The Function

The Function’s matcha is always Japanese. We traveled to Japan ourselves because we didn’t want to choose matcha without knowing its story. We visited small, family-run tencha farms, met the farmers, and tasted the harvests at their source. We select our matcha directly from the farms we work with, not through a supplier or middleman, focusing on distinctive harvests and cultivars, some of which are rare and not commonly found.

We don’t just pick matcha from a catalog. We taste each harvest, learn about the cultivar, the farm, and how it was grown, then choose the ones we genuinely love and feel have a character worth sharing with you. That’s why you’ll find different cultivars in our collection, each with its own flavor and experience.

Terms like “Ceremonial Grade” aren’t standardized measures of matcha quality, nor are they official grading classifications used in Japan. They’re marketing terms without a fixed set of criteria. The matcha we offer falls within the highest qualities commonly marketed as “ceremonial grade,” but we prefer to tell you what actually defines each matcha: its origin, cultivar, harvest season, milling, and overall character, rather than giving it a marketing label.

It means the matcha comes from one farm or region and one specific tea cultivar, rather than being a blend of different cultivars or sources. This lets you experience the character of the harvest more clearly and notice the differences in flavor, umami, sweetness, texture, and aroma.

Matcha is at its best when it’s fresh, both in flavor, color, and aroma, so we recommend enjoying it within one to two months after opening. Once opened, keep it tightly sealed in a cool place, away from moisture, light, and strong odors. If you store it in the fridge, let the sealed container come to room temperature before opening it to prevent condensation from forming inside.