A young monk came to the wise tea master Lao Cha and asked him:
– Sensei, I so admire your spirit and vigour! You are a man of age and wisdom - yet, you are more energetic and full of vitality than many of us younger men. Will you share your secret with us?
– My secret hides in this small cup of Matcha tea. Its rich essence nourishes the body and invigorates the soul. As long as you drink a daily cup of Matcha, you will remain young at heart and body. Here, have a cup.
Matcha is stone-ground tencha: green tea, often used for the production of Gyokuro. A few weeks before the harvest, Farmers start to shade the tea bushes from direct sunlight. Shading tea helps the leaves to stack up on theanine and chlorophyll. The high content of amino acids results in extra sweetness, umami, and a unique energy boost, making a tea that focuses and energizes you at the same time.
There are two commonly known grades of matcha tea. The ceremonial uses the youngest and most tender leaves. This grade of matcha has a more delicate taste, smooth and subtle texture, and is best to drink on its own, without mixing it with anything. Our "Latte" Matcha has a more intense flavor. It makes it stand out when mixed with dairy and other flavors, making it a perfect choice for Matcha Latte, other beverages, or even for cooking with it.
Shizuoka is Japan's largest tea-producing region. It accounts for roughly a third of Japan's total tea production. Shizuoka has a rich tea history, growing tea for over 800 years. It is one of the original places where tea seeds were brought from China by the Zen Buddhist monk Eisai. Many mountainous areas dot Shizuoka's landscape. The volcanic soil is rich in nutritional substances and trace minerals. They get sucked in by the roots of the tea plant and create the unique flavor profile of this specialty tea.
Our organic "Latte" Matcha is made from tencha of Kanayamidori, Asanoka, Saemidori, and Yabukita cultivars. They grow on a family farm on the verdant mountain slopes of Shizuoka, Japan. The steep terrain prevents the use of machinery. Thus, all leaves are tended to and harvested by hand. It allows the farmers to get close and personal with their tea plants – a crucial factor in producing high-quality tea leaves.