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The Essence of Shizuoka Matcha: A Journey from Leaf to Cup
At Ocha & Co., we believe matcha is more than a drink—it’s a ritual, a quiet moment of reflection in a fast-moving world. Our Shizuoka matcha is crafted with precision and patience, sourced from the verdant mountains of Japan’s most renowned tea-growing region. Every sip reflects the region’s natural purity, centuries of tradition, and the meticulous craftsmanship of skilled tea farmers.
Cultivating Shizuoka Matcha: A Harmony of Nature and Tradition
Matcha’s depth of flavour begins in the fields. Shizuoka, with its cool mountain air and mineral-rich soil, provides the ideal environment for tea cultivation. Here, tea plants are shaded for weeks before harvest, encouraging a rich concentration of chlorophyll and amino acids. This shading process enhances umami, producing the smooth, balanced taste that defines exceptional Shizuoka matcha.
Time slows in these fields—leaves grow at an unhurried pace, absorbing the mist-laden air and soft sunlight filtering through the covers. The result? A matcha that is deeply green, naturally sweet, and exquisitely smooth.
The First Flush: Precision in Harvesting
Timing is everything. The first flush, or ichibancha, is the most prized harvest, occurring in late spring when the leaves are at their most delicate. Each leaf is hand-picked—no machines, no shortcuts—ensuring only the finest selection.
Handled with care, the leaves remain pristine, their flavours untouched by bruising or oxidation. This patient, deliberate approach ensures that the matcha retains its signature vibrancy, both in colour and character.
Crafting Perfection: The Art of Shizuoka Matcha
Once harvested, the transformation from leaf to matcha begins:
- Steaming —Locks in freshness, preserving the tea’s delicate aroma.
- Drying & Sorting —Removes stems and veins, leaving only pure tencha, the foundation of matcha.
- Stone Grinding —A slow, deliberate process using traditional granite mills, taking an hour to produce just 30 grams of matcha.
No rushing, no compromises—only precision and patience. This careful process ensures an ultra-fine, silky matcha with an exquisite mouthfeel, never grainy, never harsh.
From Shizuoka to Your Cup
Freshness is paramount. Our Shizuoka matcha is ground in small batches, sealed immediately, and shipped with care. The moment you open a tin, the aroma—green, vibrant, unmistakably fresh—signals the beginning of something special.
Whisk it, sip it, and let it transport you to the serene landscapes of Shizuoka, where tea-making is an art, and every bowl is a quiet celebration of nature and craft.
A moment of calm, a taste of tradition—Shizuoka matcha, at its finest.
Buy Organic & Yabukita Shizuoka Matcha
FAQ
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Q: How should Shizuoka matcha be stored to keep it fresh?
A: Store matcha in an airtight container away from light, heat, and moisture. Refrigeration can help maintain freshness, but avoid condensation by allowing the tin to reach room temperature before -
Q: Does Shizuoka matcha contain caffeine?
A: Yes, matcha naturally contains caffeine, but its effects are balanced by L-theanine, an amino acid that promotes a calm, sustained energy release without the jitters of coffee. -
Q: What is the best way to prepare Shizuoka matcha for drinking?
A: For a traditional preparation, whisk one teaspoon of matcha with 70ml of hot water (around 80°C) using a bamboo chasen until frothy. Adjust water quantity for a lighter or more concentrated flavour. -
Q: How is Shizuoka matcha processed to maintain its quality?
A: After hand-harvesting, the leaves are steamed to lock in freshness, dried, and stone-ground into a fine powder. This traditional method preserves the matcha’s delicate aroma and silky consistency. -
Q: What makes Shizuoka matcha different from other types of matcha?
A: Shizuoka matcha is cultivated in Japan’s renowned tea-growing region, benefiting from its cool mountain climate and mineral-rich soil. The slow-growing conditions enhance its umami flavour, smooth texture, and vibrant green colour.
