Teas for ceremony, meditation, and intentional living.
Tea is MA 間
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Tea has long been a companion to meditation, ceremony, and the simple practice of being present. In a world that often asks us to move faster, the act of preparing and sharing tea creates space to slow down, pay attention, and return to ourselves. Tea is MA 間 is inspired by the Japanese concept of MA (間)—the meaningful space or pause between things, where awareness, connection, and possibility arise. Our collection brings together thoughtfully sourced teas from Japan and Vietnam, produced by farmers and tea makers whose work is rooted in tradition, craftsmanship, and a deep connection to the land. Whether enjoyed as part of a formal tea practice, a quiet moment of reflection, or woven into the rhythms of daily life, each tea offers an opportunity to cultivate presence. More than a beverage, tea becomes a ritual—an invitation to savor what is here, appreciate the richness found in ordinary moments, and reconnect with the space between doing and being.
HAUBECHA
Cao Bo, Vietnam
In the high mountains of Cao Bo, Vietnam the Red Dzao community gathers wild Shan Tuyet tea from ancient trees rooted deep in forested terrain. Each leaf is hand-picked and processed within a small family cooperative, maintaining a direct and intimate connection between people, plant, and place.
These teas are not cultivated in fields, but gathered from living forests—shaped by altitude, climate, and time rather than human design. The work is guided by inherited knowledge passed through generations, where tea is both sustenance and a vessel for cultural memory, teaching, and relationship with the land.
“Haubecha” means “thank you” in Red Dzao dialect. Thank you to the tea plants and the land, to the sun and the rain, to the tea harvesters and producers, and to those who enjoy the tea.
Produced in small, careful batches, the tea reflects the clarity of its origin: wild, untamed, and deeply connected to its environment. Through this practice, the Red Dzao continue a way of life where tea is not only crafted, but lived.
Fairy Tea
A ceremonial white tea with a delicate floral aroma and a light, refreshing taste. This tea is very rare and hard to find. It only grows naturally and in mountains with an average altitude of over 2200m and is harvested once a year. The Red Dzao people believe these tea trees were planted in the ancient times by the mountain fairies. Their tradition teaches that they are simply caretakers of this sacred gift. Before they pick it, they ask for permission from the fairies as a sign of respect and gratitude.
Wild Yellow
Minimally processed “raw” tea. Large whole tea leaves dried naturally in sunlight, offering a fresh and crisp aroma. Traditionally roasted over the fire before brewing, but can also be enjoyed in its natural, raw state.
Rose Gem
Wild yellow tea and organic rose petals steamed and pressed together into mini tea cakes. Fragrant and heart-centering.
Wild Green
Young buds from ancient wild Shan Tuyet trees, hand-picked and gently pan-fired. Soft roasted aroma, light sweetness, and a grounded, clear finish.
Lotus Tea
Wild green tea packed and then dried inside a whole, organic lotus flower. Soft, floral, and deeply calming, this combination promotes stillness and tranquility in the mind, the perfect companion for meditative practices.
Wild Red
A red tea (often referred to as “black tea” in the West) handcrafted from ancient trees, with a smooth, honey-like sweetness and warm, invigorating energy.
Dragon’s Eye
These mini puer coins are small yet powerful. Strong dark tea to awaken the body and mind.
Bamboo Puer
Black, fermented tea packed in bamboo shoots and slowly aged by fire. The combination of bamboo and smoke creates a bold, rustic aroma.
SHIBAKIRI-EN
Mobata, Shizuoka, Japan
In the quiet village of Mobata, Shizuoka, tea grows among forests, mist-covered hills, and the quiet rhythms of the seasons. Here, overlooking the valleys that lead toward Suruga Bay, Shibakiri-en cultivates tea in small mountain fields. They are a family of tea producers, with Tadashi Sugiyama at the helm sharing his legacy as a 23rd generations tea master.
Shibakiri-en carries a long-standing practice of crafting tea in close attention to season, soil, and the tea plant. From cultivation to processing, they produce a range of premium teas that express the subtle differences of each harvest—from early spring hand-picked leaves to rare cultivars.
Their fields are tended with care and minimal intervention, allowing the character of the land and climate to remain present in the leaf. What emerges are teas that feel grounded and precise, carrying both clarity and depth.
Organic Matcha Powder
Crafted from organically grown tea leaves, this matcha reflects Shibakiri-en's dedication to attentive farming and careful tea making. Shade-grown and finely milled, it offers a smooth texture, vibrant green color, and fresh, vegetal notes.
Handpicked Mine Sencha
Each spring, before the fields awaken to full harvest, a small number of tender leaves are gathered by hand at the Shibakiri-en tea gardens. Picked at the moment when the season is at its most delicate, these young leaves unfold into a tea of quiet fragrance, gentle sweetness, and a rich, savory depth that lingers on the palate. The result is a smooth, layered cup with remarkable complexity and the deep umami character prized in Japan's finest spring teas.
Yamabuki White Leaf Sencha
Yamabuki is a rare cultivar distinguished by its luminous pale golden leaves and remarkable depth of umami. Discovered at Shibakiri-en three generations ago, its unusual coloration may have been dismissed as an imperfection by others. Instead, it was recognized as something unique and worthy of preservation. Carefully cultivated over generations, Yamabuki remains one of Japan's most distinctive and uncommon teas, offering a rare expression of the tea plant's natural diversity.
Toshifumi Shibamoto
Makinohara, Shizuoka, Japan
In the tea fields of Makinohara, Shizuoka, Toshifumi Shibamoto works quietly and passionately between the edge of tradition and experimentation. He shapes tea in small batches that emphasize aroma, texture, and expressive character.
His work draws on natural, chemical-free cultivation and a refined mastery of pan-firing and oxidation, allowing each tea to express its own clarity, fragrance, and texture. Rather than imposing a fixed style, he listens to what the leaf wants to become—shaped by place, time, and method.
What emerges are one-of-a-kind teas that feel vivid and exploratory. Each cup reflects an ongoing attention to balance—between human craft and the unfolding intelligence of nature.
Due to the unique nature of his teas, each one is a limited-batch, and we are deeply grateful to have the opportunity to share them with you.
Handpicked Izumi Oolong
Handpicked and pan-fired in small batches, this rare, aged Japanese oolong showcases the remarkable character of the Izumi cultivar. It maintains a light floral aroma and a sweetness that continues to unfold with multiple infusions. It is a tea of patience, fragrance, and quiet complexity.
Wakoucha Black Tea
Harvested in mid-summer, this black tea is sun-withered and traditionally pan-finished offering a spicy sweetness with a honey finish. Unexpected yet elegant, it offers a glimpse into a lesser-known side of Japanese tea.