Shishū Matcha — premium Japanese matcha from Yame, Fukuoka. Where the end of the lion marks the beginning of purpose.
The Collection
Reference
Learn
The places, language, and traditions behind Japanese matcha — written slowly, and only where we can stand behind it.
The Ritual
Slow enoughto be present.
A bowl of matcha takes four minutes. Those four minutes are the point. Mastery is not a summit — it is the willingness to return, quietly, to the same small practice again tomorrow.
Sift
Two scoops (approx 2 grams), sifted fine. The care taken now is the smoothness you will taste later. Small disciplines compound.
Prepare
Bring your water to around 80°C (approx. 160–170°F). Pour just enough over the sifted matcha to create a light paste.
Whisk
A steady W, wrist loose, shoulders down. Listen for the sound to soften as the surface turns to velvet. 30 seconds of serenity. Add water to achieve your desired consistency.
Be Present
Drink in three turns. For these few minutes, there is nothing to win and no one to become. Or make it your own — milk, ice, a touch of sweetness. A different ritual, no less divine.
Our Purpose
The Lion's End
Shishū Matcha is more than a name — it is a philosophy.
Written as 獅終 (Shishū), it means "The Lion's End." The moment when raw strength gives way to purpose, humility, and wisdom. Our emblem of the lamb standing over the lion is the embodiment of strength refined through character.
This philosophy guides every bowl we serve. Our premium matcha is sourced from a family farm in Yame, Japan, honoring centuries of tradition, patience, and craft.
Welcome to Shishū Matcha — where the end of the lion marks the beginning of purpose.
The Source
Yame, FukuokaJōyōmachi Kitakawauchi
Our matcha comes from one family farm in the hills of Yame — not a broker, not a warehouse. The artisans' hands tend the same rows their grandparents shaded, judging harvest by leaf and light.
Yame has grown tea for roughly six centuries, and that inheritance sets the pace here — shade, harvest, and stone milling are each given the time they ask for. Every gram carries the place it came from.
A note from the founder
"I grew up in Reno chasing the lion. Japan taught me to set it down. Shishū is what I found on the other side of that — and I'd like to share it with you."
Marcus Peyton — Founder · Reno, NV · Living between Fukuoka & Reno