Founder Nastya Kharytonova on her intriguing expeditions to Japan to start OMMA Matcha and build a community …
OMMA was founded by Nastya Kharytonova, a Ukrainian to whom Dublin has become a second home, especially since the war began. It is so much more than a start-up for her; it’s a way to educate people on Japanese tea culture, history and traditions by hosting matcha ceremonies and workshops. You may recognise the brand from its collaborations with popular cafés across Ireland including 3fe, Hatch, Indigo & Cloth and more.
OMMA’s uniqueness lies in its intentional sourcing and close relationships with tea farm partners. Every tea is personally hand-selected by Nastya, who has taken many expeditions to Japan to meet the families behind the matcha. The deep respect for quality and craftsmanship is a priority for her. OMMA matcha is a specialty ceremonial-grade matcha from the mountains of Miyazaki in Japan, sourced from a small, family-run farm, and crafted from the youngest, freshest leaves of the first flush season. Its complex flavour reveals a delicate pistachio aroma, soft umami body and a smooth, creamy cashew finish.
“I want to build a bridge to Japan, presenting authentic flavours in a modern form. It’s about more than just serving tea; it’s about cultivating a deeper appreciation for its origins, rituals, and making matcha a sought-after experience.”
The new OMMA pop-up will showcase a unique line-up of matcha-based drinks alongside authentic Japanese flavours like hojicha latte and sobacha. Treats including fruit sando, mochi, yuzu buns and matcha genmai chocolates will complete the sensory experience. With the motto ‘Me time – tea time,’ Nastya encourages visitors to slow down, savour the moment and embrace tea as a ritual to be shared. Follow her journey below …
My expedition to Japan
Last year, I had the extraordinary opportunity to embark on a two-month tea expedition across Japan, which changed the way I see tea, community and myself. The first time I visited was in 2023 – just before the launch of OMMA and the moment Japan re-opened post-pandemic – to finally meet the farmers I’d been tasting samples from for two years. That visit sparked something bigger; I knew I had to return not only to source tea, but to learn it inside out.
For two months, I travelled across the country from the misty hills of Uji and Wazuka to Shizuoka, Yame, Hiroshima, Kirishima and the serene landscapes of Miyazaki, visiting farms, learning farming techniques and taking part in tea experiences. I wasn’t just looking for ceremonial-grade first flush best quality matcha (that was non-negotiable), I was searching for specialty matcha with soul. Unique cultivars, unconventional processing techniques, and generational knowledge that I could bring home and honour with each cup.
Life in a Japanese tea family
My days in Japan followed the gentle rhythm of the tea fields. I stayed with the farming family I now collaborate with in Shizuoka, a home nestled deep in the mountains surrounded by tea gardens. The wife of the chairman, a tea master with over 60 years of experience, became my Japanese grandmother or Obaachan. She welcomed me into her world of refined rituals and gave me her blessing to bring the spirit of the tea ceremony to Ireland, in my own way. My Japanese “Mom” Myumi-san became not only my guide, but my closest friend.
Each morning, we’d sit down together for breakfast, often a Japanese omelette made just for me. My “Dad” was already off to the fields by then, having left at dawn. Myumi-san and I would then drive to the farm tucked away in the hills.
My tea internship
I spent mornings studying tea theory: learning about cultivars, nutrition, and the science of flavour. Afternoons were for hands-on visits to tea fields or factories where I observed and often helped with processing; steaming, drying, roasting. One of my favourite parts of the day was tasting sessions with the farm’s sommelier when I learned to distinguish subtle notes and brewing techniques. In the evening, we’d head to Mayumi-san’s tea master’s house for a night of meditative ceremony practice – reminding me every day that love and intention can be steeped into everything you do.
“It made me realise that tea can guide your day, depending on what your soul needs at that moment.”
My last expedition was beyond matcha; I immersed myself in the full spectrum of Japanese teas and understanding how each one affects on a deeper level. I studied everything from sencha and hojicha to Japanese black tea (wakoucha), soba-cha and even the lesser-known wakocha. Each tea has its own story, mood and purpose. I began to see tea not just as a drink. Sencha became my morning ritual to start the day right. Hojicha is comforting, perfect for late afternoon when you need a gentle push forward. Soba-cha, with its zero caffeine and roasted warmth, became my go-to for quiet evenings – like a hug in a cup. Exploring these teas taught me how different brews can influence energy, mindset and even creativity.
The connection between tea and meditation
This journey wasn’t only about tea, but also healing. At the time, my family was scattered across Ukraine and Europe, with my boyfriend on the frontline. My home country was shredded to pieces and it took its toll. In search of peace, I spent several days living in a Zen temple in Fukui with monks, the birthplace of the Zazen meditation tradition. I was curious how monks have used tea, especially matcha, for centuries in mindfulness. Matcha, with its unique ability to provide calm alertness, helps them stay centred during prolonged periods of stillness. I realised that tea isn’t just a drink, it’s a practice. Observing this deep relationship revealed something profound to me: tea can be both a physical and spiritual nourishment. Matcha became my anchor when I needed to focus. Sencha, a gentle morning guardian. Hojicha, a comforting friend. Sobacha, a hug before bed.
“Japan gave me more than knowledge. It gave me a family. A deeper connection to tradition. And the courage to share that spirit at home.”
Launching OMMA
I’ve never been a coffee drinker; it makes me feel anxious. I longed for a calming, meditative ritual that could bring clarity. When I first experienced true Japanese matcha, it wasn’t just the taste that moved me, it was the whole sensory experience. The quiet mindfulness of preparation, the colour and texture. I started diving deeper into Japanese tea culture and noticed how it’s woven into everyday life. I realised that matcha gives me a calm energy and uninterrupted focus, which I was longing for.
I introduced my friends to it, who began to swap their coffee habits for matcha, and OMMA started to take shape. My dream is to build it not just as a tea brand, but as a community. The core of our team is made up of talented individuals from Ukraine, each bringing their unique perspective. My boyfriend Pavlo and best friend Kate lead the creation of textiles and uniforms. My friend Alina is the lead designer and illustrator, while Olena brings her ceramic artistry to life through OMMA’s signature chawans, and Marko designed the pop-up space. Andrii manages operations and Dasha even came all the way from Kyiv to craft handmade matcha desserts.
While matcha is at the heart of what we do, our offering goes beyond it. We serve a curated selection of Japanese teas like hojicha, soba-cha and many others, each prepared with care. Our aim is to introduce people to the diverse world of Japanese tea culture in a setting that feels both contemporary and deeply rooted in tradition.
Visit OMMA Matcha at Planet Beauty Brown Thomas on Clarendon Street in Dublin and keep up to date via @your.omma on Instagram.
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