Mizuba Tea Co.
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Matcha produced by Mizuba Tea Co.
Mizuba Tea Co. specializes in heritage matcha sourced exclusively from Japan’s historic Uji region, the birthplace of Japanese tea cultivation and the spiritual home of the tea ceremony. Founded in 2013 by Lauren Purvis, the company has built its reputation on authentic Japanese matcha that embodies centuries of tradition.
Core Matcha Characteristics
All Mizuba matcha is defined by several key quality markers that distinguish it from mass-market alternatives:
- Shade-Grown Tencha: Tea leaves are shade-grown for four weeks prior to harvest, which enhances sweetness, umami, and vibrant green color by boosting chlorophyll production
- Stone-Milled Processing: All matcha undergoes traditional stone-milling rather than modern jet or ball-milling methods, preserving delicate flavors and imparting unique depth and complexity to the tea
- Quality Certifications: Products are non-GMO, certified radiation-free, and certified heavy metal-free
- Direct Trade Sourcing: Matcha comes directly from four main producers in the Uji region
Flavor Profile and Quality
Mizuba’s matcha delivers a distinctive taste experience characterized by a harmonious balance of sweetness and umami with minimal bitterness, culminating in a smooth, lingering finish. The stone-milling process contributes to this superior flavor profile, creating a richness that is often lacking in machine-processed alternatives.
Product Range Beyond Matcha
While matcha remains the company’s flagship product, Mizuba has expanded to offer traditional Japanese loose leaf teas including:
- Sencha varietals
- Gyokuro
- Tencha
- Hojicha
- Genmaicha
- Unique selections for Japan such as oolong and pu-erh
Some teas are available in convenient sachets for easier preparation. The company maintains its commitment to organic and biodiverse production along with sustainable shipping practices across all products.
History of Mizuba Tea Co.
Mizuba Tea Co. emerged from a serendipitous moment that would transform both a young woman’s life and the American matcha landscape. Founded in 2013 by Lauren Purvis, the company’s origin story begins with an unexpected train stop in Uji, Japan during her senior year of college.
While visiting a friend in Kyoto, Purvis made a seemingly random decision to disembark in the small town of Uji – a region synonymous with the highest quality matcha and the spiritual birthplace of the Japanese tea ceremony. This pivotal moment immersed her in the town’s tea-centric culture, where she connected with a local matcha producer and discovered her calling.
From Grassroots to Growth
The company’s early years saw Purvis personally introducing her authentic Uji matcha to local establishments across Portland, Oregon, where the company established its headquarters. This grassroots approach, built on careful partner selection and quality appreciation, laid the foundation for Mizuba’s expansion.
A significant turning point came in 2015 when NPR declared matcha the top food of the year, igniting a market explosion that transformed Mizuba from a niche startup into a recognized name in the specialty tea industry.
Heritage and Craftsmanship
What distinguishes Mizuba is its unwavering commitment to heritage matcha sourced exclusively from the Uji region – the area where many believe the earliest tea seeds were established in Japan and where the Emperor once designated as the only region allowed to grow tea for 200 years.
The company specializes in stone-milled matcha, a traditional process that’s becoming increasingly rare in modern production. Unlike jet or ball-milling methods, stone-milling preserves the tea’s delicate flavors and imparts a unique depth and complexity. All matcha undergoes this meticulous process using tencha leaves that are shade-grown for four weeks prior to harvest.
Mizuba’s partner farms employ both traditional hand-picking by skilled workers known as Ocha-tsumi-san and precision machine harvesting, carefully balancing tradition with efficiency while maintaining uncompromising quality standards.
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