Matcha is a type of green tea that’s been ground into a bright green powder. Instead of soaking the leaves in water and removing them, you mix the powder directly into your drink and consume the whole leaf. This gives matcha a stronger flavor, more nutrients, and a smoother, longer-lasting energy boost compared to regular tea.

Matcha originated in China during the Tang and Song dynasties but became highly refined in Japan. Today, Japan—especially regions like Uji, Nishio, and Kagoshima—is the most respected producer of high-quality matcha.

Matcha production includes:

• Shading: Tea plants are covered for ~3 weeks before harvest to increase chlorophyll, amino acids, and sweetness.
  
• Harvesting: Only the youngest, top leaves are picked.
  
• Steaming: Leaves are quickly steamed to prevent oxidation.
  
• Drying and de-veining: Leaves are dried and stripped of stems, becoming “tencha.”
  
• Stone-grinding: Tencha is ground slowly into a bright green powder.

The two common categories are:

• Ceremonial Grade: Highest quality, made from the youngest leaves. Smooth, naturally sweet, vibrant green. Best for drinking straight.
  
• Culinary Grade: Slightly stronger and more astringent. Ideal for lattes, baking, smoothies, and cooking.
  
  Some brands further divide grades (premium, café, kitchen), but most fit under these two umbrellas.

Matcha has a balanced flavor with:

• Umami: Rich, savory sweetness.
  
• Grassiness: Fresh, vegetal notes.
  
• Bitterness: Mild to moderate depending on grade.
  
  Ceremonial matcha tends to be sweeter and smoother, while culinary matcha is bolder.

A typical serving (1–2 grams) contains about 40–80 mg of caffeine, similar to or slightly less than a cup of coffee. However, matcha also contains L-theanine, an amino acid that promotes calm focus and reduces caffeine jitters.

Commonly cited benefits include:

• High antioxidants (especially EGCG).
  
• Steady, focused energy due to L-theanine.
  
• Potential support for metabolism and fat oxidation.
  
• May promote relaxation and mental clarity.
  
• Contains vitamins A, C, E, K, and minerals.
  

Note: Benefits can vary by individual and quality of matcha.

Basic method:

1. Sift 1–2 grams of matcha.
   
2. Add a small amount of hot water (~70–80°C).
   
3. Whisk in a zig-zag motion until frothy.
   
4. Add more water or milk (for a latte).

Look for:

• Vibrant jade-green color.
  
• Smooth, fine texture.
  
• Sweet, fresh aroma.
  
• Origin from reputable Japanese growing regions.
  
• Minimal bitterness when prepared properly.

Store matcha in an airtight, opaque container in a cool, dry place.

Refrigeration helps keep its color and flavor, but ensure the pouch is sealed tightly to avoid moisture.

Yes, all products are natural and contain non-GMO ingredients.

We use recyclable packaging.