Noritual lab

The Genesis of Authentic Japanese Tea Culture

The pursuit of authentic Japanese tea culture in a rapidly modernizing world led to the emergence of Noritual Lab, dedicated to preserving tradition while embracing innovation. Founded by Kai Alexander Funada Classen, a Japanese native with a profound appreciation for tea, Noritual Lab specializes in single-cultivar matcha sourced from the esteemed Yame region of Kyushu. This focus on single-cultivar offerings distinguishes them from conventional matcha producers who often blend multiple cultivars to achieve flavor consistency.

Philosophy and Mission

Noritual Lab’s genesis lies in a desire to revive the ritualistic aspects of tea consumption, promoting mindfulness and tranquility in an increasingly hectic society. Kai Alexander Funada Classen, deeply influenced by traditional Japanese tea ceremonies, observed a decline in these practices and envisioned a brand that could reintroduce moments of calm through high-quality matcha. Operating under Ancora Pacific GmbH, Noritual Lab collaborates with family-run farms in Yame, a region celebrated for its ideal climate and centuries-old tea-growing expertise.

The Art of Single-Cultivar Production

Noritual Lab’s commitment to single-cultivar matcha is a defining characteristic, setting it apart in a market dominated by blended varieties. Single-cultivar matcha showcases the unique flavor profiles inherent to specific tea leaf varieties, much like the varietal wines appreciated by connoisseurs. Their Single Cultivar Saemidori matcha, harvested in 2025, exemplifies this approach. The Saemidori cultivar is prized for its vibrant green hue, smooth texture, and harmonious balance of sweetness and umami, culminating in a mild, refreshing finish.

Cultivation Excellence

Central to Noritual Lab’s quality is their adherence to time-honored cultivation practices, combined with modern innovations. Their partner farms employ the Kanreisha method, a contemporary shading technique involving the strategic placement of black synthetic nets directly over the tea plants. This method serves to mitigate bitterness while simultaneously enhancing the amino acid content, particularly L-theanine, which contributes to the tea’s characteristic umami and calming properties. The tea leaves undergo a shading period of 40 days, a duration carefully calibrated to optimize flavor development.

Recognition and Quality

Another notable cultivar is Okumidori, cultivated under 40 days of shading, which has garnered recognition in two tasting competitions. Sigurd Nachtmahr, a discerning reviewer from Matchaholics, characterized Noritual Lab’s contest-grade, single-origin matcha from Yame as possessing distinct notes of unripe walnut, grassiness, sugar snap peas, and a subtle fruitiness, devoid of any bitterness. This level of flavor complexity and nuance is a hallmark of their meticulously crafted matcha.

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