Scenic view of neatly arranged Japanese tea fields with wavy green rows, bordered by trees and a simple building under a clear sky

Origin

Rooted in tradition

Our matcha comes from family-run farms in Uji, Kyoto. It is grown with care and ground using traditional stone mills.

About our matcha
Close-up of a hand grinding green tea leaves with a wooden pestle in a traditional stone mortar, set in a warm wooden tea preparation area

Ritual

Humble offering

We share matcha in the way it has long been enjoyed without shortcuts. Renya Tea is a small effort to honor the tradition.

The way we serve

For making matcha

A simple selection of matcha and tools used in everyday preparation. Each item is part of the way matcha has been made and enjoyed for generations.

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From Renya Tea

  • The story behind Uji Matcha

    The story behind Uji Matcha

    Long before matcha reached our shelves, it began in the shaded fields of Uji. This is a quiet story of place, season, and the farmers who continue centuries-old traditions.

    The story behind Uji Matcha

    Long before matcha reached our shelves, it began in the shaded fields of Uji. This is a quiet story of place, season, and the farmers who continue centuries-old traditions.

  • How to prepare matcha the traditional way

    How to prepare matcha the traditional way

    Preparing matcha is more than a method, it’s a moment. This guide walks through the traditional way of making a bowl of tea, not with strict rules, but with calm...

    How to prepare matcha the traditional way

    Preparing matcha is more than a method, it’s a moment. This guide walks through the traditional way of making a bowl of tea, not with strict rules, but with calm...

  • What makes good matcha?

    What makes good matcha?

    A gentle introduction for those who wish to understand before they sip. In this piece, we share the quiet details that define good matcha and what to notice in its...

    What makes good matcha?

    A gentle introduction for those who wish to understand before they sip. In this piece, we share the quiet details that define good matcha and what to notice in its...

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Frequently asked questions

What makes Uji matcha special?

Uji, a small region in Kyoto, has been cultivating matcha for centuries. The misty hills, mineral-rich soil, and traditional shade-growing methods produce matcha with deep umami, vibrant color, and smooth finish. We source exclusively from Uji because we believe great matcha starts with where and how it's grown.

Is your matcha ceremonial grade?

Yes. Our Uji Matcha for Drinking is ceremonial grade, meant to be enjoyed on its own, whisked with hot water. We also offer a baking-grade option that’s slightly bolder in flavor and ideal for pastries or other recipes.

How do I prepare matcha properly?

Start with 1g (about 1/2 tsp) of matcha and sift it to remove clumps. Add a small splash of hot water (not boiling, around 70–80°C) and whisk with a chasen in a zigzag motion until it froths. Add more water to taste. It’s a quiet ritual. Take your time with it.

Do you add anything to your matcha?

Never. Our matcha is pure, stone-ground tencha leaves, nothing else. No sugars, flavors, or fillers. Just as it’s been made in Japan for generations.

What does Renya mean?

Renya (蓮) is inspired by the kanji for "lotus", a symbol of quiet strength and clarity. It reminds us to approach tea (and life) with care, patience, and intention.

How should I store my matcha?

Keep it in a cool, dry place, away from light and moisture. After opening, we recommend using it within 1-2 months for peak freshness. Reseal the pouch tightly between uses.

Where do you ship from?

We pack and ship directly from Australia. All matcha is imported from Japan in small batches to keep things fresh and close to the source.

Why does your matcha taste different from others?

Most matcha on the market is blended, bulk-grade, or mixed with additives. We keep it simple: single-origin Uji matcha, handled with care. The result is richer, greener, and more balanced without bitterness.