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Wild Foods: Austin Superfood Brand, One Kagoshima Farm

Wild Foods sources certified organic ceremonial matcha from a century-old farm in Kagoshima, using shaded first-flush leaves and stone grinding.
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Who is Wild Foods?

Wild Foods is a matcha brand based in Austin, Texas, offering one ceremonial-grade powder. Its matcha comes from a century-old farm in Kagoshima City, Japan, with leaves from 75- to 100-year-old plants.

Certified organic matcha is grown without synthetic pesticides or fertilizers, then shade-grown before harvest. Hand-picked ichibancha leaves undergo tencha processing and slow stone grinding on granite wheels.

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Ceremonial
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Wild Foods $0.7 / g

Wild Foods Ceremonial Matcha Powder from Japan

Wild Foods ceremonial matcha powder from Japan is shade-grown and stone-ground, with a naturally sweet umami taste for tea, lattes, or smoothies. 54 g · USD · In stock
$39.99
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Rated 4.22/5 by 73 reviews

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Wild Foods in details

Wild Foods emerged from an unconventional journey in 2014 when Colin Stuckert, a former poker player turned CrossFit gym owner, founded the company in Austin, Texas. What started as a vision during an 18-hour drive became a mission to help people reconnect with ancestral nutrition through clean, transparently sourced superfood ingredients.

A Century of Japanese Tea Mastery

The cornerstone of Wild Foods’ matcha offering lies in its partnership with a 109-year-old farm in Kagoshima City, Japan. This isn’t just marketing heritage—it’s a commitment to authentic quality that demands tea plants at least 50 years old, with many ranging from 75 to 100 years.

The farm’s location in Kagoshima provides ideal growing conditions that have been refined across generations. This multi-generational wisdom translates directly into the umami-rich flavor profile that defines their ceremonial grade matcha.

Traditional Methods That Honor the Craft

Wild Foods sources only first flush leaves—known as ichibancha in Japanese—harvested by hand to capture the youngest, most tender growth. The shade-growing process covers tea plants for several weeks before harvest, naturally increasing chlorophyll and amino acid content.

The grinding process exemplifies their dedication to tradition. Using granite stone wheels that rotate slowly prevents heat damage to delicate leaves. This painstaking method produces just 30 grams of finished matcha per hour, but preserves the authentic character that fast industrial processing destroys.

Quality Standards You Can Trust

Every batch of Wild Foods matcha carries certified organic status, produced without synthetic pesticides or fertilizers. The company maintains transparent supply chains with ethical labor practices and eco-conscious harvesting methods that respect both people and environment.

Their ceremonial grade classification represents the highest quality designation in matcha production, reserved for powder suitable for traditional tea ceremonies and discerning daily consumption.

The Wild Lifestyle Philosophy

Wild Foods extends beyond single products to embrace a broader philosophy of optimal nutrition through clean ingredients. This “Wild Lifestyle” approach recognizes that modern wellness requires reconnecting with foods our ancestors would recognize—minimally processed, transparently sourced, and nutritionally dense.

From Austin to your cup, Wild Foods delivers matcha that honors Japanese tradition while serving contemporary health-conscious consumers. Their commitment to quality over convenience ensures every serving delivers the vibrant green color, smooth texture, and complex flavor that only authentic ceremonial grade matcha can provide.

About the Wild Foods Matcha

Wild Foods offers a single ceremonial grade matcha, the highest quality designation for matcha powder, sourced from a century-old farm and produced by time-honoured methods.

Ceremonial grade matcha

The Wild Matcha is certified organic and grown without synthetic pesticides or fertilizers. It undergoes traditional tencha production, where plants are shaded for several weeks before harvest to raise chlorophyll and amino acid content, particularly glutamate, deepening the distinctive umami flavour.

