Our Story

 

Welcome to Zenbumi, where the art of thinking kaizen 改善 meets the exquisite world of fine matcha. Our journey began with a simple desire for a caffeine alternative, driven by a shared sensitivity that led us to discover the transformative power of top-tier, fresh matcha. In our quest for the perfect cup, we explored countless varieties, immersing ourselves in the rich tapestry of flavors, aromas, textures, and sensations that define this exceptional green tea.

At Zenbumi, our passion for matcha is more than a business—it's a love story. The matcha we found along our journey inspired us to share this extraordinary experience with you. It’s what guides our mission to craft experiences that nurture positive transformation, one cup of fine matcha at a time. We believe that every sip should be a moment of serenity, a pause in the hustle and bustle of daily life.

Our commitment to quality is unwavering. We source the finest, ethically cultivated matcha from Japan, ensuring that each blend is crafted with care and expertise just for you. The result is a matcha that embodies the essence of purity, vibrancy, and balance.

More than just a tea, Zenbumi is a state of mind— a state of clarity arising from complete fulfillment... A sense of confidence that what is present is meant to be enjoyed, what is next is meant to be embraced, and what has passed has meant to be. 

We invite you to embrace the present moment, relax within chaos, and savor the simple joys of life. Join us on this journey of discovery, where every cup of Zenbumi matcha becomes a celebration of well-being and harmony.

Welcome to the Zenbumi family, where your pursuit of progress and growth meets matcha, and every sip is a moment to cherish.

Want to know more? Check out The Zenbumi Glossary

The Zenbumi Glossary

 

The spirit behind the words we use.

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Zenbumi 

Definition: A layered, poetic name that blends cultural nuance and philosophical depth.

At first glance, Zenbumi fuses 禅 (Zen) — presence, clarity, and mindful awareness — with Bumi, the Malay and Indonesian word for “earth” or “land,” evoking a grounded, peaceful connection to nature.

But beneath the surface lies a subtle dual reading in Japanese: Zenbu (全部) meaning “all” or “everything,” and Mi (美) meaning “beauty.” Together, they suggest “complete beauty” — the idea that fulfillment comes from appreciating all that is, just as it is.

Meaning: A state of clarity and groundedness that arises from complete fulfillment — when what’s present is meant to be enjoyed, what’s next embraced, and what has passed appreciated.
Why it matters: It’s not just our name — it’s our philosophy.

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Kaizen (改善)

Definition: “Continuous improvement”
Meaning: The pursuit of refinement, especially in things already excellent.
Why it matters: Kaizen Collection and Matcha reflect this spirit. It’s ceremonial-grade Uji matcha that pushes past perfection.

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Hajime No Ai (始めの愛)

Definition: “First Love”
Meaning: That first unforgettable connection — light, sweet, and unforgettable.
Why it matters: This is where many begin their matcha journey.

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Satori (悟り)

Definition: “Awakening” or sudden clarity
Meaning: A moment of understanding that cuts through the noise.
Why it matters: The matcha you reach for when you want calm and clarity.

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Shoshin (初心)

Definition: “Beginner’s mind”
Meaning: A mindset of openness, humility, and curiosity, no matter how experienced.
Why it matters: The Artisan Collection carries this spirit: versatile, approachable, unpretentious.

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Sakina (沙紀菜)

Definition: Arabic: Inner peace, stillness of the soul
Interpreted through Kanji:

• 沙 (Sa): Impermanence
• 紀 (Ki): Order or principle
• 菜 (Na): Nourishment

Why it matters: It’s not just calm — it’s earned peace, built from rhythm, practice, and presence.
Also, our brand signature and the name of: The Sakina Guarantee — our promise of peace of mind in every purchase.

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日本製 — “Made in Japan”

This phrase appears on our Signature — not just as a mark of origin, but as a statement of quality, and pride.

• 日本 (Nihon / Nippon) = Japan
• 製 (Sei) = Made / Manufactured

The nuance:
In Japanese, this phrase can be read as either Nihon-sei or Nippon-sei. Both are correct, but the context can shift subtly:

• Nippon-sei is more formal and is often used in official government contexts, on currency, and in national branding.
• Nihon-sei is more commonly used in everyday speech and commerce.

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Matcha 抹茶

Matcha (抹茶) literally translates to “rubbed tea” — referring to the traditional stone-grinding of tencha into a fine powder.

