More about Matcha
Certified Organic Matcha from Kyoto, Japan
Discover the richness of our Certified Organic Matcha sourced from Ujitawara, Kyoto—a town steeped in the tradition of Uji tea and the birthplace of Japanese green tea.
Origin and Quality
Situated in an untouched natural valley, approximately 250m above sea level, Ujitawara enjoys significant temperature variations, misty weather, and permeable calcic soil—creating an ideal environment for tea farming. Our tea producers maximize nature's benefits, using no agricultural chemicals and only organic fertilizers, ensuring the growth of safe and reliable organic products. Certified by the Japanese Agricultural Organic Standard (JAS), our matcha represents the pinnacle of organic quality. Please enjoy our flavourful Organic Matcha that was created with the utmost care.
How is Matcha made
Organic tea constitutes just 5% of Japan's total tea production due to its unique cultivation requirements. Matcha requires careful shading to prevent the dispersal of chemical agents from neighboring farms. The best Matcha producers are found in Kyoto, Aichi, and Shizuoka prefectures.The process involves shading the tea plants from the sun about 20 days before harvest, leading to a higher concentration of chlorophyll and theanine, crucial for Matcha's health benefits. After picking in mid-May, the leaves undergo steaming to halt oxidation, producing Aracha. Further refinement yields Tencha, which is expertly blended by tea masters, ground into Matcha, resulting in micro-fine powder.
Grades of Matcha made
Ceremonial grade, standard grade, and cooking grade Matcha are the three general classifications. Ceremonial grade, the highest, is grown under shade for at least 15 days, deveined, and stone-ground into a micro-fine powder. Choosing organic Matcha is essential, ensuring the consumption of the entire leaf without potential exposure to fertilizers or pesticides.
Health Benefits of Matcha
Matcha offers enhanced health benefits compared to traditional brewed tea. With 100% consumption of the entire leaf, Matcha provides increased antioxidants, vitamins (C and B), and minerals. It boasts higher theanine levels, promoting relaxation, mood improvement, cognitive abilities, and a boosted immune system. While Matcha has higher caffeine content, it remains a popular coffee alternative.
Additional Benefits
Obesity Prevention
Tea catechins efficiently burn body fat.
Anti-aging Effect
Catechins combat active oxygen, preventing signs of aging.
Relaxation Effect
High theanine content induces relaxation.
Dementia Prevention
Caffeine boosts cerebral activation, potentially preventing dementia.
Beautiful Skin
Vitamin C and catechin reduce melanin pigmentation, promoting radiant skin.
Fluorine compounds in Matcha prevent cavities and bad breath.
How to make Matcha
- Prepare hot water and pour it into the bowl. Once the bowl is warmed, discard the water.
- Put 2 scoops of matcha (2g) in a bowl and about 70 mL of water at 70℃-80℃. The appropriate amount is about 1/4 to 1/5 of the bowl.
- First, slowly mix the matcha that has sunk in the bottom to disperse it, then lift the chasen upright and whisk back and forth using your wrist until the bubbles form.
- If you can make fine bubbles on the surface of matcha, it is ready. The taste of tea changes depending on the amount of matcha, the amount and temperature of hot water, and the time it is made.
How to maintain whisk (chasen)
Select the appropriate bamboo type for the whisk, and after use, lightly wash it with warm water. Soak it until remaining powder is gone, avoiding the use of a dishwasher or detergent. Dry the whisk in a well-ventilated place, and store it properly.
One of the most important features of chasen is the type of bamboo they are made of. Here is a variety:
- Aodake: fresh green bamboo used for New Year ceremonies
- Hachiku: sun-dried white bamboo
- Kanetake: golden bamboo used for everyday chasen
- Kurotake: black-coloured bamboo
- Shichiku or purple bamboo a variety of Kurotake
The bamboo used for chasen is usually about three years old and is picked in winter. After the harvest, the bamboo is put in dry storage and left there for the rest of the year.
Once the bamboo is ready, the master selects the best ones. Then they are cut into 9-12 cm long pieces and hand-carved into almost ready chasen by the apprentices. At the end of the process, the chasen is handed back to the master for the fine-tuning which consists of curving and threading.
The final shape of the chasen depends on the school, the purpose and occasion, or the type of bamboo it is made of. Usually, the two basic types of chasen are Chu-araho with 70 to 80 rougher bristles used for the thick matcha and Kazuho with up to 120 finer bristles used mainly for the thin matcha.
