David's Tea
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Matcha produced by David's Tea
David’s Tea offers ceremonial grade matcha sourced directly from Japan’s most renowned matcha-producing regions. Their commitment to quality begins with selecting only the finest tencha (unrefined matcha leaves) from traditional growing areas.
Ceremonial Grade Quality Standards
David’s Tea emphasizes that their straight, unsweetened matcha meets ceremonial grade standards, representing the highest quality tier available. This ceremonial grade designation indicates the use of the youngest, most tender leaves that deliver a naturally sweet and umami-rich flavor profile ideal for traditional tea ceremonies and daily consumption.
Traditional Processing Methods
The company employs a careful combination of traditional hand-picking and modern harvesting methods to ensure optimal leaf quality. After harvesting, the tencha leaves undergo a precise processing sequence that includes flash steaming to halt oxidation and preserve their vibrant green color.
Following steaming, the leaves are carefully deveined and destemmed through a labor-intensive process that contributes to the smooth, fine texture of the final powder. The final step involves stone-grinding the processed tencha, a traditional method that minimizes heat generation and preserves the tea’s delicate aroma and nutritional properties.
Quality Grading System
- Ceremonial Grade: Made from youngest leaves with sweet, umami-rich flavor for traditional ceremonies
- Premium Grade: Young to mid-age leaves offering balanced flavor for daily drinking
- Culinary Grade: Mature leaves with robust, bitter notes suitable for baking and smoothies
David’s Tea focuses exclusively on the ceremonial grade tier, ensuring customers receive matcha suitable for both traditional preparation and modern applications while maintaining authentic Japanese quality standards.
History of David's Tea
DAVIDsTEA emerged onto the tea scene in 2008 as a humble Toronto shop with grand ambitions to revolutionize the tea experience. Founded with the vision of making tea exciting and accessible to modern consumers, the company positioned itself as the Apple store of tea,” creating a sleek, contemporary retail environment that stood in stark contrast to traditional tea shops.
The founders built their concept around creating a “communi-tea” – a clever play on words that reflected their mission to foster a shared passion for tea among customers. This community-focused approach became central to DAVIDsTEA’s identity, transforming tea drinking from a solitary ritual into a social experience.
From its inception, DAVIDsTEA demonstrated a commitment to quality sourcing, establishing partnerships with tea producers in Nishio and Kyushu Island in Japan. Nishio, located in Aichi Prefecture, brought 800 years of matcha mastery to their product line, while Kyushu’s volcanic soil contributed unique terroir characteristics that resulted in complex flavor profiles.
The company’s approach to matcha production emphasized traditional methods while embracing modern efficiency. They focused on sourcing tencha leaves – the unrefined matcha leaves that are grown in shade, harvested, steamed, and dried without rolling. This commitment to authentic Japanese tea processing methods established DAVIDsTEA as a serious player in the specialty matcha market.
DAVIDsTEA’s matcha program centers on ceremonial grade quality, representing the highest standard in matcha production. This grade designation reflects their dedication to using only the youngest, most tender leaves, which are hand-picked and processed using time-honored techniques including stone grinding to preserve the tea’s delicate aroma and smooth texture.
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