Our Matcha’s Origin.

At Nawo, we source premium matcha from carefully selected regions in Japan, Korea, and China, working closely with experienced growers and trusted producers. We continuously explore different farms, cultivars, and harvests — tasting multiple batches each season to select only what truly stands out.

Each origin brings its own character: Japanese matcha offers refined umami and smooth balance, Korean matcha delivers clean, delicate sweetness, and Chinese matcha adds deeper, nuttier, and more intense flavour profiles. By working with premium cultivars and long-term partners, we curate matcha with vibrant green colour, rich aroma, and consistent performance.

Rather than relying on a single origin, we follow a quality-driven approach, carefully evaluating colour, flavour, and texture in every batch. At Nawo, we are committed to sourcing exceptional matcha — guided by taste, transparency, and experience — delivering purity, balance, and authenticity in every cup.

Matcha Farming & Harvesting.

Shading for Enhanced Flavor

Two to four weeks before harvest, Tencha tea plants are covered with dark nets, reducing sunlight exposure by 90%. This enhances chlorophyll production, giving matcha its vibrant green color and sweet flavor.

Harvest & Initial Processing

In April, fresh young tea leaves are handpicked and quickly transported to small-scale factories. Leaves are steamed to prevent fermentation, then dried at up to 180°C, reducing their weight by 80%, forming “Aracha” (raw tea).

Selection & Refinement

The raw tea undergoes meticulous sorting based on color, texture, and taste. Stalks and veins are removed, leaving only the pure leaf flesh for the highest quality matcha.

Stone Grinding for Perfection

Using handmade granite stone grinders, Tencha tea is finely ground into matcha. Each grinder takes one hour to produce just 40g of matcha, ensuring optimal color, taste, and aroma preservation.

🌿 From farm to cup, our matcha is crafted with care, tradition, and excellence.