ICHA TEA
ICHA TEA presentation
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.
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Matcha produced by ICHA TEA
Premium Ceremonial Grade Matcha Collection
ICHA TEA specializes in ceremonial grade matcha sourced exclusively from the first flush leaves, known as Ichibancha (first harvest). This careful selection ensures each product exhibits a vibrant green color, complex umami character, and harmonious balance of grassy undertones with natural sweetness.
Traditional Stone-Ground Processing
All matcha products undergo traditional stone-grinding methods that preserve delicate flavors and aromas. The leaves are carefully steamed immediately after harvest to prevent oxidation, maintaining their vibrant color and essential nutrients before being ground into fine powder.
Multi-Regional Japanese Sourcing
ICHA TEA’s matcha collection draws from four distinct Japanese regions, each contributing unique characteristics:
- Uji, Kyoto – The birthplace of matcha with an 800-year legacy, offering profound umami and exceptional ceremonial quality
- Nishio, Aichi – Modern production excellence representing 60% of Japan’s matcha market, balancing traditional methods with contemporary efficiency
- Kagoshima, Kyushu – Volcanic soil enriched with unique minerals creating distinctive flavor profiles and extended harvest seasons
- Shizuoka – Japan’s largest tea-producing prefecture with mountain-grown varieties offering unique flavor experiences
Each region’s terroir (environmental factors) influences the final product, creating a diverse range of matcha expressions from ceremonial elegance to robust character profiles.
Sustainable and Organic Practices
ICHA TEA prioritizes partnerships with organic cultivation farms that eschew pesticides and synthetic fertilizers. By supporting small, family-run operations that uphold traditional harvesting practices, the company contributes to long-term soil health and environmental preservation.
History of 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.
2 events from ICHA TEA's history
January 2016
ICHA TEA Founded in Toronto
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 2016
Partnership with Japanese Matcha Producers Established
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.
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Frequent questions
Find below some answers to the most common questions about ICHA TEA.
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.
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