Matcha means ‘Ground Tea’ and is the Japanese term for the precious powdered green tea traditionally reserved for the Japanese Tea Ceremony (Sadō).
The process of manufacturing premium Matcha begins with choosing the right place for the cultivation of the tea plants (Camellia sinensis). The soil and climatic conditions play a key role in the final flavor and quality of the tea. Mountainous and hilly regions provide the perfect climate and morning mists needed for the cultivation of tea.
The Matcha tea plants are shaded from direct sunlight for about 2-4 weeks before harvest. This increases the chlorophyll and L-theanine content making for a smooth taste and a rich vibrant green color. L-theanine is an amino acid specific to green tea that provides sweetness in flavor. It is the main reason why high-quality green tea tastes less astringent and is more pleasant to the palate.
The different types of Japanese tea are commonly graded depending on the quality and the parts of the plant used. The tea-leaves selected to become Matcha are called Tencha. The leaves are carefully steamed to prevent the nutrients from oxidation and keep the tea fresh and green. After that, all the rough fiber, such as stems and veins, are removed to assure the fine powdery consistency and the sweet flavor typical to a great Matcha. The Tencha leaves are then slowly ground in traditional granite stone grinders to a very fine, talc-like powder ‒ Matcha!
You can tell the quality and freshness of Matcha by the color, the flavor, and by how well it mixes. The fresher and higher the quality:
• The greener and more vibrant the color (for both the powder and the prepared cup)
• The sweeter it will taste
• The fuller the flavor
• The “greener” the flavor
Different leaves yes, but actually different tea fields entirely. Tea leaves destined for DōMatcha®’s Certified Organic Matcha have to satisfy a number of organic regulations, such as containing no pesticides, using only natural fertilizers, protecting the fields from environmental contaminants, using only natural pest control methods, keeping strict log books, and more. DōMatcha®’s organic Matcha adheres to the regulations of JAS/JONA and IFOAM. Organic DōMatcha® is also certified by USDA Organic, Canada Organic, and EU Agriculture as well as AB (Agriculture Biologique). Organic products carrying this logo must contain more than 95 percent organic components. Non-organic Matcha doesn’t have to go through all these regulations; however, it is still very “clean”. We test every batch for chemical residue to ensure its safety.
The L-theanine amino acid in Matcha increases alpha waves in the brain. Alpha waves help us to feel calm, creative, alert and mentally focused. With Theanine intake alfa waves increase. Theanine is rarely found in the plant kingdom. It is unique to tea and not found in coffee.
If feeling good and energized is addictive, then yes!
DōMatcha® is available in most natural health food stores in Canada and the US. To find a store near you that carriesDōMatcha®, please click on: store locator
Preparing a cup of delicious DōMatcha® is quick and easy ‒ and fun!
Using a traditional bamboo whisk:
For other recipes, click on: how-to-prepare.
The DōMatcha® Ceremonial grade of Matcha is harvested in the spring at the first flush; only the brand new top leaves are chosen. These leaves render a very smooth but strong flavor, considered to be one of the top grades of Matcha. As a result, it commands a higher value in the marketplace. The Summer Harvest DōMatcha® is handpicked in August; the leaves for Summer Harvest have been on the tea plant longer and render a more astringent flavor. The price of Matcha reflects the quality of various grades of Matcha. If you are a purist or traditionalist and enjoy your Matcha with just hot water, then the Ceremonial will give you better tasting Matcha. If you are going to use your Matcha in a latte or a blended drink, then you may as well go for value and use the Summer Harvest.
Since Matcha is extremely prone to losing nutrients, color, and freshness by being exposed to light or air, proper storage and packaging is crucial to assure the highest quality.
Keep Matcha in the fridge, inside the little foil pouch in the tin. Prior to being stone ground into Matcha powder, our Tencha leaves are stored slightly above freezing. DōMatcha® is like a raw, living food; keeping it refrigerated will help it stay fresh longer.
No, that bright green color is the beauty of a good quality Matcha. It is a product of the way DōMatcha® is grown, harvested, and processed. Young leaves are picked at first flush, and only the top leaves are used (for DōMatcha®). These small leaves are steamed, stored slightly above freezing, then stone ground into a naturally vibrant green powder.
We suggest keeping our Matcha inside the foil bag which is food safe and then inside the steel tin. This helps keep it fresher longer as well.
DōMatcha® is gluten-free.
You definitely have to be careful with when you’re drinking Matcha, as it flows through your bloodstream for 4 – 6 hours. It is not recommended to drink Matcha less than 4 hours before bedtime. Initially, try Matcha during the day to see how it affects you.
It is not recommended to drink matcha on a completely empty stomach.
The key difference between the caffeine in Matcha and the caffeine in coffee is that with Matcha the caffeine is absorbed slowly and steadily. Any negative effects typically associated with caffeine are ameliorated by the calming and relaxing effect of the L-theanine. In combination, these compounds induce a healthy, sustainable energy boost unlike any other beverage on the market. Green tea typically has less caffeine than black tea, and one serving (1 gram) of Matcha contains approximately 20-35 mg of caffeine which is much less than a cup of coffee at 80 120mg.
Most people drink 1-2 cups per day.
For more information on DōMatcha® please contact us at info@DōMatcha.com.
Matcha naturally contains fluoride, but DōMatcha® is grown in Japan where the fluoride content in the water and soil is much lower compared to China and India. The World Health Organization recommends a daily allowance of 2-4 mg of fluoride. You can have our Ceremonial Matcha up to 3 times a day, which contains approximately 1,972 micrograms of fluoride and be within this daily allowance.
Yes, absolutely, all of our Matcha is tested for lead. The lead content is .13ppm (parts per million) for the Summer Harvest Organic Matcha, .19ppm (parts per million) for our Organic Ceremonial Matcha and .17ppm (parts per million) for the conventional Ceremonial. As you can see, this is a very insignificant amount. Again, because our Matcha is sourced from Japan, the lead content is much lower.
Regarding Fukushima, we understand your concern. We educate people every day on the benefits of Matcha and caution them to research their Matcha company before buying, as not all are alike.
Most of our Matcha is grown in Kagoshima. Kagoshima is extremely far southwest of Fukushima and on a different island. Our producers test the leaves, as well as have an independent lab test done. Once the Matcha arrives into our warehouse in Vancouver, we test again. We test the unopened tin, and then test the powder directly. Finally, we send DōMatcha® to a lab in Illinois which specializes in radiation testing. This four tier testing protocol ensures DōMatcha® is absolutely safe and free of any radiation concerns. We will continue to test long into the future. We would be happy to send the test results for your review. Our Matcha comes backed with a combined 700 years of Matcha expertise from our producing partners and our tea master. Please view the map below. Kagoshima and Kyoto are very far away from Fukushima; 95% of our Matcha is grown in Kagoshima which is on the island of Kyushu, about 1,000 miles or so from Fukushima.
Discover DōMatcha®... Your body and mind will thank you!
For more information on DōMatcha® product please contact us at firstname.lastname@example.org.