Japanese roots
Casa Cura Organic Matcha is ethically sourced and grown in the finest conditions at family-owned farms in a region of Japan called Uji, known for its matcha cultivation for over 800 years. Uji is renowned for its fertile soil and pure waters, creating excellent conditions for growing tea. The climate is also conducive to making exceptional tea as it rains often and regular fog protects the delicate tea leaves from frost.
Ceremonial grade
Ceremonial grade distinction doesn’t have an official definition by a certifying body, however, for us, it defines our matcha as being consciously made from the finest, smallest shade-grown leaves from the tea plant, before steaming, drying and grinding the leaf with a granite stone to make our matcha powder.
Purely organic
We’re proud to have Certified EU Organic credentials - this means our matcha has undergone rigorous checks to show our matcha is grown on land free of pesticides and chemicals.
Small-batch
Our matcha is harvested and cultivated with care in small batches for optimum freshness. The most superior matcha is made using tea leaves from the first harvest; this takes place in the spring when the highest quality green tea in Japan grows. It’s this first harvest of tea leaves that gives Casa Cura Organic Matcha its vivid lush green hue.
Sensory joy
Authentically crafted by milling tea leaves with a granite stone, this traditional method of grinding the tea leaves to make our matcha powder takes up to one hour to produce the 30 grams found in a Casa Cura tin. Producing an ultra-fine texture that’s decadently smooth, with a rich aroma and a mellow and naturally sweet taste - our organic matcha is made for the senses.
Matcha: From Plant to Vibrant Tea
Step 1
Planting the seeds for matcha
Farmers in Japan grow the tea trees that are used to make matcha. It takes four to five years for them to grow into full tea trees, which is substantially longer than other tea trees.
Step 2
Nurturing matcha to bloom
Once the tea trees have grown to a certain size, they are pruned and fertilized from fall to mid spring when they begin to grow new tea leaves.
Step 3
Dark magic
The bloomed tea leaves are then shaded from the light for 25-40 days under awnings called tana. It’s this shading process that compounds the nutrients in the tea leaves and makes matcha naturally sweet, rather than bitter.
Step 4
Choosing the best
The leaves are then steamed, cooled, and dried, all of which contributes to an enhancement in the flavor. Then the leaves are handpicked to ensure that only the desirable parts of the leaf are used to make fine matcha.
Step 5
Granite stone milled to make matcha
The final tea leaves, called tencha, are then grinded by a traditional granite stone mill, which turns the tencha into matcha.
Step 6
Small batch
The fine matcha tea powder is then sorted into small batches to ensure peak freshness.
Make Matcha Your Way
From light and frothy to rich and bold, there’s more than one way to enjoy matcha. Discover the simple techniques behind Usucha, Koicha, and modern daily rituals—and find the style that feels right for you.
