Know Your Tea
Discover the unique characteristics, origins, and preparation methods of our premium Japanese teas.
Matcha
The Heart of Japanese Tea Culture
Matcha is a finely ground powder made from specially grown and processed green tea leaves. Unlike regular green tea where leaves are infused and discarded, with matcha you consume the entire leaf, receiving 100% of the nutrients.
How Our Matcha Compares
Quality metrics based on characteristics of our matcha batch.
Origin & Sourcing
Our matcha comes exclusively from Uji, Japan, the birthplace of Japanese tea culture with over 800 years of tradition. The unique microclimate created by the Uji River produces leaves of exceptional quality. Our Ceremonial Matcha is a blend of the Yabukita and Okumidori cultivars.
How It's Made
Tea plants are shade-covered 20-30 days before harvest
Only the finest young leaves are hand-picked
Leaves are steamed to prevent oxidation
Dried leaves (tencha) are stone-ground into fine powder
Traditional granite mills grind just 30g per hour
Flavor Profile
A well-balanced ceremonial matcha has a rich umami taste, subtle sweetness, and a smooth, creamy finish without bitterness. The vibrant green color indicates high chlorophyll content from proper shading.
Caffeine Content
Medium
Matcha carries its caffeine alongside L-theanine, so it is taken up gradually instead of all at once. Where coffee gives you a sharp peak and an inevitable crash a few hours later, matcha spreads that same energy evenly across the day: calm, focused and steady, without the jitters.
Health Benefits
How to Prepare
Traditional Preparation
Sift matcha into bowl, add 80°C water, whisk briskly in W motion until frothy.
Matcha Latte
Whisk matcha with a small amount of 80°C water first, then add steamed milk.