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From Farm to Cup

Matcha Oishii comes from the ogura region in Uji, Kyoto. Birthplace of the Japanese tea ceremony and matcha green tea as consumed for more than a millenium. 

Cultivating matcha and then crafting matcha powder is a delicate and difficult art. How to farm matcha green tea and how the green tea leaves are grown affect the quality of the matcha powder. It is essentially this, that will determine the quality of your matcha. 
Not to mention, that there isn't better matcha than the one from Uji, which has a unique terroir thanks to the richness of its soil and its geographical conditions.

Matcha Process - Matcha Oishii

Let us share with you how your Premium quality Matcha Oishii is grown. 

1. The Tea Fields

Green Tea Leaves from the plant Camellia Sinensis grow under the sun in Uji, Japan, where they start to collect Antioxidants. Antioxidants are bitter by nature. Pesticide-free. Organic matcha in the making... 

Matcha Fields Japan Uji - Matcha Oishii
 

2. Shading 

The first thing that will determine the quality of your matcha is how the green tea leaves are shaded, or if they are under the shade at all.

Why? Because, shade stops the plant's photosynthesis, causing the green tea leaves to boost their green color as a result of stopping the process of photosynthesis in the green tea plant.

Tana Shading Uji Japan - Matcha Oishii

3. Harvesting

After shading, only the finest, most tender, and sweetest leaves are hand-picked during harvest season from May to July. 

Hand Picking Matcha Uji Japan - Matcha Oishii

Matcha Leaves Uji Japan - Matcha Oishii

4. Steaming

Tencha leaves are later steamed to preserve its nutrients and color.

Matcha Steaming Leaves Green Tea Uji Japan - Matcha Oishii

Steaming Matcha Leaves Uji Japan - Matcha Oishii

5. Air-Drying

Leaves are air dryed to separate them and then mill them.

Matcha Air Drying Leaves - Matcha Oishii

6. Separating Stems & Veins

To prevent the oxidation of the green tea leaves, tencha leaves - as they are actually called - are immediately transported to a tencharo, a machine which separates the leaves from its stems & vains.

Tencharo - Matcha Oishii

7. Stone Milling 

Another important step to determine the quality of matcha. Stone-milled matcha will give matcha oishii's tea a very fine texture, creating smooth matcha powder that won't have lumps and will be easy to dissolve. 

Stone Mills Matcha Uji Japan - Matcha Oishii

The result: high quality organic matcha green tea powder

 
High Quality Stone Milled Matcha from Uji Japan - Matcha Oishii

Lastly, the way of packaging will also affect your matcha. That is why at Matcha Oishii we package directly in Uji, Japan. Packaged and cultivated in a 100-year-old family farm.

Matcha Green Tea - Matcha Oishii