With KOMĀ, Made in Kyoto selects an organic matcha in Uji, sourced from a tea house with over two and a half centuries of history. First harvest, ceremonial grade, and rich in umami. In Paris, there is no need to book a flight to Kyoto to taste the difference. Simply head to Quartz Café on Rue de Bellechasse.
All matchas are green. The resemblance ends there.
Based in Kyoto, Made in Kyoto developed KOMĀ with a singular ambition: to translate Japanese matcha culture into a contemporary ritual, without diluting its essence along the way. The house collaborates with a Kyoto tea estate boasting over 270 years of history, sourcing its organic matchas from Uji, the historic heartland of Japanese tea.
The collection features two signature blends. Ura, the house matcha, blends prized first-harvest leaves from Uji, yielding a delicate bitterness, a silky texture, and a whisper of sweetness. Omote elevates the selection further: exclusively first-harvest Uji leaves, 100% organic, ceremonial grade, offering a deeper, richer umami profile. Both are JAS certified.
Its name evokes the comma, a quiet pause slipped into the middle of the day—a few minutes to prepare, whisk, and sip. Made in Kyoto pairs its matcha with exquisite ceramics, casting the gestures and aesthetics of Kyoto in a contemporary light.
To experience it without flying to Narita: Quartz Cafe, at 36 rue de Bellechasse, serves Kyoto's own KOMĀ matcha, notably in their matcha latte.
Taste
Uji · Kyoto · First harvest · Ceremonial grade · 270 years of tea · KOMĀ · Umami · Japanese tea rituals
