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Teafy is a Melbourne tea brand. We make matcha, hojicha, sencha, genmaicha, and yuzu matcha, all sourced from a single family farm in Shizuoka, Japan, where tea has been grown the same way since the 1800s. We own 30% of the directly farmed portion of the land. Every batch is independently tested at Agrifood Technology in Werribee, a NATA-accredited Australian laboratory, before it reaches you. Founded in 2022. Run from our Melbourne manufacturing centre by Chris Pillai.
Our matcha and the rest of our Japanese green tea range come from one family farm in Shizuoka. The patriarch is the sixth generation to work this land. His family has been growing tea here since the 1800s. We own 30% of the directly farmed portion. Our matcha is single-cultivar tencha, hand-picked in spring, shaded for three weeks before harvest, then milled in Japan. Our sencha is steamed and rolled within hours of picking, in two styles: asamushi, lightly steamed, and fukamushi, deeply steamed. Our genmaicha is blended with roasted brown rice. Our hojicha is roasted dark, fresh batches only. Every batch is independently tested at Agrifood Technology in Werribee, a NATA-accredited Australian laboratory, before it ships from our Melbourne manufacturing centre. Over 300 Australian cafés brew Teafy.
Teafy is certified organic in four countries: Japan (JAS), the European Union, Canada, and the United States (USDA Organic). Australian Certified Organic is in progress for our Melbourne manufacturing centre and will be confirmed in 2026.
Every batch of our matcha, hojicha, sencha, and genmaicha is independently tested at Agrifood Technology in Werribee, a NATA-accredited Australian laboratory, for heavy metals including lead, arsenic, cadmium, and mercury. Documentation is available on request.
Our tea is grown organically in Shizuoka without synthetic pesticides or chemical fertilisers, certified by JAS, EU Organic, Canada Organic, and USDA Organic. That's the part of sustainability we can prove. The harder questions, around carbon emissions, water use, and packaging, are work in progress. Here's where we currently stand.
Teafy exists to make real Japanese tea accessible in Australia. Not approximations, not "Japanese-style" tea blended in another country, not matcha that arrived in a warehouse two years ago. The actual leaf, grown on the actual farm we own a stake in, shipped fresh, tested on arrival.
We work with hundreds of Australian cafés, hospitality groups, and direct customers to do this. Every order is a small endorsement of the farm in Shizuoka, the people who work it, and the way they've made tea for six generations. That's the work.
Tea reached Japan from China in the 9th century and stayed. Matcha as we know it today, hand-picked tencha shaded for weeks then stone-milled, was perfected by Zen monks in the 12th century for tea ceremony. Sencha came later, became the everyday tea of Japan in the 18th century, and is still the most-drunk style at Japanese tables. Hojicha was invented in 1920s Kyoto when a tea merchant tried roasting leftover stems and twigs and discovered they made a low-caffeine, evening-friendly tea. Genmaicha grew out of frugal kitchens stretching their tea with roasted brown rice.
The traditions are real and worth respecting. They also aren't museum pieces. The farm we own a stake in still makes tea the way it has since the 1800s, but it ships to Australia in refrigerated containers in 2026, gets tested for heavy metals in Werribee, and lands in a Melbourne cup an hour after a kettle boils. That's the version of Japanese tea we make.
Matcha Single-cultivar tencha from our Shizuoka farm. Hand-picked in spring, shaded for three weeks, milled in Japan. Three grades: ceremonial for whisking, Kyoto Uji for connoisseurs, culinary for lattes and baking.
Hojicha Roasted Japanese green tea. Low caffeine, warm, nutty, perfect for afternoons or evenings. Available as loose leaf and as a powder for lattes.
Sencha The everyday green tea of Japan, in two steaming styles. Asamushi sencha is lightly steamed, clean and mountain-bright. Fukamushi sencha is deeply steamed, fuller and rounder in the cup.
Genmaicha Sencha blended with roasted brown rice. Toasty, savoury, easy. The second most-searched Japanese tea in Australia after matcha.
Yuzu MatchaOur seasonal ceremonial matcha blended with real Japanese yuzu citrus. Bright, sour, a small departure from the traditional range. Currently out of stock and back later in 2026.
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