When purchasing matcha, it’s important to be cautious about the quality and origin of the product. Not all matcha is created equal, and some brands may cut corners to offer cheaper options. Here’s why you should be careful:

• Origin of the Matcha: Some matcha on the market comes from regions outside of Japan, such as China, where the growing conditions, processing methods, and standards may not align with the meticulous care and quality control found in Japan. Japanese matcha, especially from regions like Uji, is known for its superior flavor and nutrient content.
• Second or Third Harvest: Matcha harvested during the second or third flush of the season is often lower in quality compared to the first flush (the first harvest). Lower-quality matcha tends to have a more bitter taste and fewer antioxidants. Be cautious, as some brands may use second or third harvest leaves to cut costs.
• Poor Cultivation Practices: Matcha from non-traditional regions or farms may not undergo the same shade-growing process that is critical for producing high-quality matcha. This can result in matcha with lower levels of L-theanine, which affects the flavor, sweetness, and health benefits.
• Low-Quality Processing: Many matcha brands do not invest in high-quality stone grinding, which preserves the delicate flavors and nutrients of the tea. Poor processing techniques can lead to matcha that is dusty, stale, or lacking in vibrancy.

By choosing matcha from trusted brands that prioritize authenticity, quality sourcing, and traditional farming practices, you can ensure that you’re getting the best possible matcha experience. At our company, we carefully select Okimidori matcha grown in Japan’s Uji region, guaranteeing that each cup provides the rich flavor, nutrients, and benefits you expect.