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Matcha & Beyond: London Retailer, Ground to Order

Matcha & Beyond sources certified organic matcha from Kyushu and Uji, grinds it to order at the farm, and air-ships sealed packs to London.
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Who is Matcha & Beyond?

Matcha & Beyond is a London retail and wholesale matcha brand sourcing from Kyushu Island and Uji, Kyoto, Japan. Its matcha is ground to order at farms, sealed in oxygen-free packs, then air-shipped to London for freshness.

Every grade holds JAS and EU organic certification and undergoes testing for radiation, heavy metals, and pesticides. Farms use kabuse shading before harvest; leaves are steamed, de-veined, air-dried, and protected from heat and sunlight before grinding.

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Matcha & Beyond in details

Matcha & Beyond brings nutritional expertise to the world of premium Japanese matcha, founded by nutritional therapist Olivia Nottin between 2017 and 2018. The brand bridges the gap between ancient tea traditions and modern wellness, offering organic ceremonial-grade matcha sourced directly from Japan’s most revered growing regions in Kyushu and Uji.

Founded on Nutritional Science

What sets Matcha & Beyond apart is its foundation in nutritional therapy. Olivia Nottin didn’t just discover matcha—she understood its biochemical benefits and how to help people integrate this superfood into their daily routines effectively. This scientific background informs every decision, from sourcing standards to customer education.

The brand focuses on transparency and quality assurance. Each batch comes from certified organic farms in regions known for producing Japan’s finest tea leaves, where volcanic soil and careful shade-growing techniques create matcha with exceptional umami depth and vibrant color.

Ceremonial-Grade Excellence from Japan’s Premier Regions

Matcha & Beyond sources exclusively from two legendary tea-growing areas. Uji, near Kyoto, has cultivated matcha for over 800 years and remains the gold standard for ceremonial-grade powder. Kyushu’s volcanic terrain produces tea with distinct mineral notes and smooth finish.

The ceremonial-grade designation means these leaves represent the first spring harvest—young, tender shoots stone-ground to preserve delicate flavors and maximum nutritional content. This isn’t matcha for casual baking; it’s the quality traditionally reserved for Japanese tea ceremonies.

A Wellness-Centered Approach

Beyond simply selling matcha, the brand educates consumers about optimal preparation methods and the science behind matcha’s benefits. This includes guidance on:

  • Proper whisking techniques to achieve the perfect consistency
  • Ideal water temperatures that preserve L-theanine and catechins
  • How matcha fits into various dietary approaches and wellness goals
  • Understanding quality indicators like color, aroma, and texture

The nutritional therapy perspective means Matcha & Beyond approaches matcha as more than a beverage trend. It’s positioned as a functional food with measurable benefits—from sustained energy without jitters to antioxidant support. This evidence-based philosophy resonates with health-conscious consumers seeking authentic, high-quality matcha backed by genuine expertise.

About the Matcha & Beyond Matcha

Matcha & Beyond imports premium matcha directly from Japan for retail and wholesale, focusing on freshness and organic quality.

Quality and processing

Every grade is certified organic through both JAS and EU organic bodies, with each batch tested for radiation, heavy metals, and pesticides. The matcha is ground to order at the farm, then packaged in oxygen-free pouches or tins and air-shipped to London so it arrives at peak freshness. Processing follows traditional Japanese technique: freshly plucked leaves are steamed, de-veined, and air-dried, with raw leaves stored away from heat and sunlight before grinding.

Character

The result is a delicate taste and smooth texture with high antioxidant content, an easy alternative to coffee. Shading the plants before harvest preserves chlorophyll and lifts the nutritional profile, producing a matcha rich in L-theanine and other beneficial compounds.

Harvest location

Matcha & Beyond sources its premium matcha from two distinct Japanese regions: Kyushu Island and the historic Uji region of Kyoto Prefecture, giving a diverse range of flavor profiles and quality grades.

Uji, Kyoto

Considered the birthplace of matcha, with cultivation dating to the 12th century when the monk Eisai planted tea seeds here, Uji sits in the hills of Kyoto Prefecture. Its terroir, misty climate, and time-honored techniques yield smooth, umami-rich ceremonial-grade matcha.

Kyushu Island

The Rainforest Alliance-certified Kyushu farm benefits from nutrient-rich volcanic soil near Sakurajima, whose minerals add distinctive character and flavor complexity.

Shading

Both regions use the traditional kabuse method, shielding the fields from direct sunlight for three to four weeks before harvest. This lowers tannins to reduce bitterness while preserving chlorophyll and raising L-theanine for a sweet, umami flavor.

Matcha & Beyond History

Matcha & Beyond began with nutritional therapist Olivia Nottin, who sought a healthier alternative to coffee for her clients. Between 2017 and 2018 she traveled through the United States and Japan to source premium matcha.

