From Uji, and part of tea master Randy Channell Soei’s personal collection.
Nikon, single cultivar and single origin, is sourced from Kyoto, the region widely regarded as the historical heart of matcha cultivation.
Made from Kyoto-grown Yabukita, a cultivar known for its structured umami and balanced body, Nikon expresses the depth, and stillness typical of top-grade Kyoto matcha. This profile is not accidental: it is the result of strict shading practices, slow steaming, refined drying, and careful stone-milling performed by craftsmen whose methods trace back centuries.
Nikon belongs to tea master Randy Channell Soei’s own collection, shaped through decades of training within the Urasenke tradition. His selection philosophy follows the standards he was taught in Kyoto. Nikon reflects these real principles, a textbook example of what ceremonial matcha should taste like when guided by lineage rather than trends.
