Matcha (抹茶) is a unique form of green tea that came from China and was brought to Japan in 1191. It is produced by growing the best tea leaves under special conditions and then grinding them into a smooth powder. Matcha is not infused in water like other teas, but mixed with it using a whisk, so that the whole leaf is ingested. This results in matcha having a more refined and varied taste, as well as more health advantages than other teas.

Matcha has a savory-sweet, grassy and refreshing flavour. Some varieties have hints of nutty, roasted aromas, while others have floral notes. High-quality matcha has more of the savoury ‘umami’ flavor that is typical of shade-grown green tea, and less of the bitterness, with a long aftertaste that lingers on your tongue for a few minutes.

Tea has a lengthy and complicated history that spans numerous cultures over thousands of years and is the second most popular beverage in the world (after water). Matcha has undergone a remarkable evolution that started in China, progressed through the introduction of Zen Buddhism to Japan, and culminated in its adoption as the centrepiece of the Japanese tea ritual. The 21st century's most distinctive and highly prized delicacy, it has now garnered widespread acclaim.

Matcha comes from same the tea plant the camellia sinensis that produces all varieties of tea including green, black and white teas. A few weeks before harvesting the first crop of the season the tea plants are covered, this shading process slows down the growth of the leaves concentrating the nutrients, maximising the sweet umami flavour. After harvesting, the leaves are immediately steamed for 15–20 seconds to preserve their bright green colour. The steamed leaves are then dried and destemmmed to remove all except the finest delicate leaves, this is known as the tencha. The tencha leaves are ground into a powder as the last stage in the preparation of matcha. The tencha is crushed into a fine, even powder using a traditional stone mill made of granite to create matcha that is ready for brewing.

Matcha comes from same the tea plant the camellia sinensis that produces all varieties of tea including green, black and white teas. A few weeks before harvesting the first crop of the season the tea plants are covered, this shading process slows down the growth of the leaves concentrating the nutrients, maximising the sweet umami flavour. After harvesting, the leaves are immediately steamed for 15–20 seconds to preserve their bright green colour. The steamed leaves are then dried and destemmmed to remove all except the finest delicate leaves, this is known as the tencha. The tencha leaves are ground into a powder as the last stage in the preparation of matcha. The tencha is crushed into a fine, even powder using a traditional stone mill made of granite to create matcha that is ready for brewing.

All of our teas are subject to radiation tests (CESIUM-134, CESIUM-137) administered by QSAI Analysis and Research Center to ensure that they are 100% safe for consumption. We also adhere to the FSSC 22000 Food Safety System Certification framework for managing food safety responsibilities.

All of MICHI’s matcha is produced in Uji, Uji is the birthplace of the matcha process and the region is considered the Champagne of this highly sought after tea.

All of our Matcha is the highest quality ‘ceremonial grade’. If you’re looking to savour the pure taste of matcha or enjoy matcha tea in the traditional way, we recommend our KIKO or HATA products. If you generally use matcha in blended drinks such as matcha lattes, then we recommend the IKIGAI grade. At MICHI we do not sell lower quality matcha known as culinary grade, but have achieved great results in our testing using our IKIGAI product.

Matcha contains a small amount of caffeine. When brewed in a traditional method, a serving of matcha contains roughly 34mg of caffeine, or less than one-third of that found in a typical cup of coffee. However, you’ll feel the effects of the caffeine from matcha in a totally different way. The caffeine is released into the body much more slowly (up to 4-5 hours) due to the presence of L-theanine, a unique amino acid found in green tea. The result? L-theanine produces a calming effect on the brain enhancing your focus without giving you the jitters or those nasty mid-afternoon caffeine crashes.

t’s not easy to determine the matcha quality simply by looking at the label or even the price point. There are four main “sensory cues” which can be used to assess the quality of matcha: Colour,   1) Colour: for the most premium high grades of matcha you should expect to see a deep, electric, green colour lower quality products or oxidised product (product that’s been open for too long and is past its recommended usage period) will appear lighter in colour, camouflage or sometimes a more yellowish-grey colour.
2) Texture: Ceremonial matcha should have an ultra-fine texture similar to icing sugar, with should have a particle size of around 8 microns.
3) Aromas: The aromas of fine matcha should be fresh, sweet and almost buttery. 4) Taste: When brewed correctly, superior matcha should not hold any bitterness or astringency.

The extended shading process increases the amount of chlorophyll in the tea leaves – the process that gives matcha its distinctly electric green colour. The steaming process then locks in the vivid green colour of the tea leaves.

Discovered in Japan in 1949, L-theanine is a compound found naturally in only 3 plants in the entire universe — in the edible Bay Bolete mushroom, in Guayusa, and in tea. Matcha contains approximately five times more L-theanine than regular green tea. The amino acid compound directly boosts the production of alpha brain waves, which relax the mind without inducing drowsiness.

Matcha begins to oxidise once the packaging has been opened, from this point the quality of the tea will start to degrade. Therefore recommend that matcha purchased frequently in small batches and for optimum freshness. Based on the typical consumption of our customers we decided to focus on distributing 30g tins, which should be around 10 x 3g servings.

There are two key ways that matcha varies from other varieties of tea. It comes in powder form and is made by suspending it in water. Secondly, between 20 - 30 days before to harvest, the tea plants are shaded, allowing them to slowly develop in almost complete darkness. In order to compensate for the lack of sunshine and the lack of photosynthesis, tea plants produce high levels of chlorophyll in their new shoots, this raises the amount of amino acids in the young tea leaves. Afterward, these tender tea leaves are used to make matcha. The concentrated amino acid compounds found in matcha offer a unique and complex flavour profile compared to other teas.