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Littlefoot Matcha brings the wonder of childhood discovery to every cup of ceremonial-grade matcha. Founded in 2024 by Anna Sullivan, this emerging brand captures the curiosity and joy that comes from exploring something pure and meaningful. Each tin of organic matcha sourced from Shizuoka, Japan reflects a commitment to quality that honors both tradition and the simple pleasures of mindful tea drinking.
The matcha comes from Shizuoka prefecture, a region celebrated for producing some of Japan’s finest teas. This area’s unique climate and centuries-old cultivation methods create ideal conditions for growing shade-grown tea leaves. Littlefoot Matcha works directly with farmers who understand that exceptional matcha begins long before harvest, in the careful attention paid to soil health and leaf selection.
The ceremonial-grade designation means these leaves meet the highest standards for color, texture, and flavor complexity. You’ll taste the difference in the vibrant green hue and smooth, naturally sweet profile that defines authentic Japanese matcha.
Anna Sullivan built Littlefoot Matcha around a philosophy that matcha should feel approachable rather than intimidating. The brand name itself evokes the small steps we take when discovering something new—a gentle reminder that building a matcha practice doesn’t require perfection. This perspective makes ceremonial-grade quality accessible to both newcomers and experienced matcha enthusiasts.
The organic certification ensures that every batch is free from synthetic pesticides and fertilizers. This matters not just for health-conscious consumers, but for preserving the delicate flavor notes that chemical interventions can mask.
While many matcha brands focus on performance benefits or wellness trends, Littlefoot Matcha emphasizes the sensory experience and ritual. Key distinguishing features include:
This approach creates space for matcha drinkers to develop their own relationship with the tea, free from rigid rules about the “right” way to prepare or consume it. Whether whisked traditionally or blended into lattes, the quality remains consistent and the experience stays personal.
Littlefoot Matcha offers four distinct ceremonial-grade matcha varieties, each sourced from organic farms in Shizuoka, Japan. The brand focuses exclusively on ceremonial-grade matcha, characterized by its exceptionally fine particle size, intense emerald green hue, and suitability for traditional tea ceremonies where it’s enjoyed on its own.
Each variety represents the ceremonial grade (茶道用) standard, which contrasts significantly with culinary grade matcha used in lattes and baked goods. The brand’s commitment to organic certification ensures that all matcha meets stringent quality controls without additives – just pure, high-quality matcha powder.
The matcha undergoes traditional stone-grinding methods that minimize heat exposure, preserving the delicate flavor compounds and aromatic qualities. This process transforms tencha (碾茶) leaves into the fine powder that delivers the characteristic umami (旨味) flavor profile that eliminates caffeine bitterness while enhancing the subtle sweet notes.
Littlefoot Matcha emerged from founder Anna Sullivan’s transformative journey with matcha that began in 2017. What started as persistent curiosity rather than love at first sip evolved into an all-consuming passion following a life-changing trip to Japan in 2022.
During her time in Shizuoka, Sullivan discovered matcha’s potential for nuanced flavor profiles, a revelation that ignited her dedication to sharing authentic matcha experiences. Returning to the United States, she found herself yearning for those genuine Japanese tea moments, leading her to experiment with countless blends and become the resident “matcha maker” among her friends.
The brand’s whimsical name pays homage to The Land Before Time, reflecting Sullivan’s mission to infuse the matcha ritual with childlike wonder and delight. This nostalgic connection embodies the brand’s core philosophy of bringing joy and storytelling to every cup.
Littlefoot Matcha distinguishes itself by sourcing organic, ceremonial-grade matcha directly from small farms in Shizuoka, Japan. The brand features four distinct varieties: Yabukita with its clean, refreshing finish; Mizuki offering thick, creamy, nutty notes; Saemidori known for striking color and silky-smooth flavor; and Okumidori providing subtle, soothing satisfaction.
Sullivan’s background in marketing and storytelling shaped the brand’s community-driven approach. She strategically chose a direct-to-consumer model, leveraging organic social media and email marketing to foster loyalty around creativity, storytelling, and the pure joy of well-prepared matcha.
Founder Anna Sullivan’s initial encounter with matcha marked the beginning of her journey, characterized by persistent curiosity rather than immediate love, setting the foundation for what would become Littlefoot Matcha.
Sullivan’s pivotal journey to Shizuoka, Japan, where she truly grasped matcha’s potential for nuanced flavor profiles. This revelation ignited her all-consuming passion and deep understanding of authentic Japanese matcha experiences.
Anna Sullivan’s personal quest blossomed into Littlefoot Matcha, launching as a testament to her dedication to sharing exceptional organic ceremonial-grade matcha sourced from small farms in Shizuoka, Japan.
Littlefoot Matcha’s swift four-month launch was facilitated through collaboration with No Revisions, who handled comprehensive website development, branding design, and marketing asset creation for the new matcha brand.
Find below images and videos uploaded by Littlefoot Matcha as of January 2026.
Find below some answers to the most common questions about Littlefoot Matcha.
Mizuki offers a thick, creamy texture with intensely nutty flavors, making it ideal for those who prefer a rich, indulgent matcha experience. In contrast, Yabukita provides a clean taste with a refreshing finish, perfect for traditional tea ceremonies or daily drinking.
Both are ceremonial-grade and sourced from Littlefoot’s partner farms in Shizuoka, but they represent opposite ends of the flavor spectrum – Mizuki for depth and richness, Yabukita for clarity and balance.
While Uji is traditionally considered the birthplace of matcha, founder Anna Sullivan discovered exceptional quality matcha during her transformative 2022 trip to Shizuoka. Littlefoot bridges this gap by meticulously selecting partner farms in Shizuoka that adhere to stringent organic practices and quality controls.
This choice reflects Sullivan’s commitment to sourcing based on actual taste and quality rather than just reputation, ensuring each variety meets her exacting standards for ceremonial-grade matcha.
Sullivan’s seven-year matcha evolution directly shaped Littlefoot’s four distinct varieties. Starting with curiosity in 2017, her palate developed through countless experiments until her 2022 Japan revelation about matcha’s nuanced flavor potential.
Each variety represents a different aspect of her taste journey, from beginner-friendly to complex flavor profiles.
Saemidori stands out for its striking emerald color and exceptionally silky-smooth flavor profile. Grown specifically in Shizuoka’s terroir, this variety showcases the vibrant characteristics that ceremonial-grade matcha can achieve outside the traditional Uji region.
The variety’s name and visual impact make it particularly appealing for both traditional whisking and modern matcha presentations, embodying Littlefoot’s mission to bring childlike wonder to the matcha ritual.
Yes, Littlefoot’s approach emphasizes community building over traditional retail distribution. Sullivan strategically chose this model to foster personal connections through organic social media and email marketing, reflecting the brand’s storytelling mission inspired by The Land Before Time.
This allows Littlefoot to maintain quality control from Shizuoka farms directly to customers while building the creative community that founder Anna Sullivan envisioned from the brand’s inception in 2024.
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