Chinese: 二级抹茶
Origin: Wuyuan County, Jiangxi, China
Vintage: 2026
Tea type: Powdered green tea
Growing method: Shade-grown
Processing: Green tea production → Low-temperature fine grinding
Form: Superfine whole-leaf powder
Status: Organic
This organic Chinese matcha is produced in Wuyuan County, Jiangxi, one of China’s historic green-tea-growing regions. Tea has been cultivated in Wuyuan for more than a thousand years, supported by a humid subtropical climate, abundant rainfall and mountainous growing conditions.
Unlike an infused loose-leaf tea, matcha is consumed as the entire tea leaf in powdered form. The leaves are processed as green tea and then mechanically ground at low temperature into an extremely fine powder. Keeping temperatures controlled during grinding helps limit heat-related changes to the leaf’s aroma, color and composition.
The tea plants are shade-grown before harvesting. Reducing direct sunlight changes the development of the leaf and is used to produce a softer, more concentrated character suitable for powdered tea.
Because the complete powdered leaf is whisked into water rather than removed after infusion, matcha has a fundamentally different texture from conventional green tea: concentrated, opaque and full-bodied.
Chinese Matcha
Although matcha is most strongly associated today with Japan and the Japanese tea ceremony, the practice of producing and drinking powdered tea has much older roots in China.
During the Song dynasty (960–1279), finely ground tea was whisked with hot water and became an important part of elite and monastic tea culture. This method later travelled to Japan through Buddhist exchange, where it continued to develop and eventually became central to Japanese chanoyu. In China, meanwhile, loose-leaf brewing gradually became dominant, particularly after the Ming period.
Modern Chinese matcha therefore represents both a contemporary tea product and a connection to an older Chinese tradition of powdered and whisked tea.
Wuyuan
Wuyuan has a documented tea culture extending for more than 1,000 years and has historically been known for green-tea production. Today, Wuyuan and the surrounding tea-growing areas of Jiangxi, Zhejiang and Anhui form an important eastern Chinese green-tea region.
The combination of humid conditions, regular rainfall and mountain terrain provides suitable conditions for producing tender green-tea material.
How We Use It
This matcha can be prepared traditionally by whisking the powder directly with water or used as the base for a Matcha Latte. Its powdered form also makes it suitable for culinary preparations because the entire tea leaf becomes part of the finished drink or food.
Character: Vegetal · Fresh · Creamy · Umami · Gentle bitterness