Our Matcha

Our premium organic ceremonial Matcha is made from Shincha, selected "first‐picked tea", grown in Uji, a region renowned for producing the highest grade of green tea in Japan due to its mild misty climate, mineral-rich soil and near-perfect balance of sunshine and rainfall.

The journey: From Uji, Kyoto, to Australia

Tea plantation

For our ceremonial matcha, we only use first harvest tea leaves (shincha). They come from the first buds of the year and have a very mild, almost sweet-like taste.

Shade grown tea leaves

In the middle of April, tea bushes are covered with a “reed screen” to shut out the sun light for 10 to 20 days, depending on the weather. Three or four days before the harvest, straw is spread out on top of the reeds to shut out even more light, which reduces the rate of photosynthesis, resulting in high levels of Theanine, the amino acid responsible for the full-bodied flavour of the matcha.

Hand picking

The leaves are hand-picked between early May to the middle of the month.

Steaming & Drying

The leaves are steamed to prevent oxidation, which keeps their taste, colour and nutritional elements. The leaves are then dried in an air chamber at 180 degrees.

Tencha

The leaves go through a special drum-like machine so the veins and stem are separated from the main part of the leaf.  The part that remains (Tencha) is the raw material of the matcha powder.

Blending

The leaves are then sorted by appearance, flavour, aroma and colour and different kinds of tencha are blended according to their characteristics to maintain the quality and distinctiveness of well balanced products.

So … now that you have read about the process, want to see what the end product is?

Or … maybe you want to see some of the dee-lish stuff you can make with Matcha?

and … possibly you want to check out how we plant 10 trees when you buy any Matcha product?