• Contents: 1g × 60 sticks (60g total)
• Ingredients: Mulberry leaf powder (Matsuzaki, Shizuoka) — single ingredient, no additives
• Caffeine: None (naturally caffeine-free)
• Cultivation: Grown without pesticides (無農薬栽培)
• Best Before: 730 days from production date
• Storage: Cool, dark, dry place
• Origin: Matsuzaki, Shizuoka (Izu Peninsula)
• Allergens: None known

Matsuzaki sits on the southwestern tip of the Izu Peninsula, where the coastline gives way to mountains and the pace of the town still carries traces of its silk-era past. Mulberry trees were cultivated here for centuries as silkworm feed — the leaf was essential to one of Japan's most important industries, and the trees became inseparable from the local landscape. When the silk trade faded, the mulberry fields remained, largely untended.

In 2014, a group of local farmers came together to form 松崎桑葉ファーム — Matsuzaki Mulberry Farm — a community cooperative with a clear intention: to cultivate those trees without pesticides and transform the leaf into something that reflected both the health value and the heritage of the place. The leaves are harvested at peak season, dried with care, and milled to a fine powder — one ingredient, nothing added, the full character of the leaf intact. The result is a powder that turns vivid green when mixed into liquid, carries a gentle earthy sweetness, and contains no caffeine whatsoever — qualities that make it a quiet alternative to matcha for the growing number of people who want the ritual and the color without what comes after.

Stir one stick into warm water and the cup turns the same jade green as matcha — which is part of what makes it such a natural fit for people who love the aesthetic and the ritual but want to skip the caffeine entirely; you can drink it before bed and feel nothing but the warmth. The flavor is earthier and slightly sweeter than matcha, without the bitterness, and it dissolves fully without a whisk. Mix into plain yogurt with a spoonful of honey for a morning bowl that fits the fermented-food and gut-health direction that continues to shape how food-conscious Americans eat breakfast; the green color alone tends to prompt questions. Blend into a smoothie with banana, oat milk, and a pinch of ginger for a drink that photographs like a wellness account and tastes better than most. For those drawn to the idea of functional foods as daily ritual — a stick stirred into water before a meal, at a desk, at any hour — it is a small habit borrowed from the Izu Peninsula that requires almost nothing and asks nothing of your sleep.