Matcha Zen

Zen’s Tea House emerged from a deeply personal journey of healing and discovery. Founded in 2012 by Fernando Lopez, a U.S. Navy veteran returning to Whittier, California, the company began as more than just a business venture—it was a quest for natural wellness solutions.

After his naval service, Lopez faced chronic fatigue and digestive issues that conventional medicine couldn’t adequately address. Using his unemployment check as seed money, he began crafting custom herbal blends for friends and family, focusing initially on detoxifying and energy-boosting teas. His early creations included a dandelion root blend for liver support and a ginger-turmeric infusion for inflammation reduction.

The company’s commitment to quality began with sourcing ingredients from a collective of small, certified organic farms in Southern California. Lopez emphasized purity and potency, creating a stark contrast to mass-produced teas available in the market.

A pivotal transformation occurred through a partnership with Dr. Mei Ling, a local naturopathic physician. This collaboration not only provided credibility but resulted in specialized medicinal tea blends targeting specific health concerns, including a Calm & Focus tea with skullcap and lemon balm designed to alleviate anxiety and improve concentration.

The company’s matcha represents the pinnacle of their quality commitment. Sourced from the renowned Harada and Watanabe family tea farms in Uji, Kyoto—farms that have cultivated tea for over a century—their matcha undergoes traditional processing methods. The tea plants are shaded for approximately 21 days before the first harvest using traditional straw mats (honzu) and modern shading cloths.

The youngest, most tender leaves are carefully hand-picked and immediately steamed for 15-20 seconds at 90-95°C to prevent oxidation. After careful drying and manual sorting by skilled artisans, the leaves are stone-ground using traditional granite mills from Okayama Prefecture, rotating at a deliberate 20-30 RPM to preserve delicate flavors and create an ultra-fine powder with 5-10 micron particles.

The company holds JAS Organic certification and conducts regular third-party lab testing in Japan, ensuring purity and absence of heavy metals with levels well below stringent Japanese standards. Their matcha features the prized Yabukita cultivar, known for its balanced flavor and vibrant green hue, occasionally featuring Okumidori and Samidori cultivars depending on seasonal availability.