THE STORY
Majicha was born from a profound and shared love of Japanese green tea, brought to life by Michelin-starred Chef David Myers and Miki Takenaka, close colleagues and friends for over two decades.
For David, whose culinary journey has always been deeply rooted in Japan's traditions, matcha has long been woven into his daily rituals. A moment of quiet reflection. Creative fuel during his writing and work. Over time it has become an integral part of his wellness journey and his connection to Japanese culture. For Miki, whose roots trace back to Kyoto, Majicha holds a deeper personal significance - a living connection to her heritage and the timeless traditions she grew up with.
At the heart of Majicha is their collaboration with Yasuyuki Suda - one of Japan's foremost tea masters and a 10th-DanNational Tea Appraiser, the highest rank in Japan's tea industry, held continuously since 2015. Through his expertise,multiple cultivars and harvests are blended to achieve matcha of unmatched depth, balance and complexity.
Every cup of Majicha is the meeting point of two worlds - a Michelin chef's precision and five centuries of Japanese craft.
THE RITUAL
The art of the tea ceremony - SADŌ - embodies Japan's Zen philosophy, offering a profound and deeply spiritual experience. It is a sanctuary of tranquillity, a space to cultivate harmony and inner peace amidst the chaos of daily life.
Majicha extends this tradition, making the essence of SADŌ accessible to all. Whether embracing the traditional ceremony or simply enjoying a modern whisk Matcha, Majicha integrates seamlessly into everyday life, offering moments of mindfulness and serenity for everyone, everywhere.
UJI MATCHA
Our matcha comes exclusively from Wazuka, Kyoto Prefecture, one of Japan’s most revered regions for Uji matcha. The misty hills and mineral rich soil create the ideal conditions for growing tencha, the raw leaf used to create high-grade matcha. It is a landscape that has been cultivating excellence for centuries. Our garden has a history spanning nearly 200 years. It was once chosen to supply matcha to the Tokugawa shogunate - a legacy that speaks for itself.
Every batch is stone-milled using traditional methods, preserving the vibrant colour, rich aroma and smooth texture that define truli exceptional matcha. The result is bold yet mellow. Clean. A deep umami finish that reflects the care and craft behind every single leaf.
Majicha offers two exclusive ceremonial grade matchas - Seimei and Kakuun - the pinnacle of what Uji has to offer. Every other matcha in our range is premium grade, because at Majicha, that is simply the minimum standard.
