Organic vs Conventional Matcha

Matcha is produced from Tencha which is covered-grown tea leaf which spend last 20 days without direct sunlight. The covered-grown process ensure high level of sweetness and low level of astrigency remains in the tea leaf and produce good matcha.

Lot of energy required in order to produce good Matcha sweetness. Tencha plants are not able to get energy from sunlight because of covered-grown process. The main source of energy has to come from the fertilizers. Organic fertilizers are not able to provide good enough energy for Tencha to produce good sweetness. 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. 

If you like and prefer organic matcha or green tea, please visit our store.