Today Japan only exports about 4% of its precious matcha. By partnering with Shohokuen, one of the oldest and most established Matcha suppliers in Japan, we are able to bring DōMatcha to you directly from Kyoto, the place where Matcha originated.

DōMatcha contains only the youngest and finest, shade-grown, top 2 leaves and unopened buds of the tea plant. The leaves are de-stemmed and de-veined and finally stone-ground to a very fine, talk-like powder of vibrant green. The simple fact that you consume the entire tea-leaves makes Matcha one of the healthiest beverages on earth, providing you with approximately 10 times more of the health-promoting nutrients of steeped green tea.

The Matcha powder is so fine that it is absorbed instantly and completely so your body will get the full health benefits quickly. This potent powdered green tea is charged with antioxidants and chlorophyll. It is a powerful detoxifier and an extremely healthy energizer that will change your journey through life!

A brief history

Legend has it that the ancient Chinese emperor and inventor of Chinese medicine, Shennong, was the first to discover the pleasant flavor and medicinal properties of green tea. One day, as he was boiling water over a fire, a breeze swept a few leaves of a nearby tea bush into his kettle. Shennong not only enjoyed the newly ‘invented’ beverage, but would also go on to studying the health promoting properties of his accidental discovery. This legend reflects what has been part of the Chinese culture for almost 5000 years: Tea is so precious that it can only be of royal origins and it promotes health in mind and body.

A new powdered form of tea emerged during the Song Dynasty (960-1279). The freshly picked tea-leaves were steamed to preserve color and freshness, then dried and ground into a fine powder called ‘tea mud’. The tea mud was placed in moulds, then pressed and left to harden. Later it was dried in the sun and then baked to prevent rotting. These ‘tea cakes’ were easy to store and transport, as tea became more and more popular. To make a cup of tea one would brake of a little piece of the tea-cake and then whisk the tea powder up in a drinking bowl.

This way of processing and preparing tea was eventually abandoned in China. But in the early 8th century traveling Zen monks from Japan had begun to bring tea and tea seeds back with them and started growing tea plants in Japan. Soon the Japanese Zen priests started their own tradition of cultivating, processing and preparing powdered green tea – and so Matcha was born.

The birthplace of Matcha was Kyoto and the surrounding Uji region, where to this date the most premium Matcha is cultivated and manufactured. Matcha became the tea to be used exclusively in the highly regarded practice of the Japanese Tea Ceremony (Sadō). ‘The Way of Tea’ (Sadō) in its current form was established by the end of the 16th century and deeply rooted in the tradition of Zen Buddhism. The serene and austere setting soon became one of the favorite pastimes for Japan’s upper class and Samurai society.

Today, Matcha is not only a highly treasured specialty green tea, but also used frequently in Japanese cooking and baking, in health foods and western style beverage creations, like Matcha lattes and smoothies.

What is Matcha

Matcha means ‘Rubbed or Ground Tea’ and is the Japanese term for the precious powdered green tea, traditionally reserved for the Japanese Tea Ceremony (Sadō).

The process of manufacturing premium Matcha begins with choosing the right place for the cultivation of the tea plants (Camellia sinensis). The soil and climatic conditions play a key role in the final flavor and nutritional value of the tea. The very best Matcha is said to be that from the Uji region of Kyoto. The mountainous region provides the perfect high altitude climate and the morning mists of the 2 rivers of the region add just the right amount of moisture needed for the cultivation of tea. Kyoto is a city with a rich history and culture. It is the place where ‘The Way of Tea’ (Sadō) was formed and refined and where it is still, to this day, an integral part of the culture.

The Matcha tea plants are shaded from direct sunlight for about 8 weeks before harvest. The results are higher chlorophyll and L-Theanine contents and a richer, greener color. L-Theanine is an amino acid specific to green tea that provides unique health benefits and sweetness in flavor. It is the main reason why high quality green teas taste less astringent and bitter and are more pleasant to the pallet. It also helps to reduce stress and induce a state of calm, relaxed alertness.

The different types of Japanese tea are commonly graded depending on the quality and the parts of the plant used. High quality Matcha is always hand-picked to assure that only the unopened tea bud and the accompanying finest, top two leaves are chosen. The tea-leaves selected to become Matcha are called Tencha. The leaves are then carefully steamed to prevent the nutrients from oxidation and keep the tea fresh and green. After that, all the rough fiber, such as stems and veins, are removed to assure the fine powdery consistency and the sweet flavor typical for a great Matcha. The Tencha leaves are then slowly ground up in traditional granite stone-grinders to a very fine, talc-like powder – Matcha!

Since Matcha is extremely prone to loosing nutrients, color and freshness by being exposed to light or air, proper storage and packaging is crucial to assure highest quality.

Quality Matcha

You can tell the quality and freshness of Matcha by the color, the flavor and by how well it mixes.

The higher the quality

• - the greener and more vibrant is the color (for both the powder and the prepared cup)
• - the sweeter it will taste
• - the fuller the flavor
• - the ‘greener’ the flavor
• - the better it froths up when whisked with a traditional bamboo whisk