TORA didn't start as a brand — it started with one family's tea fields in the mountains above the Oi River, and a promise to bring what they grow to a wider table without changing how it's made.
A single family, seven decades of leaves.
From the heart of Shizuoka, where the Oi River flows down from the Southern Japanese Alps, Shoji Yoshio manages his farm with an obsession for detail few can match.
Perched between 300 and 500 metres, the sharp contrast between daytime and nighttime temperatures builds the exceptionally balanced, rich flavor that TORA is known for.
A short list of things we don't compromise on.
None of this is complicated. It's just the difference between matcha that tastes like matcha and matcha that doesn't.
Zero Additives
Every TORA harvest is prepared with traditional Japanese methods and nothing added — no fillers, no sweeteners, no shortcuts.
One Farm, Traceable
All of it comes from the same single-family farm in Shizuoka, so every tin can be traced back to the hands that picked it.
Graded, Not Guessed
Premium and High Grade are sorted by harvest and flavor, so you always know what you're getting before you open the tin.