about matcha

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Centuries old Japanese powdered green tea

Matcha tea is a centuries old Japanese powdered green tea that was originally used by Buddhist monks for meditation; later Shogun warriors would drink matcha for extra energy and alertness during battle.

Today matcha is not only consumed traditionally as tea, but it’s also used an ingredient in a wide variety of recipes including in shakes, protein drinks, cakes, lattes etc.

Uniquely Japanese

Whilst green tea is grown in other parts of the world, matcha is unique to Japan and its method of cultivation makes it unique and more nutritious / beneficial for health than regular green tea.

Shad­e grown

Matcha is deliberately shade grown to deprive it of sunlight, this triggers an over production of nutrient rich chemicals like chlorophyll which gives matcha its rich green colour. Because matcha is consumed in powdered form this means you consume all the nutrients of the tea leaf.

After harvesting, the leaves are steamed and then air dried to preserve their nutrients.

Next, the leaves are sorted for grade, with only top leaf at the tip of the plant selected for the highest premium grade.

The leaves are then destemmed and deveined to remove any bitterness.

Next, matcha is ground on a stone mill to achieve a fine powder texture and to avoid any scorching. This creates a great taste and mouth feel of the matcha.

Finally, the matcha powder is vacuum packed and refrigerated for extra freshness.

A way of life

Matcha tea is a way of life in Japan and only the highest quality leaves are handpicked and used at home in Japanese tea ceremonies, known as ceremonial grade. The finest and very best grades of matcha known as premium grade, only use the greenest top leaf at the tip of the plant.

Japan is regarded as the home of the best quality Matcha in the world and premium grade matcha is unique to Japan. The finest grades can only be grown in the fertile, nutrient rich regions of Uji (Kyoto), Nishio City (Aichi) and Mie prefecture.