Matcha is no longer foreign and has become a “trend” in this new era. That, however, does not stop Chabashira Tea Roastery from standing out for its authenticity and discipline of its origins. In an exclusive interview with Top 10 of Asia, founders and directors Alan Mark and Pamy Lam share the story behind their journey, one shaped by passion, patience and a deep respect for Japanese tea culture.
“My name is Alan Mark, and together with my partner, Pamy Lam, we began this journey with an unexpected encounter,” he begins. What began as a common interest quickly developed into something much more significant. “Both of us were intrigued by Japanese matcha, and we often discussed how we could bring some of the best Japanese teas to Malaysia,” he explains.
At the time, the market was flooded with what they describe as “commercialised” products, which have since become mainstream in modern society. “We committed ourselves to sourcing and introducing genuinely high-end Japanese matcha—not just as a product, but as an experience,” the two emphasise. This commitment would later define the very identity of Chabashira.
For Alan and Pamy, authenticity meant taking the harder route. “Far deeper than current trends suggest, authentic Japanese matcha involves shading, stone-grinding, terroir and ceremony,” he explains.
They totally immersed themselves in the craft instead of depending on surface information. “To truly grasp this, we chose the harder path. We start from learning the tradition from seed to bowl,” he shares. This meant working closely with tea farmers and masters in Japan, understanding every stage of production and appreciating the discipline behind each cup.
Their journey was guided by respected figures such as Masayasu Tamiya and Nakabo Toshikazu, whom they regard not just as partners, but as family. “Japanese tea masters preserve and refine their craft with quiet devotion,” Alan reflects. “For us, honouring matcha means honouring the people behind it: with humility and integrity, in every cup.”
The name Chabashira itself carries a poetic meaning. Pamy explains, “Chabashira refers to a beautiful Japanese folklore—when a stem of tea floats upright in a cup instead of sinking. In Japan, this rare sight is considered a sign of good fortune.”
This symbolism reflects their vision: to create moments that feel rare, meaningful, and memorable. The highlight of their products is their high-grade Japanese teas sourced from their farm in Kyotanabe, Kyoto. “Our farm has been producing some of Japan’s finest teas for over a decade,” Alan says. “Our signature matcha is known for its smoothness, depth, and balanced umami—approachable even for first-time drinkers, yet refined enough for seasoned enthusiasts,” he adds.
Every detail matters. “Even the water we select is carefully chosen to complement the character and profile of each tea,” Pamy shares, underscoring their meticulous approach.
In Chabashira, expertise is the most important thing. “For us to maintain the highest standards, we rely on a strong foundation that is guided by our Tea Master and the current President of our farm, Mr. Masayasu Tamiya,” Alan explains.
With decades of experience, Tamiya brings not only technical knowledge, but also a deep understanding of tea. “He has the ability to choose the right cultivars, oversee precise production methods and skillfully blend teas to achieve depth, balance and refinement.” This close collaboration ensures that every product bearing the Chabashira name reflects the highest level of craftsmanship.
Despite their strong technical foundation, Alan and Pamy credit their growth to the people around them. “Our journey would not have been possible without the unwavering support of our customers and the dedication of our team,” he says.
They also acknowledge the often-unseen contributors. “We extend our deepest gratitude to our President Mr. Masayasu Tamiya, Mr. Toshiya Nakabo and the farmers who work tirelessly behind the scenes.”
Equally important is their team in Malaysia. “Another reason we celebrate our success is our hardworking crew, a team united by shared values and a common direction,” Pamy shares. Their service philosophy is deeply rooted in omotenashi, the Japanese concept of wholehearted hospitality. “It ensures that every guest is served with sincerity, attentiveness, and respect.”
“No garden without weeds”, Alan admits that maintaining consistency remains one of their greatest challenges. “The foundation can easily become fragile if a team member does not fully understand what Chabashira stands for,” Alan explains.
Hiring, they say, is only the beginning. “Nurturing, guiding and training them is an even greater responsibility.” Bridging cultural differences between Japanese and Malaysian service styles requires patience. “True hospitality must come from kindness, sincerity and honesty,” Pamy emphasises.
Their standards are just as strict when it comes to products. “Every step is closely monitored, from harvesting and packing at origin to shipping, storage, and final preparation,” Alan explains.
Their leadership style is a cross-cultural combination. “I’d say our style is very Japanese, with a little Malaysian twist,” Alan says with a laugh. “Not every Japanese method works perfectly for Malaysians, so we adapt.”
At the same time, they value openness and honesty. “During meetings, every crew member gets a chance to share their thoughts, raise concerns, or point out problems,” Pamy adds. This balance has helped them build a workplace culture that is both disciplined and inclusive.
One of their most demanding challenges was sourcing the right tea. “Japan is home to thousands of tea brands, each claiming to be the finest,” Alan recalls.
Their search took them across the country. “We travelled to countless tea plantations in different prefectures, studying each farming and production process.” Many of these farms were located in remote areas, making the journey both physically and mentally demanding.
Yet, it was this dedication that allowed them to build genuine relationships and secure the quality they sought.
At the core of their philosophy lies Ichigo Ichie (一期一会). “It means ‘one time, one meeting’,” Pamy explains. “It’s a reminder that every encounter and every moment is unique and can never be repeated.”
This principle influences how they serve every cup of tea. “We try to be fully present, mindful and appreciative of now,” Alan says. “That is our guiding motto every time we brew tea.” Their decision to undergo formal training in a Japanese tea ceremony school marked a turning point. “Tea did not simply become our profession. Indeed, it changed us,” Alan shares.
While they had learned how matcha was grown, they realised something was missing. “No one was truly teaching us how to make matcha,” he says.
This led them to study under Rie Yamamoto of the Omotesenke school in Kyoto. “Under her guidance, we began again. Not just learning technique, but understanding spirit,” Pamy mentions. “It was no longer just about whisking powder and water,” Alan adds. “It became about posture, intention, silence, timing and respect.”
Today, they pass on these teachings to their team, ensuring that every cup reflects the same discipline and sincerity.
Speaking on the future plans, Chabashira’s goals are both exciting and meaningful. “In 2024, we were appointed as a Kyoto Ambassador—a distinction renewed in 2026,” Alan shares.
They are currently in discussions to support the Kyoto Prefectural Government as a long-term partner, helping to bring Kyoto’s finest products to global eyes. Among their upcoming plans is a collaboration with a 300-year-old Kyoto dessert house. “It’s a partnership that honours centuries of heritage and craftsmanship,” Pamy notes.
Their five-year vision is equally ambitious. “We envision establishing an outlet in Uji, Japan, as well as in Switzerland,” Alan reveals. They also plan to create an authentic Japanese tea room and launch a Japanese Tea Academy.
“Our mission is to serve Kyoto’s legacy, one bowl at a time,” he concludes.
Chabashira is more than just a company to Alan Mark and Pamy Lam. It is a lifelong quest for excellence, driven by a desire to share something genuine and built on respect for tradition.
In a fast-moving world, their approach has always been thoughtful. Every cup of tea conveys a tale of masters, farmers, discipline and silent devotion. And perhaps, like the rare floating stem that inspired their name, every visit to Chabashira is meant to be a moment of good fortune—one that lingers long after the last sip.