A Single Sip Reveals an Overwhelming Umami and Smoothness
RichlyMatcha’s matcha is more than just “delicious.” So, what creates such a profound depth of flavor? The secret lies in countless unseen details.
Rare, Hand-Picked First Flush Leaves
The tea leaves we use are from the “first flush,” harvested in early spring.
These leaves are packed with nutrients stored over winter, including high levels of theanine, vitamins, and catechins—key components for rich umami flavor.
Rather than harvesting with scissors, which is quicker but less precise, we insist on the labor-intensive and costly method of hand-picking.
Skilled artisans carefully select only the new buds and the soft leaves just beneath them—known as “Isshin Niyō”—avoiding tougher leaves and stems that can mix in with scissor-harvested tea.
This meticulous selection minimizes bitterness and maximizes delicate sweetness and smoothness.
Tea Leaves Perfected by Uji’s Nature
RichlyMatcha’s matcha is grown in the ideal tea-growing region of Uji, Kyoto.
With significant temperature differences between day and night, abundant water, and frequent mist, this environment helps the tea leaves develop rich and concentrated umami flavors.
The Art of Shading Cultivation
A key factor in defining matcha’s flavor is the unique technique known as “shading cultivation.”
Several weeks before harvest, the tea fields are covered to block sunlight. By limiting photosynthesis, the leaves retain a high concentration of theanine.
This is the secret behind RichlyMatcha’s characteristic deep richness and smoothness.
Moreover, the tea gardens we work with carefully manage the shading so that the covers do not directly touch the leaves, preventing damage and encouraging tender growth.The double-layered structure also protects against crosswinds, ensuring stable quality and preserving the delicate flavor.
Stone Mill Grinding — A Time-Intensive Traditional Method
The final step in production is the traditional stone mill grinding process.
A single stone mill can grind only about 40 grams of tea per hour. By grinding slowly at low temperatures, this method preserves the delicate aroma and nutrients, resulting in a light, exquisite matcha.
On the other hand, much of the matcha available today is rapidly ground using high-speed mills or jet mills (air-pressure pulverizers) to prioritize efficiency. While these methods are suitable for mass production, the friction heat they generate can often diminish the aroma and color, and result in a coarser texture.
Authenticity Made Possible Through Direct Partnerships with Tea Masters
Many matcha products distributed in the U.S. rely on intermediaries due to language and cultural barriers. As a result, brands are often forced to choose lower-quality matcha in order to offer competitive pricing.
At RichlyMatcha, our founder—a Japanese woman with a deep understanding of both Japan and the U.S.—works directly with trusted tea farmers and tea masters in Japan.
By sourcing straight from the origin and operating through our own exclusive logistics network, we eliminate unnecessary middle costs. This allows us to offer matcha of significantly higher quality than other brands in the same price range.
Unmatched Quality Backed by 200 Years of Tradition
As the global matcha boom continues, some tea farms have suddenly begun producing and marketing matcha without prior experience.
However, crafting truly exceptional matcha requires years of preparation, deep experience, and refined skill. Matcha-grade tea leaves must be cultivated in carefully controlled environments—with nutrient-rich soil, precisely managed shading, and an ideal climate.
Establishing such conditions alone can take years. Without the knowledge and craftsmanship passed down through generations, the leaves may turn bitter, lose their vibrant green color, and fall short of the smooth, elegant taste that defines authentic matcha.
