Candice Kumai is a professionally trained chef, New York Times best-selling author, and one of the foremost authorities on Japanese wellness, food, and culture. A proud Japanese-American, Candice has spent the past two decades deeply immersed in the study and celebration of matcha—the sacred Japanese green tea that has become a global wellness phenomenon.

Candice’s reverence for matcha began at home. She was first introduced to the ceremonial tea by her Baachan (grandmother), Great Aunt Takuko, and her Japanese mother, who lovingly passed down matcha tools, family recipes, and the art of preparation. Both her grandmother and great aunt studied sen-ke ryū (千家)—the traditional Japanese tea ceremony—with a revered tea master in Kyūshū, Japan. Her Great Aunt Takuko continued to study under this master until his passing, ensuring that Candice’s matcha education was rooted in authenticity and legacy.

For over 30 years, Candice has traveled extensively to Japan—particularly to the tea fields of Shiga—working directly with organic matcha farmers and purveyors. Her hands-on experience and deep cultural ties have made her one of the most respected voices in the matcha space. Today, she sits on the advisory board of the largest Japanese green tea purveyor in the world, helping guide the global conversation around quality and tradition.

Candice was one of the first to introduce matcha to American audiences in a meaningful, culturally respectful way. She has spoken on matcha’s benefits and heritage at major wellness and culinary events across the U.S. for decades, and her bestselling book Kintsugi Wellness: The Japanese Art of Nourishing Mind, Body, and Spirited (2018) is published in nine countries and languages.

Candice Kumai is not just an expert—she is Japanese, the original pioneer of matcha in America, and a bridge between Japanese tradition and modern wellness.