Step into an
ancient tea house.
Eight centuries of stillness, poured into a bowl. Shade-grown, stone-milled matcha and single-origin leaf — each tea carrying its own ancient legend, from the misted gardens of Uji, Kyoto.
In an old Kyoto tea house, nothing is hurried and nothing is wasted. A low doorway asks even a lord to bow. A single flower waits in the alcove. The kettle breathes. We built ikido to keep that room — and to send a little of its stillness to your table.
A house of three rooms
From one valley in Uji
We work with a single family of growers whose gardens have been shaded the same way for four generations. The leaf is hand-picked at first flush, steamed within hours, and milled on granite so slowly that forty grams takes an hour to become powder.
Nothing is rushed. That patience is the entire flavour.
Read our storyEverything for your first bowl
Our gift to the beginner and the gift you give. A hand-thrown chawan, an 80-prong Takayama chasen, a carved chashaku, a ceramic kusenaoshi, a stainless sifter and a 30g tin of Yū ceremonial matcha — presented in a cloth-wrapped box with a printed guide to your first bowl. Everything, nothing missing.
- —6 pieces
- —Cloth-wrapped box
- —Includes 30g Yū matcha
- —Printed ritual guide
“One encounter, one chance. Each bowl is made only once — so make it beautifully.”
The way of tea