Haniberu

In 2023, I went to Japan for a study abroad — and that’s where I met matcha again, in a way that actually stuck. Different flavors, different care, a different relationship to it entirely than what I’d known before. It was one of those experiences that quietly changes the direction of everything after it.

Coming back to Miami, I missed Japan more than I expected to. Making matcha became my way of staying close to it — testing recipes at home the same way I used to wander Tokyo trying every café’s version, every combination, every take on the drink I could find. That habit is what became Honey Veil.

Haniberu is where that story lives in the product itself: first-flush tencha from a single partner farm in the Honyama mountains, shade-grown and milled at low temperature to hold its color and aroma. Every batch is tested for over 200 agricultural residues before it leaves Japan. Honyama has grown tea for eight centuries. We simply carry it here.