From the land where our shrubs grow to your first cup, we control every step to ensure impeccable quality. We are the first consumers of our products. Any quality that does not suit us has no place among our products.
THE
TERROIR
This is the first step, without which everything else is meaningless.
As with wine, or coffee, soils, climate and cultivation methods play a crucial role in the final qualities of the product.
Our Matcha comes from our 3 farms, which have been cultivated by the same families for 3 centuries. This exceptional proximity to our land allows us total control over our products and unmatched quality.
Our tea plants are located on exceptional plots, with noble soils with characteristics that we know perfectly.
THE
SHADING
Between two and four weeks before harvest, our tea plants are covered.
This is a crucial step in the production of real Matcha, as it forces the plant to concentrate a maximum of chlorophyll, micronutrients and antioxidants in its young leaves, in order to make them more efficient in capturing the sun's rays.
Little by little, several layers of nets are extended, until they block 90% of the sunlight.
THE
HARVEST
We always harvest only at the beginning of May. This is the first harvest period of the year, and the best quality, because the leaves have had time to grow slowly, and benefit from better shade.
The most tender, light-coloured leaves are the youngest and smallest. These are the ones with the best aromas and the best health properties.
Harvesting earlier therefore allows for better leaves, but reduces the quantity harvested because they are smaller.
STEAMING
This is a crucial step, otherwise our Green Gold would become leaf dust and lose all interest!
Steaming forms a protective film around the leaves that will freeze their aromas. Once dried, they can be kept for several months, or even years, without losing their qualities.
Only once ground does this film no longer exist and the countdown begins.
DRYING
The leaves are then dried in large streams of hot air that are 6 to 8 meters high. Having enough space and keeping the leaves moving allows for uniform drying that perfectly preserves the leaf.
It is only at this stage that the leaf veins are removed to keep only the best!
This work is still done throughout Japan with a rather ingenious machine: It hits the dried leaves once, which detaches the veins. Then, a current of air blows the flesh off the leaves, while the veins remain.
THE MILLSTONE
PASSAGE
The dried and de-ribbed leaves are preserved and are only ground at the very last moment! This guarantee of fresh grinding gives our Matcha exceptional aromas!
Industrial steel mills exist, but the powder they produce does not give the creamy texture we expect.
We therefore use granite millstones (170 kg each), which grind slowly: between 20 and 50g per hour. The slower it is ground, the finer the particles, and the better the texture.
QUALITY
CONTROL
That's it! We're now less than 30 days away from enjoying your first cup of freshly brewed Matcha!
Obviously, all production ends with a mandatory quality control. Our tea masters taste and ensure that the characteristics of the blends are those we expected.
At each harvest, we also analyze our leaves in the laboratory.
Matcha,
which
means
“powdered
tea”
in
Japanese,
is
made
from
tea
leaves
that
are
shade-grown
for
several
weeks
before
being
harvested.
The Origin
In Japanese, "ma-tcha" (抹茶) literally means "powdered tea". It appeared in Japan 1,000 years ago, and is now an integral part of Japanese culinary culture where it is used in many hot or cold drinks and various pastries!
The Virtues
Matcha offers the highest known value of cell-protective antioxidants of any natural product. These antioxidants, called catechins, are believed to have powerful anti-cancer properties.
The combination of caffeine and L-theanine in matcha helps achieve a state of heightened alertness and invigoration without the jitters associated with coffee consumption.
The Difference
Matcha is produced from special varieties of tea plants, and cultivated in a unique way that boosts their concentration of micronutrients.
Since Matcha is drunk as an emulsified powder, and not as brewed tea, the entire leaf is consumed and all of the nutrients it contains (amino acids, minerals, vitamins, fiber and antioxidants) are assimilated.
FLAVORED MATCHA
Our
Flavors
Bourbon Vanilla
Green Tea Matcha flavored with Bourbon Vanilla
Lychee
Green Tea Matcha flavored with Lychee
Pineapple
Green Tea Matcha flavored with Pineapple
Yuzu
Green Tea Matcha flavored with Yuzu
Lime
Green Tea Matcha flavored with Lime
Mandarin
Green Tea Matcha flavored with Mandarin
Passion Fruit
Green Tea Matcha flavored with Passion Fruit
Raspberry
Green Tea Matcha flavored with Raspberry
Pink Grapefruit
Green Tea Matcha flavored with Pink Grapefruit
Bergamot
Green Tea Matcha flavored with Bergamot
Rose Petals
Green Tea Matcha flavored with Rose Petals
Pure 100% Green Tea Matcha
Many blends and qualities of pure ceremonial & premium grade matcha
FREQUENTLY
ASKED
QUESTIONS
Here are some frequently asked questions from our customers.
