You may have asked yourself what is matcha exactly? Matcha is a finely ground green tea unlike any other—you’re sipping the entire leaf, not just its infusion. The result? An explosion of vibrant flavor and a powerhouse of antioxidants in every cup. Though matcha is super popular in Japan, its roots actually trace back to China’s Sui Dynasty (581–618 AD).

Another little known item of interest is that China still produces a big amount of matcha, most of which gets exported to Japan. Currently about 70% of the matcha in Japan comes from the province we live in—Guizhou Province. The largest matcha grinding place is in Tongren County, right near where the tea grows.

Growing top‑grade, ceremonial matcha like ours takes exceptional care:

·        Shade‑Growing: Tea plants are shaded for 20 days before harvest. This gentle cover mutes bitterness, elevates freshness, and teases out a delicate seaweed like aroma.

·        Traditional Steaming: The tea is steam‑sterilized in the time‑honored Tang and Song Dynasty fashion, locking in that jade‑green hue and softening any harsh or bitter notes.

·        Ultra‑Fine Grinding: The finer the powder, the silkier the sip. While most matcha grinds to an 800‑mesh (18 µm) standard, our Guizhou matcha reaches an incredible 1,300‑mesh (11 µm)—over ten times finer than flour!

Though our matcha’s color may not reach that of Japan’s most vivid greens, its incredible texture and decreased bitterness more than compensate. Plus, it meets stringent international benchmarks, including Eurofins and Germany’s rigorous GALAB standard of quality.

Pour yourself a frothy cup of this Guizhou delight—your taste buds (and your health) will thank you!