Organic vs Non-organic Matcha

Posted by Editor 21/01/2017 0 Comment(s)

Matcha is produced from Tencha. Tencha is shade-grown tea leaf which spend most of its time grown without direct sunlight. The shade-grown process ensure high level of acid amino (L-Theanine) remains in the tea leaf and produces delicious matcha.


Plants need energy to grow. Tencha plants are not able to get energy from sunlight because of shade-grown process. Therefore, Tencha can only get energy from the fertilizers.

Because of the strict standard in organic regulation, organic fertilizers are not able to deliver enough energy to produce high level of L-theanine in the tea leaf. As a result, organic matcha has a lighter color and bitter taste as compared to conventional matcha from same grade.


Conventional non-organic matcha uses non-organic fertilizers, but it doesn't mean it's bad or harmful. All fertilizers being used in conventional matcha production are premium natural fertilizers, but they are not certified organic.


All our matcha is produced under very strict regulation and certified safe for consumption in Japan. Both organic and non-organic are safe for consumption. 


In, we have organic matcha from different grade

Food grade : Organic Shizuoka Matcha (For baking, matcha latte)

Classic Grade : Organic Uji Matcha (For Matcha latte, matcha tea)

Ceremonial Grade : Organic Genki Matcha (For Matcha tea ceremony)