Matcha Wellness
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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.
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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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