Japanese matcha is widely regarded as the best in the world due to its unique production methods, rich cultural history, and exceptional quality. The key to matcha's superior flavor and nutritional content lies in the centuries-old traditions of cultivation and harvesting in Japan.
The Shading Process
One of the most critical factors that sets Japanese matcha apart from other green teas is the shading process. About three to four weeks before harvesting, matcha plants are shaded to reduce their exposure to sunlight. This shading process increases the chlorophyll content in the leaves, giving matcha its vibrant green color and boosting its levels of L-theanine, an amino acid responsible for matcha's unique calming effects. The result is a tea that has a balanced, umami-rich flavour without the bitterness often associated with green tea.
Superior Taste and Quality
In addition to its production methods, Japanese matcha benefits from the country’s ideal growing conditions. Regions such as Uji and Nishio are renowned for their tea plantations, where the soil, climate, and elevation create the perfect environment for growing high-quality matcha.
The combination of the shading process, stone grinding, and Japan’s rich soil results in a tea that is not only flavorful but also packed with nutrients. Japanese matcha contains higher levels of catechins, particularly EGCG, which has been linked to numerous health benefits, including cancer prevention and heart health.
Taste the difference with our Organic Japanese Premium Matcha, sourced directly from Japan’s spring harvest.