Matcha Made Modern: Meet The Founder Bringing Ceremonial-Grade Calm To Canada

Toronto entrepreneur Julie Ng is on a mission to make your daily ritual a little greener—and a lot more mindful. As the founder of KAJU, she sources organic, ceremonial-grade matcha directly from Uji, Kyoto, blending centuries-old Japanese tradition with modern simplicity. With its sleek starter sets and sustainable ethos, KAJU is quickly becoming the go-to for Canadians seeking a high-quality, authentic matcha experience. We caught up with Julie to chat about her journey from idea to ritual, what makes Uji matcha so special, and how she’s building a small-but-mighty brand with heart. —Noa Nichol

Let’s start with the story behind KAJU. What inspired you to launch your own matcha brand, and how did you decide to focus on organic, ceremonial-grade matcha from Uji, Kyoto?

KAJU began with a mission to introduce premium-quality matcha and make it accessible worldwide. I care deeply about sourcing products of the highest quality, and with that in mind, I hope to share my love for matcha with everyone.

My passion for matcha started when I was a little girl traveling around Japan. I still remember trying matcha for the first time — mostly in the form of treats! — and falling in love with everything matcha-related ever since. As I grew older, I learned more about the unique qualities and health benefits of ceremonial-grade matcha.

When I moved to Toronto a few years ago, I realized that matcha was not as widely known. That inspired me to focus on organic ceremonial-grade matcha from Uji, Japan, the birthplace of matcha, with the goal of bringing awareness to authentic matcha across Toronto and Canada.

Matcha has become a modern wellness staple. How do you think KAJU stands apart from other matcha brands on the market, both in quality and philosophy?

We want matcha to be more than a trend or wellness staple; we want to reconnect people with its history, craftsmanship, and cultural significance. There’s so much intention behind how true matcha is grown, prepared, and enjoyed. We also focus on education and community. By collaborating with local vendors and hosting pop-ups, we aim to make authentic matcha more accessible while helping our partners elevate their offerings. We want customers to immediately recognize the difference in quality — and to feel confident in what they’re serving.

 Sourcing directly from Japan is a big part of KAJU’s authenticity. Can you tell us more about your relationship with the growers in Uji and how you ensure the matcha’s purity and sustainability?

We work closely with our partners and suppliers to ensure the purity of our matcha. We speak with them directly almost every day to maintain consistent quality and full visibility into how the plants are grown, harvested, and processed. Our matcha is first harvest, using only young, tender first-flush leaves, and it is shade-grown for several weeks to preserve its nutrients and natural sweetness. It is also traditionally stone-milled, a slow and precise method that ensures freshness while reducing overproduction.

It is also JAS-certified organic, and crafted by experienced tea masters who uphold long-standing Japanese farming traditions, ensuring sustainability, ethical production, and respect for the land.

Your starter set is designed for enjoying matcha at home. What are your top tips for beginners who want to make the perfect ceremonial-style bowl — and avoid common mistakes?

Some of my top tips for beginners to make a perfect ceremonial-style matcha bowl at home are:

Soak your whisk in hot water for a few minutes before use. This helps open up the bristles, making whisking easier and creating microfoam, which results in a creamier, smoother matcha.

Use the right water temperature — ideally 70–80°C. Boiling water can burn the matcha, producing a bitter taste and reducing its health benefits. If you don’t have a thermometer, simply boil the water and let it sit for 5–10 minutes to cool slightly.

Invest in a scale and a thermometer or kettle with temperature control. Measuring your matcha and water accurately ensures the proper ratio and optimal taste every time.

With these small steps, even beginners can enjoy a smooth, rich, and authentic ceremonial matcha experience at home.

Beyond its rich flavour, matcha has deep cultural and mindful roots. How does KAJU aim to honour the Japanese tea tradition while making it approachable for a new generation of drinkers?

To honour the centuries-old Japanese tea tradition, we focus on authentic ceremonial-grade matcha, harvested and grown in Japan, and crafted by experienced tea masters.

We also aim to make matcha approachable for a new generation by sharing practical guidance for enjoying it at home. Beyond the home experience, we love bringing matcha to the community through pop-ups at wellness studios and cafes, showcasing modern and trendy drinks that highlight the versatility of matcha. By combining education, accessibility, and creativity, KAJU helps people experience not only the rich flavor and health benefits of matcha, but also the mindfulness, care, and cultural heritage behind every bowl.

As a Toronto-based founder building a small business, what has the journey been like so far — and what’s your dream for where you’d like to take KAJU next?

Building KAJU has been an exciting and rewarding journey,though not without its challenges. As a small Toronto-based brand, I’ve loved sharing the story and tradition behind ceremonial-grade matcha while learning how to introduce it to a new community.

Looking ahead, my dream is to grow awareness of authentic matcha through cafes, wellness studios, pop-ups, and creative drinks. As a small business just starting out, every opportunity to collaborate, connect, or be featured means so much, and I’m excited to keep building a community that values quality, tradition, and mindful living.