Matcha means ‘Rubbed or Ground Tea’ and is the Japanese term for the precious powdered green tea, traditionally reserved for the Japanese Tea Ceremony (Sadō).

The process of manufacturing premium Matcha begins with choosing the right place for the cultivation of the tea plants (Camellia sinensis). The soil and climatic conditions play a key role in the final flavor and nutritional value of the tea. The very best Matcha is said to be that from the Uji region of Kyoto. The mountainous region provides the perfect high altitude climate and the morning mists of the 2 rivers of the region add just the right amount of moisture needed for the cultivation of tea. Kyoto is a city with a rich history and culture. It is the place where ‘The Way of Tea’ (Sadō) was formed and refined and where it is still, to this day, an integral part of the culture.

The Matcha tea plants are shaded from direct sunlight for about 8 weeks before harvest. The results are higher chlorophyll and L-Theanine contents and a richer, greener color. L-Theanine is an amino acid specific to green tea that provides unique health benefits and sweetness in flavor. It is the main reason why high quality green teas taste less astringent and bitter and are more pleasant to the pallet. It also helps to reduce stress and induce a state of calm, relaxed alertness.

The different types of Japanese tea are commonly graded depending on the quality and the parts of the plant used. High quality Matcha is always hand-picked to assure that only the unopened tea bud and the accompanying finest, top two leaves are chosen. The tea-leaves selected to become Matcha are called Tencha. The leaves are then carefully steamed to prevent the nutrients from oxidation and keep the tea fresh and green. After that, all the rough fiber, such as stems and veins, are removed to assure the fine powdery consistency and the sweet flavor typical for a great Matcha. The Tencha leaves are then slowly ground up in traditional granite stone-grinders to a very fine, talc-like powder – Matcha!

Since Matcha is extremely prone to loosing nutrients, color and freshness by being exposed to light or air, proper storage and packaging is crucial to assure highest quality.

You can tell the quality and freshness of Matcha by the color, the flavor and by how well it mixes.

The higher the quality

• - the greener and more vibrant is the color (for both the powder and the prepared cup)
• - the sweeter it will taste
• - the fuller the flavor
• - the ‘greener’ the flavor
• - the better it froths up when whisked with a traditional bamboo whisk

Different leaves yes, but actually different tea fields entirely. Tea leaves destined for DōMatcha’s Certified Organic matcha have to satisfy a number of organic regulations, such as containing no herbicides or pesticides, using only natural fertilizers such as Chitin and Chitosan, protecting the fields from environmental contaminants, using only natural pest control methods, keeping strict log books and more. DōMatcha’s organic matcha adheres to the regulations of JAS/JONA/OCIA and IFOAM.

Non organic matcha doesn’t have to go through all these regulations although it is still very ‘clean’. We test every batch for chemical residue and there is never any detection of herbicide or pesticide residue.

The history of organic matcha began in 1972 with our producer Hottaen, who was instrumental in overturning the conventional wisdom of the Japanese green tea industry about the need for organic green tea certification. This all started in the Uji Region of Japan – where matcha originated. It took 20 years of determination, but finally in 1992 Hottaen was rewarded by receiving the first ever JONA Organic Certification for tea leaves. JONA (Japan Organic and Natural Foods Association) is recognized around the world for its high organic standards.

DōMatcha™ is available in most health food stores in Canada and on the West Coast of the USA. Also available in Whole Foods stores in the Southwest Region and the Midwest Region of the US. To find a store near you that carries DōMatcha™, please contact info@DoMatcha.com.

Preparing a cup of delicious DōMatcha™ is quick and easy – and fun!

To enjoy a traditional style Matcha, make it your own little ceremony, by using a traditional hand-made bamboo whisk and a beautifully decorated hand-crafted ceremonial drinking bowl. And remember – every cup is special!

Using a traditional bamboo whisk:
Put ½-1 teaspoon of DōMatcha™ in a large cup or a drinking bowl and add a small amount of hot water. Whisk in a quick, light zig-zag motion until a layer of green froth appears on the surface. Add more water if desired. DōMatcha™ can be used for ‘thin’ or ‘thick’ Matcha.

Using a spoon:
Simply blend ½-1 teaspoon of DōMatcha™ and a small amount of hot water with a spoon to make a smooth paste. Add more water and sweetener as desired.

The ideal water temperature for DōMatcha™ is between 65 and 85 degrees Celsius.

Due to its fine powdery consistency Matcha blends easily and is extremely versatile. Check out our recipe section for fantastic matcha lattes and smoothies. And have fun with inventing your own delicious matcha creations! The possibilities are endless…

Matcha is extremely healthy. With the fine matcha powder you ingest the entire tea-leaves and Japan’s finest tea-leaves at that. The result is a beverage approximately 10 times more potent than regular brewed green tea. The following is a summary of the most important health benefits of DōMatcha™.

DōMatcha™ may ...

