|Founder||Eijiro Tsukada, Oki Hatta|
|Headquarters||San Mateo, CA|
Beverage, Home, Tech
|Press Contact||Molly Antos|
Cuzen Matcha is an innovative at-home matcha system that produces freshly ground matcha from organic shade-grown leaves via a beautifully designed machine. The Matcha Maker and Matcha Leaf have been designed to work together to deliver the highest quality matcha drinking experience: the tea leaves are specially prepared to fit the compact ceramic mill, which produces a fine matcha powder that’s then automatically whisked into water, recreating the ancient art of stone ground Japanese matcha. The whole concept is engineered to reproduce the qualities of a traditional stone mill and bamboo whisk—with much less effort.
Cuzen was founded in November 2020 by data scientist, Oki Hatta, and businessman Elijiro Tsukada, who previously opened one of the busiest matcha cafes in the world, Stonemill Matcha in San Francisco. Cuzen Matcha has already achieved a number of prestigious accolades including TIME’s 100 Best Inventions of 2020, Future of Foods Award at San Francisco Design Week Awards 2020, CES 2020 Innovation Awards Honoree, and was longlisted for the 2020 Dezeen Awards.
Cuzen Matcha comes to market on the heels of a wildly successful Kickstarter campaign, where it achieved 235% of its funding goal as well as rave reviews from some of the country’s top chefs and hoteliers, including Tartine’s Chad Robertson and SingleThread’s Kyle Connaughton. Cuzen’s award-winning freshly ground matcha-making system is currently available to order on Amazon and at www.cuzenmatcha.com.
Cuzen Matcha was dreamed up by two lifelong friends, Eijiro Tsukada and Oki Hatta, who wanted to share fresh matcha with as many people as possible. Through matcha, they are working to build a sustainable world, where people live in harmony with each other and with the earth. Coming from centuries of tradition, a different approach to matcha was needed. With this in mind, Cuzen created new technology inspired by ancient techniques and support modern tea leaf production that replenishes the soil while providing greater financial stability for farmers. Cuzen Matcha was founded with a commitment to sustainability: sustainable tea farming, sustaining a tea-growing tradition, and sustainable packaging.
Co-Founder & CEO
Eijiro was born and raised in Tokyo. He was educated first at the University of Tokyo—where he and Oki became friends—and then at the Stanford Graduate School of Business. After graduating, he dedicated over a decade to the tea business in both Japan and the US. He led the successful launch of Iyemon Toku-cha (part of FOSHU: Food for Specified Health Uses) in Japan and later opened Stonemill Matcha in San Francisco—now one of the busiest matcha cafés in the world.
Eijiro started Cuzen Matcha to pursue his passion for making authentic matcha accessible to more people.
Co-Founder & CPO
Oki was born and raised in Yame, Japan, surrounded by many tea farmers. He moved to Tokyo for university, where he met Eijiro on their very first day on campus. After graduating from the University of Tokyo, Faculty of Medicine, Oki worked as a data scientist before founding his own marketing data science company.
Moved by Eijiro’s passion for matcha backed by science, Oki co-founded Cuzen Matcha with a vision to establish a sustainable tea production ecosystem in Japan.