Matcha is a finely ground powder made from specially grown and processed green tea leaves. Unlike regular green tea, where the leaves are steeped and discarded, matcha is fully consumed, meaning you enjoy the whole leaf and all of its benefits.
While its roots trace back to East Asia, matcha was refined and preserved in Japan, where it became central to traditional tea ceremonies. Today, it’s loved worldwide for its smooth energy, vivid green color, and distinct umami flavor.
Where Mio Matcha Comes From
Mio Matcha is sourced from Uji, Japan, one of the most respected and historic regions for matcha production. Often considered the heart of Japanese green tea culture, Uji has been cultivating tea for over 800 years and is globally known for producing some of the finest ceremonial-grade matcha.
Our Kagayaki Uji Ceremonial Matcha is grown using traditional methods that define high-quality matcha:
- Shade-grown tea plants, which enhance chlorophyll and L-theanine
- Carefully selected leaves, harvested at their peak
- Stone-milled in small batches to preserve flavor, color, and nutrients
The result is a matcha that is naturally smooth, rich, and well-balanced, with a vibrant green color and a soft umami sweetness, never harsh or bitter.
Each batch of Mio Matcha reflects not only the land and climate of Uji, but also the generations of knowledge behind it. From the soil to the cup, it is crafted with care, patience, and respect for tradition.
How Matcha Is Grown
What truly sets matcha apart is how it’s grown.
About 3–4 weeks before harvest, the tea plants are shaded from direct sunlight. This process:
- Increases chlorophyll, giving matcha its bright green color
- Boosts L-theanine, responsible for calm focus
- Enhances natural sweetness and umami
After harvesting, the leaves are:
- Steamed to prevent oxidation
- Dried and de-stemmed (becoming tencha)
- Slowly stone-ground into a fine powder
This slow grinding preserves flavor, nutrients, and texture.
Understanding Matcha Harvests
Not all matcha is harvested at the same time, and this makes a big difference.
First Harvest (Ichibancha)
- Picked in early spring
- Young, tender leaves
- Bright green color
- Naturally sweet, smooth, and rich in umami
This harvest produces the highest quality matcha, ideal for drinking pure.
Later Harvests
- Picked later in the season
- Leaves are more mature
- Stronger, more bitter flavor
- Commonly used for culinary matcha
At Mio Matcha, we focus on early harvest matcha, selected for a clean taste and gentle experience.
Why Matcha Feels Different from Coffee
Matcha contains caffeine, but it behaves differently.
Thanks to L-theanine, matcha provides:
- Calm, steady energy
- Improved focus
- No sudden crash or jitters
It’s energy that feels balanced, not forced.
Ceremonial vs Culinary Matcha
Ceremonial Matcha
- Early harvest leaves
- Vibrant green
- Smooth and naturally sweet
- Best enjoyed with water or milk
Culinary Matcha
- Later harvest leaves
- Stronger, more bitter
- Designed for baking and cooking
