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Our matcha.

Hagimura Seicha, Suizawa · MatchaBa, Vienna

The matcha we whisk at MatchaBa grows in Suizawa, at the foot of the Suzuka mountains in Mie, Japan. Hagimura Seicha grows it in the shade and grinds it on stone; through our sister project AB Matcha it comes straight to us.

See the menuHow it's made
Rows of tea bushes in Suizawa, with the Yokkaichi plain stretching to the sea behind
Suizawa · MieTea fields in Suizawa2008 · Photo: H Okano, CC BY 3.0
  • Mie, JapanSuizawa, at the foot of the Suzuka mountains
  • 170+ yearsof kabusecha in Suizawa: tea grown in the shade
  • 12 stone millsgrind the tencha into matcha
  • Imported directthrough our sister project AB Matcha

From leaf to cup.

With matcha you drink the whole leaf, finely ground. Getting there takes one step after another.

13tencha lines, the most in Japan by the company's own count

  1. 覆

    Shade

    A few weeks before the harvest the bushes go under cover.

    Workers pull a grey cover off the rows of tea on a hillside, more tea fields behind
    The cover comes off and the kabuse harvest begins.
  2. 摘

    Pick

    For the finest grades the young leaves are carefully picked by hand.

    Painted scene: pickers among dense tea bushes
    Picking in Uji. Saitō Motonari, 1803 (detail).
  3. 蒸

    Steam

    The fresh leaves are steamed.

  4. 炉

    Dry

    Then they dry in the tencha oven without being rolled. Hagimura Seicha builds its ovens on the model of the traditional brick oven.

    Painted scene: men turning tea leaves on paper over brick ovens
    Drying over the oven in Uji. Saitō Motonari, 1803 (detail).
  5. 選

    Sort

    Stems and veins come out. What is left is tencha.

    Dried tencha leaves in the opening of a stone mill
    Tencha on a stone mill in Uji, Kyoto.
  6. 臼

    Grind

    Stone mills grind the tencha into fine powder. Hagimura Seicha runs twelve of them.

    Pale green matcha powder falling from a stone mill
    Matcha coming out of a stone mill. Uji, Kyoto.
  7. 届

    Import

    Through our sister project AB Matcha it comes straight to Vienna.

  8. 点

    Whisk

    On Otto-Bauer-Gasse: with a bamboo whisk, bowl by bowl, right before your eyes. Hagimura-san recommends water at 75 to 80 °C.

    Three layered matcha drinks with straws on a wooden table at MatchaBa
    Matcha drinks at MatchaBa.

The grower: Hagimura-san.

Koshi Hagimura runs Hagimura Seicha in Suizawa: 3.5 hectares of tea in 1962, 135 hectares today. He grows tea, turns it into matcha and, as a shihan of the Enshū school, teaches the tea ceremony.

一椀のため、一人のために

For one bowl. For one person.

That is how Hagimura-san describes whisking for a guest in Mexico who was moved to tears. From his interview with H.I.S.
Hagimura-san smiling in front of the Mie to Vie poster, then whisking matcha and pouring it into small cups
MATCHABAHagimura-san in Vienna2 October 2026

Mie to Vie.

On 2 October 2026 Hagimura-san came to Vienna for MatchaBa's workshop. He whisked matcha with hot water and a bamboo whisk and showed how the bowl is passed: front towards the guest, who turns it a little before the first sip. Whoever drinks before the others says “Osaki ni”.

He welcomes matcha being mixed with milk or made into ice cream:

“We are glad when a matcha latte makes people ask: what is real tea, actually?”

Hagimura-san to keymedia, 3 October 2026 (translated from German)
A woman turns the wooden handle of a stone mill on a red cloth
At the workshop, guests turned the stone mill themselves. MatchaBa's workshop, 2 October 2026.

In your cup.

We source our matcha directly from Hagimura Seicha in Suizawa. Try it pure or as a latte at Otto-Bauer-Gasse 4.

  • Matcha Pure€ 5.50
  • Matcha Latte€ 6.00
  • Iced Matcha Latte€ 6.50
  • Matcha Coconut Water€ 6.50

Ippuku dōzo: have a bowl of tea.

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Sources

Pictures and lettering