“From Field to Foam” — Found Matcha.
Find your matcha.
Found Matcha is the educational marketplace for matcha, from single-field lots to the blends of the biggest brands. Every tin carries its full record, so drinkers can choose with confidence and the people behind the tea get credit for how they make it.
- Cultivar: verified
- Shaded 24 days
- Stone-milled in Japan
- Lot YM-26-014
- Single cultivar
The problem
A tin of matcha tells you two words.
“Ceremonial” or “culinary.” Neither says which field, which cultivar, how long it was shaded, when it was milled, or who grew it. When that information disappears at the shelf, so does the reason to grow and blend tea carefully. And so does the conversation.
Okumidori, first flush
Hoshino Seichaen · Yame, Fukuoka · 2026 harvest
- Cultivar
- Okumidori, single cultivar Producer verified
- Field
- Hoshino village, 380 m Producer verified
- Shading
- 24 days, tana (shelf) Producer verified
- Harvest
- Hand-picked, 11 May 2026 Producer verified
- Tencha origin
- Yame, Fukuoka, Japan Producer verified
- Milled in
- Hoshino, Japan, by the producer Producer verified
- Mill type
- Granite stone mill Reviewed by Found Matcha
- Milling date
- Aug 2026 Seller stated
- Lot
- YM-26-014
- Certification
- JAS Organic Third-party certified
- Tastes like
- umami, cream, snap pea, long finish Community · 41 tastings
What a Found Matcha record says. Every claim carries its source, and a tasting note is never dressed up as a fact.
The conversation
From Field to Foam
Nobody asks whether a wine is “ceremonial” — they ask whether it was a good year for that region. No one defines a chocolate by calling it “culinary”; they ask about the cacao percentage and whether it was traded fairly. Coffee has cupping scores, standardized processing and flavor wheels. Matcha is every bit as deep, and it deserves the same vocabulary. Our goal is to open up every one of those conversations.
Terroir, like wine
A Yame tea and an Uji tea are not the same tea, any more than a Burgundy and a Barolo are the same wine. Region, village, elevation, cultivar, shading and harvest year all leave a signature in the bowl. We keep that signature on the label and give you the words to describe it.
Profiles, like chocolate
Chocolate taught the world that “single origin” and “blend” are two crafts, not a ranking. A single-cultivar matcha shows you one field's voice. A blend is a maker's voice: cultivars and harvests composed for balance, body and consistency, year after year. Both belong here, and both get a full record.
Single cultivar
Hoshino Seichaen · Okumidori · Yame, 2026
- Okumidori 100%
One field, one plant, one harvest. Tastes like that year in that place.
House blend
A brand's signature blend · Uji, 2026 · composition as disclosed by the brand
- Samidori 50%
- Okumidori 30%
- Yabukita 20%
Composed for creaminess and a steady profile across harvests. A craft in its own right.
Brands big and small, farms, importers and retailers all sell on Found Matcha. Where a maker discloses composition, we show it. Where they keep a blend proprietary, we say so rather than guess. What we never do is call one kind of matcha better than the other.
Field to foam
Six decisions between a field and your bowl.
Each one changes what you taste. We track all of them.
- Field
Region, village, elevation and the plants themselves: the cultivar.
- Shade
Weeks under cloth or tana shelves raise umami and deepen the green.
- Harvest
First flush or later, hand or machine, and the exact day it was picked.
- Steam & sort
Steamed to stop oxidation, dried, then stems and veins removed to make tencha.
- Mill
Stone, ball or jet mill, and where. At the farm in Japan, or by a US co-packer? Both are matcha. The label should say which.
- Foam
Water, temperature, whisk. Your preparation, logged and shareable.
Origin
Where the leaf grew and where it was milled are two different facts.
Powdered, whisked tea is not a Japanese invention. It flourished in Song-dynasty China as 抹茶, mǒchá, centuries before Zen monks carried it to Japan, and China still grows and mills a great deal of it today. Chinese tencha is real. Japanese tencha milled in Oregon is real. Neither is a problem. The problem is a tin of Chinese tencha, jet-milled in the United States, sold as “Ceremonial Japanese Matcha.”
