At Satori Tea House, we believe in more than just selling matcha. We honour a craft that spans generations — rooted in tradition, precision, and care. And with that comes a truth we’ll never shy away from:
Good matcha will never be cheap — and that’s okay.
Let’s break down why.
1. Labour-Intensive, From Start to Finish
Every step in the matcha-making process is done by hand — and that’s exactly where the magic happens.
From carefully hand-picking young tea leaves to steaming, drying, deveining, and stone-grinding — producing just 30g of high-quality matcha can take hours.
This isn’t factory-line tea. It’s intentional, artisanal work. And that’s what makes it so special.
2. Limited Harvest Time
Matcha isn’t harvested all year round — and the best of the best? It only happens once a year.
That’s during the first spring harvest, when the youngest, most tender leaves are picked at peak freshness. This rarity means limited supply — and a growing global demand that only continues to rise.
It’s seasonal. Scarce. And worth the wait.
3. Traditionally Grown Under Shade
Authentic matcha comes from specific Japanese regions where farmers shade-grow tea plants for weeks before harvest.
This traditional method encourages chlorophyll and L-theanine to flourish — giving matcha its signature bright green colour, creamy umami taste, and calming energy.
But it also lowers crop yield and raises production costs — a sacrifice made in the name of quality.
4. You’re Paying for Tradition and History — Not Just Tea
Every tin of Satori matcha carries centuries of craftsmanship passed down through generations of Japanese tea farmers.
From shading and hand-picking, to stone-grinding and ceremonial preparation — matcha isn’t just a drink. It’s a ritual. A story. A preserved culture that can’t (and shouldn’t) be rushed or cheapened.
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We’re not just serving matcha. We’re building a community that values intention, ritual, and the beauty of slowing down.
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