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Matcha.com: Arizona Importer of Uji and Nishio Tea

Matcha.com sources organic matcha from Uji and Nishio, with blends suited to koicha, traditional usucha, lattes, and daily rituals.
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Who is Matcha . com?

Matcha . com is a Tucson, Arizona, importer and retailer of Japanese matcha, co-founded in 2010. It sources directly from organic farms in Uji, Kyoto, and Nishio, Aichi, with blends for koicha, usucha, lattes, and daily use.

Its range includes Master’s Blend for thick koicha, Ceremonial Grade for thin usucha, and Morning Ritual for lattes. First-flush ichibancha leaves undergo shading, steaming, drying, sorting, then slow grinding from tencha on traditional ishiusu stone mills.

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Matcha . com in details

Matcha.com brings the authentic taste of Japan’s finest tea regions directly to your cup. Founded by Dr. Andrew Weil, a pioneer in integrative medicine, this brand bridges centuries-old Japanese tea traditions with modern wellness needs through carefully sourced, ceremonial grade matcha.

Sourced From Japan’s Most Revered Tea Regions

The quality of matcha begins in the soil where it grows. Matcha.com sources exclusively from tea farms in Uji and Nishio, two regions that have perfected matcha cultivation over hundreds of years. These areas benefit from ideal climate conditions, mineral-rich soil, and generations of farming expertise that cannot be replicated elsewhere.

Every batch is organic and ceremonial grade, meeting the highest standards for color, texture, and flavor. This direct relationship with Japanese farmers ensures authenticity and eliminates the middlemen who often compromise quality for profit.

The Dr. Weil Difference

Dr. Andrew Weil’s reputation in integrative health brings credibility that few matcha brands can match. His approach focuses on foods that support wellness naturally, without exaggeration or false promises. This philosophy shapes every decision at Matcha.com, from farm selection to product testing.

The brand doesn’t just sell matcha—it educates consumers about what makes truly exceptional matcha different. Understanding shade-growing techniques, harvest timing, and grinding methods helps customers appreciate the care behind each tin.

What Ceremonial Grade Really Means

Not all matcha deserves the ceremonial designation. This highest grade comes from the youngest tea leaves, picked at peak tenderness and stone-ground to preserve delicate flavors. The result is a vibrant green powder with natural sweetness and smooth texture that needs no added ingredients to shine.

Matcha.com maintains strict quality controls throughout the supply chain:

  • Direct partnerships with family-owned farms in Uji and Nishio
  • Organic certification ensuring no pesticides or chemicals
  • Traditional stone-grinding methods that prevent heat damage
  • Regular testing for purity and potency

Beyond the Product

The brand serves both newcomers discovering matcha and experienced enthusiasts seeking the finest quality. Whether whisked in traditional tea ceremonies or blended into modern recipes, this matcha delivers consistent excellence. Matcha.com proves that authentic Japanese quality doesn’t require compromise when sourcing is done right.

About the Matcha . com Matcha

Matcha.com offers a tiered range of premium matcha grades sourced directly from Japanese organic tea farms, each designed for a specific preparation.

Grades

  • Master's Blend is the top grade, made in small batches from the finest fresh young leaves for thick-tea koicha, with a rich, bold, umami flavor and no bitterness.
  • Ceremonial Grade suits daily thin-tea usucha, with a smooth, grassy, umami profile for beginners and experienced drinkers alike.
  • Morning Ritual is an accessible daily blend built for matcha lattes and as a coffee replacement, keeping the smooth, grassy, umami character.

Processing

All grades are ground from tencha leaves on traditional stone mills (ishiusu), a slow process that limits heat and produces roughly 40 grams of ultra-fine powder per hour.

Harvest location

Matcha.com sources its matcha exclusively from Japan's most renowned tea regions, working directly with organic farms. It keeps relationships with producers in Uji in Kyoto Prefecture, long regarded as the birthplace of Japanese matcha, and in Nishio in Aichi Prefecture, another significant area recognised for organic farming.

Shade growing

Cultivation begins with fukushita saibai, in which farmers cover the plants with cloth for 20 to 30 days before harvest, blocking roughly 90 percent of sunlight. This lifts chlorophyll and L-theanine, giving the vibrant green colour and umami that define premium matcha.

Harvest and processing

Harvest occurs in early May for the first flush, ichibancha, the highest-quality picking. Leaves are steamed for 30 to 40 seconds to prevent oxidation, then cooled, dried in multi-tiered ovens and sorted to remove stems and veins. The dried leaf, now tencha, is ground on traditional stone mills, yielding about 40 grams of powder in roughly an hour.

