Ichibancha (First flush) - What makes matcha beneficial & delectable?

Last week, we’ve introduced you to our artisanal, small batch matcha, made only from the first harvest of the year. 

Matcha made from the new buds that sprout in spring is concentrated in nutrients that are stored in winter and absorbed over spring. 

The main contributor of matcha’s umaminess: L-theanine - an amino acid found in abundance in matcha. The more L-theanine present in the matcha, the better the amino acid profile, giving matcha a sweeter and less astringent taste.

How does L-Theanine come about in Matcha?

Before harvesting, rows of tea leaf bushes are shaded to boost the production of L-theanine. These specialised techniques developed by the Japanese tea farmers contributes to matcha having 5 times more L-theanine than regular green tea (Sencha).

At Matchaya, we only import Matcha made from first flush harvests in Uji, Kyoto - bursting with umami, flavour, and health benefits that come with the delicacy.

Explore matcha for everyday lattes, baking, and culinary uses, with our Premium Uji Matcha Powder, with notes of bittersweet, umami, and white flowers!

If you are a REAL fan of matcha and want to savour the freshness of the harvest, we humbly invite you to select our Ceremonial Grade Matcha Powder, made from the much rarer, handpicked & highly-prized cultivar, Okumidori. The vibrant green, robust, well-bodied and extreme umami is sure to give any real matcha connoisseur a satisfaction only found here.

Available in-stores and for delivery, get yours now and savour the authentic experience of the first flush matcha!

Leave a comment

All comments are moderated before being published