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Kenko Tea emerged in 2013 with a simple yet revolutionary mission: deliver matcha the way it should be experienced—vibrant, fresh, and full of life. Founded by Melbourne chef Sam James, the brand was born from frustration with the stale, dull matcha flooding the Australian market and a determination to change that.
What sets Kenko Tea apart is their small-batch ordering system. Unlike larger retailers who order in bulk and warehouse products for months, Kenko Tea sources stone-ground matcha only after orders are placed. This means the tea leaves from Japan’s renowned Nishio region are ground fresh, preserving the electric green color, delicate aroma, and nuanced flavor that authentic matcha demands.
The difference is immediate. Where mass-market matcha appears murky and tastes bitter, Kenko Tea delivers powder that’s brilliantly green with a naturally sweet, grassy character and creamy consistency.
Kenko Tea partners directly with sustainable farms in Nishio, southern Japan, where centuries-old cultivation techniques meet modern quality standards. Their matcha undergoes the traditional kabuse shading method—tea plants are covered for three to four weeks before harvest, intensifying chlorophyll levels and creating that signature umami-rich profile.
Every product carries USDA organic certification, available in both ceremonial and culinary grades to suit different preferences and applications.
Beyond selling exceptional tea, Kenko Tea serves as a comprehensive educational resource. Their website offers detailed guides on matcha preparation techniques, grade distinctions, health benefits, and the rich cultural history behind this revered beverage. This commitment to education helps customers make informed choices and develop a deeper appreciation for authentic Japanese matcha.
From its Melbourne origins, Kenko Tea has successfully expanded to the United States, bringing their philosophy of doing one thing and doing it well to matcha enthusiasts across two continents. The name “Kenko” (健康) translates to “healthy” in Japanese—a fitting reflection of their mission to introduce this superfood into daily life while maintaining the highest standards of quality and freshness.
Kenko Tea offers ceremonial grade and culinary grade matcha, both certified USDA organic and sourced directly from sustainable farms in Japan’s renowned Nishio region. The company’s commitment to freshness sets it apart in the matcha market through its innovative small-batch ordering system.
Unlike larger retailers who order in bulk and store matcha in warehouses for extended periods, Kenko Tea employs a just-in-time approach where matcha is stone-ground only upon order placement. This method minimizes exposure to air and light, preserving the tea’s vibrant color, delicate aroma, and nuanced flavor profile.
The company’s website serves as a comprehensive educational resource, offering detailed guides on matcha preparation, grade distinctions, and the rich history of this revered beverage. This transparency fosters trust and cultivates a community of informed enthusiasts seeking authentic Japanese matcha experiences.
Kenko Tea emerged in 2013 as a direct response to a critical flaw plaguing the matcha market: staleness. Founded in Melbourne, Australia, by chef Sam James, the company was born from a mission to deliver authentic, high-grade Japanese matcha to a market saturated with dull imitations.
The brand’s founder recognized that larger retailers were forced to order matcha in bulk, leading to products sitting in warehouses before reaching consumers. This resulted in what James described as “lifeless dull matcha” – the opposite of what authentic matcha should be. His solution was revolutionary in its simplicity: small-batch ordering with matcha stone-ground only upon order placement.
From its Melbourne origins, Kenko Tea has successfully expanded beyond Australia, establishing a growing presence in the United States. This international growth reflects the brand’s success in delivering on its core promise of freshness and authenticity.
The company distinguishes itself through its unwavering commitment to sourcing from sustainable farms in Japan’s Nishio region. This area’s unique climate and time-honored cultivation practices yield matcha of exceptional character. Kenko Tea offers both ceremonial and culinary grades, each USDA organic certified, catering to diverse palates and applications.
Central to Kenko Tea’s philosophy is the traditional kabuse (shading) technique employed by their partner farms. For three to four weeks before harvest, tea plants are shielded from direct sunlight, elevating chlorophyll and L-theanine levels. This process intensifies the green hue and promotes a smoother, more umami-rich flavor profile.
The brand’s commitment extends beyond commerce into education, with their website serving as a comprehensive repository of knowledge. They offer detailed guides on matcha preparation, grade distinctions, and the rich history of this revered beverage, fostering trust and cultivating a community of informed enthusiasts.
Chef Sam James establishes Kenko Tea in Melbourne, Australia, with the specific goal of addressing the staleness problem in the matcha market. The company was founded on the principle of delivering authentic, high-grade Japanese matcha through a revolutionary small-batch ordering system where matcha is stone-ground only upon order placement, ensuring maximum freshness for consumers.
Following success in the Australian market, Kenko Tea expands operations to the United States, bringing their fresh stone-ground matcha and small-batch approach to American consumers. This expansion represents a significant milestone in the company’s growth from a local Melbourne startup to an international matcha brand, while maintaining their commitment to sourcing from sustainable farms in Japan’s Nishio region.
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