Let’s get one thing clear: matcha isn’t your average cup of tea. You're not steeping leaves and tossing them away like a soggy afterthought.

With matcha, you're consuming the whole tea leaf. Yes, the entire thing. Ground up, whisked in, and sipped straight into your bloodstream like some green, grassy superhero.

That vibrant green powder? It comes from a special type of Japanese green tea called tencha. The leaves are carefully shade-grown for about three weeks before harvest, which boosts chlorophyll production (hello, vibrant green colour) and encourages the plant to pump out L-theanine—a calming amino acid that takes the edge off caffeine and makes matcha feel like the lovechild of espresso and meditation.

Once harvested, the leaves are steamed, dried, de-stemmed, and slowly stone-ground between granite wheels into a powder so fine it makes talc look like gravel. This meticulous process preserves all the flavour, nutrients, and aroma, but here’s the big kicker:

👉 2 grams of matcha powder (a standard serving) contains the nutritional equivalent of 10–15 entire tea leaves.

And you’re not just getting the water-soluble bits that steep out in a regular brew—you’re getting it all. The antioxidants, amino acids, vitamins, minerals, fibre… it’s a full-leaf experience in every cup.

So if you’re going to drink matcha, quality matters. And if you’re going to eat the whole leaf, organic matters even more. Think of it this way: would you rather eat a spinach salad grown in rich nutritious soil and drenched in sunshine, or one sprayed with pesticides and mystery dust? Exactly.

That’s why we only source certified organic matcha from small, trusted growers in Japan who use traditional methods and give their tea the slow, careful attention it deserves. No synthetic sprays. No shortcuts. Just clean, high-grade green glory.

So next time you’re whisking up a bowl of matcha, just remember—you’re not making tea. You’re fuelling up with the whole plant. A powdered green legend. Drink up, leaf lover.