Our ceremonial-grade AGOBAY matcha is sourced from the banks of the Uji River near Kyoto, Japan, and ground from superior tencha using a traditional stone mill. As an Asahi variety, it is crafted using natural ‘honzu’ shading, a 400-year-old method where tea plants are covered with ‘yoshizu’ (straw mats) and straw to enhance the flavour and texture of the tea. Carefully mastered by Hideki Kuwabara, this AGOBAY special blend focuses on an elegant aromatic style. With its rich umami, sharp astringency and the scent of a green temple garden, it refreshes your heart and soul.

Located in the southern part of Kyoto prefecture, the Yamashiro region has long been renowned for producing green tea of the highest quality. In the picturesque city of Uji, whose name means ‘surrounded by mountains on three sides’, tea houses are dotted among the traditional architecture lining the banks of the Uji River, while a journey through the rolling landscape reveals evergreen tea fields covering the terrain like a patchwork quilt. Home to fertile soil and a warm climate, the region also attracts a dense morning fog that not only prevents frost from forming, but provides tea leaves with moisture that leads to rich aromas. These natural attributes, combined with the region’s close proximity to Kyoto, have provided a platform for tea cultivation to prosper over the past eight centuries.

Matcha holds more than flavour – it carries centuries of practice, gesture and care. From shaded fields to hand-split whisks, its ritual relies on skills now held by only a few. As matcha finds its place in modern life, its origins remain essential. To enhance your daily matcha ritual, we have created a selection of customised accessories from Japan, Switzerland and Czechia. Tools that honour the matcha heritage – crafted for quiet preparation and reflection – along with our own AGOBAY ceremonial-grade matcha from Kyoto. Create moments not only to sip and savour, but to remember what’s worth preserving.

Designed by AGOBAY and Swiss ceramist Therese Müller, the AGOBAY matcha bowl, or ‘chawan’ in Japanese, is formed in unglazed porcelain – pure, tactile and quietly striking. The wide mouth and gently rounded base are shaped for function: allowing space for vigorous whisking while encouraging a very smooth, even blend.

Crafted by Therese in her atelier in Zurich, each matcha bowl is a unique piece, acquiring its distinct character through meticulous individual craftsmanship at various stages. Intended for daily use, it combines fine porcelain with lasting strength, and is dishwasher-safe for convenience. The curved rim meets the lips softly, while the rounded base rests gently on your table. Fired at 1,270°C during the sintering process, the bowl achieves both durability and resilience, without compromising its refined, minimalist character – while also ensuring it remains stain resistant. It is smooth to the touch, and may feature slight variations in colour, shape and size.

Create moments not only to sip and savour, but to remember what’s worth preserving. Discover our carefully selected hand-made matcha tools.

The delicate ritual of preparing matcha is a unique one. Unlike other types of tea, its fine-powdered form requires a particular method and a special set of tools to transform it into a richly aromatic, lightly frothed green brew. The process is not overly complex, but with a few key techniques, combined with a little artistry and a nimble wrist, you will be able to enjoy a smoother, more deeply flavoured cup each time.

To assist you in creating a delicious daily escape, we have put together our own AGOBAY guide to making your matcha at home. Japanese tea master Shinya Sakurai carefully demonstrates all you need to know in a series of four short films, including highlights of our AGOBAY matcha.