Tsuki Matcha is a Japanese matcha brand offering powders from Shizuoka and Kagoshima for drinking, lattes, cooking, and pâtisserie. Its range uses shade-grown Yabukita, from sweet ceremonial grades to more vegetal culinary matcha.
The Original uses leaves shaded for three weeks before first spring harvest, then hand-picked and stone-ground. Vanilla Matcha comes from Kagoshima volcanic soils, while all products use traditional Japanese stone-grinding.
Tsuki Matcha is a Japanese matcha brand dedicated to offering high‑quality, shade‑grown matcha sourced from renowned tea regions such as Shizuoka and Kagoshima in Japan. Its range highlights the emblematic Yabukita cultivar, appreciated for its natural balance of sweetness, umami and gentle bitterness, making the teas approachable for both people discovering matcha and more experienced tea drinkers.
The brand focuses on traditional Japanese methods: tea plants are shaded for around three weeks before harvest, young leaves are hand‑picked during the first spring flush, then carefully processed and slowly stone‑ground to produce a fine, silky powder with a vivid green color.
Tsuki Matcha offers Japanese matcha powders made from shade-grown Yabukita leaves, spanning ceremonial matcha for pure tasting and lattes and a more intense culinary matcha for cooking and pâtisserie.
Product grades
- The Original – Ceremonial Grade — Yabukita from Shizuoka, shaded three weeks before the first spring harvest, hand-picked and stone-ground to a silky bright-green powder; naturally sweet with low bitterness.
- Vanilla Matcha – Ceremonial Grade — Yabukita from volcanic Kagoshima with natural vanilla, giving biscuit-like, round notes; stone-ground and suited to creamy lattes or a dessert-like cup.
- Culinary Matcha — Yabukita from Shizuoka with a pronounced vegetal intensity and slight bitterness, ideal for baking, cooking, smoothies, and richer lattes.
Tsuki Matcha's teas are grown in Japan and come from two emblematic regions, Shizuoka and Kagoshima, with each origin tied to specific products in the range.
Shizuoka
Shizuoka is the cultivation area for the Original and culinary matcha, both made from Yabukita cultivar leaves grown in the region and stone-ground into a fine, bright-green powder. The ceremonial Original is naturally sweet with low bitterness, while the culinary grade carries a more pronounced vegetal intensity for cooking and richer drinks.
Kagoshima
Kagoshima Prefecture, in southern Japan, is the origin of the Vanilla ceremonial matcha, also based on the Yabukita cultivar and grown in fertile volcanic soils. Across all origins, Tsuki Matcha's teas are shade-grown, harvested during the first spring flush, and finely stone-ground using traditional Japanese methods, letting customers trace the harvest location behind each product.
Tsuki Matcha was born from its founder's encounter with a truly good bowl of matcha abroad and the frustration of not finding the same quality back in France, where she set out to make high-quality Japanese matcha accessible and easy to understand.
In December 2023 she contacted dozens of Japanese producers and began a rigorous tasting process, comparing samples side by side. After months of testing, Tsuki Matcha officially launched in June 2024.
Back in France after discovering high-quality matcha abroad, the future founder of Tsuki Matcha decides to create a brand that makes good Japanese matcha accessible. In December 2023, she contacts dozens of producers in Japan and begins tasting and comparing samples to identify the right partner.
After months of testing, a matcha sourced from Japanese farms in regions such as Shizuoka and Kagoshima is selected for its vivid colour, smooth texture and balanced flavour. Tsuki Matcha officially launches with a range built around Yabukita ceremonial and culinary matcha, aiming to offer organic, approachable Japanese matcha for everyday rituals
Ceremonial-grade matcha is crafted from carefully shaded young leaves and designed to be enjoyed pure, traditionally whisked with water for a smooth texture, vibrant color and balanced umami.
The Original ceremonial blend offers a refined taste with subtle bitterness, ideal both for traditional preparation and light lattes.
The Culinary grade has a more pronounced vegetal intensity and slight bitterness, making it perfect for baking, desserts, smoothies and richer lattes where matcha needs to stand out.
Tsuki Matcha sources its teas from several renowned Japanese regions, including Uji (Kyoto) Shizuoka and Kagoshima.
These terroirs combine fertile soils, careful shading and long-standing tea-growing expertise, producing matcha with vibrant color, rich umami and a balanced profile of sweetness and gentle bitterness.
Tsuki Matcha emphasizes high-quality, clean products and offers matcha that is certified organic as well as kosher, halal, 100% vegan, non-GMO and gluten-free.
This makes the brand a suitable choice for consumers with diverse dietary preferences who are looking for transparency and strict quality standards.
Tsuki Original is ideal for traditional preparation with water at around 70–80°C or in light, refined lattes.
Tsuki Vanilla, made with Yabukita matcha and 100% natural vanilla extracts, shines in creamy lattes (hot or iced), but can also be whisked with water for a more dessert-like, comforting cup.