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Matcha produced by The Steeping Room
The Steeping Room offers a carefully curated selection of premium matcha varieties, each representing distinct Japanese tea-producing regions and cultivar characteristics. Their collection showcases the artistry of traditional matcha production while catering to both ceremonial and culinary applications.
Ceremonial Grade Matcha Collection
Saemidori Single Cultivar Matcha represents their ceremonial grade offering, crafted exclusively from the Saemidori cultivar known for its naturally sweet character and vibrant color. This matcha delivers cocoa and buttery notes that develop into medium bitterness before finishing sweet with hints of sweetgrass. The creamy mouthfeel remains clean without being overly vegetal or marine, making it excellent for both traditional usucha (thin tea) preparation and crisp, clean lattes.
Yame Matcha Blend combines Yabukita and Saekakari cultivars from the renowned Yame region of Japan. This blend offers nutty, fresh, and creamy characteristics with vegetal notes, complemented by a hint of mineral and a clean finish. The flavor profile resembles marzipan mingling with freshly mown hay, underscored by a whisper of sea salt, making it ideal for lattes, matcha beverages, and traditional usucha preparation.
Tsuyuhikari Single Cultivar Matcha showcases the Tsuyuhikari cultivar, celebrated for its intense green hue and umami-rich profile. This variety balances sweetness with a delicate, almost savory bitterness reminiscent of steamed edamame pods with a subtle hint of toasted sesame oil. The complex flavor profile makes it particularly suited for usucha preparation where its nuanced characteristics can be fully appreciated.
Culinary and Specialty Blends
Osada Culinary Matcha features a proprietary blend of cultivars designed specifically for culinary applications. This variety presents a bolder, more assertive flavor profile with lingering astringency, engineered to stand out in baked goods and culinary creations. The taste evokes dark chocolate shavings and damp earth after a spring thunderstorm, making it perfect for baking, smoothies, and various culinary applications.
Lightly Sweetened Matcha Latte Blend offers convenience without compromising quality through a meticulously balanced proprietary blend that comes pre-sweetened for effortless latte preparation. This blend harmonizes matcha’s inherent bitterness with natural sweetness, creating a flavor reminiscent of matcha-infused crème brûlée that’s ready to be savored at a moment’s notice.
Production Quality Standards
The Steeping Room emphasizes the importance of milling techniques in their matcha selection. While ball-milled matcha offers affordability, they prioritize the silky smoothness achieved through traditional stone-milling processes. Each variety represents careful cultivation and processing methods that preserve the unique characteristics of individual cultivars and regional terroir.
History of The Steeping Room
The story of The Steeping Room begins in 2007 when two certified tea specialists, Emily Morrison and Amy March, launched their mission to revolutionize tea appreciation in Austin, Texas. Their vision extended far beyond simply selling tea – they aimed to elevate it alongside craft beer and fine wine as a beverage worthy of true connoisseurship.
Their initial tea room at The Domain served as more than just a retail space. It became a vibrant educational hub, complete with tea tastings and workshops designed to dismantle the prevalent tea bag” mindset among casual drinkers. This wasn’t merely a business venture; it was a cultural intervention, one meticulously steeped cup at a time.
The company’s approach to matcha reflects their commitment to quality and education. Their selection transcends mere product listings, offering a carefully curated expedition through Japan’s most esteemed tea-producing regions. From Yame blends featuring Yabukita and Saekakari cultivars to single cultivar varieties like Saemidori and Tsuyuhikari, each matcha tells a story of terroir and craftsmanship.
The Steeping Room’s dedication to regenerative agriculture shapes their sourcing strategy. Their suppliers employ traditional techniques like the tana shading ceremony, where tea plants are covered approximately 20 days before harvest to intensify natural sweetness. The most exquisite matcha originates from the Ichibancha – the first harvest of the year – with skilled farmers hand-picking the youngest, most tender leaves.
Beyond preservation, their suppliers actively work to regenerate ecosystems through soil management techniques, efficient irrigation systems, and biodiversity integration. Some farms even cultivate azolla, a nitrogen-fixing aquatic fern, as natural fertilizer, while others have reintroduced native bird species for natural pest control.
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