Matcha Kari
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Matcha produced by Matcha Kari
Matcha Kari offers a comprehensive tiered system of matcha grades, each crafted for specific applications and taste preferences. Founded in 2017 by Dr. Andrew Weil, the brand focuses on authentic, ceremonial-grade matcha sourced directly from Uji, Japan.
Product Grade System
Ceremonial Grade represents the highest quality offering, featuring vibrant green color, smooth texture, and naturally sweet flavor profile. This premium grade is specifically designed for traditional tea ceremonies including Usucha (thin tea) and Koicha (thick tea), premium lattes, and can be enjoyed straight without additives.
Barista Grade provides high quality with robust flavor that maintains its character when combined with milk and other ingredients. This mid-range option excels in matcha lattes, cappuccinos, and specialty drink applications where the matcha needs to complement other flavors.
Culinary Grade offers more robust flavor with slight bitterness and less vibrant coloration. This affordable option is specifically formulated for baking, smoothies, and culinary applications where matcha flavor needs to stand out against other ingredients.
Quality Standards
All Matcha Kari products maintain USDA Organic certification, ensuring sustainable farming practices that minimize synthetic inputs and champion biodiversity. The brand employs traditional shade-growing techniques, covering tea plants for approximately 20 days before harvest to elevate chlorophyll and L-theanine levels.
The company exclusively uses ichibancha (first flush harvest) occurring in April and May, yielding the youngest, most tender leaves with natural sweetness. Hand-picking ensures only the finest leaves are selected, maintaining superior quality standards throughout the production process.
History of Matcha Kari
The Genesis of Authentic Matcha
Matcha Kari emerged in 2017 not as another matcha company, but as a mission-driven venture founded by Dr. Andrew Weil, a renowned champion of integrative medicine with deep respect for Japanese culture. Dr. Weil envisioned bringing authentic, ceremonial-grade matcha directly from Uji, Japan to American consumers, ensuring the brand aligned with principles of holistic wellness and emphasized quality and health benefits above all else.
The Uji Terroir Advantage
The choice of Uji as their sourcing location wasn’t arbitrary—it represents a unique terroir, where fertile soil, ideal climate, and pristine water converge to create matcha with a distinctly nuanced flavor profile. This geographic specificity became central to Matcha Kari’s identity and quality promise.
Commitment to Organic Excellence
Matcha Kari’s USDA Organic certification represents more than marketing—it’s a pledge to sustainable farming practices that nurture soil and water, minimize synthetic inputs, and champion biodiversity. This commitment benefits both consumers by eliminating pesticides and supports environmental stewardship, rejecting the grow at all costs” mentality of modern agriculture.
Traditional Processing Methods
The brand employs traditional shade-growing techniques, where tea leaves are cloaked in shade for approximately 20 days before harvest. This crucial process elevates chlorophyll and L-theanine levels, with chlorophyll providing the vibrant green color and detoxifying properties, while L-theanine delivers the signature umami flavor and calming effects that balance caffeine’s stimulating properties.
The Ichibancha Philosophy
Like discerning matcha purveyors, Matcha Kari prizes the ichibancha (first harvest), occurring in April and May. This initial plucking yields the youngest, most tender leaves bursting with natural sweetness. The company maintains hand-picking methods, as skilled tea pickers can discern quality better than machines, selecting only the finest leaves to ensure superior product quality.
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