Our matcha and hojicha tea are cultivated from the Nishio area of Aichi, Japan. We are honored to be one of the very few to source tea from Aichi, as it was once only available domestically in Japan. The harvesters we work with choose only the finest tea leaves at the optimum time, resulting in the cultivation of the best matcha.
HARVESTING STEPS
The first step is matcha cultivation, a growing and processing step of the green tea plant. Cultivation allows for enhancement of the natural flavor and nutrient profile of the plant. About 70% of the sunlight is blocked and the plant is shaded for 25 days before harvest.
Step two of is the matcha harvest when almost all the sunlight is blocked 15 days before harvest.
Step three is where the black netting comes in. All of our matcha fields are completely covered with the netting a few days before harvesting.
Once we see the tender and fresh leaves, it is time for the last step which is harvesting.
We are proud to work with an amazing farm in Japan to bring you the highest quality matcha there is. Matcha that was once only available exclusively to Japan, is now yours.
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