Direct single-origin sourcing from Kyoto & Kagoshima for luxury hospitality, high-end retail, and elite corporate gifting.
In Uji, south of Kyoto, tea has been grown and prepared with intent for more than eight hundred years. A bowl of matcha is whisked for one guest at a time and offered with both hands. The Japanese call this omotenashi: hospitality that meets a need before it is spoken.
In the Kingdom, the same instinct lives in the majlis. The guest is served first. Generosity is shown in what is poured, not in what is said. SHIZUKU was founded to bring the two together.
Our tea comes from family farms in the Uji district of Kyoto, where generations of farmers have grown tea and still grow, process and pack it themselves. Every lot is traceable to its origin and harvest, and we carry it to Saudi Arabia's hotels, restaurants, retailers and corporate tables.
Shizuku, 雫, is a single drop. It is the dew that gathers on a shaded leaf before harvest, and the first drop the whisk lifts from the bowl. One drop, made with care, is the whole idea.
True matcha is defined by three things. It is grown in shade, it is steamed rather than roasted, and it is milled on stone. Miss one, and the result is green tea powder, not matcha.
01 · 覆下
Twenty to thirty days before harvest the bushes are covered. Starved of light, the leaf builds chlorophyll and L-theanine, the source of matcha's deep colour and sweet umami, while the bitter tannins fall away.
02 · 碾茶
Within hours of picking, the leaves are steamed to stop oxidation. They are dried flat without rolling, and stem and vein are removed. What remains is tencha, the raw leaf of matcha.
03 · 石臼
Granite mills turn slowly, so the powder never warms. The particles measure five to ten microns: fine enough to rest in suspension in water rather than sink.
04 · 茶筅
In the bowl, a bamboo chasen brings the tea to a fine foam in seconds. The first drop it lifts is the one our name describes.
The reliable baseline of most blends. Grassy and steady.
Smooth and buttery, low in astringency. Prized for lattes.
Deep green, bold umami, a creamy sweetness.
A classical Uji cultivar for the thickest ceremonial tea.
Refined and delicate. For single-origin ceremonial grades.
A tin that names no cultivar is almost always a blend.
Vivid, electric emerald. Olive, khaki or yellow means unshaded leaf, heat in the mill, or oxidation in the pack.
Rubbed on white paper, it smears smooth, like fine eyeshadow. Grit means industrial milling.
Whisked in water alone, the finish is rich, savoury umami. Sharp bitterness or a taste of hay means culinary grade.
Origin is matched to purpose. Ceremonial tea comes from the historic gardens; volume for food service comes from regions built for consistency.
The birthplace of Japanese matcha. More than eight hundred years of craft, and still the reference for ceremonial grades.
A distinctive terroir with a character of its own, prized for premium leaf.
Japan's largest tea region. Depth of supply for large and steady volumes.
Volcanic soil and a long growing season. Consistent harvests and high capacity.
A rare micro-region growing distinctive Japanese cultivars in small quantities.
Every consignment travels with its lot record, harvest details and export documentation, so what is opened in the Kingdom is exactly what was sealed in Japan.
Both are grown and produced in Japan. One is made for milk, the other for water. Every other Japanese tea is available on request.
For lattes and every drink made with milk. Smooth and low in astringency, chosen to hold its colour and body in milk, so the cup looks and tastes the same each time it is poured.
Lattes · Iced drinks · Patisserie
For traditional whisking, the tea ceremony and the majlis. The finest leaf, made to be drunk with water alone.
Tea ceremony · Majlis service · Hotel tea service
Hojicha, sencha, gyokuro, genmaicha and Japanese black tea, for a menu that needs more than matcha. Tell us how it will be served, and we will propose the grade and the format.
Hojicha · Sencha · Gyokuro · Wakoucha
Taste profiles as read on the grower's own tasting bench in Kyoto. Five marks is the fullest expression of each note.
We supply the businesses that serve the Kingdom's guests. Tell us how tea is served in your house, and we will match origin, grade and format to it.
Hotels, fine dining, specialty cafés and majlis service. Ceremonial and premium grades, with guidance on preparation and service.
Retail-ready packs, labelling in Arabic and English, or a full private label under your own brand: grade selection, custom blending, packaging development and long-term production planning.
For manufacturers, food brands and beverage companies. Matcha, hojicha and wakoucha in bulk, from single-kilogram orders to annual supply agreements with reserved production capacity.
Gift sets for Ramadan, Eid, the National Day and executive gifting, presented for the Kingdom.
Tell us about your business and we will come back to you personally.