FAQ
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Matcha is considered a superfood and consuming matcha has many health benefits. Matcha contains catechins, a family of polyphenols known to assist in our bodies’ antioxidant activities. This group also contains the well-known epigallocatechin gallate (EGCG). As one of the world’s most potent antioxidants, EGCG is shown to reduce inflammation and protect the body, including heart and brain, from disease, including cancer. EGCG is also instrumental in protecting your body from the damaging effects of air pollution, harmful UV radiation, and chemicals used in our daily environment.
Matcha tea contains many naturally occurring antioxidants, not just EGCG. These work together to protect against a host of illnesses and common health problems. Most importantly, these include cancer, diabetes, high blood pressure, Alzheimer, Parkinson, and other degenerative diseases.
Other matcha benefits include stronger immune system, lower stress, higher metabolism, natural detoxing, energy boost, and healthier skin and teeth.
Matcha means ‘Ground Tea’ and is the Japanese term for the powdered green tea traditionally reserved for the Japanese Tea Ceremony (Sadō).
The process of manufacturing matcha begins with choosing the right place for the cultivation of the Camellia Sinensis tea plant. The climate and soil conditions play a key role in the flavor and quality of the tea. Mountainous regions provide the perfect climate and morning mist for the cultivation of tea.
The tea plants are shaded from direct sunlight for about 2-4 weeks before harvest. This process dramatically increases the chlorophyll and L-theanine content. The high chlorophyll content provides matcha with a rich vibrant green color, while the high L-theanine content provides for a sweet umami taste.
The different types of Japanese tea are commonly graded depending on the quality and the parts of the plant used. The tea-leaves selected to become Matcha are called Tencha. The leaves are carefully steamed to prevent the nutrients from oxidation and keep the tea fresh and green. After that, all the rough fiber, such as stems and veins, are removed to assure the fine powdery consistency and the sweet flavor typical to a great Matcha. The Tencha leaves are then slowly ground in traditional granite stone grinders to a very fine, talc-like powder ‒ Matcha!
Koicha is a thick tea is prepared with three times the amount of powder as the much more popular Usucha or thin tea. Koicha is really thick — with the consistency of a heavy syrup — and is mostly used in formal tea ceremonies not as an everyday beverage. Usucha is more appropriate for the everyday beverage.
The price of matcha reflects the labor involved in producing it. In Japan, high-quality matcha is a luxury item, always expensive, but there are many grades of matcha that vary in price as well as quality. Food grade, or ingredient, matcha is used to make green tea ice cream and other sweets, smoothies, and green tea noodles (cha soba); it is relatively inexpensive. The most expensive high-grade matcha is drunk in the tea ceremony.
Fresh tea leaves are processed immediately. They are cleaned, steamed, cooled, dried, cut, sorted, then stored before being ground to produce matcha.
Just after harvest, the leaves are steamed for 30-40 seconds to destroy enzymes that would degrade tea fermentation. It is an important step that influences the quality of the finished tea. From there, the steamed leaves are quickly cooled by a strong blast of air that blows them almost 20 feet into the air. Fast cooling stabilizes the bright color and aroma.
During the drying, the leaves are distributed on an even layer across a conveyor belt, ensuring there is no overlap. They are then placed in a 3- to 4-level structure within a fire pit and heated from underneath by a burner carefully controlled to remain between 230 and 356°F (110-180°C). The leaves pass through all of the levels of the fire pit, drying in about 20 minutes.
Once dried, the leaves are cut, sorted, and mixed thoroughly to ensure consistent quality and flavor. The processed tea, called tencha, is then stored in temperature- and humidity-controlled rooms until needed.
When the time comes to grind the tencha leaves, they are ground using two round, grooved stones. This was originally a time-consuming process when done by hand; today, the grinding stones are driven mechanically. A funnel drops cut leaves through a hole in the upper stone to a space between the two stones. The grinding produces an extremely fine powder that takes roughly one hour to produce 1.41 ounces (40g) of matcha.
