Origin: Japan

Rich Tradition

Also known as ‘Powdered green tea’ and traditionally prepared in ‘Chanoyu’ – the Japanese Tea Ceremony. Matcha has a special spiritual significance in Japan.

A person operating within the rules of Chanoyu finds the five senses working at their fullest. A cup of Matcha brings about mental concentration, emotional stability, and composure of the mind.

Healthy

Unlike black tea and green tea whose leaves are infused in water and discarded, Matcha can be utilized fully to activate the organic functions of the human body. It is a beverage good for both the mind and the body.

Matcha contains essential vitamins, minerals and close to zero calories, and has shown long term health benefits due to its many disease fighting nutrients. It has 9 times the beta carotene of spinach, 4 times that of carrots, and approximately 10 times the polyphenols and antioxidants of regular teas.

Art of Making Matcha

In making this tea, the tea plants are covered with bamboo mats during the last four weeks of their growing season to promote full flavor. After the leaves are plucked, they are immediately steamed to spread the chlorophyll throughout the leaves and to stop fermentation. The leaves are then dried and rapidly cooled.

The resulting dried product is called rough tea, or Aracha. Aracha is then cut into small pieces, twigs, veins and stems are removed. Leaves are dried again and the resulting product is known as Tencha.

Tencha is ground by stone mills in a climate-controlled clean room to produce Matcha. A single mill can only produce 40 grams of leaves per hour.

First Organic Matcha in the Tea Industry

To maintain high quality, we airfreight Matcha direct from our manufacturer in the Aichi prefacture, the center of Matcha production in Japan.

Our Matcha arrives within 10 days of being produced. Our manufacturer has been producing Matcha since 1888, and was the first in the Matcha industry to be certified by Japan Organic Natural Foods Association (JONA).

It also received the government certification, JAS (Japan Agricultural Standards) and following international certifications: OCIA (Organic Crop Improvement Association, USA), IMO (Institute of Market Ecology, Europe), and ISO9002 (international Organization for standardization).