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Ichea Tea: Toronto Tea House, Matcha from Four Regions

ICHA TEA sources first-flush ceremonial matcha from Uji, Nishio, Kagoshima, and Shizuoka, using traditional stone-ground processing.
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Who is Icha Tea?

Icha tea is a Toronto matcha brand offering ceremonial-grade powder sourced exclusively from first-flush ichibancha leaves. Its matcha comes from four terroir-driven regions—Uji, Nishio, Kagoshima, and Shizuoka—and is traditionally stone-ground to preserve vibrant colour and umami.

Plants are shaded weeks before harvest using the Tana system to boost chlorophyll and amino acids; only the youngest hand-picked leaves are processed. The brand maintains direct partnerships with producers in Uji and Nishio, and its farms avoid pesticides and synthetic fertilisers.

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Icha Tea in details

Icha Tea emerged in 2016 when founders Xing Su and Sijian Chen recognized a gap in Toronto’s tea landscape. Tired of seeing generic bubble tea shops dominate the market, they created a sanctuary dedicated to authentic Gongfu tea ceremonies and genuine matcha experiences. Their vision centers on a simple philosophy: one tea, one seat, one meeting at a time.

Sourcing Excellence from Japan’s Premier Regions

Every tin of ICHA TEA matcha tells a story of terroir and tradition. The brand sources exclusively from four legendary Japanese regions, each contributing distinct characteristics to their collection. From Uji, Kyoto—the birthplace of matcha with an 800-year legacy—comes ceremonial grade powder celebrated for profound umami and vibrant color. Their partnerships extend to Nishio, Aichi, which produces 60% of Japan’s matcha market, and to Kagoshima’s volcanic soils that create unique mineral-rich profiles.

ICHA TEA works only with Ichibancha, the prized first flush leaves harvested between late April and mid-May. These youngest, most tender leaves contain higher nutrient concentrations and deliver the complex flavors matcha enthusiasts seek.

Traditional Methods Meet Modern Values

The brand’s commitment to authenticity extends beyond sourcing. Their partner farms employ centuries-old shading techniques that emerged over 400 years ago during the 16th century. This meticulous process elevates chlorophyll levels and intensifies the coveted umami character that defines ceremonial grade matcha.

Following harvest, leaves undergo immediate steaming to prevent oxidation, preserving their brilliant green hue and essential nutrients. Traditional stone-grinding methods complete the process, safeguarding delicate flavors and aromas that mechanical processing would compromise.

Building Community Through Quality

Icha Tea prioritizes sustainability by partnering with organic cultivation farms that reject pesticides and synthetic fertilizers. By supporting small, family-run operations, they contribute to long-term soil health while preserving traditional harvesting practices. This approach reflects their broader mission: creating spaces where people slow down and connect over exceptional tea.

Whether you visit their Toronto locations or prepare their matcha at home, ICHA TEA delivers an experience rooted in respect for tradition and dedication to quality. Each cup represents their founders’ vision of bringing authentic tea culture to North America, one carefully sourced, traditionally processed serving at a time.

About the Icha Tea Matcha

ICHA TEA specialises in ceremonial-grade matcha made exclusively from first-flush ichibancha leaves. That careful selection gives each powder a vibrant green colour, complex umami character and a harmonious balance of grassy undertones and natural sweetness.

Processing

Leaves are steamed immediately after harvest to prevent oxidation, preserving colour and nutrients, then traditionally stone-ground into a fine powder that keeps the delicate flavour and aroma intact.

Regional expressions

The collection draws on four regions whose terroir shapes each expression: Uji in Kyoto for profound umami and ceremonial quality, Nishio in Aichi for consistent production, Kagoshima for mineral-rich volcanic character, and Shizuoka for mountain-grown varieties. Farms are organic, avoiding pesticides and synthetic fertilisers, which yields a range running from ceremonial elegance to robust character.

Harvest location

ICHA TEA sources its matcha from four premier Japanese regions, each offering distinct terroir that shapes flavor and quality.

Regions

  • Uji, Kyoto: the birthplace of matcha with an 800-year legacy, prized for profound umami and vibrant green hue.
  • Nishio, Aichi: about 20% of Japan's tencha production, balancing tradition with modern efficiency.
  • Kagoshima, Kyushu: volcanic soil enriched by Sakurajima ash gives a distinctive mineral profile; its subtropical climate allows later harvests.
  • Shizuoka: Japan's largest tea prefecture, where mountain elevation and climate shape artisanal character.

Cultivation and harvest

Weeks before harvest, plants are shaded using the traditional Tana system to lift chlorophyll and umami. The first flush, Ichibancha, runs late April to mid-May, when only the youngest, most tender leaves are hand-picked.

