Matcha (抹茶) is a type of green tea originated in China and brought over to Japan in 1191. Unlike any other types of tea, matcha is a finely ground powder made from stone-grinding the finest tea leaves from tea trees grown under unique conditions. Bre
High-quality matcha tastes savory-sweet, vegetal and refreshing. Some blends can be marked by nutty, roasted notes, while others can be floral in flavor. High grades of matcha contain more of savory ‘umami’ notes characteristic of shade-grown green t
As the most consumed beverage in the world after water, tea has a long and complex history that spans multiple cultures over thousands of years. Matcha has evolved through a fascinating journey that first began in China, and continued via the spread
In traditional Japanese tea ceremonies, there are two styles in which matcha is prepared – Usucha and Koicha. However, in the modern day there are many different ways in which matcha can be prepared – including blended matcha drinks and a range of de
Matcha is derived from the same tea plant as all other types of teas — camellia sinensis. The leaves undergo a shading process before they are harvested. Once harvested, the leaves are steamed for 15-20 seconds to retain their natural vivid green col
All of Matchaeologist’s matcha is produced in Uji (hence the appellation ‘Uji Matcha’), the birthplace and the ‘Holy Land’ of this highly-prized tea.
If you’re looking to savor the pure taste of matcha or enjoy matcha tea in a traditional way, we recommend the Misaki™ or Matsu™ grades. If you generally use matcha in blended drinks such as matcha lattes, we recommend the Meiko™ grade. For use in re
While it’s not typically easy to determine the matcha quality simply by looking at the label alone, there are four main “sensory cues” one can use to assess the quality of matcha: color, texture, aromas, and taste. Color: Higher grades of matcha shou
The shading process increases the amount of chlorophyll in the tea leaves – the process that gives matcha its distinctly electric green color. The steaming process then allows for the vivid green color of the tea leaves to be maintained.
Matcha contains a small amount of caffeine. When brewed in a traditional method, a serving of matcha contains approximately 34mg of caffeine, or less than one-third of that found in a cup of coffee. However, caffeine in matcha works differently in tw
Discovered in Japan in 1949, L-theanine is a compound found naturally in only 3 plants in the entire universe — in the edible Bay Bolete mushroom, in Guayusa, and in tea. Matcha contains approximately five times more L-theanine than regular green tea
EGCG is the shortened term for epigallocatechin gallate which are extremely beneficial catechins that are found in matcha. They can decrease the direct effects of sunburn and are also known to reduce the metabolic changes in skin that can lead to age
All of our teas are subject to radiation tests (CESIUM-134, CESIUM-137) administered by QSAI Analysis and Research Center to ensure that they are 100% safe for consumption. We also adhere to the FSSC 22000 Food Safety System Certification framework f
As matcha begins to oxidize once the packaging has been opened, the quality of the tea will start to degrade. It would therefore be difficult to get through the packaging without the quality decreasing. As a result, for personal consumption, we gener
Matcha differs from other types of tea in two main ways. Firstly, it comes in a powder form and is prepared by suspending it in warm water, making it the only ‘suspension tea’. Secondly, matcha is grown under shade, meaning that 30 days before it is
There are a number of factors that make matcha more expensive than other teas – all of which are related to the meticulous growing and manufacturing process of matcha. First of all, matcha are hand-picked from only the top tea leaves of shade-grown t
All of our teas are grown organically. We adhere strictly to the Japanese Agricultural Standards (JAS). We have been producing this tea for over 100 years and it is completely safe for consumption.
Matcha comes from the same tea plant from which all types of tea are derived – camellia sinensis.