Kiwami and Tsuyuhikari are now officially USDA Certified Organic. While the certification is new, the farming practices are not. Hattori-san, the fourth-generation farmer behind both matchas, has never used synthetic pesticides or fertilizers. The certification simply formalizes a commitment to quality and cultivation methods that have been in place for generations, and we’re proud to see that dedication officially recognized.

Why this matters

When matcha is made, the entire tea leaf is stone-ground and consumed. Because you’re ingesting the whole leaf, the way the tea is cultivated matters deeply, and what’s used on the farm has a direct relationship to what ends up in your cup. Hattori-san has always grown Kiwami and Tsuyuhikari without synthetic pesticides or fertilizers, and we’re proud that commitment is now officially USDA Certified Organic.

But organic farming isn’t only about avoiding certain inputs — it’s also about restoring balance to the land itself. After years of depletion from conventional agriculture, Hattori-san and his team worked to rebuild the farm’s soil ecosystem naturally, restoring the microorganisms, fungi, bacteria, and earthworms that healthy soil depends on. The result is a living ecosystem that supports both the long-term health of the land and the production of exceptional tea.

Why organic matcha?

• No synthetic pesticide or herbicide residues in the powder you’re consuming whole
• Soil health directly affects L-theanine and antioxidant (EGCG) content — organically farmed, well-tended soil tends to support higher levels of both
• No synthetic fertilizer runoff affecting the plant’s mineral balance
  

For a product consumed daily and in its whole form, farming practices matter. Organic certification reflects a commitment not only to cleaner cultivation methods, but to healthier soil, more balanced ecosystems, and a more intentional relationship between the land and what ultimately ends up in your body.

Why has it taken so long to get this certification? 

USDA Organic certification is a rigorous, documentation-heavy process that can take years, especially for products grown and processed in Japan. It requires detailed record-keeping, audits, and verification across every step of production and export, which can be particularly complex for small, generational farms like Hattori-san’s, where organic practices have long been the norm but not always formally documented in the required way.

We met Hattori-san nearly 10 years ago, and from the start his intention was always to become certified. But the process is costly, time-intensive, and administratively demanding, and it took years to build the systems needed to meet those requirements without changing how the tea is grown.

And for those who prefer our Hikari matcha, it is still grown without synthetic pesticides or fertilizers — it’s just not yet USDA certified.

And to align with this change, we’ve launched a new look. Shop below to see more.