Meet Matchæologist (抹茶オロジスト): an artisanal matcha specialist born from a founder's journey into Japan's tea culture, who trained as a monk in Uji before dedicating himself to preserving its centuries old craftsmanship. Today, Matchæologist works closely with matcha sommeliers and craftsmen in Kyoto to define the ultimate matcha ritual experience, growing every leaf in Uji, the world famous terroir long considered the ultimate ground for matcha cultivation. Each batch is artisan roasted in small quantities using proprietary techniques, more akin to fine wine than fast tea, treating matcha not as a drink but as a ceremony worth doing properly.

Grown in Uji, Kyoto's legendary tea growing region, Misaki is Matchæologist's highest ceremonial grade, artisan roasted in small batches for rich umami, roasted caramel and malted honey notes. Suited to both light and thick preparations, it's matcha made for those who want to taste every part of the ritual.