Our matcha is made from spring-picked organic tencha grown in Kagoshima, Japan. Tencha leaves are shaded for about 20 days prior to harvest. Shading increases chlorophyll levels, lightly sweetens the flavor and increases production of amino acids, particularly L-Theanine. Instead of rolling the leaves as done when making sencha or gyokuro teas, tencha leaves are left flat allowing stems and veins to be removed prior to the "meat" of the leaf being slowly ground into a fine talc-like powder. Matcha is widely appreciated for increasing mental clarity, boosting metabolism, and providing a focused energy sustained for several hours without the "jitters."
Our matcha is produced from leaves picked during the first harvest of the year, using only the bud and youngest leaves on the plant to ensure high quality, nutritionally rich, great tasting "ceremonial grade" matcha.