Matcha is a green tea powder served as a delicious drink that we are admittedly obsessed with. It is made from 100% green tea leaves that have been ground into an ultra-fine powder.

How is matcha processed?
Matcha green tea plants are shaded for a number of weeks prior to the leaves being picked, which enhances the levels of amino acids and chlorophyll beyond those found in regular green tea. It’s the combination of caffeine and the amino acid called L-Theanine that can leave you feeling energised without the crash or jitters when consuming matcha. After the tea leaves have been harvested, the matcha leaves are de-stemmed and de-veined. The best matcha, what is referred to as “Ceremonial Grade” (more on this later!) is only harvested in the Spring during the 1st flush. Once harvested, removing the stems and veins from the tea leaves allows for the matcha to be ground down into powder easier. This is the step that follows. The process of grinding down matcha takes time as this is traditionally done by using a stone-mill. What’s unique about matcha is that the whole leaf is used to create the powder, meaning the whole leaf is consumed. Using the whole leaf means a higher nutritional value to the consumer as the tea leaves are packed full of goodies.

Where did matcha come from?
Japan has long been associated with matcha and is responsible largely for the world’s exposure to matcha. Though originating in China during the Tang Dynasty… Eisai, a Japanese Buddhist monk is thought to be instrumental in introducing powdered green tea to Japan, eventually leading to its incorporation into Japanese tea ceremonies known as “Chado”, emphasising principles of harmony, respect, purity and tranquility. Gradually matcha went from being consumed in tea ceremonies, to being popular among samurai, who drank matcha to stay alert and focused.

Matcha’s ceremonial origins remain an important part of Japanese history and we are now lucky to find matcha being served and distributed in countries around the world. Our matcha comes from Uji, Japan, which is the most famous growing region in Japan. The terroir (microclimate) of Uji is known for being ideal for green tea production.

How should I drink my matcha?
This is all down to preference. Sometimes we enjoy our matcha in a traditional tea form and other times we enjoy our matcha paired with oat milk to make a nice frothy matcha latte. Matcha is versatile and can be consumed in numerous ways - but if anything, I urge you to take the time to prepare your matcha correctly using the necessary tools. These tools will not only allow for your matcha to reach its full potential in terms of taste, but also offer you a moment to slow down and take some time to prepare your drink. Matcha to us is not only about consuming something delicious and heathy, but it’s about self-care and creating space for mindfulness… even if that is just a few moments of quiet whilst you whisk your morning matcha. To purchase our matcha or the necessary accessories to create the prefect matcha tea or latte at home - follow the link to our shop here.

Enjoy x