About Organic Matcha

Did you know:

• As you’re consuming whole leaf (not just a steep) in a dense, powdered format, it’s important to choose organic to avoid ingestion of chemicals otherwise used in conventional farming.

• Organic farming results in smaller yields and shading the leaves to intensify colour further inhibits growth. Fulfilling global demand for organic matcha sometimes mean more mature/late season leaves are used and shading duration reduced. This may result in lighter green but better health.

• It’s still possible to get colour intensity in organic matcha if you buy premium spring picked grades but this comes with a price tag. Premium grades have delicate flavour nuances and mouthfeels, best enjoyed when prepared only with water. This quality would be wasted in lattes. Choose the right matcha for the right purpose.

• Aside from being spring picked, other attributes of premium grade, small-batch matcha could include hand-picked, single cultivar and/or stone milled. Matcha at this level are enjoyed straight with water and can even be used for actual ceremony preparations.

• “Ceremonial grade” is a non-standardised marketing term with no agreed qualifying conditions, industry metrics or requisites. As such, it is often used liberally to imply a high grade irrespective of the actual quality. In fact, it is highly unlikely that any matcha marketed as “ceremonial” would have the quality required for tea ceremony preparation. In short, it is meaningless so do not rely on it to determine the quality of your matcha choice.