Breakaway Matcha

Breakaway Matcha emerged from Eric Gower’s sixteen-year immersion in Japanese culture and cuisine. After living and working in Japan, Gower returned to the United States in the late 2000s only to discover a matcha landscape dominated by what he considered inferior products. His response wasn’t to compete on price, but to redefine quality standards entirely.

Before founding Breakaway Matcha, Gower was a culinary chameleon: a cookbook author, ghostwriter, editor, newspaper columnist, and private chef. His years in Japan weren’t merely a cultural experience; they were a deep dive into the nation’s soul, absorbing its cuisine, language, and the subtle aesthetics that underpin Japanese life. This profound understanding of Japanese tea culture would become the foundation of his matcha venture.

Gower’s initial solution was personal: importing small batches of superior matcha and sharing it with his network of culinary elites. The enthusiastic response confirmed his suspicion that there was a market for truly exceptional matcha. However, the challenges were immediate and significant. He had to forge direct connections with Japanese tea farmers who shared his uncompromising standards for quality and sustainability.

The company’s approach centers on hyperpremium matcha sourced directly from the nuanced microterroirs of Japan. Breakaway Matcha champions single-origin matcha, allowing consumers to experience the unique fingerprint of each farm and terroir. This isn’t just about traceability; it’s about celebrating the diversity and complexity of Japanese matcha.

Gower’s relationship with partner farms extends beyond transactions. He makes regular pilgrimages to these farms, immersing himself in their practices and collaborating closely to ensure their matcha not only meets his exacting standards but also reflects their unique terroir and cultivation philosophy. The company actively supports traditional farming methods and sustainable agriculture, recognizing that the future of hyperpremium matcha depends on the health and vitality of these farms.

The cultivation practices employed by Breakaway’s partner farms include the traditional honzu shading method, using rice straw screens to meticulously control sunlight exposure. This technique maximizes chlorophyll and L-theanine production, resulting in the signature vibrant green hue and enhanced umami. Skilled workers hand-pick only the youngest, most tender leaves during the ichibancha (first harvest) in late April to mid-May, ensuring that only the most flavorful leaves make it into the final product.