ORGANIC MATCHA

Drinking matcha offers a powerful blend of health benefits, thanks to its rich concentration of antioxidants, particularly EGCG (epigallocatechin gallate), which help combat oxidative stress. It provides a natural source of clean, sustained energy and mental clarity, thanks to its unique combination of caffeine and L-theanine. Matcha also supports metabolism, promotes calm focus, and contributes to overall wellbeing, making it a smart daily ritual for both body and mind.

The best time to drink matcha is in the morning or early afternoon when you need a calm, focused energy boost. Its natural caffeine and L-theanine combo provides sustained alertness without the jitters or crash often associated with coffee. Avoid drinking it too late in the day, as the caffeine may interfere with sleep for some individuals.

Matcha can be consumed in moderation during pregnancy, but it’s important to be mindful of its caffeine content. While matcha contains less caffeine than coffee, it’s still a concentrated source, typically around 20–30 mg per gram of powder. Most health guidelines recommend limiting total caffeine intake to 200 mg per day during pregnancy. Additionally, matcha is rich in antioxidants like EGCG, which are generally beneficial, but excessive amounts may affect folate absorption, an essential nutrient during pregnancy.

Matcha is naturally free from gluten, dairy, lactose, peanut, soy and egg.

Yes, our premium organic matcha is 100% vegan friendly.

Use 3 rounded scoops (approx. 1–2 g) into 80ml of hot water (don’t boil). Whisk into a smooth, frothy consistency. Add more water if required.

While matcha is generally safe, it may interact with certain medications, especially when consumed regularly or in higher doses. If taking medications, we recommend speaking to your healthcare professional before starting.

Tencha is a type of Japanese green tea leaf, specifically the raw material used to make matcha, and the name “tencha” means “ground tea” in Japanese. Tencha is the tea leaf that is processed and then ground into the fine powder we know as matcha. Tencha leaves are grown in the shade for a period of time (typically 20-30 days) before harvesting, which contributes to their rich, umami flavour and vibrant green colour. The shading process, which restricts sunlight exposure, is crucial for developing the rich flavour and high levels of theanine, an amino acid that contributes to a smooth and mellow taste. After harvesting, the tea leaves are steamed to stop oxidation, then dried and the stems and veins are removed, leaving only the pure leaf flesh.

The brewed Tencha delivers a smooth, sweet, and elegant flavour, often described as ‘noble’. Its vibrant pale-green liquor offers a deep, mellow taste, while the delicate aroma lingers gracefully on the palate.