We work with Japanese farms that have specialized in tea for generations.
100% Japanese Matcha
Nōka Matcha selects its teas from small Japanese family farms, ensuring freshness, quality, and traceability, while preserving traditional methods and supporting local craftsmanship.
On the hills of Nagasaki, open to the sea, mist and the cool sea air bathe the tea bushes. This understated region, renowned for its green teas, cultivates expertise passed down from generation to generation.
At the southern tip of Kyushu Island, Kagoshima is one of Japan's largest tea-producing regions. Its mineral-rich volcanic soil and mild climate yield the first harvests of the year.
In the misty mountains of Fukuoka, Yame is renowned throughout Japan for its shade-grown teas, including matcha, one of the country’s most prestigious teas. An exceptional terroir, ideal for a matcha with a distinctive character.
The secret of matcha
Matcha is made from tencha leaves (green tea grown in the shade and then dried, intended exclusively for matcha), carefully cultivated on small Japanese family farms. Every production step aims to preserve the quality and reveal the full richness of the tea.
Three weeks before harvest, the tea bushes are shaded to develop chlorophyll, amino acids, vitamins, and antioxidants, giving matcha its intense green color,
its sweetness and depth. Only the young shoots from the first harvest are selected, then processed into tencha and finely ground.
The best choice
Each matcha is carefully selected to ensure an authentic and consistent experience in every cup. Quality is measured by several essential criteria:
- Color: an intense green, reflecting the freshness, quality, and care taken at every stage of cultivation and processing.
- Taste: smooth, balanced, and harmonious, without bitterness, so that every tasting is enjoyable, whether drunk plain or used in cooking.
Each matcha is tested and approved before being added to the range, to ensure consistency of taste, color intensity, and optimal quality.