Single-cultivar Japanese matcha for people who can taste the difference — sourced from Uji, whisked in Manila.
MyMatcha began with a simple frustration: most matcha sold in the Philippines was a blend of anonymous leaves, ground months ago — bitter, dull, and clumpy. We wanted the real thing: bright, umami-rich, and consistent cup after cup.
So we went to the source. Today we work directly with a single estate in Uji, Japan, importing only our proprietary three-cultivar blend. Stone-ground, shade-grown, and sealed fresh — the way matcha is meant to be.
We keep the chain short and the ritual honest. No fillers, no mystery harvests — just one estate, one blend, and a standard we are happy to taste every morning.
