Our matcha

At Tubicha, we’re passionate about bringing the nordics matcha that embodies the centuries-old traditions of Japanese tea cultivation. Our ceremonial blend matcha is sourced from a generational farm in Uji, Kyoto, blending the Samidori and Komakage cultivars to create a matcha with balance and sweetness.

The farm cultivates tea plants for matcha by shading them for approximately 3 to 4 weeks before harvest. This traditional Japanese method involves carefully covering the plants to block sunlight, enhancing their umami flavor and vibrant green color. The shading process reduces photosynthesis, increasing concentrations of L-theanine and chlorophyll in the leaves. This method gives a sweeter, less astringent taste and the signature vivid green hue of high-quality matcha.

After shading, only the youngest and most tender leaves are harvested. These leaves are then processed into tencha, which is put in cold storage. But then only the matcha we are ready to sell is carefully stone-ground into an ultra-fine powder and packaged. By controlling this process and only processing what is necessary, we reduce waste and deliver the freshest matcha.