Our Matcha Story
At The Screaming Parrots, we believe extraordinary matcha begins with patience, respect for tradition, and an uncompromising commitment to quality. Every cup we serve is the result of countless decisions made long before the tea reaches our café. We do not choose our matcha because it carries a famous name, wins awards, or is labeled with a premium grade. We choose it for one reason: how it tastes.
Every harvest is carefully evaluated through blind tastings, where we focus on aroma, sweetness, umami, texture, body, finish, and overall balance. If a harvest does not meet our standards, we simply do not serve it. We believe the finest matcha should speak for itself with every sip.
Our ceremonial matcha comes from two of Japan's most respected tea producing regions, Uji in Kyoto and Yame in Fukuoka. We intentionally source two different cultivars because we believe matcha should be appreciated the same way people appreciate fine wine or specialty coffee. Every cultivar has its own personality, and no single tea can represent the full beauty of Japanese matcha.
Our Saemidori from Uji and our Okumidori from Yame were carefully selected because together they showcase two remarkable expressions of Japanese tea craftsmanship.
Why We Source From Two Regions
We do not believe one region or one cultivar can produce every style of exceptional matcha. Every tea growing region and every cultivar has its own unique character. Instead of searching for a single “best” matcha, we carefully select each tea for what it naturally expresses.
Uji, Kyoto
Often regarded as the birthplace of Japanese matcha, Uji has been producing some of Japan's finest teas for centuries.
Our Saemidori from Uji is chosen for its vibrant emerald green color, remarkable natural sweetness, rich umami, silky smooth texture, and elegant complexity. It offers very little bitterness with a delicate refined astringency that adds structure without overwhelming the tea. The finish is long, balanced, and layered, revealing new flavors with every sip.
Yame, Fukuoka
Yame is celebrated for producing exceptionally refined teas through generations of craftsmanship.
Our Okumidori from Yame offers a completely different expression of matcha. It is known for its creamy body, fresh aroma, clean finish, gentle sweetness, and soft elegant character. Its refined astringency creates a crisp and refreshing finish while maintaining remarkable balance and smoothness.
Neither tea is better than the other. They simply express different personalities. By serving both cultivars, we invite our guests to experience the diversity, craftsmanship, and beauty of authentic Japanese matcha.
Quality Begins Before Harvest
Exceptional matcha is created long before the leaves are harvested.
Before harvest, the tea plants are carefully shaded for several weeks. Reducing direct sunlight encourages the leaves to produce more chlorophyll and naturally occurring L theanine. This traditional cultivation method develops the vibrant emerald green color, enhances natural sweetness, deepens umami, and creates the creamy texture that defines premium ceremonial matcha.
We use only the youngest and most tender leaves from the first harvest of the year. After resting throughout the winter, these spring leaves naturally develop higher concentrations of amino acids, producing greater sweetness, richer umami, a smoother texture, and significantly less bitterness than later harvests.
After harvesting, the stems and veins are carefully removed, leaving only the finest leaf material. The leaves are then slowly stone ground into an exceptionally fine powder. This traditional process minimizes heat during production, helping preserve the tea's delicate aroma, vivid color, and complex flavor.
Freshness Matters
Matcha is one of the most delicate teas in the world.
Light, heat, moisture, and oxygen begin affecting its flavor the moment it is ground.
For that reason, we work to ensure our matcha reaches us as fresh as possible and is carefully stored to preserve its color, aroma, and taste. Every serving is prepared fresh to order because we believe exceptional ingredients deserve exceptional care from preparation to the final cup.
Crafted With Intention
Many matcha drinks rely on excessive sweetness to mask bitterness.
We take a different approach.
Our recipes are carefully developed to allow the matcha itself to shine. Every ingredient is chosen to complement the tea rather than overpower it, allowing its natural sweetness, creamy texture, rich umami, delicate aroma, and clean finish to remain the heart of every drink.
Whether enjoyed traditionally or paired with milk, every cup begins with the same philosophy.
Respect the tea.
Respect the farmer.
Respect the craft.
More Than a Drink
Behind every bowl of matcha are generations of farmers, artisans, and families who have dedicated their lives to perfecting their craft.
Their knowledge has been passed from one generation to the next through centuries of careful cultivation and traditional production methods. We are honored to share their work with every guest who visits The Screaming Parrots.
Our goal is not simply to serve a delicious matcha latte. It is to introduce our guests to the remarkable diversity of authentic Japanese matcha and the craftsmanship behind every harvest.
Every cup is an invitation to slow down, appreciate the journey from tea field to cup, and experience the unique personality of each cultivar.
At The Screaming Parrots, we are not simply serving matcha.
We are sharing generations of Japanese craftsmanship, one cup at a time.