Meet the region
Higashisonogi, Nagasaki - Japan
A quiet tea town behind every can of House of Matcha
House of Matcha begins in Higashisonogi, a small tea-growing town in Nagasaki Prefecture, on Japan’s southern island of Kyushu.
It’s not a place of mass production or global hype - and that’s exactly why we chose it.
Higashisonogi is known within Japan for producing green tea with balance, softness, and clarity, shaped by its natural environment and a slower, more considered approach to cultivation.
This is where the shade-grown tencha used in House of Matcha is sourced.
Why Higashisonogi?
Higashisonogi’s growing conditions are uniquely suited to producing smooth, low-bitterness green tea.
The region is defined by:
- Misty mornings rolling in from the coast
- Mineral-rich, volcanic soil
- Gentle hills that slow plant growth
- A climate that encourages flavour development over intensity
Rather than sharp or aggressive flavours, tea from this region is prized for its roundness and calm finish - a profile that translates beautifully into modern matcha drinks.
From Tencha to Matcha
The matcha used in House of Matcha starts its life as tencha - tea leaves that are shade-grown before harvest to increase natural sweetness and umami.
After harvest, the leaves are:
- Steamed to halt oxidation
- Dried and refined into tencha
- Carefully milled and processed in small batches
This controlled approach helps preserve:
- Flavour clarity
- Colour vibrancy
- Consistency from batch to batch
It’s an essential part of creating a matcha that performs cleanly in ready-to-drink form - without harshness or overpowering bitterness.
Shaped by care, not speed
Each batch of matcha is handled with a quiet attention that prioritises balance over force. Nothing is rushed. Nothing is overworked. The aim is simply to protect what the leaves already hold.
This gentle approach preserves the matcha’s natural smoothness and clarity, allowing its flavour to remain calm, rounded, and true. It’s matcha that feels composed - not sharp, not aggressive.
That care shows up in the cup and can.
The flavour is soft and balanced, with a natural umami that settles rather than lingers. It works in harmony with oat milk, creating a drink that feels effortless and easy to return to.
This is why our matcha doesn’t divide opinions.
And why even people who’ve never loved matcha often do.
An old sensibility, carried forward - shaped by care, and chosen for how it tastes and feels.
From Higashisonogi to Can
Every can of House of Matcha carries this origin with it - from misty hills in Nagasaki to a drink designed for modern life.
Calm energy.
Clean focus.
Matcha, with intention.