How is Matcha prepared?
All our customers get our best advice and step by step instructions to prepare matcha reliably and efficiently in a professional context. A variety of solutions help you provide consistent quality at a consistent cost and minimal workload.
Matcha vs Coffee
Matcha is often considered better than coffee because of its balanced, sustained energy boost, without the jitters or crashes typically associated with caffeine. Unlike coffee, which can cause rapid energy spikes followed by a sudden crash, matcha contains L-theanine, an amino acid that promotes calm focus and helps regulate caffeine absorption. This combination provides a smoother, longer-lasting energy boost, making it an ideal choice for those seeking mental clarity and focus without the side effects of coffee. Additionally, matcha is rich in antioxidants, offering potential health benefits such as improved metabolism and a stronger immune system. These are just a few reasons, but there are many more.
What is the shelf life of the product once opened?
Once opened, it can be stored for up to 3 or 4 months, retaining its vibrant color, smell and taste.
How should I store my matcha?
Once ground, all Matchas begin a slow oxidation process which degrades their properties.
Our Matcha is guaranteed freshly ground, and that's extremely important!
This involves complex logistics and numerous precautions with the sole aim of bringing you exceptional quality: a developed aromatic spectrum, great smoothness, and the restitution of all the beneficial nutritional properties.
Our Matcha is delivered in airtight containers, protected from light rays that could damage it, made of special black glass, an inert material that does not react with Matcha.
In order to consume your Matcha at the highest quality level, we recommend that you consume it within 3 months by keeping it cool at +5C in a closed package. Your Matcha can however remain out of the refrigerator permanently and be consumed safely, but it will lose the exceptional qualities that we have strived to give it.
How to recognize a quality matcha?
There are three indicators that can easily determine the quality of a matcha:
- Color: It should be bright and vivid. If the matcha has an emerald green color, it means that it has been stored and transported carefully, without contact with oxygen and daylight, so that the tea has retained all its properties. If the matcha has a dark or dirty yellow color, it means that it is simply not pure or has lost its properties due to interaction with oxygen or sunlight. That is why, after purchase, you should never pour the matcha into a transparent jar and store it in a dry place away from light.
- The smell: it should be pleasant, sweet and at the same time saturated. If the matcha smells like dry hay with notes of bitterness / seaweed (fish) or jasmine (like Chinese green and white teas), this variety has nothing to do with real matcha or has lost its properties during processing or storage.
- Taste: The taste of a good matcha is sweet and light. It should definitely not taste like fish or seaweed! The taste of matcha depends a lot on the variety and the season in which it is harvested. The May harvest has a deeper and richer taste, a sweet aroma and contains the highest amount of antioxidants and chlorophyll. Harvested after July, matcha can be bitter and contains fewer vitamins and minerals than early varieties.
What is matcha?
Matcha is Japanese for "powdered tea." Matcha is a finely ground powder made from specially grown and processed green tea leaves, traditionally used in tea ceremonies in Japan. It is a concentrated source of antioxidants and nutrients and offers a rich, slightly sweet and earthy flavor.
Are they organic?
Our Matcha is 100% guaranteed. All our production takes place in our workshop near Kyoto, and we have absolute confidence in our quality. Eloa Botanicals is a team of passionate people whose sole aim is to sell products that we are proud of. We pay close attention to the cultivation and manufacturing process, as we are the first consumers of our products, and we are constantly looking for the best. All our producers are three-hundred-year-old family farms. We work in exclusive partnership with them. They are all members of the Japan Tea Association and have been expertly producing traditional Japanese Matcha since the 18th century. Their production methods are on quality standards much higher than "ORGANIC" standards, a simple comparison with a single cup between a commercial "ORGANIC" matcha and those from the plantations we offer speaks for itself! For our producers, it does not make sense to pay a high price for an organic label that would guarantee a lower quality than the real quality of their products, while increasing their costs. Our production is systematically analyzed to guarantee its quality even more strictly than ordinary organic Matcha.
Any questions?
Don't hesitate to contact us :)