KINDER RITUALS THAT FILL YOUR CUP
Proud member of the matcha committee (japan)
Matcha Committee is a joint organization approved by the Government of Japan for the Matcha industry dedicated to protecting and defining authentic Matcha.
The purpose is to protect and promote the cultural heritage and global standing of Matcha. Matcha Committee protects the common interests of everyone in the industry while contributing to its international designation.
We are honoured to be the only Indian brand onboard alongside Japanese farms, producers, and other market players from around the world who share the same vision in helping serve this purpose.
THE LINEUP
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UMI, UNFILTERED
At Umi, we believe matcha should offer more than a one-size-fits-all experience. You deserve more than generic, white-labelled matcha sold under different names. Much of the matcha available in India is sourced from the same import channels and simply repackaged with little distinction, transparency, or connection to its origin.
We’re here to change that. Umi directly sources matcha from small farms across Japan, working closely with producers who care deeply about craftsmanship, terroir, and cultivar expression. Instead of offering a one-note “ceremonial” matcha experience, we curate a diverse range of matcha from different regions and harvests, including rare cultivars that many people have never had the chance to explore before.
Our goal is simple: to help you discover matcha on a deeper level. By experiencing different terroirs, flavour profiles, and cultivars, you can better understand your own preferences and develop a more personal connection with matcha beyond the ordinary.
Word on the street
Our matcha
At Umi, we take matcha seriously like hillside-farm-in-Japan kind of seriously. We've partnered up with small farms across different regions across Japan, so that you can experience incredible matcha beyond just Uji. All our matcha comes from the spring first flush, harvested from some of Japan’s most renowned tea growing areas.
Yes, good matcha may be scarce but not where small, tucked-away farms whisper genuine care into each harvest. We strive to bring you new, rare, and cherished cultivars from across Japan, carefully sourced from humble farms who focus on quality above everything else.
the origin story
“Umi was born out of my deep love for tea and Japan. I’ve been a matcha consumer since 2022, and during my travels to Japan, I had the opportunity of experiencing authentic matcha that completely changed the way I saw this beautiful tea.
Umi was created with lots of love to bring that same quality, authenticity, and connection back home to India, something beyond the grades and labels.”
抹茶と一緒に、ありがとうの気持ちを
(Matcha to issho ni, arigatō no kimochi o)
With matcha, we send our heartfelt thanks.
- Adviti
FOUNDER
FOUNDER
a new wave of matcha
Sourced from humble farms in Japan.
Harvest Led
KNOW THE process
Shade grown for 21-30 days
To boost chlorophyll & amino acids, creating its vibrant green color, umami and sweetness
Steaming
After harvest, the leaves are immediately steamed to stop any oxidation.
Into the oven
The leaves are then put in a tencha oven for drying.
Harvested in Spring
Only the youngest, most tender leaves are selected for production, which gives matcha its delicate flavour.
Separation
After steaming, the leaves are dried and passed through air seperation to remove stems & veins.
Ground by a traditional Stone-mill
Tencha is then slowly stone ground into an ultra fine powder of 5-10 microns called Matcha.
-
Shade grown for 21-30 days
To boost chlorophyll & amino acids, creating its vibrant green color, umami and sweetness -
Harvested in Spring
Only the youngest, most tender leaves are selected for production, which gives matcha its delicate flavour. -
Steaming
After harvest, the leaves are immediately steamed to stop any oxidation. -
Separation
After steaming, the leaves are dried and passed through air seperation to remove stems & veins. -
Into the oven
The leaves are then put in a tencha oven for drying. -
Ground by a traditional Stone-mill
Tencha is then slowly stone ground into an ultra fine powder of 5-10 microns called Matcha.
