It’s week 34 / 2026

This week, we turn our attention to our ceremonial-grade AGOBAY Kyoto matcha, a special blend shaped by the landscape and centuries-old tea culture of Uji. Tea master Hideki Kuwabara works exclusively with locally grown tencha, drawing on more than five decades of experience to balance colour, aroma and flavour through the Japanese art of ‘gogumi’. Slowly ground in small batches using a traditional stone mill, the finished matcha reveals rich umami, bright astringency and the distinctive aroma of a green temple garden. Explore the full story of Uji matcha in magazine, which unfolds through the region’s fertile fields and long tea-making heritage, alongside Hideki’s close relationships with local growers, and the knowledge and craft behind this exceptional tea.