From the source
Kagoshima. Where the soil does the work.
Kagoshima sits at the southern tip of Kyushu, in the shadow of Sakurajima, one of the world's most active volcanoes.
Its ash has fallen on this farmland for centuries. The soil it leaves behind is mineral-rich and porous, so it holds moisture and feeds the tea plants slowly.
Add a warm, humid climate and wide swings between day and night temperatures. The leaves grow deep green and naturally sweet.
That's why we buy from this one region and nowhere else.
Shade-grown
For three weeks before picking, the plants are covered to cut out sunlight. The leaves respond by making more L-theanine, the amino acid behind matcha's calm, steady lift, and more chlorophyll, which gives the powder its colour.
Single-origin
Every batch comes from one JAS-certified family farm in Kagoshima. Same farm, same soil, same flavour, every tin.
Lab-verified
An independent lab tests each batch for heavy metals, pesticide residue and microbes. We publish the results on every product page.
“If you've tried matcha before and been underwhelmed, I get it. I was too. The difference with iki Matcha Co isn't just the origin or the grade. It's that every decision, from farm to packaging, was made by someone who actually drinks this every morning and wouldn't settle for anything less. I hope it becomes part of your ritual the way it became part of mine.”
