Matcha & Beyond
Matcha & Beyond presentation
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.
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Matcha produced by Matcha & Beyond
Authentic Japanese Matcha Products
Matcha & Beyond specializes in importing premium matcha (powdered green tea) directly from Japan, focusing on both retail and wholesale distribution. Founded by nutritional therapist Olivia Nottin, the company emerged from a mission to provide healthier alternatives to coffee and sugar-loaded lattes.
Quality Standards and Certifications
All matcha grades are certified organic through both JAS (Japanese Agricultural Standards) and EU organic certification bodies. Each batch undergoes rigorous testing for radiation, heavy metals, and pesticides to ensure the highest quality standards. The company maintains strict quality control from farm to package.
Product Processing and Freshness
To guarantee peak freshness, Matcha & Beyond grinds its matcha to order at the farm. The freshly ground powder is packaged in oxygen-free pouches or tins and air-shipped directly to London. This approach ensures customers receive the freshest possible product with optimal flavor and nutritional benefits.
The processing method follows traditional Japanese techniques: freshly plucked tea leaves are steamed, de-veined, and air-dried. The raw leaves are carefully stored away from heat and direct sunlight before grinding, preserving their delicate flavor profile and high antioxidant content.
Health Benefits and Nutritional Value
The company’s matcha offers numerous health benefits, serving as an ideal alternative to coffee with its delicate taste, smooth texture, and high antioxidant content. The shading process used before harvest naturally preserves chlorophyll and boosts the tea’s nutritional profile, creating a product rich in L-theanine and other beneficial compounds.
Learn more about their sourcing practices at Matcha & Beyond’s About page.
History of Matcha & Beyond
Matcha & Beyond emerged from nutritional therapist Olivia Nottin’s quest to provide her clients with a healthier alternative to coffee and sugar-laden lattes. Recognizing the detrimental effects of her clients’ overconsumption of caffeinated beverages, Nottin discovered matcha (powdered green tea) and envisioned bringing its delicate taste and health benefits to a broader audience.
Between 2017 and 2018, Nottin embarked on an extensive sourcing journey, traveling to the United States and Japan to gather inspiration and secure premium matcha suppliers. This research culminated in the opening of a London-based matcha café that operated successfully for two years before closing permanently during the COVID-19 pandemic.
Today, Matcha & Beyond thrives as a specialized importer of Japanese matcha, focusing on retail and wholesale distribution. The company distinguishes itself through strategic sourcing from two distinct regions within Japan: Kyushu Island and Uji, Kyoto.
The Kyushu Island farm partnership represents the company’s commitment to sustainable agriculture, certified by the Rainforest Alliance. The nutrient-rich volcanic soil near Sakurajima imparts a unique character to the matcha. Additionally, Matcha & Beyond sources from Uji, Kyoto – the historical epicenter of matcha cultivation dating back to the 12th century when Buddhist monk Eisai first planted tea seeds in the region.
The company employs traditional harvesting methods, shading tea fields for one month before harvest to minimize tannin levels and preserve chlorophyll content. Following harvest, leaves undergo steaming, de-veining, and air-drying before being ground to order at the farm and air-shipped to London in oxygen-free packaging.
5 events from Matcha & Beyond's history
January 2017
Founding Vision and Sourcing Journey Begins
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 2018
London Matcha Café Opening
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 2020
Café Closure and Business Pivot
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 2020
Sustainable Sourcing Partnership Established
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 2021
Organic Certification and Quality Standards Implementation
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.
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Frequent questions
Find below some answers to the most common questions about Matcha & Beyond.
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.
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