My Matcha Co is sourced from Shizuoka, the largest green tea-growing region in Japan which yields some of the world's finest matcha powders. Shizuoka is located between Mt. Fuji and the Pacific Ocean, offering unique climatic conditions for tea farming. The The tea from this region is grown in mineral-rich soil and is shaded for several weeks before harvest, which gives it a subtle sweetness and smooth texture.

My Matcha Co. uses premium grade matcha which gives you an amazing drinking experience without compromising on quality or taste. 

The three main grades of matcha include: ceremonial, premium and culinary grade. However, there are actually thousands of blends of matcha across a huge spectrum of quality and taste, with more created each year.

Typically, ceremonial grade matcha is used for traditional Japanese tea ceremonies; it is the highest quality matcha and can be enjoyed plain as a tea. Premium grade is a great alternative because it is also high quality so it is perfect for both everyday drinking and cooking. Culinary grade is mainly for cooking and baking.

Yes, matcha powder does contain caffeine however much less than regular coffee. Half a teaspoon (approximately 2 grams) of matcha powder contains about 68mg of caffeine and 6 calories, while regular coffee contains about 80-100mg.

Unlike coffee, matcha contains a high concentration of the amino acid L-Theanine which is known to increase the production of alpha waves in the brain. The synergy of caffeine and L-theanine allow the caffeine in matcha to be delivered to your body over a long period of time providing you with sustained energy and no 'crash' that is commonly felt after consuming coffee.

Matcha is a very delicate product, with a short lifespan. Most of the matcha sold in stores and cafes is low quality, stale and has oxidised. Matcha loses its freshness very quickly after being ground into a fine powder and oxygen, heat and UV exposure all degrade its quality and taste.

For ultimate freshness, we recommend storing your matcha in an airtight container in a cool and dry environment away from sunlight - such as the fridge or cupboard. High quality matcha should appear a vibrant green colour with a fresh, grassy aroma. 

Once opened, matcha lasts up to for 1-2 months (best stored in the fridge) after which it may degrade in flavour and quality. This is why matcha is typically sold in smaller quantities because large bags of matcha do not keep well.

Although the best before date of matcha is about 2 years from the date of manufacture, it loses its flavor and becomes bitter after 12 months, even if unopened.

L-theanine elevates levels of GABA, as well as serotonin and dopamine. These chemicals are known as neurotransmitters and they work in the brain to regulate emotions, mood, concentration, alertness and sleep, as well as appetite, energy and other cognitive functions. Increasing levels of these calming brain chemicals promotes relaxation and can help with sleep.

L-theanine lowers levels of “excitatory” brain chemicals at the same time as increasing chemicals that promote a sense of calm. L-theanine also reduces levels of chemicals in the brain that are linked to stress and anxiety. This may also be a way that L-theanine can protect brain cells against stress and age-related damage.

L-theanine appears to trigger the release of alpha waves in the brain, which enhances relaxation, focus and clarity. Interestingly, L-theanine works to relax without sedating.

Yes, My Matcha Co. adheres to stringent heavy metal testing regulations. We regularly request tests from our tea farm to ensure our matcha consistently falls within the safety thresholds for harmful environmental heavy metals. This commitment to quality ensures you receive only the safest and purest matcha.

Organic matcha tends to taste a little less rich and sweet, it is also less vibrant in colour. This difference arises because organic fertilisers provide nutrients more gradually compared to the immediate impact of chemical fertilisers, resulting in a slower nutrient absorption by the tea plants.

Organic farming is a relatively new practice in Japan, where tea has been cultivated and processed for centuries using conventional methods. Despite these differences, both our standard and organic matcha are of the highest quality, fully approved for human consumption, and cultivated according to the strict guidelines set by the Japanese Agricultural Standards (JAS).

It's important to note that Japan's agricultural standards are rigorous, even for non-organic products. The use of fertilisers and pesticides in Japanese tea production is much more limited compared to other tea-growing countries. All our matcha grades undergo extensive testing to ensure they contain no harmful chemical residues.

In Japan, standard (non-organic) matcha is favoured for its superior taste.