Our Tea Story

Our Tea story -
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I started drinking tea at a very young age. When most young children switch from milk to juice, I went straight to tea. I was born in Myanmar and was lucky to have different cultural experiences. I look forward to drinking tea with my grandparents every day. My grandparents kept my imagination active. At age 6, I moved to America and lost contact with my grandparents. I never saw them again. I missed everything about them and those tea times together. Whenever I drink tea, I always think about them and feel that I can somehow relive those happy times from my childhood.

I met my husband and our thoughtful minds connected to start a Matcha pastry business with a focus on aesthetics presentation.

My husband, Naoki, is from Mie Japan. We got married in 2014 and he moved to NYC for me. He increases my knowledge of Japanese culture especially with tea and sweets. His family enjoys eating sweets. His grandmother and aunt can make very delicious milk pudding. They know how to make special Japanese Mochi (rice cake) with red beans. When he was a child, he is very excited to visit their house. They made sweets and shared it with him. He learned that it’s important to drink tea when eating sweets. Tea can help relieve the sweetness. Naoki’s mother knows a traditional way of drinking Matcha called “urasenke.” Occasionally, she would make tea for the family. Sweets and tea are constant themes from his childhood. Naoki and I came from very different educational backgrounds. He studied mechanical process engineering and worked for popular corporations like Hitachi.

I studied art, literature and psychology at Columbia and NYU. I could not find a job easily after graduation. I think the mains reasons are my dyslexia and ADHD. I suffered from these two conditions since I was a child. Even with the daily struggles, ADHD and dyslexia come with many positive traits. Some of them include visual thinking, creativity and problem solving. I want to use my creativity and positive childhood memories for my career. Therefore, my husband and I thought of Ozu’s Organic Matcha Pastry

Ozu’s Organic Matcha Pastry believes in eating healthy plus being socially responsible to our planet at the same time. The interest in Japanese culture continues to grow. It’s still hard to find Asian pastries with strong emphasis on high quality, healthy ingredients, Euro-Asian fusion and being sensitive to the environment. We want to change this.

Our online bakery will go a step forward in creating healthy Japanese baked goods by only using Authentic Matcha from Kyoto & inspired by popular European pastries. We put special care in our baking process by selecting fine ingredients. Extra time will be used on the presentation and packing processes. We hope to do this by packing our pastries with ribbons and fabrics from Japan. There will be a different design every two weeks. This can influence people to start a collection or even lead to other creative outlets. A future possibility might be Michiko’s poetry and art.

Our company believes that food should be healthy, delicious and pleasing to the eyes.