Country of leaf, country of mill
Every Found Matcha record carries both, as separate fields, each with its own source and verification state. Region and prefecture where known. Co-packer disclosed where the brand permits, and “undisclosed” shown plainly where it doesn't. We do not let a milling location stand in for an origin.
How it was milled
Granite stone mills are slow, cool and the traditional standard. Ceramic ball mills and jet (air-classifier) mills are faster and increasingly common, including for excellent tea. The mill type changes particle size, colour and foam, so it belongs on the record, not in the marketing.
We don't rank countries and we don't police taste. Being transparent means being honest about where matcha comes from, and giving every tradition the room to be judged as itself.
The platform
One record. Every part of the matcha world runs on it.
Marketplace, learning, tasting log, evaluation and sourcing are not five products. They are five views of the same canonical record of a tea: producer, brand, product, harvest, lot, pack, listing.
Global from day one: multi-currency, multi-language, cross-border fulfilment, jurisdiction-aware tax and duties.
Educational marketplace
A true marketplace: farms, brands big and small, importers and retailers, single cultivars and blends, in one cart and one checkout even when the tins ship from three countries. Price per gram, destination-aware availability, no affiliate links.
Provenance you can inspect
Every material claim is tagged with who made it and whether it has been verified. Ratings are observations; certifications are documents. We never blend the two.
Learning that follows curiosity
Tap a cultivar, a region or a milling date and learn it in place, then see which teas carry it. No separate library, no gatekeeping, no invented ceremony.
Matcha Lab
A structured, versioned evaluation method: colour, streak, aroma, taste, mouthfeel, foam. Starts as guided tasting for drinkers, matures into a professional standard for cafés, buyers and competitions.
B2B sourcing
Cafés and buyers request samples, evaluate them privately, compare lots and landed cost, request quotes and reorder from one workspace. The relationship lives on the platform, not in an inbox.
Gifting and Matcha Club
Send matcha to anyone by email, no address needed. Curated club flights that connect physical tea to lessons, guided tasting and the producers who made it.
Trust
Five kinds of claim, and we never mix them up.
Every fact on Found Matcha is labelled by source. The label is part of the data, not a footnote.
- Community observedWhat drinkers taste. Aggregated, sample-sized, never presented as fact.
- Seller statedProvided by the retailer or brand offering the tea.
- Producer statedProvided by the farm or producer that made it.
- Producer verifiedConfirmed by the producer or mill through our verification process.
- Third-party certifiedBacked by a certification body or independent document.
Who it's for
Drinkers, cafés, and the people who grow the tea.
Tea drinkers
- Search by cultivar, region, harvest, price per gram
- Keep a cabinet of what you own, opened dates and freshness
- Log every bowl; share it or keep it private
- Get matched to teas you'll love, and told why
Cafés and buyers
- Discover suppliers with real lot data
- Request samples and run guided evaluations
- Compare lots, MOQ, lead time and landed cost
- Quote, order and reorder in one workspace
Producers and brands
- Reach international drinkers and commercial buyers
- Your provenance shown with your name on it
- Structured feedback that comes back to you
- Partner on curated Matcha Club releases
Matcha Match
Our app. Coming soon.
Matcha Match is the web-based application and marketplace where all of this lives. Companies use it to reach customers with honest records. Customers use it to learn, taste, log and give structured feedback that reaches the farm.
Lives at foundmatcha.app. Leave your email and we'll tell you when it opens.
Okumidori, first flush
Hoshino · Yame, Fukuoka · 2026
- Cultivar
- Okumidori Producer verified
- Shading
- 24 days, tana Producer verified
- Milled
- Aug 2026 Seller stated
- Lot
- YM-26-014
- Tastes like
- umami, cream, snap pea Community · 41
The company
Found Matcha L.L.C.
A small team of tea drinkers and builders who have spent too long trying to figure out which tin to buy.
We are building infrastructure for a category that deserves it: a reference layer and a transaction layer for matcha, designed so that a beginner, an enthusiast, a café and a farm can all use the same system without leaving their history behind.
If you grow, mill, import, serve or study matcha, we'd like to talk before launch.