Founder, Hayashiya Shinbei founded a green tea shop in Kanazawa, Niigata Prefecture.

He believed that green tea, much like medicine, quietly aids in maintaining one's health. He thought, "This profession is one to be passed down to our descendants.

Due to climatic constraints, the land of Kanazawa was not well-suited for green tea cultivation. Therefore, the third-generation Hayashiya Shinbei opened green tea gardens in Kyoto Uji, which was more conducive to green tea cultivation.

The third-generation Hayashiya Shinbei developed "bocha" (roasted stem tea), utilizing the stems of green tea. At the time, green tea stems were discarded, but he conceived the idea of roasting them for sale, giving birth to roasted stem tea. Today, roasted stem tea, widely consumed, is said to have originated from Kyo Hayashiya.

The fourth-generation Hayashiya Shinbei established a scientific research institute and developed powdered products extracted from green tea ingredients. This innovation led to the creation of canned instant green tea, a novel concept not previously seen in the tea industry. By integrating scientific technology into the history of tea, it brought about a significant transformation in the green tea industry.

The 5th generation Hayashiya Shinichiro, driven by the desire to preserve tea culture, established the Japanese cafe "Midori" in Kanazawa. At that time, Uji green tea was considered high in formality and bitterness, not commonly enjoyed. With the aim of making Uji green tea more accessible and enjoyable, Japan's first matcha milk was born.

The fifth generation opened Japan's first green tea café. While matcha is an excellent food that allows one to consume the entire tea leaf, using it only in the tea ceremony would give young people the impression of a rigid and bitter drink. He thought, "We must make matcha more enjoyable and move towards promoting Japan's tea industry."