In 2019, we set out to find a healthy, delicious alternative to coffee and came across the superfood Matcha. Rich in antioxidants and other positive properties, we began testing Matcha from Japan and quickly realized: Not every Matcha is the same!
"And we found the newly acquired lifestyle so convincing that we absolutely wanted to share it! Because a cup of Matcha, rich in nutrients and antioxidants, could possibly be the simplest form of self-love! And it only takes a few minutes to incorporate this tea ceremony into your routine!"
Matcha is the first stop on this journey, but our vision is much bigger.
"Bio-quality, regular soil inspections, and a general examination of the existing nutrients and heavy metal contamination are important factors for us."
So we made it our mission to find the best Matcha in the world.
"We tried many different types of matcha, looking for a matcha powder that is naturally mild in flavor and soft enough to drink without the addition of milk or syrup. We found it in the Uji region - a traditional and well-known tea region in Japan on a family-run farm that has been in operation for generations."
Quality comes first for us – especially with our organic certified Matcha powder and our Matcha chocolate. We carefully select our ingredients and focus on sustainable cultivation without pesticides. This guarantees pure taste and excellent quality.
Our tea farm is a traditional company that has been a family business for several generations and has been producing organic matcha for several decades.
The cultivation area for Matcha tea is one of the best and also one of the oldest tea-growing regions in Japan: the Uji region, located west of Osaka. The region is known for its clean water and nutrient-rich soil, free from pesticides. The suitable climate is present on-site: The mist from the Uji and Kizu rivers keeps the tea plants moist and reduces the risk of frost damage.
The tea farmers traditionally protect the plants from the sun with reed and bamboo poles. This increases the chlorophyll content in the leaves and makes the flavor softer. The cultivation is done without pesticides.
Annual soil samples and laboratory tests regarding heavy metal and radiation exposure are conducted to ensure the best possible quality. In addition, each batch is carefully checked for its mineral properties.
"Our quality is confirmed by the strict standards of the eco-certification from the Japanese certification body JONA and the German organic certification."
Around April, shortly after new shoots appear on the bushes, the fields are covered, with the plants being almost completely protected from sunlight.
In Uji, reeds have been spread on bamboo poles for centuries. Today, only a few farmers still use this traditional method. The shade allows the tea to bundle and increase nutrients. Bushes that are not exposed to sunlight significantly increase the production of chlorophyll.
Also important is L-theanine, the amino acid responsible for the umami flavor in tea. The gentle taste is preserved through the shaded cultivation.
Premium quality at Health Bar
The first harvest of green Matcha tea begins at the end of April and ends at the end of May. After the leaves are picked, new ones appear in their place and are harvested at the end of June and the beginning of July. The third harvest of the year takes place in August. With each harvest, the tea becomes slightly weaker, with less color and flavor. The leaves within a single harvest also vary in quality – only the tip of the stem with the two smallest leaves are picked for the premium quality tea.
First Harvest
Second Harvest
Third Harvest
How Tea Becomes Matcha
"After the harvest, the tea leaves are immediately steamed to prevent oxidation and fermentation. This process ensures that the tea retains its bright green color, fresh aroma, and valuable nutrients. After the steaming, the tea is dried with gentle bursts of air. The leaves shrink to about one-sixth of their previous volume."
The dried tea leaves are sorted by size, weight, and color. Then their stems and veins are removed. The clean leaves are cut into smaller pieces and finally dried for a period of time. The finished tea undergoes a final inspection, and all unnecessary parts are removed and processed into Sencha green tea, so that all resources are used as efficiently as possible. The end result is small, dark green, perfectly cleaned leaves. This tea is called Tencha and is the raw material from which Matcha is made.
To make Matcha, the leaves of Tencha are taken and ground in stone mills. Two specially shaped granite stones rotate and slowly grind the tea into powder. The process requires time and precision. Thanks to its powdery texture, it blends perfectly with water, but is not soluble like, for example, cocoa powder.
The final step is a detailed examination of the produced tea. Measurements of the nutrient content are taken and tests for possible contaminants are conducted. The Health Bar Matcha is also certified by the independent Japanese organization JONA, which issues a special JAS certificate. This certification confirms that our tea comes from organic, pesticide-free cultivation and has not been contaminated by external pollutants, such as air pollutants, during cultivation and production. The German organic seal is awarded in Germany by an independent body that not only additionally checks the tests conducted in Japan but also the way our tea is stored.
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