Premium Matcha

From Japan

Premium Matcha from Japan

FIRST SPRING HARVEST
Harvested only once a year by choice, MAKE Matcha leaves are picked from parent plants that have had a 12 month growth cycle as compared to some plants who will grow as little as 3 months in between harvests. The longer growth cycle gives more opportunity for MAKE Matcha to absorb nutrients in the soil and deliver flavor to the young leaves before harvesting.

SINGLE ORIGIN
Located in the idyllic region of Uji, Kyoto, MAKE single origin farm has been producing premium matcha for forty years using only traditional methods and avoiding the use of any modern day technologies that could, in their  opinion, compromise the quality of the matcha. Under the guidance of Tea Master Kobayashi-san,  the terroirs natural nutrients in the soil and climate along with the precise addition of organic fertilizers, produce the most balanced leaves followed by minimal interventions during processing to protect flavor.

SHADE GROWN
Prior to the annual spring harvest, MAKE Matcha leaves undergo a two week shading period which develops the leaves to perfect maturity and is a significant factor which contributes to MAKE Matcha’s rich and aromatic flavor and lack of bitter taste.

HANDPICKED
During the annual harvest, MAKE Matcha is handpicked by a team of experienced farmers over five days at the peak of maturity. The ability of the farmers to hand select only young and tender leaves with a gentle touch produces the sweet and savory flavors of MAKE Matcha.

STONE GROUND
After being harvested, MAKE Matcha leaves are ground using century old traditional techniques that uses stone grinders to create the finest powder and most delicate experience. MAKE Matcha is ground only minutes away from the farm which is just one of the ways MAKE Matcha minimizes interventions in our efforts to be responsible tea merchants.