Behind the brand
Everything began with a longing for more than having energy, a desire for something that I truly cared. Matcha became that for me. Miyaka is how I share it with you.
For years, I relied on coffee to give me the energy I needed to keep up with busy days. However, it only left me feeling anxious, jittery, and drained. I knew I needed a different kind of energy, one that felt good in my body and mind.
Until I found matcha. It wasn’t just the calm energy that I loved, it was the whole ritual. Taking a moment to slow down, whisk and breathe. That tiny pause became something I looked forward to every day.
I’ve spent so much time searching for the best quality matcha: umami, sweet, vibrant with earthy notes, truly a flavour that I genuinely love and believe in. More than a product, Miyaka is an invitation: to take a moment for yourself, to enjoy the benefits it brings to your health, and to find a bit of calm in the everyday rush.
Whether you are a longtime matcha lover or just beginning to explore, I’m so glad you are here.
Welcome to Miyaka!
Yours truly,
Sofia
Born in Quiet Fields of Uji
Long before it reaches your cup, matcha begins its life in the calm tea fields of Uji, Kyoto. In this historic region, known for producing some of Japan’s most refined tea, cultivation is guided by patience, precision, and a deep respect for the land.
Here, tea plants are carefully shaded before harvest. This traditional method slows their growth, intensifies their vibrant green color, and draws out a smooth, rich umami taste. Only the youngest leaves are selected by hand, chosen at the exact moment when flavor and tenderness are at their peak.
After harvest, the leaves are gently steamed to lock in freshness, then dried and refined into tencha, the pure leaf base used for matcha. Each step is handled with great care to preserve aroma, color, and character, with nothing rushed or overlooked.
This craft is the result of over 20 generations of dedication within the same tea family, where knowledge has been passed down through centuries of working the same soil and refining the same techniques. Stone mills still turn slowly today, transforming tencha into an ultra fine powder without heat, protecting its delicate taste and vibrant color.
What arrives at Miyaka is more than matcha. It is the living continuation of centuries of practice in Uji, carrying forward a quiet tradition shaped by time, care, and craft.