About our matcha

Our Matcha

At Moicha, your health and food safety come first. We only source JAS Organic and pesticide-free matcha that meets strict EU pesticide MRL standards.

Since you consume the whole tea leaf when drinking matcha, it's important to us that you can enjoy it with complete peace of mind — without worrying about harmful pesticides.

Farm Direct

We work directly with trusted suppliers and farmers in Japan — no middlemen involved. Our approach is about building lasting partnership and friendship, ensuring the best quality matcha and growing the business together for long term.

Our Partners

We partner with a long-established matcha grower with over 180 years of expertise in Uji, Kyoto — the renowned birthplace of matcha — to source organic Premium and Superior grade matcha.

We also proudly offer pesticide-free Latte grade matcha from fascinating eco-farms in Shizuoka, where solar panels are used to both shade the tea leaves and power the estate. This grade is perfect for matcha latte.

Tradition & Expertise

Making real matcha is slow, skilled, and labor intensive process.

1. Shade Growing - Tea plants are covered for 20-30 days to boost flavor and nutrients.

2. Hand Picking - Only the youngest, softest leaves are carefully picked.

3. Steaming, Drying, De-Stemming - Leaves are quickly steamed and dried to lock in freshness, then tough stems are removed

4. Grinding - Leaves are slowly stone ground into a fine powder

5. Blending - Tea masters blend and check quality for perfect flavor

Fun Fact: It takes about one hour to grind 30 grams of matcha! Grinding too fast would heat up the tea and ruin its color and flavor

Quality Control

Our matcha is carefully produced in small batches, with a particle size of around 10 microns for consistency. It’s tested in-house and by Eurofins Germany, following strict EU regulations. Our suppliers are FSSC 22000 certified, meeting the highest global food safety standards.

Sourcing

Farm to Cup

Production

Quality Control