A Thousand Years of Shade

Matcha's story in Japan begins in the 12th century, when the Zen monk Eisai returned from China bringing powdered tea and the Buddhist practice of using it to support long hours of meditation and study. What transformed it from Chinese import to uniquely Japanese art form was the innovation of shade growing, developed during the Muromachi period: by covering the tea plants for several weeks before harvest, Japanese farmers discovered that the leaves produced more theanine — the amino acid responsible for matcha's characteristic smooth, sweet, umami quality — and less of the tannins that create bitterness. After harvesting, the shaded leaves are steamed, dried flat to create tencha, stripped of their veins and stems, and finally stone-ground into the brilliantly green powder that dissolves completely in hot water. The result is a tea you consume entirely rather than simply infuse — which is why the concentration of flavour, antioxidants and energy is so much higher than in any steeped tea.

Flavour and Character

Three matchas show the range within this collection. Izu Green Matcha is the classic starting point and the bestseller: a premium matcha with a jammy, smooth quality, a satisfying full body and a clean, lightly astringent finish — exactly what a fine matcha should deliver and a genuine revelation for anyone who has only tried mass-produced versions. Vanilla Matcha is the natural first step for those new to the category: real Bourbon vanilla enhances the natural sweetness of the matcha and softens any unfamiliar grassy notes, producing a cup that is creamy, rounded and immediately appealing. Earl Grey Matcha offers the most inventive expression in the collection — bright bergamot layered over smooth, malt-tinged matcha, creating something that sits between two beloved tea styles and does justice to both.

Preparing Matcha

Matcha requires no steeping. Sift the powder first to prevent lumps, add a small amount of hot water — around 70 to 80°C rather than boiling — and whisk in a zigzag motion with a bamboo chasen until fully dissolved and lightly frothy. One to two teaspoons per cup is the standard measure. For a matcha latte, whisk the matcha into a small amount of water first, then add warmed milk; oat milk works especially well with both the Izu Green and the Vanilla Matcha. All three matchas suit either preparation equally well — as a traditional bowl or as the base for a latte, the quality comes through in either form.