about matcha

SHADE COVERED CULTIVATION

Whisk Matcha is grown only in Japan, where local farmers cultivate it by traditional methods, from growing to grinding.

Matcha Source matcha is farmed by the Yahagi river whose micro-climate and misty fog air make for ideal growing conditions.

Stone Ground Premium Grade Tea

Several weeks prior to harvest in the Spring, farmers cover the tea plants with bamboo mats or tarp, gradually reducing the amount of sunlight that reaches the plants.

This step increases the chlorophyll content and turns the leaves dark green, giving matcha its distinct green color.

After harvesting, the leaves are steamed and then air dried. Next, the leaves are sorted for grade, and then destemmed and deveined.

At this stage, the leaves become tencha, the precursor to matcha. The tencha is then ground and becomes matcha.

Tea grade matcha is ground on a stone mill to achieve a fine powder texture, unlike industrial grade matcha which is ground by machines.

The stone grinding produces a specially shaped powder molecule which impacts the taste and mouth feel of the matcha. All grades of Matcha Source tea are stone ground.