Kiyocha
Our Story
We didn't set out to build a matcha brand. We just couldn't find good matcha anywhere near home — so we went and found it ourselves.
01 — How it started
Tasmania. A small studio. No room for a coffee machine.
Eric and Natalie spent seven years in Tasmania running two restaurants and two food trucks. Life was full but the kitchen at home was small — too small for the coffee setup they'd always wanted. Then Natalie took a trip to Melbourne, tried matcha for the first time, and came back a different person. A bowl, a whisk, some powder. That's all it takes. The idea for Kiyocha started the day Eric joked: if there's no good matcha in Tasmania, why not start your own brand?
02 — Where it comes from
Shizuoka, Japan. In the shadow of Mount Fuji.
Most Australian matcha brands go straight to Uji. We looked harder. Through a connection in Kobe, we found our way to a small family-owned farm in Shizuoka — grown in volcanic soil near the Fuji mountains, harvested in small batches. We flew out, visited the farm, met the people behind it, tried everything they had. It took a full year from that first idea to launch. We think that time shows in every tin.
In our own words
"Kiyocha means pure and fresh. We built it to be a bridge — between good matcha and the people who actually move."
— Eric & Natalie, Kiyocha
03 — What Kiyocha is
Not an aesthetic. A way to move.
The matcha world is full of beautiful tins and soft lighting. We respect that — but it's not us. Kiyocha was built for people who run, dance, lift, rave, practice, and go. We've poured matcha at music festivals, matcha rave, run clubs, pilates studios, yoga sessions, and late-night pop-ups. Our logo is the chasen — the whisk used to make matcha — because the movement it makes is the movement we're after. Pure. Fresh. Always going.
Ready to try it yourself?
Ceremonial grade from Shizuoka. Shipped to AU & US.