Kumo
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Uji ceremonial matcha · Lower East Side

Slow tea,
whisked
by hand.

Kumo is a quiet tea house on Orchard Street. We stone-mill shade-grown tencha from two family gardens in Uji, Kyoto, and whisk every bowl to order.

Reserve a seat See the menu
Open today 8:00 – 18:00 Scroll — the ceremony begins

01 Our tea · 宇治

Grown in shade,
milled in stone.

Our matcha comes from the Ogura and Hayashi gardens in Wazuka, in the hills south of Uji. For the last 21 days before harvest the bushes sit under straw tana shades, pushing chlorophyll and L-theanine up into the leaf. The first flush is hand-picked, steamed, de-veined into tencha, and ground on granite mills — slowly enough that the leaf never warms.

21days
under straw shade
40g/hr
per granite mill
2gardens
family-run, Wazuka
80°C
never boiling water

  • Ceremonial

    Okumidori, first flush. For koicha & usucha.

  • Premium

    Samidori & Asahi blend. Bright, for lattes.

  • Kitchen

    Second flush. For wagashi & baking.

Ink illustration of terraced tea rows on the misty hills of Wazuka, Uji 宇治
Wazuka, Uji — 230 m above the Kizu river

02 The ceremony · 点前

Four movements,
one bowl.

  1. Sift

    Two scoops — two grams — pass through a fine sieve so no clump survives. Matcha is static and shy; sifting is where silk begins.

  2. Pour

    Seventy millilitres of soft water, rested to 80 °C. Hotter water bruises the leaf; cooler water hides its sweetness.

  3. Whisk

    Fifteen seconds of a quick M-stroke from the wrist — not the arm — until a fine, even crema of micro-foam settles over the bowl.

  4. Serve

    The bowl is turned twice so its front faces you. Drink in three and a half sips; the last one is a slurp, on purpose.

03 Menu · お品書き

Every drink starts as a bowl. Lattes are layered, never shaken — whole milk, oat, or our house black-sesame milk at no extra charge.

Matcha

  • Ceremonial koichaThick tea, Okumidori first flush$14
  • UsuchaThin tea, whisked at the counter$8
  • Iced matcha latteLayered over milk & hand-cut ice$7.50
  • Matcha latteHot, with a quiet crema$7

Roasted & leaf

  • Hojicha latteRoasted stems, cocoa & caramel$7
  • GenmaichaToasted brown rice, by the pot$6
  • GyokuroShaded 21 days, three infusions$12

Wagashi

  • Seasonal nerikiriShaped by hand every morning$6
  • Tea & sweet setUsucha with one wagashi$13

04 Wagashi · 和菓子

Sweets made for
the bitterness of tea.

  • Sakura nerikiri $6

    White-bean paste tinted with cherry blossom, pressed into five petals with a wooden sankaku stick.

  • Hanami dango $5

    Three rice dumplings — blossom, snow, new leaf — toasted lightly and brushed with nothing at all.

  • Mizu yokan $5.50

    Hokkaido azuki set with kanten under a layer of matcha jelly, finished with a flake of gold leaf.

05 Workshops · 稽古

Learn the way
of tea.

Small classes in our six-mat tatami room, taught by Sensei Aiko Morimoto of the Urasenke school. Everything is provided — a bowl, a whisk, a sweet, and an hour where nobody needs anything from you.

Top-down plan of Kumo's six-mat tatami room with the brazier and a single tea bowl ROKU-JŌ · SIX MATS · 4.5 × 3.6 M
  • 4 seats left

    Usucha basics

    Sift, whisk and serve a bowl of thin tea. You take home your own chasen.

    When
    Saturdays 10:00
    Length
    75 min
    Group
    Up to 6
    $68Book a seat
  • 2 seats left

    Chadō: the full temae

    The complete Urasenke ritual, from purifying the scoop to the final bow.

    When
    Sundays 14:00
    Length
    2 hours
    Group
    Up to 4
    $120Book a seat
  • 6 seats left

    Wagashi shaping

    Tint, wrap and carve nerikiri with our pastry lead, Ren Takahashi. Tea included.

    When
    Thursdays 18:30
    Length
    90 min
    Group
    Up to 8
    $85Book a seat

06 Shop · 道具

Take the quiet
home with you.

Tins are milled to order every Monday and shipped in nitrogen-flushed foil. Free shipping across the US over $60.

  • 雲 CEREMONIAL

    Ceremonial matcha

    Okumidori first flush · 30 g tin

    $38
  • DAILY

    Daily matcha

    Samidori & Asahi blend · 40 g tin

    $24

  • Shigaraki chawan

    Hand-thrown by Kenji Ueda · each one unique

    $96

  • Chasen, 80 prong

    Takayama white bamboo · Nara

    $32

07 Guests · お客様

Quiet room.
People still talk.

4.9/5

1240 reviews on Google & Resy

  • “The koicha is thick as velvet and somehow sweet. I’ve had worse in Kyoto.”

    Mariko T. · Brooklyn

  • “A café that asks you to put your phone away — and you actually want to.”

    Daniel R. · Resy

  • “Their iced matcha latte ruined every other one for me. The layers alone.”

    Priya S. · Google

  • “Took the Saturday usucha class with my dad. Forty minutes in, we were both silent and happy.”

    Jonah K. · Workshop guest

  • “The sakura nerikiri is almost too pretty to eat. Almost.”

    Elif A. · Google

  • “Warm wood, a bowl turned to face you. Small rituals, done properly.”

    Lena M. · Copenhagen

08 Visit · 来店

Come sit
for a while.

Walk-ins are welcome at the counter. The tatami room seats eight and is kept for reservations — three seatings a day.

Address

117 Orchard Street
New York, NY 10002
Between Delancey & Broome

Hours

Opening hours
MonClosed — rest day
Tue – Fri8:00 – 18:00
Sat – Sun9:00 – 19:00
Tatami11:00 · 14:00 · 16:30
Reserve the tatami room Directions