HISTORY OF MATCHA
While other green teas are grown throughout the world, our matcha is unique to Japan. It is the heart of the Japanese way of tea and has been celebrated in the traditional Japanese tea ceremony for hundreds of years. Matcha is grown only in Japan, where local farmers cultivate it by traditional methods, from growing to grinding.
Our matcha is farmed by the Yahagi river whose micro-climate and misty fog air make for ideal growing conditions. Tea grade matcha is ground on a stone mill to achieve a fine powder texture, unlike industrial grade matcha which is ground by machines. The stone grinding produces a specially shaped powder molecule which impacts the taste and mouth feel of the matcha.
The health benefits of Matcha are widely celebrated by gourmets and health-conscious alike. Unlike traditional steeping where a tea drinker receives only some of tea's nutrients in the water, a Matcha drinker consumes the entire Camellia sinensis (tea) leaf in its powdered state–thereby more likely receiving 100% of the leaf's nutritional value!
Matcha contains L-theanine, an amino acid that may help relax the mind. For this reason, matcha may help as a great mood enhancer. Buddhist monks drank matcha to assist in meditation, as matcha’s amino acids, combined with caffeine, may help offer a sustained calm alertness over time.
Our matcha selection shares these characteristics:
- Shade covered, steamed, air dried, de-stemmed and ground on ancient stone grinding wheels
- Made traditionally without the use of artificial colors, preservatives or additives
- Sugar-free, gluten-free and certified kosher
- Unique rich taste, an initial vegetal taste, followed by a lingering sweetness
- Grown in Nishio in the heart of Aichi Prefecture, Japan