Clean, professional, and elegant, this tin is a popular choice for retail presentation, gifting, subscription boxes, or simply elevating the experience of Matcha at home.

Packing Guidance:

• Each tin is suitable for 25g of Matcha.

• To pack 1000g of Matcha in this format, you will need 40 tins.

• You can also combine with other packaging (e.g. ziploc pouches) as long as the total weight adds up to your intended order.

  Example: 10 × 25g tins + 30 × 25g pouches = 1000g

Multiple Tea Orders:

If ordering several teas in different packaging formats, please clearly indicate your preferences in the notes at checkout.

Example:

• Okumidori Matcha 1000g

   – 10 × 25g tins

   – 30 × 25g pouches

• Gokou Matcha 1000g

   – 40 × 25g tins

This allows us to pack your order exactly to your preference and ensure a smooth delivery.

This is our standard aluminium ziploc packaging, made in Japan. It is our recommended option for Matcha storage, offering a secure resealable closure that helps prevent air exposure and preserve freshness.

Packing Guidance:

• To pack 1000g of Matcha using this format, you will need a total of 10 pieces.

• You may split the total between 25g and 100g pouches as desired — simply ensure the total quantity equals 1000g.

  Example: 5 × 100g + 20 × 25g = 1000g

Multiple Tea Orders:

If ordering several teas and different packaging types, please clearly indicate your preferences in the notes at checkout.

Example:

• Okumidori Matcha 2000g

   – 20 × 25g

   – 10 × 100g

• Samidori Matcha 1000g

   – 10 × 100g

This helps us ensure your tea is packed exactly as you prefer.

This is our standard aluminium ziploc packaging, made in Japan. It is our recommended option for Matcha storage, offering a secure resealable closure that helps prevent air exposure and preserve freshness.

Packing Guidance:

• To pack 1000g of Matcha using this format, you will need a total of 40 pieces.

• You may split the total between 25g and 100g pouches as desired — simply ensure the total quantity equals 1000g.

  Example: 5 × 100g + 20 × 25g = 1000g

Multiple Tea Orders:

If ordering several teas and different packaging types, please clearly indicate your preferences in the notes at checkout.

Example:

• Okumidori Matcha 2000g

   – 20 × 25g

   – 10 × 100g

• Samidori Matcha 2000g

   – 20 × 100g

This helps us ensure your tea is packed exactly as you prefer.

Matcha (抹茶) is a fine powder made from whole ground tealeaves, and is distinctive in its rich flavour and deep green colour. The young shoots are shaded for 3-4 weeks, and after harvesting and drying the stems and veins are removed from the leaf to make Tencha. This is then ground into a powder using a stone mill or ball mill. Traditionally, Matcha is prepared by dissolving the powder in hot water, and a bamboo whisk (chasen) is used to froth up the mixture to achieve a smooth and creamy texture. Matcha plays an important part in the Japanese tea ceremony, the Sado or the Way of Tea where tea preparation is used to emphasise beauty, simplicity and tranquility.

Farmer Profile

Akihiro (Akky) Kita is our president and lead farmer here at Obubu. His desire to make this tea available to the general public is the foundation of Kyoto Obubu Tea Farms. In college, Akky took up a part-time job as a farmhand in Wazuka, and fell in love with the tea of this region. He made the decision then to leave college and devote his time to mastering the art of tea farming. Recognising the need for independent farmers like himself to spread the joy of drinking Japanese tea, he travels each year during the winter off-season to bring Japanese tea to people all over the world.

Matcha (抹茶) is a fine powder made from whole ground tealeaves, and is distinctive in its rich flavour and deep green colour. The young shoots are shaded for 3-4 weeks, and after harvesting and drying the stems and veins are removed from the leaf to make Tencha. This is then ground into a powder using a stone mill or ball mill. Traditionally, Matcha is prepared by dissolving the powder in hot water, and a bamboo whisk (chasen) is used to froth up the mixture to achieve a smooth and creamy texture. Matcha plays an important part in the Japanese tea ceremony, the Sado or the Way of Tea where tea preparation is used to emphasise beauty, simplicity and tranquility.

Farmer Profile

Akihiro (Akky) Kita is our president and lead farmer here at Obubu. His desire to make this tea available to the general public is the foundation of Kyoto Obubu Tea Farms. In college, Akky took up a part-time job as a farmhand in Wazuka, and fell in love with the tea of this region. He made the decision then to leave college and devote his time to mastering the art of tea farming. Recognising the need for independent farmers like himself to spread the joy of drinking Japanese tea, he travels each year during the winter off-season to bring Japanese tea to people all over the world.

Matcha (抹茶) is a fine powder made from whole ground tealeaves, and is distinctive in its rich flavour and deep green colour. The young shoots are shaded for 3-4 weeks, and after harvesting and drying the stems and veins are removed from the leaf to make Tencha. This is then ground into a powder using a stone mill or ball mill. Traditionally, Matcha is prepared by dissolving the powder in hot water, and a bamboo whisk (chasen) is used to froth up the mixture to achieve a smooth and creamy texture. Matcha plays an important part in the Japanese tea ceremony, the Sado or the Way of Tea where tea preparation is used to emphasise beauty, simplicity and tranquility.

Farmer Profile

Akihiro (Akky) Kita is our president and lead farmer here at Obubu. His desire to make this tea available to the general public is the foundation of Kyoto Obubu Tea Farms. In college, Akky took up a part-time job as a farmhand in Wazuka, and fell in love with the tea of this region. He made the decision then to leave college and devote his time to mastering the art of tea farming. Recognising the need for independent farmers like himself to spread the joy of drinking Japanese tea, he travels each year during the winter off-season to bring Japanese tea to people all over the world.

Matcha (抹茶) is a fine powder made from whole ground tealeaves, and is distinctive in its rich flavour and deep green colour. The young shoots are shaded for 3-4 weeks, and after harvesting and drying the stems and veins are removed from the leaf to make Tencha. This is then ground into a powder using a stone mill or ball mill. Traditionally, Matcha is prepared by dissolving the powder in hot water, and a bamboo whisk (chasen) is used to froth up the mixture to achieve a smooth and creamy texture. Matcha plays an important part in the Japanese tea ceremony, the Sado or the Way of Tea where tea preparation is used to emphasise beauty, simplicity and tranquility.

Farmer Profile

Akihiro (Akky) Kita is our president and lead farmer here at Obubu. His desire to make this tea available to the general public is the foundation of Kyoto Obubu Tea Farms. In college, Akky took up a part-time job as a farmhand in Wazuka, and fell in love with the tea of this region. He made the decision then to leave college and devote his time to mastering the art of tea farming. Recognising the need for independent farmers like himself to spread the joy of drinking Japanese tea, he travels each year during the winter off-season to bring Japanese tea to people all over the world.