Our matcha is grown and processed in Wuyi-Yixing in Jiangsu, China, at a farm situated in a mountain ecosystem away from urban centers and air pollution. The Yixing region has a rich history of tea cultivation; it was known as the epicenter of tea production in the Tang Dynasty.
This farm uses 100% Japanese cultivar, and actually exports mostly to Japan. Our suppliers have known this farm since 2008, and maintain a close relationship with them by visiting on an almost-yearly basis before pandemic times. As a farm they are very open to feedback on their product and are consistently striving to improve.
Our Matcha is a fine powder grounded from green tea leaves. Fresh young buds and leaves from the first spring harvest are dried and steamed, then made into powder form. During the grinding process, all the veins of the tea leaves and stems must be removed. Hence, it takes several pounds of tea to produce one pound of matcha.
Matcha supplies 100% of the health benefits of green tea. It is rich in vitamins and minerals, as well as the antioxidant – catechins. Some people drink matcha latte to boost metabolism and energy.
To prepare matcha tea traditionally, place 1 teaspoon of the powder in a deep bowl. Pour in 8 ounces of hot water just before it boils. Stir vigorously with a bamboo whisk in a “w” or left to right pattern, not a circle, until frothy. Sip right from the bowl and enjoy.
Matcha is traditionally consumed as a drink, but has increasingly become a popular ingredient in cooking. You can add it to shakes, soups, rice porridge, pancakes, or use in baking breads and cookies. It adds a lovely green colour and also gives you a nutrition boost!