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Johnny Matcha

Farm Direct matcha

31/08/2026

Cold brew sencha, served in a w**e glass.

Not to make tea fancy, but to slow the experience down. To notice the aroma, the flavor, and the tea itself.

This is one of the ways we’ll be serving Japanese tea at our tea house in Dunedin.

A place to slow down, share tea, and experience it in all the different ways tea can be enjoyed.

Coming soon.

24/08/2026

“Though many people drink tea, if you do not know the Way of Tea, tea will drink you up.”
— attributed to Sen no Rikyū

For us, knowing tea starts with knowing its source. The people, the place, and the work behind every bowl. Know the Source.

22/08/2026

和敬清寂
Harmony. Respect. Purity. Tranquility.

The four principles of tea.

The Johnny Matcha tea house, coming soon to Dunedin, Florida. A place to sit, slow down, and enjoy tea together, the way we believe it was meant to be.

27/05/2025

This is the Samidori cultivar in Uji-Shirakawa, just before harvest. It’s hand-picked, lightly steamed, and dried, then rested in cold storage for up to three months—a tradition in Uji that helps the flavor round out and deepen. After resting, the leaves are de-stemmed, de-veined, and slowly milled into matcha at just 30 grams per hour per stone mill. Though harvested in May, this matcha won’t be ready until late summer. Tsuji-san doesn’t rush what’s been refined over generations.

22/12/2024

🏆 Exclusive Matcha Giveaway 🏆

We’re excited to give you the chance to win some of the finest matcha and tea tools in the world, including award-winning matcha crafted by Tsuji-san.

🥇 Grand Prize:

• Competition Grade Asahi Matcha (20g): Valued at $250, this matcha placed 3rd in Japan’s National Tea Competition this year, scoring an incredible 198/200. What makes it even more special is the painstaking process it goes through—each tencha leaf is inspected by hand with chopsticks to remove even the smallest imperfections. This labor-intensive step ensures unparalleled purity!

• Suikaen Chasen: Handmade by a 25th-generation chasen master in Nara, these whisks have been crafted by the same family for over 530 years!

• Sanko Chawan: A newly designed bowl with an ergonomic shape to make whisking matcha effortless, even for beginners.

🥈 Second Place:
• Competition Grade Samidori Matcha (20g) valued at $200

🥉 Third Place:
• Shirakawa Gokou Matcha (20g)

How to Enter:
1. Follow us.
2. Like this post and share it to your story.
3. Tag three friends in the comments.

✨ Bonus Entry: Post a photo or video of you with your Johnny Matcha bag or tin, and use the hashtag .

Giveaway Ends: January 2nd, 2025
Winners Announced: January 3rd, 2025

Don’t miss your chance to experience matcha crafted at the highest level. Good luck! 🍵

01/03/2024

Just a couple of things I’m missing from Japan, excited to be back in a couple of months!

This year’s trip we’re focusing on:

1. Telling the stories of the incredible people that we work with!

2. Giving you an inside look at what the harvesting & post-harvesting processes look like.

3. Planning our “Know The Source Experience” for 2025 👀😎

29/02/2024

Cultivar: Samidori

Style: Koicha

Sweet: Wagashi

Koicha has been described as “intense” and “hard to drink,” and that’s exactly how I used to describe it myself—until I tried Tsuji-san’s single cultivar matcha!

It’s extremely good as Koicha! It made me realize that the only reason koicha gets a bad reputation is because the majority of people who have drunk it didn’t have it with a high enough quality of matcha. If I had to guess, I’d say less than 1% of matcha can actually be enjoyed as koicha. The best koicha will always come from single cultivar tencha, which is extremely hard to grow and perfect!

27/02/2024

Last year, we were invited to visit a father and son at their Ishi Usu factory, where they manufacture some of the best stone mills in all of Japan! We weren’t able to purchase one at that time but are making it a priority this year.

Let us know in the comment section if you want Johnny Matcha to start milling fresh matcha stateside!

11/12/2023

If you’re keen to master the art of using a Chashaku (Japanese matcha scoop), but are daunted by the prospect of getting the right matcha dose, this guide’s for you. Especially without a scale, it can be tricky at first.

Here’s a tip:

when the matcha rests perfectly on the Chashaku’s curve, that’s about 0.5g. So, four scoops should give you the ideal 2g for your chawan.

But initially, I’d still recommend using a scale to really get a feel for what 2g looks and feels like.

How do you measure your matcha? Share your methods or any questions you have in the comments!

住所

Uji-shi, Kyoto