creative work of long-lasting partners, reflecting the depth of Japanese tea as a lifestyle.

January 1, 2020

Kettl secured an exclusive partnership with master chashi Hiroshi Kobayashi of Shogyokuen Tea Company, resulting in the creation of signature matcha varieties including Yamagumo, Fuujun, Seisho, and Chikka. This collaboration exemplified Kettl's commitment to excellence and artisanal mastery, with each matcha reflecting Kobayashi's meticulous attention to detail and unwavering pursuit of perfection.

Frequently asked questions

Here are some frequently asked questions and answers.

What makes Kettl's Yamagumo Matcha different from their other matcha offerings?

Yamagumo Matcha is a signature creation produced exclusively for Kettl by master chashi (tea master) Hiroshi Kobayashi from Shogyokuen Tea Company. This versatile usucha-grade matcha was specifically blended to possess a character rich enough to shine through milk while maintaining striking freshness when prepared traditionally.

Unlike Kettl's other matcha varieties, Yamagumo adapts seamlessly to both latte preparations and traditional whisking. You can expect a fragrant, verdant aroma, layered sweetness, and a refreshing astringency on the finish that distinguishes it from their single-origin expressions.

Why does Kettl's Fuujun Matcha cost $65.00 while their Seisho Matcha is only $27.00?

The price difference reflects the distinct quality grades and production methods within The Hiroshi Kobayashi Collection. Fuujun Matcha at $65.00 represents the highest tier of artisanal matcha from master Hiroshi Kobayashi, featuring more intensive cultivation and processing techniques.

  • Fuujun ($65.00) - Premium ceremonial grade with exceptional umami depth
  • Chikka ($42.00) - Mid-tier offering balancing quality and accessibility
  • Seisho ($27.00) - Entry-level option from the same master craftsman

Each reflects Kobayashi's meticulous attention to detail and unwavering pursuit of perfection, but at different quality tiers to serve various preferences and budgets.

How does Kettl's bicoastal operation between New York City and Fukuoka impact their tea quality?

Kettl's unique presence in both New York City and Fukuoka, Japan allows them to operate within Japan's domestic tea market while serving American customers directly. This bicoastal structure enables weekly trips to Japan's most revered tea growers, ensuring unparalleled freshness that most competitors cannot match.

Their Fukuoka office allows Kettl to source the freshest, most sought-after teas that typically stay within Japan's domestic market. These teas are then cold-stored in oxygen-free packaging and shipped to their NYC operations, preserving delicate flavors and aromas until they reach customers. This direct-from-source approach eliminates the extended international supply chains that compromise tea quality.

What can I expect from a visit to Kettl Studio?

Kettl Studio transcends a typical retail location - it's a multifaceted sanctuary where the threads of tea come together through cuisine, design, education, and celebration. As a gathering place for tea enthusiasts, chefs, designers, and educators, the studio fosters a vibrant community centered around Japanese tea culture appreciation.

You'll experience exclusive pairing events with Michelin-starred chefs that showcase the harmonious intersection of cuisine and tea. The studio also features curated experiences highlighting the creative work of Kettl's long-lasting Japanese partners, reflecting the depth of Japanese tea as a complete lifestyle rather than just a beverage.

Is Kettl's Genmaimatcha suitable for traditional tea ceremony preparation?

Kettl's Genmaimatcha is not intended for traditional tea ceremony use. This unique blend combines sencha, matcha powder, and roasted brown rice, creating a harmonious fusion that delivers a symphony of toasty fragrance and lingering sweetness.

The roasted brown rice component makes this blend ideal for casual enjoyment and modern preparations rather than formal chanoyu (tea ceremony). For traditional ceremony preparation, consider Kettl's pure matcha offerings from The Hiroshi Kobayashi Collection, particularly their ceremonial-grade options like Fuujun or Seisho Matcha.