OUR MATCHA - Whole Leaf Matcha
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Uji, Kyoto Japan - WholeLeaf Matcha

Incomparable Quality

There are several grades of matcha. An educated matchaholic knows that the best matcha grows in Japan, not China and they understand the difference in the grades. The brighter green the matcha, the higher the quality as it is packed with more amino acids. A brighter matcha will also provide for better taste. Even if you purchase culinary matcha to use in food cooking, it is still important to have quality matcha or there truly is no point in consuming the matcha.


Whole Leaf Matcha is produced in the Uji region in the heart of Kyoto in Japan. The Uji region is perfect for growing tea leaves due to its favorable climate, fresh water and fertile soil. This helps produce green tea leaves that have more nutrients than those found in any other region of Japan.

Your Whole Leaf Matcha is grown with love, handpicked, quality tested, packed and distributed from Japan to your door step.

Uji, Kyoto Japan - WholeLeaf Matcha

The Process

To get from the farm to your cup it takes a lot of work. Anything that is too easy to attain, isn't worth having. From the bottom to the top, we pride ourselves in our hard work. It is worth every careful, strategic step

Whole Leaf Matcha Process


1. Shade Grown Tea Leaves

Specially cultivated plants are grown in gradually reduced sunlight, giving the leaves a fresher, deeper green color and boosting their chlorophyll and antioxidant levels.

2. Selectively Picked

The younger, greener tea leaves are handpicked by skilled tea farmers and immediately sent to be refined.

3. Steamed and Air-Dried

The leaves are steamed to prevent oxidization and to keep them fresh before being air-dried at 180 degrees, locking in the nutritional components of the tea.

4. Carefully Sorted by Texture and Taste

Skilled tea sommeliers then sort the leaves by appearance, flavor, aroma and color. The grade of the leaves will determine how they are used, with only the finest leaves heading for the stone grinder.

5. De-stemmed and De-veined

This immensely time-consuming task ensures only the best parts of the leaf remain. At this stage the tea leaves are known as ‘Tencha’. Tencha is kept refrigerated until it is ready to be ground.

6. Stone Ground to a Fine powder

The Tencha is ground into a fine powder using slow-turning granite grinding wheels (30g per hour). Friction is minimized meaning the tea leaves are not ‘burned’ in the process, allowing the leaves to retain their high level of chlorophyll. The result is a brilliant emerald green matcha powder.

Our matcha is then carefully weighed and packaged on site and then shipped directly to our Whole Leaf Matcha headquarters in San Diego, California.

Contact Whole Leaf Matcha

If you have any questions about matcha Japanese Green Tea in San Diego, contact us by filling out our simple online inquiry form.

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