Icha Tea History

ICHA TEA was founded in 2016 in Toronto by Xing Su and Sijian Chen, who wanted a sanctuary for authentic tea culture rather than another generic bubble-tea shop. Drawing on their background in tea appreciation, they built the space around traditional Gongfu tea experiences for both connoisseurs and newcomers.

Also in 2016, the founders established partnerships with matcha producers across Japan's premier regions, including Uji in Kyoto and Nishio in Aichi.

January 1, 2016

Xing Su and Sijian Chen established ICHA TEA in Toronto, driven by their shared passion for traditional tea culture and desire to introduce authentic Gongfu tea experiences to the city. The founders envisioned creating a sanctuary where the art of tea could be truly appreciated, moving beyond generic bubble tea establishments to offer meticulously curated tea experiences for both connoisseurs and newcomers to traditional tea culture.

January 1, 2016

ICHA TEA formed strategic partnerships with traditional matcha producers across Japan's premier tea regions including Uji (Kyoto), Nishio (Aichi), Kagoshima (Kyushu), and Shizuoka. These partnerships focused on sourcing ceremonial grade matcha exclusively from first flush Ichibancha leaves, ensuring access to the highest quality matcha while supporting small family-run farms that maintain traditional cultivation methods and sustainable organic practices.

Frequently asked questions

Here are some frequently asked questions and answers.

What makes ICHA TEA's ceremonial grade matcha different from typical Toronto bubble tea shops?

ICHA TEA sources exclusively ceremonial grade matcha made from first flush Ichibancha (first harvest) leaves, harvested from late April to mid-May in Japan's most prestigious regions. Unlike typical bubble tea establishments, ICHA TEA partners with traditional producers who use stone-grinding methods and time-honored shading techniques dating back over 400 years.

Their matcha exhibits a vibrant green color, complex umami character, and natural sweetness that comes from the youngest, most tender leaves with higher nutrient concentrations. This creates an authentic Gongfu (traditional tea ceremony) experience rather than a commercial beverage focus.

Which Japanese regions does ICHA TEA source their matcha from and why?

ICHA TEA carefully selects matcha from four distinct Japanese regions, each offering unique characteristics:

  • Uji, Kyoto - The 800-year birthplace of matcha, prized for profound umami and exceptional ceremonial quality
  • Nishio, Aichi - Modern production powerhouse responsible for 20% of Japan's tencha production, balancing tradition with efficiency
  • Kagoshima, Kyushu - Volcanic soil enriched with unique minerals creates distinctive flavor profiles and extended harvest seasons
  • Shizuoka - Japan's largest tea prefecture where artisanal producers explore regional varieties for unique flavor experiences

This multi-region approach allows ICHA TEA to offer diverse flavor profiles while maintaining consistently high quality standards.

How does ICHA TEA ensure the sustainability of their matcha sourcing practices?

ICHA TEA prioritizes partnerships with small, family-run farms that embrace organic cultivation methods, completely avoiding pesticides and synthetic fertilizers. Their commitment extends beyond product quality to environmental stewardship by supporting traditional harvesting practices that preserve soil health.

By working directly with producers who uphold traditional Japanese cultivation methods, ICHA TEA contributes to the long-term sustainability of matcha farming while ensuring authentic quality. This approach supports the preservation of regional tea-growing traditions for future generations.

What is the significance of Ichibancha leaves in ICHA TEA's matcha selection?

Ichibancha (first harvest) leaves represent the pinnacle of matcha quality, and ICHA TEA sources exclusively from this premium harvest. These youngest and most tender leaves are hand-picked during the optimal window from late April to mid-May, when nutrient concentrations are at their peak.

The Ichibancha process involves weeks of careful shading before harvest, which elevates chlorophyll levels and intensifies the coveted umami flavor. This results in ICHA TEA's signature vibrant green color, complex umami character, and harmonious balance of grassy undertones with natural sweetness that defines true ceremonial grade matcha.

Why did founders Xing Su and Sijian Chen establish ICHA TEA in Toronto in 2016?

Xing Su and Sijian Chen founded ICHA TEA in 2016 out of dissatisfaction with Toronto's prevalence of generic bubble tea establishments. Their vision was to create a sanctuary for authentic Gongfu tea experiences - a serene space where traditional tea culture could be genuinely appreciated away from the city's frenetic pace.

Drawing from their backgrounds steeped in tea appreciation nuances, they sought to introduce Toronto to a more meticulously curated tea experience that would serve both connoisseurs and novices alike. Their goal was transforming tea consumption from a casual beverage choice into a meaningful cultural journey.