Happy May! In Japan, this is the season of Shincha 🍵 —the year's very first tea harvest.
I wanted to share a personal memory with you from this time last year. I traveled to a lush farm in Kyoto to connect with the land and learn the traditional art of tea harvesting and fermentation firsthand.
Standing in those tea fields, I was reminded of why I started R’s KOSO.
Whether it’s the meticulous care of growing high-quality Matcha or the century-old fermentation process used in our Koso, Japan’s traditions are built on patience, nature, and a deep respect for health.
Bringing KOSO to the States was my way of sharing this "Japanese soul" with you.🇯🇵
Just like a perfectly whisked bowl of Matcha, KOSO is a labor of love intended to bring balance and vitality to your daily life.
May is a season of new growth.🌿
I hope you’re finding a moment of calm in your own ritual today.
Wishing you a refreshing May,
- Ryu
