We source from the best organic matcha tea farmers in the beautiful region of Uji, Japan. Growing matcha without chemical fertilisers is slow going, so these guys and gals are dedicated Zen warriors on a mission to grow only the best.
Whilst some organic matcha is harvested 2 - 4 times per year, Taiki's organic matcha is harvested only once a year, giving the leaves and those amazing matcha nutrients time to develop to their full potential. This also means Taiki matcha is the tastiest organic matcha you'll come across, with a sweet smooth flavour and not a hint of bitterness.
Around 20 - 30 days before harvesting the farmers shade the leaves from the sunlight which turbo charges the leaves nutrient properties. The leaves are then picked, steamed and dried. After drying, the leaves are then ground with a traditional stone mortar and pestle, called a Hikiusu. This process creates the vivid vibrant green Taiki matcha tea powder and that amazing feeling of "great vitality" when it's drunk.