Matcha has quietly become one of the most talked-about drinks in the United States, and for good reason. What started as a centuries-old Japanese tea ceremony staple has found its way into cafes, kitchens, and morning routines across the country. But not all matcha is created equal — and most people have never had the chance to taste the difference that origin actually makes.
At Witches Brew Coffee Co., we think that’s worth changing. We source our matcha from Mizuba Tea Co., a woman-owned, family-run company with direct relationships with tea farmers in Japan. Through that partnership, we’re proud to offer three regionally specific matchas — each with its own terroir, flavor profile, and story.
Yama comes from the Honyama region of Japan’s Southern Alps, one of the most respected tea-growing areas in the country. The elevation and mountain climate produce teas with an impeccable balance of sweetness and clean umami, with a fresh, airy, slightly floral aroma that reflects its mountainous terroir. It froths beautifully and is best enjoyed as a traditional whisked usucha. If you want to understand what ceremonial matcha is supposed to taste like, Yama is the place to start.
Tsuyuhikari hails from the mist-covered tea farms of Haruno, in Shizuoka Prefecture — a region long celebrated for producing some of Japan’s finest green teas. The name translates to “dew light,” which feels right for a tea this bright and clean. It’s a relatively rare cultivar, high in theanine — the amino acid responsible for that smooth, focused calm matcha drinkers love. The flavor is deep and umami-forward with a note of hops and a sweet, long finish. Brewed cold as mizudashi, it becomes something else entirely — ideal for iced tea season in New Orleans.
Yorokobi means “joy” in Japanese, and it earns the name. This is one of the smoothest, most umami-rich organic matchas we’ve come across. Where most matcha leans tannic and earthy, Yorokobi is velvety and vegetal with a light, sweet floral silkiness that evokes spring. Clean, full-bodied, and deeply satisfying — it’s pure umami in a cup.
Why Regional Matcha Matters
The growing interest in matcha across the US has brought a lot of generic, blended ceremonial grades to market. What gets lost in that is what makes matcha genuinely special — the way a specific mountain, a specific cultivar, a specific farmer’s hands shape what ends up in your cup.
We believe you deserve to know where your matcha comes from. That’s why we list the region, the farm partner, and the flavor profile for every matcha we serve. Come in and try all three — side by side if you want. We’ll walk you through it.