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Introduction

Matcha: More Than Just Powdered Tea

Matcha is not just ordinary green tea powder; it is art, cultural heritage, and the spirit of Japan passed down for over 800 years. The uniqueness of matcha begins with cultivation, shading, and a meticulous production process resulting in emerald green powder with a unique aroma.

In medicine and nutrition, matcha is considered a powerful "Superfood". Unlike steeped tea, drinking matcha means consuming the entire leaf, allowing the body to absorb 100% of the antioxidants, vitamins, and minerals.

137x More antioxidants than regular green tea

4-6h Sustained and consistent energy

✨ Did you know?

The vivid green color comes from concentrated chlorophyll due to shaded growth (Oishita).

The Roots of Quality

Born from Sacred Soil

The heart of excellent matcha lies in its "Terroir" or growing environment. The most famous regions are Uji in Kyoto and Nishio in Aichi, which have the optimal soil and climate for growing Tencha.

1. Shading

20-30 days before harvest, tea bushes are covered to block sunlight, stimulating the production of chlorophyll and L-Theanine amino acid, resulting in sweet taste and deep green color.

2. Harvesting

The best harvest is the "First Flush" in spring, picking only the youngest top 3 leaves to ensure the smoothest and most delicate flavor.

3. Stone Grinding

Tencha is slowly ground by granite stone mills in temperature-controlled rooms to prevent heat from spoiling the flavor. It may take 1 hour to produce just 30 grams of matcha powder.

Metamorphosis

From Green Leaves to Precious Powder

The Process

The Art of Processing

Transforming fresh tea leaves into the matcha we drink involves a complex and delicate process. Steamed leaves are air-dried without rolling, becoming "Tencha".

Tencha is completely de-stemmed and de-veined, leaving only the pure leaf flesh, before entering the stone grinding process, which is the most critical step in defining the fineness and mouthfeel of matcha.

Hand Picked
Immediately Steamed
De-stemmed
Stone Ground

Classification

Understanding Matcha Grades

Not all matcha is created equal. Choosing the right grade is key to deliciousness and value.

Ceremonial Grade

Tea Ceremony

The highest grade from the first harvest. Distinct umami, no bitterness, vibrant green color, silky texture. Perfect for whisking with water (Usucha/Koicha).

Premium Grade

Cafe & Latte

High quality, slightly more intense flavor. Still beautiful green color. Perfect for matcha lattes or cold drinks as it stands up well to milk.

Culinary Grade

Baking & Cooking

More astringent and bitter flavor, duller green color. Designed to retain matcha aroma even when heated or mixed with butter and sugar.

Wellness

Healing Power of Nature

Matcha has been known as the "Elixir of Immortality" since ancient times, packed with nutrients:

Calm Focus (L-Theanine)

Helps adjust brain waves to Alpha state, creating relaxed concentration without drowsiness.

Antioxidant (EGCG)

Catechins in matcha have anti-inflammatory and anti-aging properties higher than many berry fruits.

Body Detox

Chlorophyll helps bind heavy metals and toxins, safely eliminating them from the body.

The Art of Tea Ceremony (Chado)

"Ichigo Ichie" (One Life, One Encounter) is the heart of the tea ceremony, teaching us to cherish the present moment.
Making matcha is not just making a drink, but meditation and showing respect.

Read Traditional Brewing Method

Lifestyle

Matcha in Modern Life

View All Recipes

Perfect Iced Latte

Rich, creamy, and beautifully layered iced latte recipe like a barista.

Matcha Patisserie

Matcha cheesecake, cookies, and nama chocolate. Bitterness perfectly cutting the sweetness.

Community Vibe

Meet up, share favorite shops, and green happiness with new friends.

Frequently Asked Questions (FAQ)

When is the best time to drink matcha?

Late morning or early afternoon is best. Since matcha contains caffeine, drinking it after 2:00 PM might disturb sleep. However, for some, L-theanine might help with sleep. You should observe your own body's reaction.

How to keep matcha fresh for longest?

Matcha's enemies are light, moisture, heat, and air. Store in an opaque, airtight container in the refrigerator. When ready to brew, let it reach room temperature before opening to prevent condensation.

Matcha clumps when brewing, how to fix?

The main cause is moisture causing clumps. Sifting matcha with a fine mesh strainer before brewing is a very important step. It helps the powder break up and creates a smooth froth.

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Experience the Way of Matcha From Farm to Cup