• 抹 ("matsu") means “to rub” or “to apply.”
• 茶 ("cha") means “tea.”

Together, they reference not only the process but the precision—tea that is not infused, but consumed whole.

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Yogi-Buzz

A term we coined to describe the focused, floaty state that great matcha can unlock, especially when L-theanine and caffeine hit in harmony. Not jittery. Not drowsy. Just centered, calm, and clear. It’s the feeling Zen monks sought during meditation, and the reason many of us keep coming back for our next bowl.

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Matcha Regions of Japan

Each growing region has its own unique characteristics — subtle differences in terroir, tradition, and technique that shape the final cup.

• Uji (Kyoto): The historical heart of ceremonial matcha. Known for depth, balance, and an unmistakable umami sweetness. The standard by which others are judged.
• Kagoshima: Southernmost and sun-rich, often bolder in flavor with vibrant color. A newer region producing exceptional blends with great energy.
• Yame (Fukuoka): Known for mellow, rounded matcha with a softer finish. Great for those seeking calm and smoothness.
• Nishio (Aichi): Popular for lattes and culinary use. Smooth, clean, and slightly grassy — less umami than Uji but wonderfully accessible.
• Shizuoka: Japan’s largest tea-producing region, though not typically associated with matcha. Expect astringent notes and lighter body.
• Shimane: Small but increasingly respected. Produces matcha with floral complexity and often a more delicate aroma.

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Matcha Grade Classifications

Competition Grade
The highest caliber of ceremonial matcha, deemed worthy enough for participation in national tea competitions in Japan. Made from the youngest, most tender shade-grown leaves and typically stone-ground in ultra-small batches. Known for its vibrant green color, ultra-smooth texture, and deep umami with no bitterness. Often hand-selected and blended by master tea producers.

Ceremonial Grade
Traditionally used in Japanese tea ceremonies, ceremonial matcha is stone-ground from first-harvest leaves. Bright in color and refined in flavor, it’s crafted for drinking on its own, prepared as usucha (thin tea) or koicha (thick tea).

Latte Grade
A relatively new category, latte grade matcha bridges ceremonial and ingredient grades. Sourced from higher parts of the tea plant and stone-ground for optimal balance, it delivers a bold yet smooth flavor that pairs perfectly with milk and sweeteners. Developed with the modern daily drinker in mind.

Ingredient Grade
Matcha is designed for culinary applications — baked goods, chocolates, and confections. Made from lower-leaf harvests with a more robust, earthy profile. Blends beautifully with sugar and fats, offering a signature green tea flavor without overpowering recipes.

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Usucha 薄茶 (Thin Tea)

A more common preparation of matcha — whisked with more water and less powder (typically 1–2g). Light, frothy, and perfect for daily enjoyment.

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Koicha 濃茶 (Thick Tea)

The ceremonial preparation used for formal tea gatherings. Thick, syrupy, and intense. Requires higher-quality matcha and typically uses double the powder (4g+) with very little water. Best enjoyed when the leaves used are truly exceptional.

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Cultivar 品種 (Hinshu) & Blends

A cultivar is a specific variety of tea plant, each with its own flavor profile. Zenbumi matcha is never single-cultivar — instead, we use proprietary blends crafted for balance. Our core cultivars include:

• Yabukita: The foundation — grassy, fresh, and slightly astringent.
• Okumidori: Adds body and smooth umami.
• Saemidori: Lends vibrancy, sweetness, and a lush mouthfeel.
  In higher-end blends, you may find:
• Gokou: Rich, deeply umami, competition-grade.
• Asahi: Silky and sweet with a soft finish.
• Ujihikari: Earthy, clean, and subtly floral.

Blending cultivars is quite common and allows master tea producers to craft a consistent experience — Like Zenbumi matcha, it's about matcha that fits your ritual and doesn’t depend on the whims of a single field or season.

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Additional Definitions:

• Tencha: The final leaf form before it becomes matcha. Made by carefully steaming, drying, de-stemming, and in some cases, hand-finishing shade-grown leaves.
• Uji Matcha: Matcha that is from the Kyoto region, known as the heart of Japan’s highest-quality matcha.
• First Harvest: Spring leaves picked at peak vibrancy — the gold standard for matcha.
• Stone-ground: Traditional grinding method that preserves taste and nutrients.