FREE SHIPPING ACROSS CANADA ON ORDERS OVER $50, $100 FOR THE USA

Maccha Green Tea Specialists.
Fresh Milled Here.

Maccha enthusiasts, educators and farm direct importers, JagaSilk has had transparent mill dates since our inception in 2005; milled in-house since 2018. Farm direct loose teas, micro-milled stir-in tea lattes, precisely brewed kombucha. We believe in beauty, balance and ethical business.

Monthly maccha subscriptions milled fresh by us and shipped straight to your door.

Dec 2021 Article: “Feature Farms”

Maccha we fresh mill in Victoria BC. Sourced directly from small Japaneses farms that we visit regularly, with a focus on relationships and medicinal integrity.

Watch our latest broadcast archived on YouTube and live every Thursday at 1pm

Our entire catalog of maccha, tea lattes, loose teas, kombucha, tea accoutrements, and more.

Come visit the teabar every Friday for tea and dessert in the courtyard with music. Live music every final Friday of the month. COVID careful.

FEATURED IN

Tea Clinic

Register for 2 person clinics in the courtyard, or sign up for virtual clinics and learn about Maccha, Loose tea, Kombucha, and more!
COVID careful with screen outside.

CLINICS

January 24, 2022, 3:00pm - 4:30pm

$120

EDUCATIONAL VIDEOS

FEATURED VIDEO

Watch this short video showing our step-by-step process for making maccha lattes behind the bar at JagaSilk.

ARTICLES

VISIT US

JagaSilk Teabar

JagaSilk Teabar, located in downtown Victoria BC, is open for retail 12pm to 4pm, Tuesday to Friday. Our outdoor courtyard seating is open every Friday from 12pm to 4pm for tea and house desserts, with final Fridays featuring live background music.

FOR BUSINESSES

Become a wholesale partner

JagaSilk specializes in supporting specialty coffee and tea houses, boutique supermarkets, and natural food markets with maccha, tea lattes, kombucha, and a curated line of farm direct teas.

Testimonials

ABOUT JAGASILK

Our Mission

It is our hope that we can effect change in the tea industry by encouraging the importation of small batches of fresh tea, rather than the current norm of buying massive volumes and selling aging stock from a hot and stuffy warehouse. We hope to encourage traceability so that our customers know when the tea was harvested, when it was prepared, where it’s from, and how the workers are treated. Lastly, we hope to offer education so that what we learn about the complexities of teas from Japan is passed on to you.