What does “Gishiki” mean, and why did you choose that name?
“Gishiki” (儀式) is the Japanese word for ritual — and that’s exactly what this brand is about.
Our founder, Angie, started her first “dream” job in investment banking — the kind of job that looks perfect on paper: great title, great paycheck, everything you’re supposed to want. But after months of 80-hour weeks and constant burnout, she realized she was running on autopilot and completely disconnected from herself. During a trip to Uji, Kyoto — known as the home of matcha — she took a matcha-making class and instantly fell in love with the slow, intentional process of sifting, whisking, and breathing. It became a mindful morning ritual that helped her slow down and feel grounded again.
That’s what inspired Gishiki Matcha — a reminder that we all deserve little rituals that bring us back to ourselves, even in the middle of busy modern life.
What makes Gishiki Matcha different from other matcha brands?
Our matcha stands out because of our low astringency. We get a lot of new matcha drinkers who tell us they’ve converted after trying Gishiki. Most lower-grade matcha can taste bitter or leave that dry, chalky feeling in your mouth — ours doesn’t. Gishiki Matcha is low in astringency, smooth, and naturally sweet, with a vibrant green color that reflects its quality.
Where is your matcha sourced from?
Our tea is made using rare cultivars like Asanoka and Sakimidori, prized for their natural sweetness and low astringency. The leaves are then traditionally stone-milled and processed in Uji, Kyoto which is Japan’s historic center of matcha craftsmanship.
What does “Gishiki” mean, and why did you choose that name?
“Gishiki” (儀式) is the Japanese word for ritual — and that’s exactly what this brand is about.
Our founder, Angie, started her first “dream” job in investment banking — the kind of job that looks perfect on paper: great title, great paycheck, everything you’re supposed to want. But after months of 80-hour weeks and constant burnout, she realized she was running on autopilot and completely disconnected from herself. During a trip to Uji, Kyoto — known as the home of matcha — she took a matcha-making class and instantly fell in love with the slow, intentional process of sifting, whisking, and breathing. It became a mindful morning ritual that helped her slow down and feel grounded again.
That’s what inspired Gishiki Matcha — a reminder that we all deserve little rituals that bring us back to ourselves, even in the middle of busy modern life.
What makes Gishiki Matcha different from other matcha brands?
Our matcha stands out because of our low astringency. We get a lot of new matcha drinkers who tell us they’ve converted after trying Gishiki. Most lower-grade matcha can taste bitter or leave that dry, chalky feeling in your mouth — ours doesn’t. Gishiki Matcha is low in astringency, smooth, and naturally sweet, with a vibrant green color that reflects its quality.
Where is your matcha sourced from?
Our tea is made using rare cultivars like Asanoka and Sakimidori, prized for their natural sweetness and low astringency. The leaves are then traditionally stone-milled and processed in Uji, Kyoto which is Japan’s historic center of matcha craftsmanship.