Matcha comes from the Japanese words for cha, meaning tea, and ma, which means powder. This stunningly green powdered tea can be traced back to as early as 2700 B.C., when Chinese Emperor Shen Nong first popularized the custom of tea drinking. From there, green tea spread to Japan, where the practice evolved into a fascinating ritual and an integral part of health and wellness practices. Today, green tea — and matcha specifically — is treasured over the world for its dynamic properties, many of which are now supported by science, as well as its phenomenal taste. Whereas many green teas contain only parts of the tea leaf, our matcha makes use of the entire leaf. Each plant is cultivated by local farmers in Japan, who take great pride in cultivating their crops using traditional methods that date back more than eight centuries. The plants are protected from sunlight, a practice that further boosts the tea’s chlorophyll levels, and the leaves are picked by hand, with coarse fibers, stems, and other debris quickly discarded. As the leaves are meticulously sorted, they’re also separated into grades. The prized “ceremonial grade” is reserved for the youngest and highest quality leaves. Those leaves are then ground using a stone mill until a uniquely shaped powder molecule emerges. The result? A mild, smooth, refined product that’s a pleasure to consume.