Step Up Your Matcha Game

Watch Matcha being produced in Japan and learn how we source our Mei Leaf Matcha.

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Matcha is the darling of health foods these days with all sorts of Matcha based drinks and foods popping up on the high street.

But let's not forget that Matcha is actually one of the most ancient ways of drinking tea, starting in China a thousand years ago. It may seem like the most modern, instagram-friendly drink, but it is based on deep traditions.

As always, the problem with popularity is maintaining quality. The variation of Matcha available on the market is immense, with everyone claiming that their tea is ceremonial grade and highest quality. But how can you separate the good from the mediocre?

In this video we give you a tour of Matcha farms in Japan and show you how we choose the Mei Leaf Matcha.

We think you’ll love:

The perfect way to store your tea. Stackable tins which have been designed to keep your tea organised easily.

Organic Oolong processed in low oxygen to increase GABA to 200mg per 100g. Summer rain, apricot jam, wet wood and chestnut honey.

Ancient tree Raw Gushu PuErh from Da Xue Shan forests in Yunnan. Banana pudding, wild strawberries, flint and green bamboo.

2010 Gong Ting Shu PuErh

Ultra-fine royal picking 2010 Bulang ripe PuErh. Milk biscuits, custard, palm sugar and pear drops.

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