• - Raise your energy level for up to 8 hours with no negative side effects
• - Induce a state of relaxation and calm mental alertness
• - Boost metabolism by up to 40% in regular consumers and help control body weight
• - Contain up to 137 times more of the potent antioxidant EGCG than steeped green tea
• - Help regulate healthy blood sugar levels
• - Support healthy cholesterol levels within a normal range
• - Act as a strong blood detoxifier and alkalizer
• - Support healthy teeth

All teas that are derived from the tea plant (camellia sinensis) contain Caffeine, sometimes referred to as Theine. Since Matcha consists of the entire tea-leaves in a powdered form, it is relatively high in Caffeine. With one teaspoon of Matcha (3 gram) you consume about 70 mg of caffeine, which is a similar to the amount in a cup of coffee.
Due to its unique combination of phyto-nutrients, the caffeine in Matcha is assimilated in a very different and much healthier way. The caffeine in Matcha binds to the larger catechin molecules, that also act as powerful antioxidants, and is released into the bloodstream slowly over time, as the catechins are broken down and assimilated. The results are ‘time-released’ smaller dosages of caffeine that provide sustained energy for up to 6 to 8 hours. This mechanism also prevents the insulin and adrenalin spikes typical for coffee intake, so you never have to experience the ‘after-low’ that follows when the blood sugar drops.
Potential negative effects are also balanced by the calming influence of the amino acid L-Theanine. The relaxing effects of L-Theanine act antagonistically against the stimulatory effects of caffeine on the nervous system thus smoothing the body’s reaction and leading to an experience of dynamic bliss. The combined effect is a state of mental clarity, calm alertness and sustained energy.

There are two ways of serving matcha in a Tea Ceremony, 'Koicha' - thick and 'Usucha' - thin. Koicha is a thick Matcha which uses very small amount of water. Usucha on the other hand is the one where most people are familiar with. Usucha can be served daily and Koicha is served in special occasion.
Master’s Choice was made for both Koicha and Usucha. When blending the leafs, we concentrated only on the taste. Therefore, leafs with sweeter taste is picked which brings the price up. On the other hand, Ceremonial grade focused on the taste and color when blending the leafs. The color is bright green compared to Master’s Choice but the taste is a little bitter. This is strictly a comparison between the two. Not saying that Ceremonial Grade is low. It’s still is a high quality Matcha compared to ones out there and can be used as Koicha.

Matcha contains caffeine and should therefore be consumed only in moderation during pregnancy. Please always consult your doctor regarding caffeine consumption during pregnancy.

The teabags are not as potent as the matcha powder simply because you are not ingesting the entire leaf as you do with the powder, you end up throwing the steeped leaves in the compost or garbage. However they are more potent than any other green tea in a teabag as both the Organic Tencha tea and the Genmai Cha are made from tencha leaves (tencha is matcha just before it is ground). This means the leaves have been shade grown, handpicked, lightly steamed, de-stemmed and de-veined…. just like matcha, leaving a very smooth tasting green tea, in fact the smoothest tasting green tea you have ever tasted. The DōMatcha™ 2nd Harvest matcha again is still more potent that the teabags for that simple reason of being in powder form. Keep in mind the 2nd Harvest is different from our ceremonial 1 oz matcha as explained in the next FAQ.

The DōMatcha™ Ceremonial grade of matcha is handpicked in the spring at the first flush, only the brand new top leaves are chosen. These leaves render a very smooth but strong flavor, considered to be one of the top grades of matcha. As a result it commands a higher value in the marketplace. The 2nd Harvest DōMatcha™ is handpicked in August, the leaves for 2nd Harvest have been on the tea plant longer and render a more astringent flavor. As a result it has a lower value. You can see this by the pricing. The 2nd Harvest gives you more than twice as many servings for only $6-8 more than the Ceremonial matcha. If you are a purest or traditionalist and enjoy your matcha with just hot water, then the Ceremonial will give you the better tasting matcha. If you are going to use your matcha in a latte or a blender drink, then you may as well go for value and use the 2nd Harvest. I personally use the Ceremonial grades (organic and non) as they seem to give me more energy and mental clarity.

We all keep ours in the fridge. We also keep it in the little foil pouches inside the tin. When the tencha leaves are stored prior to being ground into powder (matcha) they are kept at 0 degrees. Our DōMatcha™ is like a raw live food as it has been through very little processing. Keeping it refrigerated will keep it fresher longer.

Some tins that matcha comes in do not have the foil pouch nor are the tins as tightly sealable. We pay extra for these tins, they give an extremely tight seal thus preventing any oxygen from entering once opened. Also we have an oxytab or oxygen absorber packet in every pouch to help keep oxygen and thus moisture, out.

That decidedly ‘unnatural’ bright green color is the beauty of a good quality matcha. I see that you have read over our site so I trust you read about our partners/suppliers and their history of tea production over the last 250-300 years in Kyoto where matcha originated. It is definitely all matcha. It gets so green due to the way it is grown, harvested and processed. The young leaves are picked at the first flush, and only the top new leaves are used (at least for DōMatcha™). There is very minimal processing that happens to them, and once stone ground, the leaves turn into an vibrantly green colored powder. Fresh, high grade matcha will be very green and smooth tasting, albeit the taste can be strong, it should still be smooth. Lower grades, and there are many, are less green, less vibrant, some are more brown or yellow in color, and the taste is more astringent. So they cost less. Also I’ve seen some stores re-package matcha into transparent plastic zip lock bags or an equivalent. Matcha is subject to oxidation as it is almost a raw live food, so in clear packaging the light will fasten the oxidation and thus affect the color of the powder turning it more yellow or brown.

You are quite right about what gives DōMatcha™ a longer shelf life: our foil pouch, sealed tin, and the oxygen absorbtion packet, plus the fact our tea leaves are freshly ground immediately before packaging. This combination gives DōMatcha™ products a much longer shelf life. Our 2nd Harvest will actually stay fresh for about 16 months unopened. Once you've opened the tin, however, expect the freshness to last for about three (3) months. Simply keep it in the foil pouch, in the fridge, with the oxygen absorption packet still inside. Thanks for asking!

DōMatcha™ matcha is 100% Japanese matcha. Nothing added, nothing taken away.