Certified Organic Matcha

1.    Cultivation: Matcha is made from the leaves of the Camellia sinensis plant, the same plant used to make other types of green tea. However, the tea plants for matcha are shade-grown for about three to four weeks before harvest. This increases chlorophyll production, boosts the amino acid content, and gives the leaves a darker green color.

2.    Processing: After harvesting, the leaves are steamed to prevent fermentation, then dried and aged in cold storage to deepen the flavour. The dried leaves, known as tencha, are then ground into a fine powder using traditional stone mills.

3.    Preparation: Unlike other green teas, which are infused and then discarded, matcha is whisked with hot water and consumed entirely. This means you ingest the whole tea leaf and receive 100% of its nutrients.

4.    Health Benefits: Matcha is rich in antioxidants, particularly catechins, linked to various health benefits, including reduced inflammation and improved heart health. It also contains L-theanine, an amino acid that promotes relaxation without drowsiness, and a moderate amount of caffeine.

5.    Culinary Uses: Besides being consumed as a tea, matcha is also used as an ingredient in various recipes, including smoothies, lattes, desserts, and savoury dishes.

6.    Cultural Significance: Matcha is an integral part of Japanese tea ceremonies, which emphasize the preparation, serving, and consumption of the tea in a meditative and ritualistic manner.

Ceremonial grade matcha is the highest quality of matcha tea, traditionally used in Japanese tea ceremonies. It is made from the youngest, most tender tea leaves from only the first harvest, which are carefully ground into a fine powder. Here's why someone should consider buying ceremonial grade matcha:

1.    Higher Antioxidant Content

Ceremonial grade matcha is richer in catechins, especially EGCG (epigallocatechin gallate), a potent antioxidant that helps reduce inflammation, support heart health, and combat free radicals. The younger leaves used in ceremonial matcha naturally contain a higher concentration of these compounds compared to lower-grade matcha.

2.    Greater Chlorophyll Levels

Ceremonial grade matcha is cultivated in shade to boost chlorophyll content, giving it its vibrant green color. Chlorophyll helps detoxify the body by promoting the elimination of heavy metals and toxins, while also providing anti-inflammatory and skin-cleansing benefits.

3.    Superior L-Theanine Concentration

Ceremonial grade matcha is high in L-theanine, an amino acid that promotes relaxation without drowsiness. It works synergistically with the natural caffeine in matcha to provide sustained energy, mental clarity, and focus. Lower-grade matcha often lacks the same level of calming, focus-enhancing effects.

4.    Minimal Bitterness for Higher Consumption

Because ceremonial grade matcha is made from tender, young leaves, it has a naturally smooth, slightly sweet taste with minimal bitterness. This encourages regular consumption, ensuring you reap the health benefits without needing added sweeteners or flavorings that could detract from its purity.

5.    Purity and Nutrient Density

Lower-grade matcha, often labeled "culinary grade, premium grade or daily grade" is made from older (or blended with older) leaves and includes more stems and veins, which dilute the nutritional value. Ceremonial grade matcha is purer, maximizing its nutrient density and bioavailability, allowing the body to absorb its vitamins, minerals, and antioxidants more effectively.

6.    Enhanced Mental and Physical Vitality

The high-quality nutrients in ceremonial grade matcha can boost overall wellness, improve metabolism, and enhance immunity. These effects are more potent in ceremonial grade due to its higher concentration of beneficial compounds compared to lesser grades.

By choosing ceremonial grade matcha, you're not only enjoying a premium product but also unlocking its maximum health potential in every cup.

Our three matcha (and hojicha) offerings now come from three small family farms: two in Wazuka, a historic town in the Uji region of Kyoto, and one in Kirishima, Kagoshima. Wazuka is known for its misty climate, mineral-rich soil, and centuries-old tea farming traditions, ideal for producing smooth, umami-rich matcha. Kirishima, located in southern Japan, offers volcanic soil and a mild climate, yielding vibrant, aromatic matcha with a distinctive character. These different terroirs allow us to offer nuanced tasting profiles based off their region of origin.

To prepare matcha, you'll need a few essential tools and ingredients. Here’s a basic guide to what you need and how to use them:

Essential Tools:

1.    Matcha Powder: High-quality matcha powder is crucial for the best flavor and texture. Look for ceremonial-grade matcha for drinking and culinary-grade matcha for cooking and baking. Our matcha is the highest quality 'ceremonial grade' and can be purchased here.

2.    Chawan (Matcha Bowl): A wide, shallow bowl that allows for whisking the matcha properly. We have partnered with Porch Ceramics to create a bespoke matcha bowl which you can purchase here.

3.    Chasen (Bamboo Whisk): A bamboo whisk specifically designed to mix matcha and water, creating a frothy texture. This can be purchased here. We also worked with Porch Ceramics to create a unique whisk stand design to house your whisk. This allows appropriate drying of the whisk with slight separation of the bamboo prongs. This is also available here.

4.    Chashaku (Bamboo Scoop): A bamboo scoop used to measure the right amount of matcha powder. Whilst this is traditional, we decided to create a stainless steel spoon for greater longevity and perfectly sized for the correct portion. This is available here.

5.    Sifter: A small sifter or fine mesh strainer to remove clumps from the matcha powder. Our sieve is available here.

Once matcha has been opened, the oxidation process can occur, resulting in less freshness. This is the main reason why matcha is typically sold only in small quantities at a time (typically 30-40g tin or pouch). Once opened, matcha is best stored in the fridge (but we recommend storing it away from food if possible). It is best consumed within 1-2 months from opening. An unopened tin of matcha will remain fresh for 6 months from harvest.

Caffeine Content

Coffee: Higher (95-120 mg per 8 oz cup)

Matcha: Lower (70 mg per 8 oz cup)

Duration of Energy Boost

Coffee: Short-term spike followed by a crash

Matcha: Steady, sustained energy without crashes

L-Theanine

Coffee: Absent

Matcha: Present (promotes calm and focus)

Antioxidants

Coffee: Contains antioxidants, but less than matcha

Matcha: Rich in antioxidants (EGCG, catechins)

Metabolism

Coffee: Can cause rapid increase in heart rate and blood pressure

Matcha: Supports metabolism with a more balanced effect

Digestive Impact

Coffee: Can be acidic and may irritate the stomach

Matcha: Less acidic and gentler on the stomach

Mental Clarity

Coffee: Can lead to jitters or anxiety

Matcha: Enhances mental clarity and calm focus

Impact on Sleep

Coffee: Can interfere with sleep if consumed late

Matcha: Less likely to disrupt sleep due to lower caffeine levels

Flavor Profile

Coffee: Bold, robust, and often bitter

Matcha: Smooth, rich, slightly sweet

Preparation Time

Coffee: Quick and simple to brew

Matcha: Slightly more involved preparation, but still manageable

Nutritional Benefits

Coffee: Limited compared to matcha

Matcha: Contains vitamins (A, C, E, K), minerals (calcium, iron), and fibre