Encha: Direct Organic Uji Importer Since 2014

Encha Ceremonial Grade costs $19.95 while Encha Latte Grade is priced at $17.95, making the ceremonial grade $2 more expensive. This price difference reflects the more selective leaf harvesting process for Ceremonial Grade, which uses only the most tender, youngest leaves from the first harvest. The Latte Grade uses standard high-quality first-harvest leaves, making it more accessible while still maintaining Encha's organic quality standards.

Li Gong's engineering background from Stanford University brings a scientific precision to Encha's matcha production that sets it apart from traditional tea companies. His transition from Silicon Valley's high-stress environment to matcha cultivation was driven by discovering how matcha provided focused energy without the anxiety-inducing effects he experienced with coffee.

This personal experience led him to establish rigorous third-party testing protocols, including lead testing with levels kept below 0.5 ppm (the most stringent California Proposition 65 limit). His analytical approach also ensures their granite stone mills operate at precisely 20-40 RPM to prevent overheating and preserve delicate nutrients.

Encha specifically recommends almond, coconut, or soy milk for their Latte Grade matcha because dairy milk can interfere with the absorption of antioxidant catechins found in matcha. This recommendation is based on their understanding of how different milk proteins interact with matcha's beneficial compounds.

• Plant-based milks preserve the bioavailability of matcha's antioxidants
• The bold, slightly assertive flavor of Encha's Latte Grade pairs well with these milk alternatives
• Additional sweetener is typically unnecessary, catering to those preferring less sugary beverages

Encha employs a precise 20-day shading period before their late April to mid-May harvest, using traditional straw mats or tarps to cover their tea plants in Uji. This specific timing is calibrated to maximize L-theanine (amino acid for calming effects) and chlorophyll production while reducing catechins that contribute to bitterness.

The shading process directly transforms the tea leaves' chemical composition, resulting in Encha's signature vibrant green color and the smooth, umami-rich flavor profile that characterizes both their Ceremonial and Latte grades. This traditional method, combined with Uji's unique microclimate of high humidity and frequent fog, creates the distinctive taste that inspired Li Gong's original transformation from coffee to matcha.

While Encha sources directly from their dedicated organic farm in Uji, Japan, the research doesn't indicate public farm tours or visits are available. Encha maintains direct relationships with their Uji farmers to ensure USDA and JAS organic certification standards are met, including the requirement that land be free of prohibited substances for at least three years.

Their Uji location benefits from the region's unique terroir - fertile volcanic ash soil, mountainous terrain providing natural shade, and pristine water sources. However, for specific information about farm accessibility or educational visits, you would need to contact Encha directly through their official channels.