Matcha in Japanese literally translates to “powdered tea” and has its roots in ancient China long before it was adopted in Japan. A Japanese Buddhist monk, Myoan Eisai discovered that monks in China use the tea to stay focused during meditation, and brought it to Japan. It was later adopted by samurais to use before battle and became a ritual that signified discipline and controlled energy. In the 1500s, tea master Sen no Rikyu formalized the Japanese tea ceremony or chanoyu, which evolved into a spiritual discipline and way of practicing zen.

The tea comes from the Camellia Sinensis plant, same as the green tea plant, however, the way it is grown and processed varies significantly. To produce matcha, the tea leaves are shade grown to limit sunlight - boosting chlorophyll and l-theanine, which alters the natural sweetness, caffeine balance and antioxidants in the tea. The leaves are then steamed to halt oxidation, which preserves their vibrant green colour and creates a sweet, vegetal flavour profile. Unlike green tea that is steeped, matcha leaves are dried flat to become tencha, and the stems and veins are removed. The tea is traditionally stone-ground into a fine powder and whisked with water to form a frothy drink.

At dr. midore we source the highest quality 100% first flush matcha, that honors the Japanese tea ceremony culture, with bold, playful energy. The perfect balance of umami, sweet and creamy.