Organic Ceremonial Grade Matcha

Our matcha is ceremonial grade, USDA organic, stone ground, hand picked, shade grown and the first harvest. It is also tested for heavy metals and mold/mycotoxins. 

No, our matcha is 100% organic and comes from family owned multi-generational farms. The soils have remained the same for decades and fluoride is tested every 3 years, heavy metals 1x per year. Levels remain in low levels as the soils have not changed. 

Fluoride is a neurotoxin. Exposure to fluoride can lead to:

• Discolored teeth
• Changes in bones
• Harm to the brain & nervous system

Studies have found that exposure to fluoride during pregnancy can harm IQ and cognitive development in children. - EWG

The taste, color, consistency and quality of our matcha is far superior to others on the market making it great to have as it is on ice or traditionally as hot tea, no need to make into a latte or add any flavoring! You don’t need to mask the flavor due to poor quality! Personally I (Laura) like to have it on ice with a little drizzle of maple syrup! 

Yes! Absolutely! Our matcha is much higher grade than culinary grade matcha but it can be used in baked goods, check out our blog for matcha recipes!

Antioxidants/Polyphenols

• Amazing source of antioxidants, specifically polyphenols 
• Polyphenols are linked to reducing inflammation 
• Matcha/green tea contains EGCG, a potent antioxidant that has been linked to improving cardiovascular health, a great support for weight loss, protecting the skin from ionizing radiation, and more 

Improves Brain Function + protects against aging 

• Again, thanks to the polyphenols/catechin compounds
• Potentially lowers the risk of Alzheimer’s and Parkinson’s in some animal studies

Increases fat burning + physical performance

• Studies show that green tea can increase fat burning and boost the metabolism with the caffeine content and the catechins. 
• Catechins (like EGCG) can cross the blood-brain barrier and actually reach the CNS. There, they can regulate gene expression and protein expression in neurons 

Source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7570631/#:~:text=These%20studies%20have%20reported%20that,with%20age%2Drelated%20cognitive%20dysfunction. 

Green Tea

• Grown in sunlight
• After harvesting: leaves are withered, steam or pan-fried (to prevent oxidation), rolled, and dried - then placed in a tea bag
• Lower concentrations of antioxidants, vitamins, and minerals
• Caffeine: moderate 

Matcha

• Grown in shade
• After harvesting: steamed (to prevent oxidation), dried - then ground into powder 
• Higher concentrations of antioxidants, vitamins, and minerals (1 cup of matcha equivalent to 10 cups of green tea in terms of nutritional content) 
• Caffeine: higher 

Quality concerns with matcha from China, such as not using the correct type of Green Tea as a base for the powder

Japanese matcha has been shown to have the highest levels of antioxidants, compared to matcha grown in other countries 

Japan uses higher quality soil and traditional growing practices (such as shade) to grow their matcha, resulting in a sweeter and more umami flavor. China-grown matcha has been noted to be more earthy + bitter.

For a more descriptive comparison of Chinese-grown matcha vs. Japanese-grown matcha, check out this article: https://www.t2tea.com/en/au/is-matcha-chinese-or-japanese 

The two primary grades of matcha you’ll see online and in store are Ceremonial Grade (optimal) and Culinary Grade (less optimal) 

• Culinary Grade Matcha is more yellow/brown in color, has more of a bitter taste and grainy texture, does not dissolve as well in drinks, and is best used for cooking only
• Ceremonial Grade Matcha is a much deeper, more beautiful green, has a sweeter flavor, is higher in antioxidants, and is much better for drinking than culinary grade matcha

As grades go down, clumping goes up

Ceremonial Grade matcha contains higher levels of antioxidants (like L-theanine) and caffeine than culinary matcha

The green tea plant is known to bioaccumulate certain heavy metals

The definition of bioaccumulation from the Miriam-Webster Dictionary is: “the accumulation over time of a substance and especially a contaminant (such as a pesticide or heavy metal) in a living organism”

If a plant like the green tea plant is exposed to pesticides and heavy metals, over time, it will absorb those heavy metals into the plant and leaves through the roots

Consuming matcha from green tea plants grown without organic growing practices, or high in heavy metals, means that you are consuming a plant that has absorbed pesticides + heavy metals, and therefore, you will be exposing yourself to high levels of those heavy metals, if you consume large quantities of over time 

Source: https://www.nature.com/articles/s41598-024-65674-1 

We source of matcha from family owned, multi generational farms in Japan, traditional growing regions of Uji, Shizuoka, and Kagoshima

2 years since packaging (June 2026 current lot), after opening: 1-3 months for greatest health benefits, useable up to 12 months

After opening: 1-3 months for greatest health benefits, useable up to 12 months