About


 I grew up in Shizuoka Prefecture Japan. I could see beautiful Mt.Fuji from our windows. Shizuoka Prefecture is the central producing region of the finest quality green tea in Japan.

Growing up, I used to drink tea whenever I was thirsty all through the day.  My mother did not let me drink sodas because they are not healthy. I had fruit juice occasionally but Mugicha (Barley tea) was always ready in our fridge.

In the summer, my mother also made a special drink which we called ‘Green Tea’.This was the best summer drink for me!! This ‘Green Tea’ is made of Matcha powder and sugar. A spoonful of mixed powder and a small amount of hot water are stirred in a glass. Add some water and ice cubes then Voilà!

I was too young to know either the ingredients of this special drink or the meaning of English word ‘Green Tea’. I called green tea just ‘tea’ and called this special drink ‘green tea’.

Recently I was talking to my friends and found out that they do not know this ‘Green Tea’. Cold green tea literally meant cold green tea (Sencha) to them. My cold ‘Green Tea’ common in Shizuoka is sweetened Matcha (not Sencha).

Even after I moved to the US in 2015, I had been drinking Houjicha, Sencha and Genmaicha that I brought from Japan every day. 

As I became acquainted with American people, I realized many Americans prefer to make tea using tea bags rather than brew in a teapot. 

Brewing tea in a teapot is such a natural thing to do like brushing my teeth for me so I was surprised to know that it is not common in the US. Needless to say, the flavor is so much better if you brew it properly. I really wanted them to taste the real Japanese tea. That was the first reason why I started UTMOSTEA.

I started thinking about how people would appreciate tasty, high-quality tea over convenient teabags. What if they do not have to clean up the teapot? If they only need to use a cup and a spoon? If the tea is not only very tasty but also very healthy for them? After thinking for a year or so, I met a tea farmer in Shizuoka Prefecture.

Their farm is located in a small town in the mountainous area of Shizuoka. There is no stores or any attractions. No one would visit the village except for going to see the residents.

There were many abandoned farms owned by elderly farmers who did not have successors. The farmer I met has been re-cultivating these farmlands and growing tea trees in a sustainable way. The abandoned lands turned out to be good because they had not been polluted by pesticides and other agrochemicals for many years.

I loved their tea not only because it was grown naturally and I was fascinated by their story but the taste of their Matcha really moved me. Actually, there are many green tea producers but not many Matcha producers in Shizuoka compared to the Kyoto area. Honestly, it was the best Matcha I had ever tasted before. I felt very fortunate to have met them and I thought it was the time to turn my tea idea into reality.

Moreover, the tea farmer told me that he could make other types of powdered tea such as Houjicha and Genmaicha.

Now Matcha is becoming more and more popular in the US. It has been used in drinks, ice cream, pastries and so on.

In Japan, matcha is reserved for traditional tea ceremony, yet it has taken off in the west because of its complex flavor, ease of preparation, health benefits, and depth as a hobby. So what is it that the Japanese drink daily? Other green teas, such as Sencha, Genmaicha, and Hojicha. These teas, when powdered, are simple to prepare, and offer a clean taste and calm energetic lift to enhance your day and inspire your creativity. The powdered form also means you get a powerful supply of antioxidants which is more effective than drinking steeped leaf tea. 

So I would like to introduce a more extensive range/selection of Japanese teas. I will be delighted to serve you UTMOST powdered teas hoping Matcha lovers find it as pleasant as Matcha.

Hope you would like our tea!!!