Matcha is one of our most popular tea product. Like Gyokuro, it is made from the tea leaves called Ten-cha. The uniqueness of this tea leaves is that when left under the shade for 3 weeks before harvesting, the process alters the proportions of sugars, amino acids, flavanols and other substances responsible for tea aroma and taste. This unique shading process produce the finest ingredient for making Matcha.The tea leaves are grounded by stone mortar till a fine powder of tea is produced. Quality is classified by the color, texture, and fineness of Matcha powder.

Spring Grade? 
In Japan, the best tea leaves and tea buds only occurs in Spring, March-May. This is the time when young tea leaves and tea buds are the richest in catechin polyphenols, particularly epigallocatechin gallate (EGCG), and other natural varieties of chemical compounds, minerals, vitamins, volatile oils and essential nutrients, that provide green tea with its health and medicinal effects. Moreover, the most expensive tea (Organic or non Organic) are harvested in Spring and these young tea leaves and tea buds does not only contain the best ingredients, it also contains a large amount of aroma compounds that gives out a very special aroma.

Tea Plantation:

Nagata Matcha is produced by the Nagata Family who unlike most farmers was the first to produce Organic Tea in Uji Chaen, Japan. The Early Spring Matcha is the best ceremonial grade Matcha in Japan. Instead of using fertilizers, chemical, animal manure, herbicides or pesticides to fertile their tea garden soil, the Nagatas have discovered new agricultural methods to nurture tea plant that will produce tea twice as long a period of time and twice as powerful as their nutritious value.

The Nagata Family's passion, dedication and perseverance to make the finest tea have finally paid off. Now, we can enjoy green tea from Uji's centuries old tea plantation that is respectfully referred to as Uji-Chaen.

Brewing Method:

Quantity Regular 1/4 teaspoon of matcha. Steeping Steeped 2 to 3 minutes. Temperature 1/2 cup of hot water at 70°C to 80°C (160°F to 180°F). It should be noted that boiling water should not be used. Water Mineral Water is highly recommended. Hard water will result in a flat taste while distilled water without any mineral will brew a tasteless tea. It is best to brew the tea only 1 time.

Nutrition, Vitamin and Minerals

Mineral and Others

• Polyphenols and Antioxidants
• Caffeine
• Protein
• Zinc
• Potassium
• Copper
• Phosphorous
• Niacin
• Riboflavin
• Thamin
• Floate
• Pantothenic Acid
• Ascorbic Acid

Vitamin

• Vitamin A Beta Carotene
• Vitamin A Retinol Equivalent
• Vitamin B6
• Vitamin C
• Vitamin E
• Vitamin K

*Please note that it is very difficult to give a value to each of the items above because these value varies according to the soil, the plant, the environment, and various other factors. Therefore it is impossible to give an exact value.