Art of Tea
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Matcha produced by Art of Tea
Art of Tea offers ceremonial grade matcha that combines three distinct green tea varietals to create what they describe as a light, refreshing, and smooth experience. Their organic ceremonial grade matcha is meticulously hand-blended and ground at its origin in Japan to preserve its delicate freshness.
The company’s matcha represents a commitment to traditional Japanese processing methods. Their ceremonial grade matcha comes exclusively from the first harvest of properly shaded Camellia sinensis plants, ensuring the highest quality standards. The leaves undergo careful hand-harvesting during the first flush, which refers to the first spring harvest when leaves are at their peak quality.
Art of Tea’s processing follows centuries-old wisdom, involving steaming, drying, de-stemming, and stone-grinding to transform the carefully selected leaves into vibrant green powder. The matcha is cultivated in shaded fields in Japan, where plants are shaded for approximately 20 days before harvest to encourage chlorophyll development, resulting in the signature bright green color and enhanced theanine (amino acid) content known for its calming effects.
The transformation process involves converting the harvested leaves into Tencha through careful separation of leaves from stems, followed by stone-grinding in controlled environments where moisture, light, and temperature are meticulously monitored. This attention to detail ensures the preservation of the matcha’s freshness and flavor profile.
History of Art of Tea
Art of Tea emerged in 2004 not from corporate boardrooms, but from founder Steve Schwartz’s personal journey into the world of tea at the Ayurvedic Institute in New Mexico. His deep interest in Eastern medicine naturally evolved into a passion for the ancient alchemy of blending herbs and botanicals, setting the foundation for what would become a leading tea company.
The company’s philosophy centers on direct relationships with growers rather than simple importation. Schwartz embarked on global journeys as a relationship builder, establishing connections that form the cornerstone of Art of Tea’s sourcing approach. This commitment to direct sourcing ensures transparency and control over quality, transforming tea from mere commodity into mindfully cultivated products.
Before officially founding the company, Schwartz’s expertise caught the attention of renowned chefs, including Wolfgang Puck, validating his approach to tea blending and quality. This recognition helped establish Art of Tea’s reputation in the premium tea market.
The company’s matcha production reflects centuries of Japanese tea-making wisdom. Their ceremonial grade matcha combines three distinct green tea varietals, cultivated in the shaded fields of Japan where leaves are carefully hand-harvested. The traditional process involves steaming, drying, de-stemming, and stone-grinding, with the final product ground and packed at its origin to preserve delicate freshness.
The meticulous process begins with shading Camellia sinensis plants for approximately 20 days before harvest, encouraging chlorophyll production that creates matcha’s signature vibrant green hue. Only leaves from the first flush – the first spring harvest – qualify for ceremonial grade, ensuring the highest quality standards.
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