Our Partner Farms

At Ubatcha, everything begins at the source.

We work with a carefully selected network of long-term partner farms, one in Japan and one in the Philippines, chosen not for scale, but for integrity, know-how, and respect for tradition.

In Japan, our matcha comes from a family-run farm located in the Asahi terroir, within the Uji / Kyoto region, widely regarded as one of the most respected origins for high-grade ceremonial matcha.

In the Philippines, our ube is sourced from a partner farm in Pangasinan, a region deeply rooted in ube cultivation and culinary heritage.

These are not industrial operations. They are small, human-scale farms where craft, patience, and generational knowledge still guide each harvest.

The Asahi Terroir

Asahi is not simply a place, it is a reference.

Nestled within the historic Uji area of Kyoto, the Asahi terroir is celebrated in Japan for producing some of the country’s most refined ceremonial matcha.

Its uniqueness comes from a rare combination of factors: rich volcanic soils, a humid microclimate, frequent natural mist, and carefully managed shade cultivation. Together, these elements allow tea leaves to develop a naturally high umami content, vibrant green color, and remarkable smoothness.

Asahi matcha is prized for its depth, balance, and elegance, and remains relatively scarce due to its demanding cultivation methods. It is this terroir that defines the standard we choose to work with.

Crafted the Traditional Way

Great matcha cannot be rushed.

Our partners follow time-honored Japanese methods passed down over generations, not because it is romantic, but because it is essential.

Tea plants are shaded for 20 to 30 days before harvest, slowing growth and concentrating chlorophyll and amino acids. Only the finest first-harvest leaves are selected, then carefully processed into tencha.

The final step is stone milling, slow, deliberate, and precise, producing an ultra-fine powder that preserves aroma, nutrients, and texture.

This refusal of industrial shortcuts is what gives our matcha its softness, stability, and unmistakable ceremonial character.

Our Ube Partners in the Philippines

Ube is more than a flavor, it is a cultural symbol.

Our ube is sourced from a partner farm in Pangasinan, a region where purple yam cultivation is deeply woven into local food traditions.

Long celebrated in Filipino desserts and family recipes, ube has often been simplified or over-processed for international markets. Our approach is different: to honor its origin while elevating its quality and purity.

By working directly with local producers, we preserve the natural sweetness, color, and creamy texture of real ube, without additives, shortcuts, or artificial enhancements. It is a way of sharing Filipino heritage with the care and respect it deserves.

Our Matcha Partners in Japan

Our relationship with Japanese producers is built on discretion, precision, and trust.

We collaborate directly with farms that prioritize quality over visibility, where reputation is earned quietly, through consistency and excellence.

Asahi matcha is rare, demanding, and costly to produce. That is precisely why it remains exceptional. Every batch is selected for balance, color, aroma, and mouthfeel, not branding.

This quiet rigor reflects the Japanese philosophy we align with: mastery without noise, excellence without compromise.

Quality Before Everything

Quality is not a claim, it is a process.

Each batch we receive is evaluated visually, aromatically, and through taste. We work in small batches, allowing us to maintain freshness and reject anything that does not meet our standards.

Much of the matcha available today is bitter, dull, or overly processed. Many people have never tasted what matcha is truly meant to be.

Our role is to set that reference, gently, but clearly, by offering products that express clarity, depth, and natural balance.

Ethical & Responsible Sourcing

Responsibility is part of our definition of quality.

We believe ethical sourcing goes beyond labels, it is about long-term commitment.

We work with producers who respect their land, seasons, and people. In addition, 1% of our revenue is directly reinvested into supporting our partner farms, helping sustain fair practices and local livelihoods.

We choose transparency and responsibility over certification logos, focusing instead on real impact and enduring relationships.

Beyond Suppliers: True Partners

We don’t work with suppliers. We build relationships.

Trust, mutual respect, and long-term collaboration guide every partnership we form.

Our producers are involved in our journey, not just our supply chain. This human approach allows us to grow together, improve continuously, and remain aligned in values as much as in quality.

Meet the People Behind Ubatcha

Xiaozhen: Sourcing Agent & Quality Control

With over 15 years of experience in international trading, Xiaozhen is a cornerstone of Ubatcha’s quality standards.

He has traveled across more than 20 countries, building long-standing relationships with producers in Japan, the Philippines, Vietnam, Malaysia, China, and Europe.

His role spans supplier selection, negotiation, and quality control, comparing, testing, and rejecting countless batches to ensure that only the finest products reach Ubatcha.

This level of discernment is the result of years of experience, and an uncompromising commitment to excellence.

Meet the People Behind Ubatcha

Yucheng Wei: Logistics Manager

Behind every well-prepared order is quiet precision.

With over 10 years of experience in logistics management, Yucheng ensures that each order is handled with care, accuracy, and consistency.

From daily stock management to careful packaging, never forgetting the small details that matter, his work guarantees that products arrive safely, efficiently, and as intended.

His role is often invisible, but essential. It is the kind of reliability that allows everything else to function seamlessly.