What is matcha?
Matcha is a kind of green tea made by harvesting young tea leaves, which are shade-grown and destemmed. The tea leaves are then ground into a vibrant, green powder, which is whisked into hot water to make matcha tea.
Matcha tea differs from classic green tea for a number of reasons. Firstly, matcha tea leaves, otherwise known as tencha, are shade-grown for three weeks, allowing them to produce more theanine, which balances the caffeine content to induce a sense of calm alertness. Secondly, the leaves are destemmed, creating a softer, more nuanced flavor. And lastly — because you’re ingesting the whole leaf instead of a steeped tea, you get 100% of the health benefits!
Louise Chedle, co-author of The Book of Matcha, explained the difference succinctly. When you drink green tea, “it is a bit like boiling spinach, throwing away the spinach and just drinking the water. You will get some of the nutrients, but you’re throwing away the best bit.”
Of course, Encha Matcha is always sourced from our organic farm in the hills of Uji, Japan. Matcha connoisseurs consider Uji to have the ultimate terroir for matcha growth and cultivation, yielding the most premium matcha in the world. Our farms never use chemical fertilizers or pesticides, making our tea pure and USDA certified organic. Plus, we never use sweeteners, so you get pure matcha without any fillers or additives.