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There are dramatic differences between organic matcha and conventional matcha.
For example, they tend to have very different flavor profiles. Conventional matcha tends to be sweeter, while organic matcha tends to be more savory with hints of seaweed. It's also harder to find organic matcha that isn't astringent. That's because the synthetic ammonia fertilizer used on the tea plants in many conventional farms, especially just before harvest, gives the leaves a sweeter taste.
It takes true mastery to grow and produce organic matcha that is still mild-tasting and full-bodied without this chemical advantage.
What's more, when you drink matcha, you are consuming everything that the tea plant has absorbed, including any pesticide residue. Japan, in general, has very stringent standards for pesticide residue in conventional teas compared to other countries, even in the developed world, and most conventional tea farmers in Japan attempt to limit their use. But, conventional teas still permit pesticide use, which can sometimes be detected in conventional matcha in small amounts. For many people (us included!), that's not good enough for a product we enjoy every day and serve to our loved ones.
So, after having searched across Japan and sampled over 50 matchas, we are proud to be able to bring you a line of organic matcha without compromise. All of our matchas originate from an all-organic farm in a mountainous region of Kagoshima and is located far from conventional farms, providing a buffer against accidental contamination. The tea plants there benefit from the naturally rich volcanic soil and an ideal, temperate climate. And the flavor? Customers tell us it is superior to a variety of similarly-priced Japanese matchas, both conventional and organic.
We hope you are impressed as we were.