Man Eating Tiger
Man Eating Tiger presentation
Man Eating Tiger brings ceremonial grade matcha to your cup through an unwavering commitment to authenticity and taste. After a year-long journey of blind taste testing dozens of samples from Japan, the founders identified one exceptional matcha that stood apart from all others—sourced from one of Uji, Kyoto’s oldest small family farms.
The Search for Perfection
Most matcha brands blend multiple sources or add fillers to stretch their product. Man Eating Tiger took a different path. The founders traveled to Japan with a singular mission: find the finest matcha available, regardless of how long it took.
Through systematic blind taste testing, they evaluated sample after sample until discovering a matcha with unmatched richness and balance. That discovery became their sole source—a small family farm in Uji that has cultivated tea for generations using traditional methods.
Purity Without Compromise
Every batch of Man Eating Tiger matcha comes from handpicked top leaves, stone-ground using centuries-old techniques. There are no shortcuts, no mixing with generic green tea, and absolutely no artificial additives.
This non-processed approach preserves the delicate flavor profile that ceremonial grade matcha is known for. The result is a powder that delivers authentic taste exactly as it would be served in a traditional Japanese tea ceremony.
Beyond the Bowl
While ceremonial grade matcha remains their flagship offering, Man Eating Tiger has expanded thoughtfully. Their product line includes complementary items like golden turmeric and elderberry, all selected with the same rigorous standards.
The brand shares practical knowledge through recipes and preparation guides for matcha lattes, turmeric lattes, and other applications. This educational approach helps both newcomers and experienced matcha drinkers get the most from their purchase.
What Customers Experience
Reviews consistently highlight the distinctive flavor that sets Man Eating Tiger apart. Customers describe discovering what premium matcha should actually taste like—smooth, vibrant, and balanced without bitterness.
By maintaining a direct relationship with a single family farm in Uji, Man Eating Tiger ensures consistency and traceability. Each container represents not just a product, but a connection to traditional Japanese tea culture and the dedication of farmers who have perfected their craft over generations.
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Matcha produced by Man Eating Tiger
Ceremonial Grade Matcha Excellence
Man Eating Tiger Ceremonial Grade Matcha represents the highest echelon of matcha quality, reserved for traditional Japanese tea ceremonies. Founded by Ian Nelson, who embarked on a relentless pursuit of the ideal matcha experience, stating: “I went with our matcha because I actually don’t like bitter tasting matcha. We get it from one of the oldest, small family farms in Japan exclusively.”
Product Specifications
This ceremonial grade classification signifies adherence to exacting standards that elevate it beyond ordinary matcha:
- Leaf Selection: Only the youngest, most tender leaves from the first harvest are selected
- Grinding Process: Leaves undergo meticulous stone-grinding, achieving a particle size of 5-10 microns
- Color Profile: Brilliant emerald green, representing high chlorophyll content
- Taste Profile: Velvety, umami-rich flavor balanced by delicate sweetness and subtle astringency
Distinctive Qualities
Man Eating Tiger’s matcha possesses exceptional attributes that distinguish it in the market:
- Aroma: Captivating, sweet fragrance interwoven with delicate grassy notes
- Texture: Ultra-fine powder with luxuriously smooth mouthfeel
- Nutritional Content: Rich in antioxidants, amino acids, and L-theanine (amino acid promoting calm alertness)
- Natural Sweetness: Careful processing results in naturally sweet taste with minimal bitterness
Customer Recognition
Professional testimonials highlight the product’s exceptional quality. One restaurant owner declared: “Best matcha ever! I buy Man Eating Tiger brand exclusively for my restaurant and coffee shops. People constantly ask us which matcha we use because it’s the best they ever tasted.”
The brand’s commitment to single-origin sourcing and direct farm relationships ensures consistent quality and authenticity, addressing market saturation and mislabeling concerns common in the matcha industry.
History of Man Eating Tiger
Man Eating Tiger emerged from founder Ian Nelson’s relentless pursuit of the perfect matcha experience. Unlike many matcha brands that compromise on quality, Nelson’s journey began with a simple principle: “I went with our matcha because I actually don’t like bitter tasting matcha.”
The Search for Perfection
Nelson’s quest for authentic matcha led him to collaborate with the Zuu family, who possessed deep connections within Japan’s traditional tea farming community. This partnership proved instrumental in accessing exclusive sources that remained hidden from commercial markets.
Discovery of the Source
The brand’s signature matcha originates from a family farm in Uji, Kyoto, a region synonymous with matcha excellence for over 800 years. This particular farm represents one of the oldest in the region, maintaining traditional cultivation methods passed down through generations. The farm’s specific name remains closely guarded, adding to the mystique of this exclusive partnership.
Traditional Methods Meet Modern Standards
Man Eating Tiger’s matcha undergoes the traditional Oishita Saibai (shade-growing) process, where tea plants are veiled from sunlight for several weeks before harvest. This ancient technique elevates chlorophyll levels, amplifies L-Theanine content, and intensifies amino acids, creating the signature smooth, sweet flavor profile that sets the brand apart.
Stone-Grinding Heritage
The tencha leaves undergo reverential stone-grinding using traditional mills, a method that preserves delicate flavor compounds while maintaining optimal nutrient content. This process creates an ultra-fine powder with particle sizes of 5-10 microns, ensuring the silken texture that defines ceremonial grade matcha.
Quality Recognition
Customer testimonials consistently highlight the brand’s exceptional quality, with one restaurant owner declaring: “Best matcha ever! I buy Man Eating Tiger brand exclusively for my restaurant and coffee shops. People constantly ask us which matcha we use because it’s the best they ever tasted.” This recognition stems from the brand’s unwavering commitment to single-origin sourcing and traditional processing methods.
4 events from Man Eating Tiger's history
January 2018
Zuu Family Partnership Established
Ian Nelson approached the Zuu family, who were planning a trip to Japan, to help source exceptional matcha samples. This collaboration leveraged their deep connections in Japan’s traditional tea farming community to access exclusive sources hidden from commercial markets.
February 2018
Japan Sourcing Mission
The Zuu family traveled to Japan and brought back dozens of matcha samples from various farms across the country. This comprehensive sourcing mission focused on identifying the highest quality ceremonial grade matcha from traditional family farms in the Uji region.
January 2019
Year-Long Blind Taste Testing Completed
After conducting rigorous blind taste tests and comparisons for an entire year, one matcha emerged as clearly superior to all others. This winning sample came from one of the oldest small matcha farms in Japan, located in the historic Uji region of Kyoto.
March 2019
Official Brand Launch
Man Eating Tiger officially launched its ceremonial grade matcha brand, establishing its mission to offer the purest quality matcha on the market. The brand committed to exclusive sourcing from their selected Japanese family farm, ensuring consistent quality and authenticity.
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