We provide matcha powder that can be made as either koicha (thick tea) or usucha (thin tea).
Whether you’re a seasoned matcha drinker or you’re a beginner, we’ve carefully curated our matcha selection so that we have a grade that’s perfect for any person and any occasion.
Our highest-quality thick (koicha) teas are full of a rich, bold body. Our koicha tea is a little more expensive than other teas as it’s made in small batches using the best fresh young tea leaves. If you truly want to experience one of the best matcha teas available, then these products will not disappoint you. Koicha tea can also be used to make usucha as it can be diluted to create a drink more appropriate for every day consumption. Our Koicha teas are available for purchase on the koicha product page linked here:
Our usucha teas for matcha lovers who want to enjoy matcha’s bold flavor every day. We have a selection of sweet, smooth, grassy, and umami flavors that makes perfect additions to your morning ritual. Combining the unique amino acid L-theanine, which works to stimulate and relax the mind, with a natural caffeine boost, a cup of matcha in the morning will give you the steady concentration needed to get through the day. Our Usucha product page is linked here:
When choosing a specific grade to purchase, we recommend starting with a lower level of the type of matcha you want to make (koicha or usucha) and building up as you get familiar with the flavors and notes of different matcha powders.
We carefully and selectively source matcha from only the best of the top Japanese brands. These brands typically have a long and rich tradition in growing tea and producing matcha, along with other forms of tea, and are produced mainly in the Kyoto prefecture.
Some more information about one of our sources, Marukuyu Koyamaen, is in our post “Retailer of Marukuyu Koyamaen Japanese Tea.”
When preparing matcha, you want the right tools to create a well-made drink. We strongly advise you obtain and use traditional Japanese matcha utensils; they will enrich your matcha experience and increase your chances of making the perfect bowl of matcha.
- Chasen (matcha whisk)
- Chawan (matcha bowl)
- Chashaku (matcha scoop)
- Furui (matcha sifter)
- Whisk-shaped drier
For more information about these tools, refer to our post about matcha accessories and our matcha accessories product page.
Matcha does not expire in the way that, for example, milk does. However, matcha has a certain period where its freshness and taste are at its peak. The freshness can be affected by many conditions, including the matcha quality and storage method. To extend the freshness and taste, keep the matcha tin lidded tightly and refrigerated as much as possible. Air, heat, and light all contribute to the decrease in freshness and taste of matcha over time. To experience matcha at its peak freshness and taste, it is highly recommended to consume the matcha within a few weeks of breaking the seal on the matcha tin.
Depending on grade of matcha, one serving of matcha contains 80-120 mg of caffeine.
If your matcha tastes bitter, it may be an inferior grade of tea. Also, the water might be too hot, you may have used too much matcha, or you did not whisk it properly. If there are breaks in the froth that reveal the liquid underneath or big bubbles on the surface, the flavor profile will not be as good as it should be.
You can tell the quality and freshness of Matcha by the color, the flavor, and by how well it mixes. The fresher and higher the quality:
• The greener and more vibrant the color (for both the powder and the prepared cup)
• The sweeter it will taste
• The fuller the flavor
• The “greener” the flavor
Matcha is prone to losing its freshness, color, and nutrients through exposure to air, heat, and light. Therefore, proper packaging and storage is critical to maintain the quality.
Keep matcha in the fridge, inside the tin is the best way to store opened matcha. Matcha powder is like a raw, living food; keeping it refrigerated will help it stay fresh longer.
No, the only ingredient in our matcha powder is green tea leaves.
Our matcha can be shipped within the continuous United States (every state besides Hawaii and Alaska).
If you want to return your order, please refer to our return policy and follow the instructions included.
We are located in San Jose, California
The address is:
3005 Silver Creek Rd, Ste 142
San Jose, CA 95121
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