sweet, fruity, aromatic, full-bodied

A ceremonial quality, organic Matcha from Uji in the Kyoto Prefecture of Japan. The Uji region has been cultivating green tea since the 13th century and enjoys the perfect climate for growing complex green teas.

From cultivars Yabuykita and the fruity floral Okomidori the tea bushes are shaded prior to harvesting to encourage an increased level of l-theanine. This amino acid gives the tea its umami (savory) notes, but also allows the slower absorption of caffeine, resulting in a sustained 4-6 hour period of energy and focus without the caffeine crash. The caffeine effects of Matcha ride in and out gently, like the tide. Interestingly, tea is the only plant that produces the amino acid l-theanine.

Our ceremonial quality Matcha is harvested just once a year in the spring. The stem and veins are removed from each and every leaf and the green tea is now known as Tensha. After steaming, our Tensha goes through a second stage of sorting to ensure no stem or vein remains. The leaves are then dried and ground to a very fine powder of 7 microns.

With Matcha you are consuming the entire leaf (minus stems and veins) and its health benefits such as catechins, antioxidants and l-theanine, hence why Matcha is seen as a healthy indulgence. The caffeine level in high grade Matcha, whilst being much lower than coffee, is higher than your regular teas so it is suggested not to drink in the evening hours. It is also not recommended to enjoy Matcha on an empty stomach as it can cause an elevation in stomach acid and a feeling of nausea if you have not eaten anything.

Storage: Matcha has a shorter shelf life. To maintain it’s freshness store in the refrigerator or freezer, protecting it from heat, light and moisture.