Suro Matcha comes straight from the farm. One of us grows it, the rest of us bring it to you. Just high-quality matcha, the way it’s meant to be.
We’re here to make matcha part of your everyday ritual. Something you grab, whisk, and drink without thinking twice. Before you train, on the way to work, while you’re creating. Anywhere.
Suro exists to take matcha out of its niche and put it where it belongs. Everywhere.
No Rules. Just Drink It
This isn’t sourced. It’s ours.
Suro matcha comes straight from a fourth-generation tea farm in Shizuoka, Japan. Not through layers of distributors. Not through a middleman. One of us is the farmer.
Every batch is grown, harvested, and processed at the same origin, giving us full control from soil to stone mill. It starts with the soil.
The fields are managed without pesticides, herbicides, or chemical fertilisers. The focus is on building healthy soil and a balanced growing environment. It takes longer to get right, but it produces better tea. The leaves are shade-grown for 20–30 days before harvest, slowing their growth and concentrating flavour, colour, and nutrients.
Once harvested, the leaves are processed into tencha using traditional methods, then slowly ground into fine matcha using stone mills to preserve texture and intensity.
Nothing rushed. Nothing forced. Even the way it’s grown is considered. Solar panels sit above the fields, protecting the plants from frost and harsh sunlight while generating renewable energy at the same time. It creates a more stable environment for the leaves, and a more sustainable system overall.
Everything happens in one place, from cultivation to processing, so nothing gets lost along the way.
We stay close to every part of it. From how it’s grown to how it ends up in your cup.
