Unlike green tea, Matcha is grown in the shade. Without the nutrients from sunlight, Matcha needs fertilisers to grow well. 

However, for organic Matcha, farmers are limited in the type of fertilisers they can use. 

This means organic Matcha often lacks vigour and brightness, and rarely tastes as good as non-organic Matcha.

That is, until now. 

By working closely with a Japanese tea farm in Uji in operation for over 186 years, we've developed a proprietary, organic Matcha that tastes as good as (or better than) non-organic Matcha.   

Other than taste, mouthfeel is a key part of the Matcha experience. Bad Matcha is usually grainy and leaves a powdery mouthfeel. Good Matcha feels silky-smooth on your tongue. 

Typically, the smaller the particle size, the smoother the mouthfeel.

To guarantee silky-smooth Matcha, we calibrate the grind process carefully together with our partner tea farms, and conduct Particle Size Analysis with an independent laboratory. 

This ensures the median particle size of our Matcha being consistently below 15 micrometers - generally accepted as the required particle size for smooth Matcha.