Sourced from Jingshan, Hangzhou, China – the UNESCO-recognised birthplace of powdered tea (motcha) – our matcha is grown at latitude 30°, within the region often called the golden tea belt. This mountain area, with its misty climate and fertile soil, has been associated with matcha-making traditions for over 1,000 years.
It takes at least 6 kg of fresh leaves to produce just 1 kg of matcha, with plants shaded for over 3 weeks to deepen colour and flavour. Only the first harvest’s young leaves are used, ground on traditional stone mills to 1200 mesh – each producing just 40g per hour – preserving the tea’s vivid colour, smooth texture, and fresh aroma.
