PREMIUM MATCHA COLLECTION
Strengths
Kyoto-Direct Quality
Optimized for Purpose
Organic matcha
Freshness Management
Vancouver-Specific Craftsmanship
Find your Matcha
Through small rituals and simple sips,
your senses settle and curiosity stirs—
a calm delight unfolding at its own pace.
Learn how to make matcha
Let's learn the traditional way of making matcha. Here are steps to make your ideal matcha.
FAQ
Matcha is a finely ground green tea powder made from shade-grown tea leaves.
Unlike regular green tea—where the leaves are steeped and removed—matcha is whisked and consumed whole, allowing you to absorb all of its nutrients.
To produce matcha, tea plants are covered with shade for about three weeks before harvest. This process increases chlorophyll, amino acids (especially L-theanine), and antioxidants, giving matcha its vibrant green color and naturally smooth, umami-rich flavor.
High-quality matcha is traditionally stone-ground into a silky powder and used for tea ceremonies, lattes, baking, smoothies, and wellness routines.
Hojicha is a Japanese green tea that is roasted over high heat, giving it a warm, toasty aroma and a naturally sweet, smooth flavor.
Unlike other green teas, hojicha is low in caffeine, making it an excellent choice for drinking in the evening or for those who prefer a gentle, comforting tea.
The roasting process also creates its signature brown color and reduces bitterness, resulting in a mild and relaxing tea enjoyed by all ages in Japan.
Gyokuro is one of Japan’s highest-grade green teas, known for its deep umami flavor and natural sweetness.
It is produced by shading the tea plants for about 20 days before harvest, a technique similar to matcha production.
This shading increases chlorophyll, amino acids (especially L-theanine), and reduces bitterness—creating a rich, smooth taste and elegant aroma.
Gyokuro is often brewed at a lower temperature (50–60°C / 122–140°F) to highlight its delicate flavor.
