Matcha Tea

EGCG (Epigallocatechin Gallate)

EGCG is the most abundant and potent catechin found in green tea, especially concentrated in matcha, known for its powerful antioxidant properties and health benefits.

Grado de Matcha (Matcha Grade)

Matcha grade refers to the quality classification system that determines the powder's intended use, flavor profile, and price point based on leaf selection, processing, and harvesting methods.

L-Theanine (The Calm Energy Amino Acid)

L-theanine is a unique amino acid found primarily in tea leaves, especially abundant in matcha, known for promoting relaxation without drowsiness while enhancing focus and mental clarity.

Matcha Ceremonial

Ceremonial grade matcha is the highest quality matcha powder, made from the youngest tea leaves and designed for traditional tea ceremonies or drinking straight with water.

Matcha Ceremonial (Ceremonial Grade Matcha)

The highest quality grade of matcha powder made exclusively from young tea leaves, offering superior flavor, vibrant color, and smooth texture for traditional tea ceremonies.

Stone Grinding (Molienda en Piedra)

Traditional Japanese method of grinding tencha tea leaves into matcha powder using granite stone mills, preserving flavor compounds and creating the finest possible texture.

Tea Shading (Kabuse)

Kabuse is a Japanese tea cultivation technique where tea plants are covered with shade materials for 2-3 weeks before harvest to enhance flavor, color, and nutritional content.

Tencha (Tea Leaves for Matcha)

Tencha is the shade-grown tea leaf that becomes matcha powder when stone-ground. These precious leaves undergo a unique cultivation and processing method that preserves their vibrant green color and concentrated nutrients.

Umami

Umami is the fifth taste alongside sweet, sour, salty, and bitter, characterized by a savory, meaty depth that makes matcha tea so uniquely satisfying and complex.