Ibuki Room

FORREST MIST

A ceremonial matcha inspired by the quiet depth of the forest.

Named after the Japanese word for breath or life force,
Ibuki reflects the calm strength found beneath a shaded canopy.
Selected from a limited harvest of single-cultivar Sayamakaori,
it offers a rich, full-bodied cup with layered umami, gentle roasted
character, and a lingering finish. Released as our first Special Release,
it is available only from this harvest.

SINGLE CULTIVAR

Sayamakaori

SENSORY NOTES

Mossy Cedar • Roasted Soybean • Rich Umami

THE FEELING

The breath of the forest.

Where the air is cool with cedar and damp earth, and light slips quietly through the trees. The forest asks for nothing but your presence. In its silence, the mind clears, the body settles, and time seems to move a little more slowly.

IBUKI is inspired by this quiet renewal—a freshness that feels alive without being loud. Like its name, it carries the calm energy of the forest itself: crisp, grounded, and gently lingering, long after the final sip.

tea profile

Sweetness ●●●○○
Umami ●●●●●
Body ●●●●○
Freshness ●●●○○
Bitterness ●●○○○
Finish ●●●●○

Cultivars

Sayamakaori

Sensory Notes

Mossy • Roasted Soybean • Mineral

Classification
• Mood — Grounded
• Intensity — Full
• Texture — Velvety
• Astringency — Low
• Finish — Deep

Best Pairings
• Butter cookies
• Chestnut wagashi
• Toasted sesame sweets
• Roasted almonds

Best Enjoyed
• Quiet mornings
• Rainy afternoons
• Forest walks
• Reading by the window

ORIGIN RECORD

Shizuoka, Japan

Ibuki is crafted from first-harvest leaves grown in the tea-producing hills of Shizuoka, where cool mountain air and frequent morning mist create ideal conditions for slow, balanced growth. The result is a matcha with remarkable depth, vibrant color, and pronounced umami.

Selected from the Sayamakaori cultivar, this tea is known for its rich green character, rounded body, and balanced bitterness. Shade cultivation enhances sweetness and complexity before the leaves are carefully stone-milled into a fine ceremonial matcha.

Every harvest reflects the patience of traditional cultivation—from careful shading and seasonal picking to slow milling that preserves the tea's aroma, texture, and vivid emerald color.

Region — Shizuoka, Japan
Cultivar — Sayamakaori
Harvest — First Harvest (Ichibancha)
Processing — Shade Grown · Stone-Milled