Iro matcha

Iro Matcha represents a refreshingly modern approach to the ancient art of Japanese tea. Unlike many matcha brands that trace their roots through centuries of Japanese heritage, Iro’s story begins in contemporary Belgium, where a simple birthday celebration in a restaurant sparked an entrepreneurial vision that would bridge two cultures.

The Belgian Genesis

The founder’s journey into matcha began not in the misty tea fields of Uji (宇治), but in a Belgian restaurant during a birthday celebration. Captivated by matcha’s unique ritual and distinctive flavor profile, the founder envisioned sharing this Japanese treasure with the world. The name Iro” (色), meaning “color” in Japanese, became a fitting tribute to the vibrant life force the brand sought to deliver.

Sourcing Philosophy and Partnerships

This wasn’t merely about importing a product; it was about curating an authentic experience. The challenge lay in finding Japanese producers who shared Iro’s commitment to organic practices and environmental harmony. This quest led to partnerships with select artisans in Kagoshima, each a master of their craft, working with the volcanic soils that produce some of Japan’s finest tea.

Traditional Production Methods

Iro Matcha maintains strict adherence to traditional Japanese production methods. The tea plants undergo a meticulous 3-4 week shading process using synthetic fiber tarpaulins that filter out 90% of sunlight. This darkness forces the plants to boost chlorophyll and L-theanine production, creating the signature vibrant green color and promoting the relaxation and focus that defines the matcha experience.

The ichibancha (一番茶) first harvest leaves, primarily from the Yabukita cultivar, are hand-picked with painstaking care. After a brief 15-20 second steaming process to prevent oxidation, the leaves are slowly dried in climate-controlled conditions before being ground using traditional granite millstones sourced from specific regions in Japan.

Product Range Excellence

Iro’s deliberate product selection includes their crown jewel Premium Ceremonial Grade from Kagoshima’s volcanic soils, offering a delicate dance of sweetness and umami. Their Premium Culinary Grade utilizes nibancha (二番茶) second harvest leaves for a bolder flavor profile, while their innovative Premium Genmaicha Powder blends culinary grade matcha with roasted rice for a nutty, complex flavor dimension.

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