ABOUT US
I spent years searching for the one
that felt worth sharing.
I grew up in a family where tea was more than a drink — it was a way of life. A way to slow down, to connect, to start and end the day with intention. Matcha found its way into my life gradually, and then completely.
When I came to France to study, I trained at Institut Paul Bocuse, one of Europe's most rigorous schools for hospitality and gastronomy. It was there I understood what it truly means to care about every detail of what you put in front of someone — the origin, the process, the intention behind it.
Tea became my bridge between both worlds. I went on to study Chinese tea ceremony formally, and organized tea moments at events that mattered — intimate gatherings of artists, French-Chinese diplomatic occasions where what was in the bowl had to mean something.
"When you serve tea at a table like that, average is not an option. That standard never left me."
So when I decided to create MÜMÜ, I didn't pick a supplier from a catalogue. I traveled across more than ten farms in Zhejiang, China — the region where powdered tea was first whisked into bowls over a thousand years ago. I tasted more than sixty matchas. I asked questions about altitude, shading, harvest timing, stone grinding. I stayed until I found the one that passed every test.
The matcha I brought back is ceremonial grade — ultra-fine, brilliant green, with a natural sweetness and umami depth that you feel from the first sip. It is not the cheapest. It is the one I would serve to a guest I deeply respect.
MÜMÜ exists because I missed this feeling when I was far from home — and because I believe everyone deserves a matcha that actually tastes like something. Not a powder. A ritual.