ICHA TEA

ICHA TEA emerged in 2016 as Toronto’s answer to authentic tea culture, founded by Xing Su and Sijian Chen who envisioned a sanctuary where traditional tea appreciation could flourish. Dissatisfied with generic bubble tea establishments dominating the city, these founders drew upon their deep understanding of tea culture to create a space dedicated to genuine Gongfu (traditional Chinese tea ceremony) experiences.

The founders’ vision centered on introducing Toronto to meticulously curated tea experiences that honor centuries-old traditions. Their backgrounds in tea appreciation fueled their ambition to create ICHA TEA as both a haven for connoisseurs and an educational space for newcomers to authentic tea culture.

Sourcing from Japan’s Premier Matcha Regions

ICHA TEA sources its ceremonial grade matcha exclusively from Japan’s most revered tea-producing regions, each contributing unique characteristics to their offerings. From Uji, Kyoto – the undisputed birthplace of matcha with an 800-year legacy – comes matcha celebrated for profound umami and vibrant green hue that graces traditional tea ceremonies.

The company also partners with producers in Nishio, Aichi, a modern powerhouse responsible for approximately 20% of Japan’s total tencha production and a staggering 60% representation in Japan’s matcha market. This region harmonizes time-honored methods with contemporary efficiency, yielding consistent quality suitable for both ceremonial and culinary applications.

Traditional Methods and Sustainability

ICHA TEA champions traditional cultivation methods that date back centuries. Their partner farms employ shading techniques that emerged over 400 years ago during the 16th century, meticulously covering tea plants several weeks before harvest to elevate chlorophyll levels and intensify the coveted umami flavor.

The company exclusively sources Ichibancha (first flush) leaves, harvested from late April to mid-May when plants produce their youngest, most tender leaves with higher nutrient concentrations. Following careful hand-picking, leaves undergo delicate steaming to prevent oxidation, preserving vibrant color and essential nutrients before being stone-ground into fine powder using methods that safeguard delicate flavors and aromas.

ICHA TEA demonstrates unwavering commitment to sustainability by prioritizing partnerships with farms embracing organic cultivation methods, supporting small family-run operations that uphold traditional harvesting practices while contributing to long-term soil health and environmental preservation.