Matcha is simply Japanese green tea leaves that have been finely ground into a vibrant green powder.
The special conditions and method under which Matcha is grown are unique in that the tea plants are shaded for twenty days prior to harvest which has the effect of increasing the chlorophyll found in Matcha. The outcome is a vibrant and radiant green colour and enhanced nutritional value. At harvest time in spring, the tea leaves are carefully selected and hand picked by skilled farmers before being steamed, dried and then ground into Matcha.
The region where the best Matcha is produced
Our Matcha is grown in Uji, an area close to the ancient city of Kyoto, which is the birthplace of Japanese green tea. Uji is close to the river and surrounded by lush green rolling hills. The warm days and cool nights provide an ideal setting for the green tea plants to thrive. These geographical features along with the nutrient rich soil produce the highest quality Matcha.
The History of Matcha
While Matcha has only recently gained popularity outside of Japan, it has been at the heart of the Japanese Tea Ceremony for hundreds of years.
Matcha dates back as far as the 12th Century when a Buddhist monk called Eisai started drinking tea for good health. At the same time, Japanese farmers started growing green tea in Uji, Kyoto.
In the 16th Century, a famous tea master and historical figure by the name of Rikyu Sen became the first to emphasize several key aspects of the tea ceremony including rustic simplicity, directness of approach and honesty of self. All these aspects are still practiced today.