About
A small house, by hand.
Soqi is a small house of ceremonial matcha and the vessels that hold it. Founded in Brooklyn, sourced in Uji, milled to order, packed by hand.
A letter
From a single bowl, on a slow morning.
Soqi began with a single bowl, on a slow morning. We were searching for matcha that tasted the way the best matcha is supposed to taste — sweet and grassy at once, without bitterness, without anything to apologize for. We could not find it.
So we went to Uji. We spent time with the families who have tended the same plants for generations. We watched the bushes get covered in bamboo three weeks before harvest. We tasted, and tasted again. What we brought back is Hazuki — first-harvest, single-estate, stone-milled the morning of your order.
We paired it with vessels worth the ritual. Bowls made by hand, by people we know, in studios from Kyoto to Brooklyn. Each one different, each one finished alone. We hope you enjoy them slowly.
The estate
In Uji, where the air is still.
Our tea grows on a single estate in the hills above Uji, where the same families have tended the same plants for thirty generations. Twenty-one days before harvest, the bushes are draped in woven bamboo to deepen chlorophyll and slow the production of catechins — the source of bitterness in lesser teas.
A letter from our farmer
Three principles.
One
Single-origin
Tencha from one estate, shade-grown for twenty-one days before harvest. No blending, no anonymizing.
Two
Stone-milled
Ground the morning of your order, on granite wheels turning at the pace of a heartbeat. Two hours of work yields forty grams of matcha.
Three
By hand
Packed and labeled in Brooklyn. Each tin sealed against light and air. Each bowl finished by the artisan who shaped it.
soqi
A small house of ceremonial matcha, grown by a single family in Uji and shipped from Kyoto. Stone-milled to order.
© soqi 2026 · All rights reserved
Brooklyn · Kyoto