Why We Love Matcha?
Matcha has a deliciously sweet and deep flavour. Its vivid, bright green colour is typical of Matcha tea produced in Japan, using the finest tencha base leaves. Packed full of antioxidants, the health benefits of matcha exceed those of other green teas because matcha drinkers ingest the whole leaf.
Our Matcha produces a fantastically bright infusion, full of sweet spring grass freshness, with a sumptuous creamy texture. Delicious both hot and cold.
Where’s it from?
We source our Matcha from Kagoshima, on the tip of Southern Japan. Famously labour intensive to produce, our authentic Matcha is grown without pesticides, crafted using only the very best traditional methods.
How’s it grown?
Traditionally the tea trees are shaded from mid-April until harvest to sweeten and develop the flavour of the tea.
How’s it made?
The leaves are finely ground using stone mills to produce an incredibly smooth textured and vibrant green powder. This careful process takes one hour to produce 40g of Matcha.
Our easy way to make Kagoshima’s finest matcha
Making and drinking need not be intimidating. Follow our simple steps to learn how. Matcha also tastes great cold: simply try shaking matcha with ice and water in a cocktail shaker for a refreshing summer drink.
How to Make Modern Matcha
An art practiced and refined for centuries
Matcha has been celebrated as part of the traditional Japanese tea ceremony for hundreds of years. Buddhist monks took the tradition of powdered tea to Japan and it developed into the steamed green teas of today.
How to Make Classic Matcha