History and tradition
In twelfth-century China, the Buddhist monk Myoan Eisai was the first to produce matcha powder and explore its transformative effects in the realm of Zen meditation. He observed that the alertness induced by matcha possessed a unique blend of calm and energy, offering a sustained focus that surpassed the effects of traditional green tea or coffee.
Upon bringing this knowledge to Japan, Eisai introduced the matcha ritual, which swiftly gained popularity, finding a place in formal meditation practices and casual drinking, particularly among the privileged classes. By the fourteenth century, the tradition of consuming matcha had become deeply ingrained in the rituals of Zen monasteries, symbolising not only a beverage but a conduit to mindfulness—a reflection of the evolving cultural landscapes in China and Japan.
The art of tea-making became a testament to simplicity, refinement, and a profound connection with nature. It embodies the principles of Wabi-Sabi and Buddhism, which weaves various arts such as tea-making, gardening, floral arrangements, and calligraphy into harmonious rituals. Every element in these ceremonies is practised and meaningful, contributing to the moment’s narrative and reflecting centuries of wisdom and artistry. The choice of matcha in tea ceremonies had to epitomise the purest and highest quality available, aligning seamlessly with these principles and encapsulating the essence of the tea ceremony itself.
Matcha grades — ceremonial vs culinary
These days, matcha is often classified into “Ceremonial” and “Culinary” Grades in the Western world. However, in Japan, these classifications never existed. Instead, they had a more nuanced grading system, distinguishing the quality based on the tea leaves’ cultivation, harvesting, and processing.
The highest-grade matcha was reserved for thoughtful preparations and ceremonies, and meticulously sourced from the first, tender, young leaves of the spring harvest (also called the first flush). Each leaf underwent careful hand-picking and sorting, with stems and nerves meticulously filtered out, leaving only the softest and greenest parts. The careful processing involved a long and slow process of stone-grinding, preserving the delicate flavours and embodying the essence of the tea ceremony. Lower-grade matcha, often used for mixed drinks or baking, is often from later harvests (second or even third flushes) and involves machine-based processing, compromising flavour with machine heat and sped-up processing.
A high grade boasts an exceptionally fine texture with a bright green colour and subtle sweet taste. The colour and texture serve as a visual testament to the tea’s premium quality. The subtle sweetness is a result of using only the very first tender leaves, as these contain much higher levels of chlorophyll and L-theanine than older leaves. This contributes not only to the sweetening of the matcha but also to a reduction in bitterness. In contrast, lower-quality matcha, made from older leaves and tougher components, yields a coarser powder with an often diminished green hue, a more pronounced bitter taste, and likely a more gritty final drink.
Sadly, the absence of clear guidance and regulations in the West has created a landscape where some brands may inaccurately market their products as ceremonial grades for advertisement purposes, misleading consumers. This becomes particularly evident when purchasing matcha and drinks in cafes or shops, where the powder’s colour is far from the vibrant green associated with high-quality matcha and instead leans towards an undesirable brown and has an unpleasantly bitter taste.
The differences in cultivation, harvesting, and processing emphasise the distinct qualities of each grade, unveiling the true essence and quality of matcha tea.
Maiasa Matcha
Maiasa’s pursuit of matcha perfection revolves around a commitment to the traditional way and the highest quality and taste. We draw inspiration from the historical Oiemoto-Okonomi, “the grand tea master’s favourite”, a designation denoting the highest-grade tencha available and used in the most special tea ceremonies. The Oiemoto-Okonomi matcha would be chosen from a small farm to ensure purity and quality by remaining unblended with teas from other regions, resulting in distinct and unaltered qualities. Maiasa’s single-origin matcha is grown in only 3% of Japan’s entire tea cultivation and upholds these traditions.
Our cultivar grows high up in the mountainous region of the Sōraku District, making it impossible to reach by tractors or larger vehicles. The process of cultivation and harvesting is a labour of love and handwork deeply entrenched in the rich tapestry of Japanese tea culture. In stark contrast to the modern, mass-produced matcha, which is often cultivated in newly designed, flat areas with little historical connection to tea production, we uphold the beauty of tradition and craftsmanship.
Our tea plants are shielded from direct sunlight for an extended period of twenty to thirty days after the first flush of leaf growth emerges. This shading stimulates a much slower growth of the leaves, allowing chlorophyll levels to intensify and the leaves to turn a beautiful, deep, dark shade of green. After careful harvesting, the leaves are laid out to dry gradually before the meticulous removal of veins and stems. What remains is a collection of the finest, softest parts of the leaves, which are then transformed into a soft, velvety powder through the time-honoured technique of traditional stone grinding.
Opting for just one harvest annually (the first flush) reflects our belief that prioritising taste and the health of our tea plants is most important. We don’t pursue a second or third flush as we believe these yield a product that doesn’t align with our standards. Instead, we channel all our efforts into nurturing and fostering the recovery and growth of our tea plants for the upcoming year’s harvest. This intentional focus ensures that the tea we produce remains of the highest quality.
To preserve the exceptional quality of our matcha, we store our dried leaves in a carefully controlled cold climate. We only grind small batches to order, to guarantee that each serving of matcha is as fresh as possible, allowing for the best flavour, richness and definition of our tea.
The process of cultivation and harvesting is a labour of love and handwork deeply entrenched in the rich tapestry of Japanese tea culture.
Health benefits of matcha
Matcha is a powerhouse of health benefits, making it a beautiful addition to your daily routine. Unlike coffee’s tendency to induce rapid spikes and crashes in energy levels, matcha offers a distinct advantage with its low caffeine content. Enriched with the rare amino acid L-theanine, matcha has the unique ability to calm the mind and balance stimulating effects. This results in a sustained and harmonised energy release throughout the day, promoting a state of both enduring vitality and as well as relaxed well-being.
It is a rich source of antioxidants, particularly the catechin EGCG, which is renowned for its capacity to combat oxidative stress within the body. It is also abundant in vitamins A, C, E, K, and B-complex, contributing to overall health and beautiful ageing. In addition to metabolic benefits, matcha serves as a detoxifying elixir for the body. Surpassing other green teas in nutritional content, matcha could easily be classified as a superfood with five times the chlorophyll, elevated levels of protein, vitamins, fiber, and minerals.
