It all started when a monk named Shoichi Kokushi brought tea seeds from China, planting the roots of a centuries-old legacy. Today, Shizuoka stands as Japan’s tea capital, producing some of the finest matcha in the world.
In Shizuoka’s Tenryu Region, expert farmers grow tea leaves under shaded canopies for up to two weeks before harvest. This traditional method enhances the chlorophyll content, resulting in matcha’s vibrant green hue and delicate vegetal notes.
This magical region, home to over 40% of Japan’s tea plantations, has been cultivating tea since the Kamakura period and is the source of Tea Drop’s Ceremonial & Pure Organic Matcha.
Once harvested, the tea leaves are deveined, stone-ground into a fine powder, and packed right at the source—preserving unmatched freshness and flavour.
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