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Our matcha story started in December 2013 during our honeymoon in Kyoto Japan. My wife curiously ordered a vibrant green matcha latte from a cafe in Kyoto and she was immediately drawn by the matcha's full-bodied green tea flavour. I had a taste myself, finished my flat white and went right back into the cafe and ordered another matcha for myself. For a good part of that day, we spoke about how great a green tea latte would sell back home in Australia. At that time, we knew little about the rich history and importance of matcha tea in Japanese culture. Let alone the secret health benefits that matcha tea has been providing to the Japanese people for centuries.
We have since sampled matcha teas from all the popular matcha producing regions of Japan and finally settled for what we believe to be the best tasting organic matcha you can buy.
Purematcha green teas are grown and harvested from organic farms in Uji region of Japan. Our farmers still follow the traditional methods for producing some of the finest matcha teas that you can buy.
Matcha translates to ‘powder (ma) tea (cha)‘ in Japanese and is known as a finely grounded refined powdered green tea. Mixed in water with a whisk, it forms a frothy bright green tea popular for its unique flavor, energy-boosting property and health benefits.
- Its tea leaves (Camellia sinensis) are shaded from the sun for 3-4 weeks before harvest
- They’re ground Tencha tea leaves, which have been steamed and air-dried
- You ingest the entire powdered tea leaf and potentially get tenfold nutritional benefits of green tea
We source our Matcha from Uji Kyoto. The Uji region is synonymous with the highest grade of matcha. The region's hilly terrain, high quality soil, mild temperatures, and prevalent mist all contribute to what many call the most excellent matcha in the world.
1. SHADE GROWN TEA LEAVES
2. SELECTIVELY HAND PICKED
3. STEAMED & AIR-DRIED
4. DE-STEMMED & DE-VINED
5. STONED GROUND TO POWDER
6. ENJOY MATCHA
THEY’RE DIFFERENTIATED BY:
TRADITIONAL TEA CEREMONY
The tealeaves used are the youngest of the camellia sinensis plant, as they received the least amount of sunlight prior to harvest. As such, they’re higher in L-theanine (natural relaxant), chlorophyll (intense bright green) and caffeine, making it value for money even for those who drink it daily as a pick-me-up. Furthermore, ceremonial grade matcha has a refreshing grassy flavour and initial hint of astringency that leaves a lingering umami sweetness. You will also get a rich creamy mouthfeel.
VERSATILE FOR EVERYDAY RECIPES
Typically known as kitchen or ingredient grade matcha, the tealeaves used are older, as they get more sun exposure to the youngest leaves at the top of the Camellia sinensis plant. As such, this grade of matcha is usually a dull olive green. Though its antioxidant levels are higher than ceremonial grade matcha’s, it’s lower in l-theanine (important for cognitive function) and caffeine. It tends to leave a bitter note and must be mixed with creamy or sweet ingredients.