Matcha is a Japanese green tea powder made from finely ground green tea leaves. Although powdered tea has its roots in China, matcha as we know it today is a product of Japan. The farmers in Japan have been producing matcha tea for many generations and centuries, and this multi-generational knowledge makes the product infinitely better.

When consuming regular green tea you are steeping the leaves in water only soaking up a fraction of the benefits, but with matcha you are consuming the whole tea leaf. A special part of the growing process is that matcha is shaded anywhere from 2-4 weeks (the longer the higher quality the matcha) which increases the L-Theanine, caffeine and chlorophyll. From there the leaves are hand picked, steamed, dried, deveined and carefully ground to a very fine powder. High quality matcha should be vibrant and emerald green in colour due to the growing process and the high concentration of chlorophyll. It has a umami and earthy taste profile, which is both satisfying and nourishing. While it has a little more caffeine than regular green tea due to the amino acid L-Theanine it leaves you feeling energized, focused, yet calm.

Japanese Zen monks first learned its value when they drank matcha before long hours of meditation. Once they discovered that drinking matcha enhanced their focus and kept them awake during long sessions of mental focus, it wasn't long before the Samurai adopted it as a ritual which optimized physical and cognitive performance during training and battle.

Rich in L-Theanine, which creates a smooth and calm state even though matcha is caffeinated

Promotes a relaxed alertness for 6-8 hours due to the L-Theanine

High in Chlorophyll, which comes from it being shaded for over three weeks to deepen its antioxidant qualities and gives it its emerald green hue which high quality matcha should be

Chlorophyll can aid in detoxification, digestion, circulation, wound healing and overall oxygenation of the body

High concentration of EGCG, a potent catechin that has been found to boost the immune system, lower inflammation and protect cells from DNA damage

Mood boosting and helps to calm anxiety

Promotes healthy metabolic function to increase energy, vitality and hormone balance

You will have to drink 10 cups of loose-leaf green tea to get the antioxidants, L-theanine, vitamin C, carotene, vitamin B12, vitamin B6, and overall nutritional value you get in one cup of matcha.

Skin enhancing due to the EGCG, L-Theanine, Chlorophyll and the numerous antioxidants that help to lower inflammation and increase overall radiance of the skin, eyes and hair

This is one of our most important pillars of quality. Radiance Matcha is 100% certified USDA, CAD and JAScert organic. With a lot of chemicals, pesticides, and inorganic materials being used to help grow crops, we stand by being certified organic to make sure that you are getting the purest of cups. We also care about the environment and want to keep the surrounding ecosystem healthy and flourishing. Unfortunately when crops are sprayed with chemicals it not only effects the plants, but it goes into water systems, animal habitats, and the air we breathe.

While organic is more expensive due to the quality and certification, we could not offer you anything less. Consuming something on a daily basis, we want to make sure that you are nourishing all aspects of yourself, and being organic is one of the ways we can do that.

The JAS logo that you will find on Radiance Matcha is short for Japanese Agriculture Standards. This label ensures that products are grown without pesticides or chemicals, and the tea fields are regularly tested, sampled, and at the same time our farmers test for toxins, heavy metals, mold and radiation.

Note — with JAS certification, it is also certified and registered organic through:

USDA / NOP

CANADA-BIO

EU-BIO

Other Certifications:

HALAL

RAINFOREST ALLIANCE

ECO FARMER

Ceremonial matcha is made from the youngest tea leaves, and has a mellow, umami (savoury) flavour which is quite distinct compared to culinary or everyday grades. It is also richer in chlorophyll which gives it the vibrant emerald green colour which you won’t find in other grades. The higher the quality the finer the powder is, which is often why ceremonial grades will feel like silk. This powder is produced in a very limited quantity. The stone mill used to grind the tencha leaves into matcha powder can take up to an hour just to produce 50 grams of matcha powder. This severely limits the production capabilities of a small matcha farm, even if they have multiple mills, which is why ceremonial grade matcha is going to be more expensive than other matcha grades.

Ceremonial Grade: The best matcha in the world, smooth as silk, creamy, emerald green, naturally sweet, higher concentration of L-theanine, youngest tea leaves, balanced, shade-grown for up to four weeks, umami flavour

Everyday/Latte Grade: To produce some of the steps are skipped, not shaded for as long, less vibrant green, more grassy and bitter but still has many benefits, is often mixed with milk and sugar at cafe’s, not bad quality but not the best

Culinary Grade: The most bitter, isn’t suggested for drinking, is often only used for baking, grassy, a little more course, older tea leaves, more sun exposure, but is still good for recipes

Matcha doesn’t have a particularly long shelf life. Unopened it is good for two years. Once you open it, use it within 2 months for the best color and flavor. We recommend buying it in smaller quantities and storing it in the fridge or freezer to preserve freshness.

Gather your materials: matcha, bamboo whisk, small bowl, measuring or matcha spoon and mesh sifter

Take 1/2 tsp or 1 tsp of matcha and place in the bowl or take desired amount and sift through the sifter to break up any clumps

Once in the bowl take ~ 60 ml hot water, not boiling, and cover the matcha

Take your whisk and with a little intensity whisk back and forth in a zig zag pattern for 30 - 45 seconds until emerald bubbles form at the surface

Once it is nice and frothy pour into a mug or glass of choice

Pour in more hot water to fit your desired strength and taste or

Take milk of choice and make a matcha latte, hot or iced

Enjoy

First of all we highly recommed using a sieve when putting your matcha into your bowl. This makes sure that all clumps are broken down and you get a smooth cup.

Further when you leave your matcha for sometime, there is still some matcha powder that falls to the bottom of the cup no matter how hard you whisked, even if you put it through the sieve before. This happens to all matcha powder in the world, even for the top grade matcha powder. You are not seeing it in some branded matcha latte drinks because either they are not preparing it using pure matcha powder (but with sugared-powder) or they've prepared the matcha tea in a separate cup.

Matcha powder doesn't truly 100% dissolve in water like sugar or milk powder does. It's because matcha powder is actually very tiny bits of tea leaf, as it’s the tea leaf ground into powder form. You will always find matcha powder fall to the bottom of the cup if you leave your matcha tea for too long. When you whisk the matcha, you actually create suspension of the tea leaf powder in the water, not dissolving it. Matcha powder has a slight electrostatic energy, making it clump and form lumps. Sifting it will definitely break the lumps, If you are making a matcha latte, prepare your matcha tea first then only add milk into it after. If you add matcha directly into milk, you will get lumps in your matcha.

We’ve also been notified by our supplier and the team we work with in Japan, that because our matcha is so fresh, and high grade that the settlement happens even more when it’s just been harvested.

If you make matcha often, we recommend investing in a bamboo whisk called a chasen. Its special design breaks up clumps and creates a frothy layer of foam on top of the tea. Make sure when you whisk, that you whisk in a zig zag fashion.

We also recommend a matcha bowl, and sieve.

Organically grown green tea from the farmlands in the Kakegawa region of Shizuoka, Japan. An area recognized for traditional, sustainable farming practices. Tea farming practices here help support a fragile grassland ecosystem, as well as protect endangered and endemic species. It is recognized by the UN as a "Globally Important Agricultural Heritage System."