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Bringing our local, authentic Japanese teas to your doorstep: maintaining quality

Our mission is to deliver authentic, ceremonial grade matcha and traditional Japanese teas to the world and believe that quality should never be compromised.

Nearly all of their teas are single origin and never blends, with clear production history, growing region, farms, and growers identified. They pride themselves on transparency, clear genealogy, and production history to be investigated. They pay close attention to every step from choosing only the finest leaves and growing, shading and steaming methods. Consistent with Japanese standards of quality, our entire team from farmer to CEO personally regulates and reviews every single ingredient, steps of the production to make sure the result is the finest and most authentic Japanese teas.

As the popularity of Matcha has exploded around the world, with many companies, foreign and domestic, claiming to sell ceremonial grade matcha, or premium quality Japanese tea in general, they shift the focus off watered down marketing terms by educating, and bringing the customer all the information and transparency necessary to make that determination. They set a defining base for what should be considered the highest quality of Japanese tea.

For this reason, they have outlined strict criteria and definitions for ceremonial grade matcha and teas. The teas with the Nippon Cha trademark are certified, strictly managed for quality standards. So where does Nippon Cha stand in the world of Japanese tea?

At the highest level of quality, transparency and authenticity. 

 

DEFINITION OF NIPPON CHA TEA

  • 1. The tea leaves must be grown in Japan and the tea produced for the purpose of drinking as a beverage only. 
  •  2. Nippon Cha tea must be made from leaves from the first harvest of the season. 
  •  The leaves must be grown in Japan and the growing region and growers must be able to be specified. 
  • The tea leaves must have a clear production history (any fertilizer(s) and/or pesticide(s) used in the cultivation process must be able to be specified). 
  • 3. Nippon Cha tea must meet the Japanese Food Standards. Organic Nippon Cha tea must comply with the Japanese Agricultural Standards (JAS) 
  • 4. In principle, the blending of teas from different production regions to make ‘Nippon Cha’ is not permitted. Therefore, Nippon Cha tea from Kagoshima, Kyoto, Mie, Shizuoka, Setouchi, Fukuoka and Hiroshima is all 100% single-origin tea.If Nippon Cha tea is blended, the different origins and the ratio of each different origin tea is able to be specified. 
  • 5. All ingredients must be grown in Japan. All ingredients of any blend or powdered tea must meet criteria 1-4 above.Hojicha can be from tea from the second harvest of the year, as determined by the making process characteristic to Hojicha tea. Apart from this, Nippon Cha Hojicha must meet criteria 1,3, and 4 above.

 

DEFINITION OF NIPPON CHA MATCHA

  • 1. The tea leaves must be grown in Japan and the tea produced for the purpose of drinking as a beverage only. 
  •  2. Nippon Cha tea must be made from leaves from the first harvest of the season. 
  •  The leaves must be grown in Japan and the growing region and growers must be able to be specified. 
  • The tea leaves must have a clear production history (any fertilizer(s) and/or pesticide(s) used in the cultivation process must be able to be specified). 
  • 3. Nippon Cha tea must meet the Japanese Food Standards.Organic Nippon Cha tea must comply with the Japanese Agricultural Standards (JAS) 
  • 4. In principle, the blending of teas from different production regions to make ‘Nippon Cha’ is not permitted. Therefore, Nippon Cha tea from Kagoshima, Kyoto, Mie, Shizuoka, Setouchi, Fukuoka and Hiroshima is all 100% single-origin tea.If Nippon Cha tea is blended, the different origins and the ratio of each different origin tea is able to be specified. 
  • 5. All ingredients must be grown in Japan. All ingredients of any blend or powdered tea must meet criteria 1-4 above.Hojicha can be from tea from the second harvest of the year, as determined by the making process characteristic to Hojicha tea. Apart from this, Nippon Cha Hojicha must meet criteria 1,3, and 4 above.