Why Crafti?

The Hands of Our Artisans

Learn more about the craftsmanship of our green tea artisans.

Rows of green tea in Japan

Crafted by Tea Masters and Artisans

Our tea is made by artisan farming communities in Japan, using traditional techniques passed down over generations.

Our process

  1. A tea master smelling fresh tea leaves

    Supporting Family-Owned Businesses

    Instead of nameless big corporations, we work with family-owned businesses. This way, we support local artisans and know exactly what goes in your tea.

  2. A tea picker hand-picking tea leaves

    Traditional Superfood,
    Modern Innovation

    We use modern techniques like organic farming, decaffeination and extraction, to create better products for your modern-day wellness ritual.

  3. Organic tea leaves under shade netting

    Certified Organic

    by Japanese Agricultural Standards

    JAS organic certification mark

The Crafti Collective

Our Farmers & Partners

To deliver top-quality green tea, we work with the Crafti Collective, our network of tea artisans, farmers and partners across Japan.

  • Ohtani-san

    Ohtani-san

    Tencha factory owner, Kyoto

    Ohtani-san is the 3rd-generation owner of a tencha factory in Kozuya, Kyoto. The factory has been operating since the early 1970s where 20% of tencha are still harvested by hand.

  • Masaru-san

    Masaru-san

    Tea master

    Masaru-san is a renowned tea master who has won Japan's National Tea Quality Judging Competition with over 120 tea masters.

  • Tadashi-san

    Tadashi-san

    Tea farm and factory owner, Nishio

    Tadashi-san is a 2nd-generation tea farm and factory owner, who cultivates and processes Matcha in Nishio prefecture.

  • Akiyo-san

    Akiyo-san

    Tea picker, Uji

    Akiyo-san is a tea picker at our partner tea farm in Uji. She and her team of tea pickers would hand-pick tea up to 10 hours a day during tencha harvesting periods.

In their words

The Soul and Stories behind our Tea

  • The Hardest Experience

    Frost causes sprouts of tea plants to wither, turn black and die. This can mean the ruin of many years of efforts to cultivate these plants.

    Masaru-san, on the toughest part of tea cultivation.

  • Saving the Harvest

    Tea plants are more susceptible to frost damage because of the relatively high water content in their tissues. When exposed to freezing temperatures, the water inside plant cells can freeze, and expand, causing damage to cell walls.

    Tadashi-san, on solving the problem of frost damage

  • A Moment of Mastery

    My most memorable career moment? Winning the nation-wide tea competition among 120 tea masters.

    Masaru-san, on the most satisfying moment in his career.

Matcha samples being tested in a lab

Lab tested

Safety Guaranteed

Regular third-party lab screening is conducted for:

  • Heavy Metals
  • Radiation
  • Microorganisms
  • Additives
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