Tea cultivation and processing originated in China about 5,000 years ago, and while they carry on a rich and ancient tradition of producing high-quality teas of all styles, their green varieties are truly beyond comparison. The flavour profiles, aromas, and processing techniques from each tea-growing region vary tremendously. Some become silky and smooth, while some become powerful and astringent. Whether for casual daily drinking, or for special moments of ceremony and contemplation, Chinese green teas truly nurture the soul.
In recent years, Matcha has gained enormous popularity worldwide. Whether the Matcha is frothed with a whisk and hot water to be enjoyed straight from a tea bowl, or added to smoothies or tea lattés, pure matcha powder boasts great health benefits. Though Japan refined the processing of Matcha, tea producers outside of the country have begun creating Matcha from a variety of green and white teas, multiplying the variety of flavours and health benefits offered to the world.
For the production of the finely ground green tea leaves used to make Matcha, the plants are covered and grown in the shade a couple of weeks before harvest. This adds a brighter green tone to the teas, and helps preserve a sweeter, grassier flavour. It also increases the chlorophyll, adding more antioxidants. Although China began to experiment with ground tea leaves centuries ago, it is Japan that is home to Matcha as we know it today. True Matcha has been used in traditional Japanese Tea Ceremonies for centuries, an elaborate and exquisite ritual.
The organic teas we import are artisanally farmed and crafted. They may change with each harvest season. The same tea harvested at a different time of year and processed by a different tea maker will vary slightly in flavour and finish.
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