THE ART OF JAPANESE TEA: TRADITION AND PURITY.

What is Matcha?

Matcha (抹茶) is much more than green tea powder; it is the ultimate expression of tea culture in Japan.

Unlike traditional infusions where leaves are steeped and then discarded, consuming matcha means ingesting the entire tea leaf (Camellia sinensis), carefully stone-ground into a fine powder. As a result, the body absorbs 100% of its nutrients, antioxidants, amino acids, and its signature umami flavor.

During the Sengoku period, samurai consumed it before battle to achieve a state of calm and mental focus amid chaos. Later, the tea master Sen no Rikyu elevated its preparation to the art of Cha-no-yu (the Tea Ceremony), grounded in harmony (Wa), respect (Kei), purity (Sei), and tranquility (Jaku).

Today, matcha transcends its ancient history to establish itself as the ultimate ally for modern health and nutrition. By providing a unique concentration of antioxidants, L-theanine, and sustained energy for both mind and body, it becomes a product of exceptional value capable of naturally improving quality of life.

Shade Cultivation (Oishita / Cover Cultivation)

The magic of authentic Japanese matcha begins weeks before harvest through the traditional shading technique:

Sun Protection: About 20 to 30 days before harvesting, the tea fields are covered with special nets to block up to 90% of direct sunlight.
Flavor Enhancement: By depriving the plant of light, it reacts by producing extraordinary levels of chlorophyll and L-theanine (the amino acid responsible for its sweetness and relaxing effect).
Harvesting and Processing: Only the tenderest buds are hand-picked. After a quick steam process to prevent oxidation, veins and stems are removed to obtain tencha, which is then stone-ground into an ultrafine, vibrant green powder.

Hojicha: The Roasted Tea

Unlike traditional green teas, Hojicha (焙じ茶) was born in Kyoto in the 1920s. Local merchants, looking to make the most of leftover leaves and stems from the harvests (bancha and kukicha), had the brilliant idea of roasting them at high temperatures over charcoal. The result was an aromatic, comforting beverage that quickly won over households across Japan.

Thanks to its artisanal high-temperature roasting process, Hojicha stands out for its naturally low caffeine content, making it a digestive and comforting drink ideal for any time of the day without disrupting rest. It preserves the antioxidants and L-theanine of green tea to promote mental calm without drowsiness, while the natural release of pyrazines during roasting not only gives it a characteristic nut and cocoa aroma free of bitterness, but also helps improve circulation and relax the body, making it a great ally for improving quality of life and daily well-being.

How is it made?

The secret to Hojicha lies in the roasting process:

High-Temperature Roasting: Green tea leaves undergo a slow roast in porcelain vessels at over 200 °C.
Color Transformation: This intense heat transforms the green color into a warm reddish-brown / roasted tone.
Low Caffeine Level: During roasting, caffeine decreases drastically, making it a digestive, smooth beverage perfect to consume at any time of the day (even for children or at night).

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