It’s week 18 / 2026

This week, we invite you to book a place for one of our introductory Matcha Workshops on 8 or 9 May. Led by Japanese tea master Katsuhito Imaizumi and held in small groups, each workshop offers a quiet immersion into the preparation and tasting of matcha, where guests are guided through each step as every cup reveals its depth and nuance. This same sensibility extends into your own ritual at home with our ceremonial-grade AGOBAY Kyoto matcha, sourced from the banks of the Uji River and stone-ground in small batches from superior tencha. As an Asahi variety, it is produced using the traditional ‘honzu’ shading method, resulting in a rich umami, gentle astringency and a fresh, green aroma that offers a balanced expression of one of Japan’s most revered teas.