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, stone-milled, 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, stone-milled in small batches.
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 farms
In Uji, where the air is still.
Our tea grows on small family-run farms in the hills above Uji, where the same families have tended the same plants for 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.
Three principles.
One
Single-origin
Tencha from Uji, shade-grown for twenty-one days before harvest. No blending across regions, no anonymizing.
Two
Stone-milled
Ground on granite wheels turning at the pace of a heartbeat. An hour of work yields about 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.