We are Joybarba

Matcha didn't begin in Japan. The art of grinding tea to a fine powder took root in Tang-dynasty China and reached its height in the Song—when whisked tea, foamed in a bowl, was a daily craft among scholars and monks, and even an emperor wrote a treatise on it. When loose-leaf tea later took over at home, the whisked-tea tradition crossed the sea and was kept alive in Japan for eight centuries.

We're a small team in China, and Joybarba began with one idea: bring it home.

Our matcha grows on Chinese soil—in Gui Zhou, where the craft first started. First-flush leaves, shaded for twenty days before harvest, stone-milled the old way. That long shade is what builds the L-theanine, and what gives the matcha its smooth, sweet, vegetal taste, with no bitterness.

We pair it with yerba mate from small, family-run organic farms in South America—focus that lasts, energy that holds, without the crash.

Eight hundred years on, we're whisking it again—on the ground where it began.