Matcha is a type of tea with high production costs. Obtaining only 40 grams of Matcha tea involves laborious work; since from its cultivation, its collection and subsequent elaboration, months can pass. The average market price for a Matcha tea from Japan (a country that cultivates the best qualities of this type of tea and where it originates from), costs more than £20 per 100 grams of ceremonial grade (the best quality). That without considering that it is 100% organic. in which case, the cost is can be higher.

Usually, if the price is very low (less than £20 per 100 grams) it is usually indicative of poor quality, and most likely from China.

Matcha does not contain dyes or preservatives, its color is completely natural. A low quality matcha will have a more brown or yellowish color.

The more vibrant green the Matcha the better. Since it means that it has been made with the best green tea leaves, it does not contain stems or veins and has a higher degree of chlorophyll and antioxidants.

The best qualities are characterized by a vegetable aroma, thanks to the compound called “L-Theanine”, an amino acid that is preserved in the shade. The teas that have been cultivated without having gone through the capping process, lose these amino acids to a large extent, since they become catechins when the leaves are exposed to the sun.

If it has a too strong and pronounced smell, or smells stale, it means that the quality is not good.

The touch of a good quality Matcha differs by being extremely fine (each grain measures between 5-10 microns), finer than talcum powder and similar to the texture of an eye shadow.

A lower quality Matcha will contain larger particles and when rubbed with your fingers you will notice that it is thicker or has a sandy texture.

You can also check it by putting some Matcha on a flat surface (preferably a sheet of paper) and extend it with your index finger down, to see if the grain is thicker.

Matcha is originally from Japan. There are two regions where the best qualities of green tea are grown and harvested; These regions are Nishio (Aichi) and Uji (Kyoto). Recently Matcha has begun to be produced in other regions and countries such as China, in order to supply Western countries. Unfortunately, the way in which this Matcha is elaborated, is not usually done according to how it is traditionally made, acquiring a taste, color, smell and touch very different from what Ceremonial Matcha is.

Our two types of Matcha are Ceremonial quality. Originating in Uji, Kyoto.

Our Matcha has a high-end color, because it is made from the best quality leaves and the traditional process has been followed. The smell is soft, sweet and with a vegetable aroma and has a very fine texture thanks to the ground stone for hours.