At The Matcha Society, we believe exceptional matcha begins long before it reaches your bowl. Our matcha is sourced from the south of Japan, carefully selected for its quality, character and craftsmanship, and chosen to be enjoyed as both a mindful daily ritual and an extraordinary tea experience.

Matcha begins as "tencha", a shade-grown Japanese green tea made from carefully selected young leaves. Before harvest, the tea plants are shaded for several weeks, encouraging the development of chlorophyll, amino acids and the rich umami character for which high-quality matcha is known.

After harvest, the leaves are gently steamed to preserve their vibrant colour and natural character, then dried without rolling. The stems and veins are carefully removed, leaving a pure leaf material known as "tencha". This tencha is then slowly stone-milled into the exceptionally fine powder we know as matcha.

The traditional stone-milling process helps preserve the flavour, colour and character of the tea while creating the ultra-fine texture for which matcha is renowned.

The term "Ceremonial Grade" is widely used outside Japan to describe matcha intended to be enjoyed primarily with water rather than as an ingredient in food or mixed beverages. Ceremonial grade matcha is the term commonly used in the western world to refer to matcha made from carefully selected shade-grown leaves, often from the first harvest of the year, with a focus on flavour, aroma and overall drinking experience.

Unlike regular green tea, where the leaves are steeped and discarded, matcha is consumed whole. This means you enjoy the entire tea leaf and its naturally occurring amino acids, antioxidants and nutrients.

High-quality matcha is recognized by its vibrant green colour, smooth texture and balanced flavour profile. Depending on the cultivar, region and harvest, tasting notes may include sweetness, umami, fresh grass, steamed vegetables, nuttiness or subtle floral characteristics. A well-crafted matcha should feel smooth, complex and vibrant rather than overwhelmingly bitter.

For centuries, matcha has been enjoyed in Japan as part of the tea ceremony and as a mindful daily ritual. Today, it can be prepared traditionally with water or enjoyed as the foundation of a smooth and vibrant matcha latte.