Matcha Wellness
Matcha Wellness presentation
Matcha Wellness brings the ancient tradition of Japanese tea culture to Australia through a direct partnership with a family farm in Uji, Kyoto—the birthplace of premium matcha. Founded by husband-and-wife team Ryo and Yasmin, this Melbourne-based brand connects Australian tea enthusiasts with authentic organic matcha that honors centuries-old cultivation methods.
A Direct Connection to Japanese Heritage
The brand’s relationship with their Uji family farm ensures every batch meets strict traditional standards. Tea leaves are shaded for 3-4 weeks before harvest, a meticulous process that develops the vibrant emerald color and rich umami flavor that defines premium matcha. After harvest, leaves are steamed to prevent oxidation, carefully sorted by grade, and stone-ground into the silky powder that reaches Australian customers.
This hands-on approach means Matcha Wellness controls quality from farm to cup. Their USDA Organic certification validates their commitment to purity, while their direct sourcing eliminates middlemen who often compromise authenticity.
Beyond Basic Green Tea
The brand offers distinct grades tailored to different needs. Their Ceremonial Grade delivers the smooth, complex flavor meant for traditional whisked tea. Artisan Ceremonial options showcase specific regional characteristics from areas like Kikugawa. The Superior Culinary Grade provides the same antioxidant benefits in a format designed for lattes, smoothies, and baking.
What sets their matcha apart is the effect: sustained energy lasting 4-6 hours without the jitters common to coffee. The high chlorophyll content supports natural detoxification, while L-theanine provides enhanced mental clarity alongside gentle alertness.
Complete Matcha Experience
Matcha Wellness extends beyond powder to create a full ecosystem:
- Traditional tea sets with bamboo whisks, ceramic bowls, and authentic tools
- Sample packs that let customers discover their preferred grade
- Natural matcha skincare products formulated and made in Australia
- Educational resources covering preparation techniques and health benefits
This comprehensive approach reflects Ryo and Yasmin’s vision: making genuine Japanese matcha accessible while preserving the cultural practices that make it special. Their small-company attention to detail and responsive customer service has built a loyal following among Australians seeking more than just another green tea option—they want the real story behind their cup.
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Matcha produced by Matcha Wellness
Matcha Wellness offers a carefully curated selection of three distinct matcha grades, each tailored to specific uses and flavor preferences. Founded by husband-and-wife team Ryo and Yasmin, the brand emerged from Ryo’s Japanese heritage and their shared mission to democratize access to high-quality, organic matcha.
Product Range
Superior Culinary Grade matcha represents their everyday offering, sourced from the second and third harvests. This JAS and USDA certified organic matcha features a robust flavor profile with slightly more mature notes, making it ideal for lattes, smoothies, and baked goods. The recommended preparation temperature is 175°F (80°C), allowing it to complement other ingredients without being overshadowed.
Ceremonial Grade matcha comes exclusively from the first flush harvest (Ichibancha), the most prized harvest of the year occurring in spring (April/May). This JAS and USDA certified organic matcha boasts a sweet, complex flavor with pronounced umami characteristics, vibrant green color, and high nutrient concentration. The optimal preparation temperature is 160°F (70°C), preserving its delicate flavor profile for traditional tea ceremonies.
Artisan Grade “Okumidori” represents their unique specialty offering, sourced from the Kikugawa region of Shizuoka. This matcha is EUROFINS certified pesticide-free and adheres to all organic standards, though it lacks formal organic certification. The flavor profile is described as vibrant and intense, delivering a greener, more pronounced matcha experience with recommended preparation at 170°F (75°C).
Storage and Freshness
To preserve matcha integrity, Matcha Wellness recommends refrigerator storage and consumption within eight weeks of opening. This guidance ensures optimal flavor retention and nutritional value across all their matcha grades.
History of Matcha Wellness
The Vision Behind Matcha Wellness
Matcha Wellness emerged from the shared vision of Ryo and Yasmin, a husband-and-wife team who sought to bridge the gap between authentic Japanese culture and modern wellness practices. Ryo’s Japanese heritage ignited a deep passion for matcha (powdered green tea), inspiring the couple to democratize access to high-quality, organic matcha for a wider audience.
Partnership with Traditional Producers
A pivotal moment in the company’s development arrived when they partnered with a small family farm nestled in Uji, Kyoto, a region synonymous with the finest matcha production in Japan. This partnership represents more than just sourcing – it connects customers with authentic Japanese culture and time-honored wellness practices through exceptional matcha quality.
Commitment to Authenticity and Quality
After intensive matcha sampling from across Japan, Ryo and Yasmin made the strategic decision to work exclusively with their Uji, Kyoto partners. Their commitment extends beyond commerce, aiming to share the profound health benefits and cultural significance of traditional Japanese matcha preparation methods.
Traditional Production Methods
The company maintains strict adherence to traditional harvesting methods at their partner farm in Uji, Kyoto. The process includes six weeks of shading before harvest using traditional straw or black vinyl sheets, careful hand-picking during the first flush (Ichibancha) in spring, immediate 20-second steaming to halt oxidation, air-drying in expansive cages, and meticulous stone-grinding that takes approximately one hour to yield just 30 grams of powder.
Product Philosophy
Matcha Wellness offers a carefully curated selection of matcha grades, each tailored to specific uses and preferences. Their range includes Superior Culinary Grade from second and third harvests, Ceremonial Grade from the prized first flush, and the unique Artisan Grade “Okumidori” sourced from the Kikugawa region of Shizuoka, which delivers a vibrant and intense matcha experience.
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