When you start using a new matcha whisk (chasen), lightly wash it with a bowl, and then blanch it with warm water, not hot as it would damage the bamboo. The soaking will allow the bristles to unfold a bit and it will help to improve the elasticity of the whisk.
After using the chasen, it needs to be soaked again (two or three times) in warm water until the remaining of the powder is gone. It is really important to not use a dishwasher or detergent. When the chasen is completely cleaned, it should be properly dried in a well-ventilated place where it is not exposed to direct sunlight before putting back into its package. It is very recommended to not dry it in an upright position lest excess water may collect in the handle and form mould. It will last a long time if you dry the chasen on a whisk holder (Chasen-Naoshi) so that it can regain its original shape.
Matcha ceremony
Rooted in Zen Buddhism, the Japanese tea ceremony involves the ceremonial preparation and presentation of Matcha. The ceremony values the spiritual interaction between the host and guests, emphasizing hospitality and preparation. Tea ceremonies, once a daily practice, have evolved into a cultural activity that combines aesthetics and spirituality.
The Japanese tea ceremony is a ceremonial way of preparing and drinking matcha typically in a traditional tearoom characterized by tatami floor. Apart from serving and receiving tea, one of the fundamental purposes of the tea ceremony is for the guests to enjoy the hospitality of the host in an atmosphere distinct from the fast pace of everyday life.
Today, the tea ceremony is practiced as a hobby but there are also places where tourists can experience it. Between these, Kyoto and Uji are the best destinations to go to enjoy Japan's tea culture.
It is important to know the history behind the tea ceremony. It is a Japanese cultural activity involving the ceremonial preparation and presentation of matcha, the art of which is called temae. Zen Buddhism was a primary influence in the development of the Japanese tea ceremony. The host serves tea to the guest in accordance with the traditional Japanese style, and the guest receives the hospitality of the host and has tea.
In the tea ceremony, there are various rules for how to make tea, how to have it, how to sit, how to bow, how to stand, and how to walk, and this is called Sahou, which means method in Japanese. Sahou was created to entertain guests and serve tea deliciously, and to allow guests to receive hospitality and enjoy the tea.
Tea ceremony is not just about serving tea to guests and having tea, but it also values the spiritual interaction between the host and the guests. The tea room, garden, room arrangement and the selection of tea and utensils and serving dishes are all arranged in order to achieve that interaction. It can be said that the tea ceremony is a comprehensive form of art that combines both aesthetics and spirituality.
In addition, the spirit of the tea ceremony that welcomes guests is also connected to the spirit of hospitality of modern Japanese people.
Tea came from China, and it is said that Eisai, who brought back tea with Zen Buddhism in the Kamakura period (1185-1333), spread tea with Zen Buddhism nationwide. In the Muromachi period (1392-1491),it was trendy to use the Karamono from China, which were more flashy and gorgeous looking. However, at the same time the use of Japanese tea utensils were gaining popularity. Around this time, Murata Juko (1423-1502) established Wabi-cha, a form that values the spiritual interations with guests, and slowly tea parties with more simple looking utensils became more common. After that, Takeno Jōo (1502-1555) inherited that spirit, and his disciple Sen no Rikyu (1522-1591) completed Wabi-cha in the Azuchi-Momoyama period (1573-1603). It is said that this is the cornerstone of today's tea ceremony and chanoyu.
Sen no rikyu also introduced Shiki Shichi Soku, the rules of tea ceremony. Shiki refers to the spirit of Wakei sei-jyaku.
Wa, Kei, Sei, Jyaku form the basic philosophy of Sado, stating the importance of purifying the atmosphere of the ceremony to soothe the guest’s heart.
Wa: open each other’s heart.
Kei: respect each other.
Sei: purify your surrounding and your spirit.
Jyaku: maintain a spirit of quietness.
Shichi soku are the seven rules that the master of the ceremony must follow when welcoming his/her guests.
1- make the tea as if you understand your guest’s feeling.
2- prior to the ceremony, master of the ceremony must be prepared for the ceremony.
3- feel the beauty and the dignity as it is.
4- serve your guests that matches the season.
5- don’t rush the time.
6- be prepared for the worst situation.
7- greet your guests from bottom your heart.
In this way, the root of the tea ceremony can be said to be a lifestyle culture that values the sense of the seasons in a natural way and is based on hospitality and preparation.
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