Location on the tea plant, mainly. Hyperpremium is the baby leaves; we only use the newest growth. Imagine baby vegetables, baby herbs, microgreens. They haven’t had much time to develop much molecular complexity, so there are no bitter or astringent notes, just clean, chlorophyll-packed umami. Leaves used for coldbrew
Easier to read it here.
Some people insist on organic (generally for good reasons), so we searched hard for years and finally found what we feel is the tastiest and best organic matcha in the domestic Japanese market. However, our conventionally grown matcha is utterly safe, and it tends to taste better because its umami/
Hot https://breakawaymatcha.com/matcha-academy/tutorials/hyperpremium Cold https://breakawaymatcha.com/matcha-academy/tutorials/coldbrew
https://breakawaymatcha.com/good-matcha-bad-matcha/
We’ve done 1, 2, 3, and 4-year experiments with leaving matcha alone, in glass, in freezers, and tasting it at yearly intervals. Matcha stored properly like this lasts far longer than you’d expect -- a minimum of two years, but really it’s more like four. That said,
No. Not for real, actual matcha anyway.
About 25mg per gram (a rounded half-teaspoon) of matcha. By comparison, a cup of brewed coffee from Starbucks has about 150mg. So roughly a sixth of a cup of coffee. If you make a thicker 2g cup (rounded teaspoon) of matcha, it’s still only about a third as much
Mainly because the farmers and processors care so much; their processes take longer, require more steps, and are just harder. They’re pretty obsessed with producing Japan’s tastiest and healthiest matcha, and we don’t mind paying them well for the extraordinary product they produce. Rarity comes into it
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