savor our matcha in
Notes on wellness
Caffeine without the jitters
Shading of our plants during the growth period enhances the processes of synthesis and accumulation of biologically active compounds, including theanine, caffeine, chlorophyll and various types of catechins.
Thanks to shade-growing, matcha tea also has increased chlorophyll content, which is responsible for its unique vibrant color. Chlorophyll and its derivatives exhibit strong antioxidant and anti-inflammatory activity.
Ceremonial Grade Matcha
Discover the Essence of Umami: Organic Ceremonial Grade Matcha from Uji, Japan
Welcome to a world where tea mastery meets unparalleled taste. Delight in the finest USDA organic ceremonial grade matcha meticulously cultivated on the lush hillside of Uji, Japan—a region celebrated for its pristine tea gardens and generations of tea masters. Available exclusively at top-tier hotels, private membership clubs, and select natural markets, our matcha embodies the pinnacle of quality and flavor.
Why Choose Our Matcha?
- Exceptional Quality: Handpicked and cultivated with care, our matcha reflects centuries of Japanese tea expertise, ensuring each sip is a masterpiece.
- USDA Organic Certified: Enjoy peace of mind knowing our matcha meets rigorous organic standards, free from pesticides and harmful chemicals.
- Exclusivity: Preferred by discerning connoisseurs and served in prestigious venues, our matcha elevates any occasion with its refined taste and cultural significance.
From leaf to powder, our matcha is 100% traceable and cultivated by a 7th generation family of tea masters. Subscribe to learn more.
Exposure to sunlight decreases this component and increases catechins causing the leaf to become more astringent and bitter. In general, tea leaves that have more umami are considered higher in grade, this is why we chose the highest grade: Ceremonial Grade Matcha.
Only the topmost, youngest pair of leaves on the very top of the tea plants are handpicked to produce premium matcha in a laborious method called Niyou Tsumi (two leaf picking), making it electric green in color. Once handpicked, they are de-stemmed, de-veined and then steamed to preserve the color and nutrients, and to stop the enzymatic action within the leaves, then thoroughly dried with heated blowers. Before it even gets to powder, matcha is sorted for grade (with the youngest, greenest, most tender leaves earning the highest marks) which is ours! The leaves that make it through the rigorous process of destemming and deveining are called tencha and of course the quality of tencha varies widely.
As a powerful superfood, matcha enhances the body’s resilience to stress by improving cell-mediated immunity. It also possesses potent antioxidant properties that help protect against cellular damage caused by free radicals.
Matcha is rich in vitamin a,c,e,k and our hero amino acid, l-theanine - which will keep you caffeinated without the jitters.
What's so special about L'theanine? well it increases the brains alpha frequency and produces relaxing effects by raising serotonin, GABA, and dopamine levels. So more energy, less jitters.
Complimentary sieve with your monthly subscription. Our compact sifter fits over just about every bowl or cup. We also include a sustainable bag so that it’s easy for you to travel with your teaware.
Simply place the sieve over your bowl or cup and with the back of your bamboo scooper (chashaku) begin to sift the powder breaking up any clumps.
It’s quite common to find small clumps have formed in your matcha powder tin. Natural static electricity, moisture, and the powder’s own weight when it is left to sit for long periods of time may case clumps.
These clumps truly make it difficult for your matcha to be whisked properly and the taste smooth.
Takes 2 seconds, we promise.