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Shade grown
For the last 20 days before harvest, the tea plants are covered under cloth. The shade slows the leaves down, concentrating chlorophyll, L-theanine, and natural sweetness, the things that make matcha actually do something.
Where every pouch begins.
Every bag of MatchaFlow follows the same path. From the shade grown fields in Guizhou to the pouch in your hand. Three steps, one farm.
For the last 20 days before harvest, the tea plants are covered under cloth. The shade slows the leaves down, concentrating chlorophyll, L-theanine, and natural sweetness, the things that make matcha actually do something.
The first spring harvest, every year. Picked by hand, not machine. Only the youngest, most delicate leaves. Sorted on the same day they're picked.
Steamed, dried, de-stemmed, then milled slowly on traditional granite stones. Cold and slow, so the powder doesn't oxidise from heat. It takes an hour to mill enough for a single 40g pouch.
Every pouch of MatchaFlow starts at a single small farm in Guizhou, China. No bulk imports, no blending across regions, no mixing different harvests to hit a price point. The Premium you order today comes from the same farm as the Premium you order next month, until that harvest runs out. Then we tell you.
Stone milled within 24 hours of harvest to lock in colour and flavour. Sealed in nitrogen flushed pouches to keep oxygen out. Made in HACCP certified facilities that meet international food safety standards. Every step is built to protect what makes matcha taste like matcha. Most factory matcha doesn't bother.
MatchaFlow contains no dairy, no gluten, no GMOs, no added sugars, no artificial sweeteners, no synthetic flavours, no colours, no preservatives, no silicon dioxide, no animal byproducts. 100% organic, kosher, vegan. Just leaf, and nothing you don't need.
A single small farm in Guizhou, China. Both grades come from the same farm, Ceremonial from the first spring picking, Premium from a slightly later picking of the same season.
Consistency. Most matcha brands blend leaves from multiple farms, regions, and harvests to keep prices stable and supply uninterrupted. That also means inconsistent flavour. We work with one farm so every pouch tastes like the last.
Yes. Every harvest is tested before it leaves the farm, and again before it ships from our facility. Reports are available on request.
The harvest date. Ceremonial is the very first spring picking, the youngest, sweetest, most delicate leaves. Premium is a later picking of the same season, fuller bodied and better in milk. Same farm, same standards, different jobs.
Yes. 100% organic certified, vegan, and kosher. No pesticides, no synthetic fertilisers, no shortcuts.
Machine picked leaves include stems, older leaves, and damaged leaves, all of which lower the grade and dull the flavour. Hand picking is slower and more expensive, but it's how you get a ceremonial grade cup.
The leaves are milled within 24 hours of harvest. Once milled, matcha starts to lose potency, so we ship in small batches throughout the year, typically within 8 weeks of milling.
The pouches are mixed materials, so they can't go in standard kerbside recycling yet. We're working on a fully recyclable version for early next year. In the meantime, you can return empty pouches via soft plastic recycling drop-offs at major supermarkets.