Single-origin matcha · First harvest 2026
Hazuki.
A ceremonial-grade matcha from a single family farm in the hills above Uji, Kyoto. Stone-milled the morning of your order. Sweet, full-bodied, and grassy — without bitterness or anything to apologize for.
Format
30g · $54
50g · $84
Add to bag — $54
Stone-milled to order · Ships within 3 business days
On Hazuki
Named for the eighth-leaf moon.
Hazuki takes its name from the old Japanese word for August — the eighth-leaf moon — the month our farmer first chose for shade. Twenty-one days before harvest, his bushes are draped in woven bamboo, deepening their chlorophyll and slowing the catechins that turn lesser teas bitter.
What is picked is tencha — only the youngest, softest leaves. These are steamed within hours, dried slowly, deveined by hand, and rested in cedar for three months before milling. The matcha you receive was ground that morning, on granite wheels turning at the pace of a heartbeat.
In a bowl, Hazuki tastes of fresh-cut grass and chestnut, then sweet cream as it cools. It is the matcha we wanted, and could not find — so we made it.
Details
Origin
Single estate, Wazuka — Uji, Kyoto Prefecture, Japan.
Cultivar
Yabukita and Samidori, blended at our farmer's hand.
Format
30g and 50g tins, sealed against light and air.
Harvest
First harvest, May 2026. Limited production.
Preparation
How to make a bowl.
Step 01
Warm.
Rinse your chawan with hot water, then empty. The bowl should be warm to the touch.
Step 02
Sift.
Sift two chashaku — about two grams — into the bowl. Sifting prevents clumps.
Step 03
Pour.
Add 60ml of water at 80°C, just off the boil. Cooler water draws out more sweetness.
Step 04
Whisk.
With a chasen, whisk in a W shape until a fine foam appears. About fifteen seconds.
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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