Sourcing

Sourced from the most traditional area of Japan for Matcha tea, Kagoshima in Kyushu is overlooked by Sakurajima. An active volcano, it periodically spews ash, covering the land and making this area extremely fertile and ideal for producing high quality tea. The Tencha tea leaves that form the base of our Matcha are of Yabukita cultivar and grown in agriculturally organic gardens. The climate has plenty of sunshine, rains and cooling breezes, cultivating excellent early spring crops, when the Tencha is picked. Picking only occurs after the tea trees have been shaded from mid-April until the harvest. This boosts the sweetness and flavour of the tea that results from encouraging more chlorophyll into the leaves.

These leaves are then finely ground using traditional stone mills that render an unrivalled smooth textured, fine, and vibrant green powder, unlike many other Matcha teas that can be dull or ‘clump’.