Our Story — From Uji to Sydney

Great matcha begins in the ground

Sydmatcha was born from a simple belief: matcha in Australia deserves the same reverence it receives in Japan. Not a trend, not a compromise — the real thing.

Uji, Kyoto — the cradle of matcha

Our matcha comes from Uji, a small city south of Kyoto that has perfected the art of tencha for over 800 years. Uji's misty hills, shaded groves and generations of tea masters produce matcha considered the finest in Japan. It is the region that supplied tea to the imperial court — and the standard against which all matcha is measured.

Stone-ground, the slow way

Every Sydmatcha tin starts as shade-grown tencha leaves, harvested at first flush. The leaves are then milled slowly on granite mills — just 40 grams per hour — because speed creates heat, and heat destroys everything that makes matcha extraordinary: the vivid jade colour, the sweet umami, the aroma. It is an inefficient, uncompromising process. That is precisely the point.

From Kyoto to your kitchen

We bring that craft to Sydney and to matcha drinkers across Australia — sealed at the mill, packed with care, and shipped fast from Sydney. Whether you whisk it pure in the morning calm or froth it into a mid-afternoon latte, you are tasting eight centuries of refinement in every bowl.

Two grades, one standard

We keep our range deliberately small: a Ceremonial Grade for those who drink matcha straight, and a Premium Latte Grade for those who take it with milk. Both are stone-ground in Uji from first-harvest leaves — because premium is not a flavour we add. It is the standard we refuse to lower.