Milestones

  • 2018 — Opened a London matcha cafe that ran for two years.
  • 2020 — Closed the cafe during the COVID-19 pandemic and pivoted to retail and wholesale distribution.
January 1, 2017

Nutritional therapist Olivia Nottin, concerned about her clients' overconsumption of coffee and sugary lattes, discovered matcha as a healthier alternative and began traveling to the United States and Japan to source premium matcha and gather inspiration for her business concept.

January 1, 2018

Following her extensive sourcing journey through the US and Japan, Olivia Nottin opened a matcha café in London, offering premium quality matcha beverages and treats as an alternative to standardized coffee shop chains, operating successfully for two years.

March 1, 2020

The London-based matcha café permanently closed during the COVID-19 pandemic, leading Matcha & Beyond to pivot its business model to focus exclusively on retail and wholesale distribution of Japanese matcha, continuing the mission to bring quality matcha to consumers.

June 1, 2020

Matcha & Beyond established partnerships with Rainforest Alliance certified farms on Kyushu Island, benefiting from nutrient-rich volcanic soil near Sakurajima, and traditional suppliers in Uji, Kyoto, the historic birthplace of matcha cultivation dating back to the 12th century.

January 1, 2021

All matcha grades achieved dual organic certification through both JAS (Japanese Agricultural Standards) and EU organic certification bodies, with rigorous batch testing implemented for radiation, heavy metals, and pesticides to ensure the highest quality standards.

Frequently asked questions

Here are some frequently asked questions and answers.

What makes Matcha & Beyond's dual sourcing from Kyushu Island and Uji different from other matcha brands?

Matcha & Beyond sources from two distinctly different Japanese regions to offer variety in flavor profiles. Their Kyushu Island matcha comes from a Rainforest Alliance certified farm near Sakurijima volcano, where the nutrient-rich volcanic soil creates a unique terroir. Meanwhile, their Uji matcha originates from Kyoto prefecture, the historical birthplace of matcha cultivation dating back to the 12th century.

This dual sourcing approach means customers can choose between the distinctive volcanic soil character of Kyushu or the traditional umami-rich smoothness that Uji's centuries-old cultivation methods produce. The company grinds both varieties to order at the farm and air-ships them to London in oxygen-free packaging to preserve freshness.

Why did Olivia Nottin, Matcha & Beyond's founder, transition from running a London café to focusing on retail and wholesale?

Olivia Nottin, a nutritional therapist, originally opened a London-based matcha café after her 2017-2018 sourcing trips to the US and Japan. The café operated successfully for two years, offering an alternative to standardized coffee shop chains with premium matcha beverages and treats.

However, the café permanently closed during the COVID-19 pandemic. Rather than abandon her mission to bring quality matcha to people's lives, Nottin pivoted to focus on retail and wholesale distribution, allowing her to reach a broader audience while maintaining her commitment to sourcing authentic Japanese matcha.

How does Matcha & Beyond ensure their matcha meets both Japanese and European organic standards?

Matcha & Beyond maintains dual organic certification through both JAS (Japanese Agricultural Standards) and EU organic certification bodies. This ensures their matcha meets the strict organic requirements of both Japan and Europe.

Beyond organic certification, each batch undergoes rigorous testing for:

  • Radiation levels
  • Heavy metals
  • Pesticide residues

This comprehensive testing protocol reflects founder Olivia Nottin's background as a nutritional therapist and her commitment to providing the healthiest possible matcha alternative to coffee and sugary lattes.

What specific harvesting and processing methods does Matcha & Beyond use to preserve their matcha's quality?

Matcha & Beyond employs traditional Japanese shading methods, covering their tea fields one month before harvest to shield plants from direct sunlight. This process reduces tannin levels that cause bitterness while preserving chlorophyll and boosting antioxidant content.

After harvest, the leaves are steamed, de-veined, and air-dried. The processed leaves are then stored away from heat and direct sunlight until grinding. Most importantly, Matcha & Beyond grinds their matcha to order at the farm rather than pre-grinding, ensuring maximum freshness. The freshly ground powder is immediately packaged in oxygen-free pouches or tins and air-shipped to their London facility.

Can you explain the connection between Matcha & Beyond's Uji sourcing and matcha's historical origins?

Matcha & Beyond sources from Uji, Kyoto prefecture, which is considered the birthplace of matcha cultivation. This region's matcha history dates back to the 12th century when Buddhist monk Eisai first planted tea seeds there.

Uji's unique combination of misty climate, specific soil composition, and centuries-old traditional cultivation methods produces what's recognized as exceptional ceremonial-grade matcha. The region's time-honored techniques yield matcha with a naturally smooth, umami-rich flavor profile that has been perfected over nearly 900 years of continuous cultivation.