About Health Bar Bio Matcha

About

The Matcha Journey

In 2019, we set out to find a special, enjoyable alternative to coffee – and discovered matcha. Fascinated by its long tradition and unique production in Japan, we tried various types and quickly realized: not all matcha is the same!

Matcha, which comes from the first harvest of the year, is particularly mild in taste.

Organic quality, regularly conducted soil tests, and a general examination of the available 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 taste and soft enough to be enjoyed without adding 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 passed down for generations.

Health Bar was born..

We found the newly discovered lifestyle so convincing that we absolutely wanted to share it! Because a cup of matcha might just be the simplest form of self-love! And it only takes a few minutes to incorporate this tea ceremony into your own routine!

This is important to us

Quality is our top priority – especially with our organic-certified Matcha powder and our Matcha chocolate. We carefully select our ingredients and rely on sustainable cultivation without pesticides. This way, we guarantee pure flavor and excellent quality.

Vegan

It is part of our philosophy to avoid animal products
Gluten-free

Matcha is also safe for gluten intolerance
Sustainable

Our matcha packaging is partially recyclable and some are certified with the sustainability seal Interseroh.
Climate conscious

For every 100 Matcha packages sold, we donate a tree that is planted with the help of the non-profit organization Eden Project

About Health Bar Matcha

Our farm in Japan

Our tea farm is a traditional company that has been family-run for several generations and has been producing organic matcha for several decades.

The cultivation area for Matcha tea is one of the best and at the same time 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 local climate is suitable: 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 sticks. This increases the chlorophyll content in the leaves and makes the flavor milder. The cultivation is done without pesticides.

Our quality standards

Annual soil samples and laboratory tests regarding heavy metal and radiation contamination are conducted to ensure the best possible quality. Additionally, each batch is carefully checked for its mineral properties.

Our quality is confirmed by strict standards of the organic certificate from the Japanese certification body JONA and the German organic certification.

Oishitaen: Tea cultivation in the shade

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, reed is spread on bamboo sticks for centuries. Today, only a few farmers still use this traditional method. The shade allows the tea to concentrate and multiply nutrients. Bushes that are not exposed to sunlight increase the production of chlorophyll many times over.

Also important is L-theanine, the amino acid responsible for the umami flavor in tea. The gentle taste is preserved through shaded cultivation.

Premium quality at Health Bar

Chatsumi: Tea Harvest

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 somewhat weaker, with less color and flavor. Even the leaves within a single harvest vary in quality – only the tip of the stem with the two smallest leaves is picked for the tea with premium quality.

First harvest
Second harvest
Third harvest

How tea becomes Matcha

Mushi: Evaporation and Drying

After harvesting, the tea leaves are immediately gently steamed to preserve their characteristic color and fresh aroma. They are then dried with gentle air blasts, causing them to shrink to about one-sixth of their original volume.

Senbetsu: Separation of stems and leaves

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 while. The finished tea undergoes a final inspection, and all unnecessary parts are removed and processed into Sencha green tea to make the best use of all resources. 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.

Funsai: Grinding the leaves into powder

To make Matcha, the leaves of Tencha are taken and ground in roller 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 it is not soluble like, for example, cocoa powder.

Kensa: Final Exam

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 was not 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 controls the tests conducted in Japan but also the way our tea is stored.