Tea Huset

Tea Huset Award-winning Matcha and Hojicha from Uji Japan and Rock Tea Oolong from Wuyishan, China.

25/05/2026

Visiting Yusai-Tei Gallery was such a unique way to experience the beauty of Arashiyama. Between the mirror-like reflections, drifting fabric, and gentle breeze, the whole space felt incredibly peaceful and far removed from the busy world outside. Definitely an experience worth having when in Kyoto

23/05/2026

Real matcha is shaded under coverage before harvest. Some producers skip this step. Without shading it isn’t matcha but just grounded green tea.

22/05/2026

Matcha harvest season in Uji-city, Kyoto. Once a year, every leaf picked by hand.

21/05/2026

Once a year, Tsuji-san’s fields in Uji wake up.

The harvest begins on hachiju-hachiya, the 88th night of spring, counted from the first day of the traditional Japanese calendar. By this date the risk of late frost has passed. A single freeze can destroy an entire season’s first flush in one night. The timing is precise for a reason.

Through winter the tea plant lies dormant, drawing nutrients slowly into its roots. When spring warmth triggers new growth, all of that accumulated energy (amino acids, minerals, nitrogen) surges into the very first buds. Tsuji-san harvests exactly at this moment.

Over the span of less than a month every leaf is picked by hand across his fields. Once the picking is over the tencha bushes gets pruned and then the field rests until next May.

Only few matcha producers still follow the Uji tradition of handpicked harvest that only takes place once a year. Some producers harvest their fields by machine up to 3-4 times per year.

20/05/2026

It was a true honor to be invited by Tsuji-san and experience the harvest season firsthand in Uji-city, Kyoto.

His tencha is harvested only once a year, with every leaf carefully picked by hand. We were fortunate enough to witness both the harvest itself and a Samidori field just moments before picking began.

16/05/2026

MEET OUR PRODUCERS | PART 1|
COPENHAGEN, DENMARK

Our name is Danish: Tea Huset means tea house. Our roots are too. To honour this, we sought out a Danish ceramic artist and together with Signe Schmidt, we designed a chawan with a spout. A piece made for us, made for the way we pour.

Signe has been working with clay for fifteen years. Her studio, Sindsro, sits on a quiet street in central Copenhagen. Her work draws on Japandi style: Japanese minimalism meets Scandinavian simplicity. The same place Tea Huset lives.

Every chawan we carry is thrown by Signe’s own hands.
Wedged from a single block of clay. Centred on the wheel. Raised, trimmed, glazed, fired. What sets her work apart is the glaze. Her sense of colour, refined over years, gives each piece a quiet character of its own. No two are alike.

Beyond the wheel, Signe teaches. Sindsro is also a workshop where others come to discover the slow, meditative pull of clay. The same stillness that lives in a bowl of matcha lives in the making of the bowl itself.


chawan

12/05/2026

The color of authentic Uji matcha as iced matcha latte 💚

11/05/2026

At Tea Huset, we do not label our matcha “ceremonial grade.” It is not a Japanese standard. It is a Western marketing term, and it tells you nothing about what is in the tin.

Every matcha we sell is defined by what actually matters: region, cultivar, shading, harvest, milling, and producer.

We only carry single origin handpicked first harvest matcha from award-winning producers in Uji-city, Yame and Kyoto. All matcha is traditionally shaded and stone-milled. We define our matcha by if it’s suitable for koicha, usucha or latte.

No marketing labels. No vague origins. Just matcha, made properly.

MATCHA SERIES | TEA HUSET | VOL. II

07/05/2026

“The best hojicha I’ve ever had.” We heard this more than once at the pop-up. Even from people who normally dislike Hojicha.

The difference is in the roast slow, low heat, by Tsuji-san. No smoky edge. No ashy finish. Just deep, nutty warmth flavour.

05/05/2026

Introducing the first tea in our new Wuyi rock tea collection.

Wuyishan (Wuyi Mountain) in Fujian province is one of the most revered tea regions in China. Tea grows on mineral-rich cliffs, is hand harvested once a year, and finished slowly over charcoal in a tradition that has shaped Chinese oolong for centuries. The protected core production area is called Zhengyan, and only tea grown within it carries the deep mineral character known as Yan Gu Yun, the rocky rhythm.

We are honoured to be working with a respected Wuyi and Shenzen based tea house whose master tea makers craft this collection in the traditional way.

Our first release is Zhengyan Jin Mu Dan, the Golden Peony. Grown on Mituo Rock, one of the famous 99 rocks of Wuyi, and triple charcoal roasted by hand. Bred from Tieguanyin and Huang Dan, it carries gardenia and orchid on the nose, peach and honey in the cup, and a clean mineral finish that lingers in the throat.

Available online now in our loose leaf collection.

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