Matcha is a traditional Japanese powder-tea that is produced by stone-milling a shade-grown green tea called tencha into a fine powder. The quality of matcha greatly depends on the tea bush cultivar, shading technique, and picking standard used to produce tencha.

Matcha is unique among teas in that when we drink matcha, we consume fresh green tea leaf itself, ground and whisked up into an energizing, refreshing bowl.

Powdered tea was first introduced to Japan during the 12th century by a Buddhist priest who came from China. It quickly became an intrinsic addition to the monastic tradition of Zen and was used as an aid for staying alert during long periods of meditation.

The guiding principles of ‘Cha No Yu’ (traditional Japanese matcha tea ceremony) are harmony, respect towards one another, purity of heart and mind, and the inner peace that results in following the first three principles. In addition to these essential principles, there is the awareness that each tea gathering is a once-in-a-lifetime event never to occur again. For this reason, the sharing of a bowl of tea should be executed with warmth and the utmost sincerity.