Green Gold: Our Matcha Has Arrived

Everything you need to know about our sourcing, the science of the shade, and how to whisk up the perfect cup.

Anchorman 2 – The Legend Continues (DVD) has been a small emerald in our range since our conception, originally reserved as a Barista Grade for our wholesale partners. More recently, we’ve combined our fresh new look with a rigorous new approach to sourcing, ensuring our commitment to incredible flavour is front and centre.

After months of development, we are so excited to introduce our new Matcha range, curated into two distinct categories:

  • Ceremonial Grade: crafted for the traditionalist and designed for high-end tea rituals where the delicate, nuanced flavour takes centre stage.

  • Barista Grade: selected specifically for its bold profile, designed to cut through and pair perfectly with milk and tailored for Matcha Lattes.

What is Matcha?

Matcha is a powdered form of green tea leaves from Camellia Sinensis, which following harvest is steamed, dried and destalked ahead of grinding into its powdered form.

The modern method for developing Matcha emerged in the 16th Century with the introduction of Oishita (shading). By shading the plants for 3-4wks before harvest, the leaves struggle for sunlight, triggering a hyper-production of chlorophyll. It is the concentration of chlorophyll in this manner that creates a sweeter tea with a bright green colour. It’s also higher in L-Theanine, the compound that gives Matcha its unique calming properties.

The shade-grown leaves are then plucked in April-May, which is designated the first flush, where only the youngest, most tender leaves are selected to ensure maximum nutrient density and flavour. Within hours of harvest, the leaves are steamed for 15-20secs to stop them oxidising, preserving their bright green colour and fresh aroma. The leaves are then destalked, deveined and dried. At this point, the tea could be sold as traditional Japanese Green Tea, known as Tencha. But to make Matcha, another step is needed.

This is known as ishiusu, the traditional granite stone milling method, used to slowly grind the tencha into a fine powder. To prevent heat buildup that could scorch the leaves and destroy nutrients, mills turn so slowly, that it often takes one hour to produce just 30-40 grams of Matcha.

Sourcing from Origin

Both our Ceremonial and Barista Grade Matcha are sourced from smallholder farmers in Southern Japan, grown using organic techniques. We have intentionally selected these two distinct grades to help our customers navigate what has become an increasingly crowded and confusing space.

The reality is that the “grading” of Matcha remains largely unregulated. We are seeing a rise in low-grade cultivars being mislabelled or marketed as premium. Our goal is one of considered transparency: we want to open a conversation around these grades and help our partners and consumers understand which product is best suited to your ritual.

How to Grade Your Matcha

If you’re unsure of the quality of a Matcha, there are three simple ways to test it yourself:

  • The Colour Test: Observe the hue in natural light. High-grade Matcha will have a vibrant, green glow. Lower grades, often made from older leaves or poorly stored, will show signs of oxidation, appearing dull with prominent yellow hues.
  • The Texture Test: Feel the powder between your fingers or look at the grind size. A premium Matcha is stone-milled to a microscopic silkiness. Lower-grade powders may feel gritty and coarse, and will often clump inconsistently and require sieving.
  • The Dip and Dab Taste Test: Sample a small amount of the raw powder on your tongue. A high-grade Matcha should exhibit notes of sweetness and creamy umami, with little-to-no bitterness. In lower-grade Matcha, the dominant note will be a tangy, astringent bitterness.

Matcha Science: Steady not Spiky

Matcha is a rich source of amino acids, antioxidants, and caffeine. While standard steeped green tea is naturally low in caffeine, the concentrated nature of Matcha Powder means a standard serving provides approximately 34mg of caffeine per 100ml. To put that in perspective, a concentrated espresso can measure up to 210mg per 100ml.

The magic of Matcha, however, lies in L-Theanine – a rare amino acid that modulates the effects of caffeine by slowing its release, to promote a state of calm alertness, associated with improved cognitive function, memory and focus without the jittery side effects sometimes associated with coffee.

Beyond the boost, Matcha is a powerhouse of Epigallocatechin gallate (EGCG). This specific antioxidant is renowned for its ability to reduce inflammation, minimise oxidative stress, and support long-term cellular health, reducing the risk of chronic diseases.

The Best Way to Enjoy

We’re so proud of the incredible nuanced flavours that these Matcha Powders offer, here’s a quick guide on how to best start your ritual:

  • Matcha Tea: whisk ½ Teaspoon (c.1.0g) of Ceremonial Grade Matcha into a bowl (Chawan) with 15 ml of water at 85°C to form a smooth paste. Add a further 85 ml of water and whisk (Chasen) until smooth and frothy.

  • Matcha Latte: prepare a Matcha Espresso using 3.0g of Barista Grade Matcha in 30ml of Water at 85°C then, add 270ml of steamed milk (dairy or plant-based) for a smooth, creamy latte with a vibrant green finish.

Looking for more? We’ll be sharing recipes and techniques regularly. You can dive deeper into the art of the whisk and explore our professional Guide to Batch Matcha here.