Matcha is most commonly grounded from Tencha leaves. The main difference between Gyokuro is that Tencha is not kneaded the way Gyokuro is cared for. The extra kneading process enables the cell walls to be broken down to easily be infused in water. Soak in every drop of amino acids and antioxidants in every cup.

Green tea is usually harvested within four flushes, with the First Harvest being the most premium flush in terms of quality and value. First Harvest tea leaves are packed with the most nutrients because it endures the harsh cold winter conditions to grow strong for the springtime. Our tea specializes in only Premium quality, harvested only once a year in small batch quantities - we don’t believe in sifting through different grades (culinary, latte, ceremonial, etc), but offer the best of the best all across the board.

The surplus of leftovers in supermarkets and convenient stores are gathered to prevent waste, and returned back to the soil to convert into energy. One spoonful of fertilized soil contains about 200 billion microorganisms. By befriending them, these microbes serve as a vital energy source to activate the soil and help the plants absorb its proper nutrients. This is the cycle of nature in its rawest form. Healthy soil nourishes healthy tea plants. Healthy tea plants nurture a healthier you.

The conventional process of Gyokuro is done by shading the tea leaves with a single layer of special tarp. When deprived from sunlight, high amount of chlorophyll and L-theanine are preserved in the leaf. Chlorophyll is responsible for the rich green pigment, while the theanine brings out the umami. Our farmer takes the extra heart & extensive labor to add two extra layers of shading to produce the highest quality of tea.

We grow the Gyokuro leaves organically, which is extremely difficult to accomplish because the gyokuro tea plant has very delicate process. No chemicals, herbicides, or pesticides are ever used, instead ladybugs are released for aphid-control. 100% organically grown.