Sourcing and processing

Leaves are hand-picked during the first flush, or ichibancha, from plants 75 to 100 years old for superior flavour and texture. After steaming, sorting, and de-veining, the tencha is stone-ground on granite wheels that rotate slowly to avoid burning, taking about an hour to yield 30 grams of powder.

Matcha from Japan

Japan

Wild Foods sources its matcha from a long-established farm in Kagoshima City, Japan, a southern region whose climate suits high-quality tea plants grown for ceremonial grade matcha.

Cultivation

The farm reflects generations of matcha-growing by small family farmers, with tea plants ranging from 75 to 100 years old. Cultivation follows traditional practice, including the shade-growing method, where plants are covered with shade cloths for several weeks before harvest to raise chlorophyll and deepen the vibrant green colour.

Harvest and sourcing

The most prized leaves are collected during the first harvest (ichibancha), when beneficial compounds and flavour peak. After hand-picking, leaves are steamed, sorted by grade, and ground on traditional stone mills. Wild Foods partners with suppliers following fair labour, traceable sourcing, and eco-conscious harvesting.

Wild Foods History

Wild Foods was founded in 2014 by Colin Stuckert, a poker player turned entrepreneur, in Austin, Texas, driven by consumer demand for transparency and a desire to reconnect with ancestral eating habits.

The company built its mission around a "Wild Lifestyle" of optimal nutrition, and from its founding it sourced its ceremonial-grade matcha from a 109-year-old farm in Kagoshima City, Japan.

January 1, 2014

Wild Foods Founded

Colin Stuckert, a poker player turned entrepreneur, founded Wild Foods in Austin, Texas, with a mission to provide clean, nutritious, and transparent superfood ingredients that connect consumers to their ancestral roots through a 'Real Food' approach.

January 1, 2014

Partnership with 109-Year-Old Japanese Farm

Wild Foods established sourcing partnership with a century-old farm in Kagoshima City, Japan, known for its ideal matcha-growing climate. The farm had been cultivating matcha for 109 years, representing generations of expertise in traditional tencha production methods.

January 1, 2014

Ceremonial Grade Matcha Launch

Wild Foods launched their flagship ceremonial grade matcha powder, emphasizing shade-grown production methods and sourcing from tea plants aged 50-100 years. The product achieved certified organic status, produced without synthetic pesticides or fertilizers.

Frequently asked questions

Here are some frequently asked questions and answers.

Where does Wild Foods source its ceremonial matcha?

Wild Foods sources its ceremonial-grade matcha from a long-established farm in Kagoshima City, Japan. The farm is described as more than a century old and uses tea plants ranging from 75 to 100 years old. Its location in southern Japan provides the cultivation setting for the brand’s certified organic matcha.

Is Wild Foods matcha certified organic?

Yes. Wild Foods describes its ceremonial matcha as certified organic and produced without synthetic pesticides or fertilizers. The record also says the company works with suppliers that follow fair labor, traceable sourcing, and eco-conscious harvesting practices. These standards accompany its use of traditional cultivation and processing methods at the Kagoshima farm.

What type of leaves are used for Wild Foods matcha?

Wild Foods uses hand-picked first-flush leaves, called ichibancha in Japanese. These are the youngest and most tender leaves collected during the first harvest. The leaves come from tea plants described as 75 to 100 years old and are selected to provide the flavor and texture associated with the brand’s ceremonial-grade powder.

How is Wild Foods matcha stone-ground?

After steaming, sorting, and removing veins, the tencha is ground with slowly rotating granite stone wheels. The slow rotation is used to avoid burning or heat damage to the leaves. This traditional process takes about one hour to produce 30 grams of finished matcha powder while preserving its intended flavor and character.

Who founded Wild Foods and when?

Colin Stuckert founded Wild Foods in Austin, Texas, in 2014. The company’s mission centered on clean, nutritious, transparently sourced superfood ingredients and reconnecting consumers with ancestral eating habits. From its founding, the business sourced its ceremonial-grade matcha through a partnership with a century-old farm located in Kagoshima City, Japan.