Matcha . com History

Matcha.com was co-founded in 2010 in Tucson, Arizona, by Dr. Andrew Weil and Andre Fasciola, operating as an importer and retailer of premium Japanese matcha.

The company's foundation grew from Dr. Weil's earlier work, begun around 2000, building relationships with Japan's premier organic tea farms and producers in renowned regions such as Uji, whose tea cultivation dates back to the 12th century, and Nishio.

January 1, 1100

Tea cultivation begins in Uji, Kyoto Prefecture, establishing the foundation for what would become the birthplace of Japanese matcha. This region would later become one of Matcha.com's primary sourcing areas, with centuries of perfected cultivation techniques.

January 1, 1500

During the Muromachi period in the 16th century, Japanese tea farmers developed the innovative technique of shade-grown cultivation, known as fukushita saibai. This essential process defines matcha and distinguishes it from earlier forms of powdered tea, becoming a cornerstone of the quality standards Matcha.com would later embrace.

January 1, 2000

Dr. Andrew Weil begins building relationships with Japan's premier organic tea farms and producers, spending decades developing the partnerships that would form the foundation of Matcha.com. These relationships focus on sourcing the highest quality matcha from renowned regions like Uji and Nishio.

January 1, 2010

Dr. Andrew Weil co-founds Matcha.com with Andre Fasciola in Tucson, Arizona, establishing the company as an importer and retailer of premium Japanese matcha. The company's mission centers on providing access to authentic, high-grade matcha while educating consumers about its health benefits and traditional preparation methods.

Frequently asked questions

Here are some frequently asked questions and answers.

What makes Matcha.com's Master's Blend different from their Ceremonial Grade matcha?

Master's Blend is Matcha.com's highest quality matcha specifically designed for koicha (thick tea) preparation in formal tea ceremonies. It delivers a rich, bold body without any bitterness and is made in small batches using the finest young tea leaves.

Ceremonial Grade is their versatile daily option perfect for usucha (thin tea) preparation. While still high-quality, it's more accessible for everyday enjoyment and regular matcha preparation.

The Master's Blend commands a higher price due to its limited batch production and premium leaf selection, making it ideal for those seeking the most authentic ceremonial experience.

How long does Matcha.com's stone grinding process take to produce their matcha powder?

Matcha.com uses traditional stone mills (ishiusu) that require approximately one hour to produce just 40 grams of matcha powder. This slow, deliberate grinding process minimizes heat generation, which preserves the delicate flavor compounds and vibrant green color of their tencha leaves.

The grinding stones feature grooved surfaces, with cut leaves dropping through the upper stone into the grinding space between the two stones, creating the ultra-fine powder texture that defines quality matcha.

Which Matcha.com grade should I choose for making matcha lattes?

Morning Ritual is specifically designed for matcha lattes and serves as an excellent coffee replacement. This grade offers a smooth, grassy, umami flavor profile that blends well with milk and sweeteners.

  • Morning Ritual: Perfect for lattes and daily beverages
  • Ceremonial Grade: Better for traditional preparation
  • Master's Blend: Reserved for formal tea ceremonies

The Morning Ritual grade provides the ideal balance of flavor and value for those incorporating matcha into their daily routine rather than ceremonial practice.

What is Dr. Andrew Weil's connection to Matcha.com?

Dr. Andrew Weil is the founder of Matcha.com, bringing his decades of experience in integrative medicine to the world of premium matcha. Dr. Weil spent years building direct relationships with Japan's premier organic tea farms and producers, establishing the sourcing foundation that defines Matcha.com today.

His vision was to provide access to high-grade matcha that meets the standards of both traditional Japanese tea culture and modern health-conscious consumers, connecting authentic Japanese production methods with American wellness practices.

Does Matcha.com source from specific regions in Japan?

Matcha.com sources their matcha from Japan's premier tea-growing regions, particularly Uji in Kyoto Prefecture and Nishio in Aichi Prefecture. Uji holds special significance as the birthplace of Japanese matcha, with tea cultivation dating back to the 12th century.

While Matcha.com doesn't disclose specific farm names, they emphasize partnerships with organic producers committed to sustainable cultivation methods. Their sourcing focuses on farms that practice traditional fukushita saibai (shade-growing) techniques, covering plants for 3-4 weeks before harvest to enhance chlorophyll and L-theanine production.