The ritual
The grove behind the cup.
Single-origin sourcing, stone-ground to order, served on Street 178.
Why we started
Matcha Grove began with a single bag of Uji matcha and a bamboo whisk on a kitchen table in Phnom Penh. The city had no reliable source of genuinely good ceremonial-grade matcha: everything available was culinary grade sold as ceremonial, or old stock that had lost its colour and sweetness.
So we went to Japan. We spent three months visiting farms in Uji, Kagoshima and Shizuoka, tasting everything and building relationships. We came back with direct-source agreements and a very clear idea of what "good" means.
Matcha Grove exists to bring that clarity to everyone who wants it.
Small batches
Stone-ground to order.
Most matcha is ground months ahead and stored in warehouses. We grind no more than we expect to sell in two weeks. You can see the difference the moment you open the tin: a vivid, living green, not the dull olive of stale powder.
5Partner farms
3Growing regions
2Weeks max, post-grind
0Middlemen
More questions
We run annual farm visits for our most loyal customers. Sign up to our newsletter; we announce dates there first.
Yes. We supply cafés, hotels and wellness studios across Southeast Asia. Email [email protected] with your volume and use case.
Our shop and tasting room is at No. 14, Street 178 in Phnom Penh. Open Tuesday–Sunday, 9am–6pm. Drop in for a cup, no appointment needed.