Traditional stone-grinding process in a high standards tea factory to ensure high and stable quality matcha production.

Between Japan and Switzerland

When we first connected with our partners in Uji, one thing immediately stood out: their century-long legacy is not simply about tradition, it is about an unwavering dedication to producing exceptional matcha. 

They walked us through every step of the process, from cultivating shaded tea leaves to transforming tencha into the vibrant, silk-like powder we know as matcha today. To them, matcha is not just a product; it is a craft refined over generations. 

As we discussed bringing their matcha to Switzerland, another important topic emerged: food safety and quality standards. Switzerland and the European Union maintain some of the world’s strictest pesticide regulations. Meeting these standards requires more than routine testing; it demands close relationships with trusted farmers and meticulous quality control throughout production. 

What we respect most is how they balance both worlds: preserving the authentic depth and umami of traditional Japanese matcha while ensuring every batch meets the rigorous standards expected in Switzerland and Europe. 

By working closely with a small network of carefully selected growers, they are able to maintain purity, consistency, and safety without compromising the character that makes authentic Japanese matcha so distinctive. 

Choosing Better Matcha 

Not all matcha is created equal. The origin of the leaves, cultivation methods, freshness, and processing all influence the final cup. 
When choosing premium matcha, look for: 
  • vibrant green color instead of dull yellow-green 
  • fresh aroma with creamy, vegetal notes 
  • transparent sourcing and proper storage practices 
High-quality matcha is more than a trend, it is the result of centuries of dedication from tea farmers and tea makers who carefully preserve the craftsmanship, culture, and respect for nature behind every cup. 

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