100% CEREMONIAL GRADE MATCHA: Our matcha leaves are harvested once a year in May, its optimal time for picking. Post-harvest, they undergo a rigorous process of cutting, steaming, drying, sifting, and to prevent oxidation. Finally, the leaves are stone-ground into the fine powder. SMOOTHER TASTE IDEAL FOR ALL MATCHA DRINKERS: Our matcha boasts a well-balanced umami flavor with toasty, nutty notes, achieved by the unique high-temperature firing process. SOURCED SMALL FARMERS IN SHIZUOKA, KAGOSHIMA & KYOTO: The matcha comes from a small family farms in Wazuka, located in the north of Kyoto prefecture. The soil is mineral-rich clay soil and contributes to depth of flavors and strong aroma in the tea. VEGAN, GLUTEN-FREE, ZERO SUGAR: Our matcha is composed of 100% tea leaves that have been steamed and stone-milled into superior, ceremonial, matcha. NATURAL ENERGY: The natural occurring amino acid L-theanine found in Matcha calms the effects of caffeine. Matcha provides caffeine generated energy while relaxing the mind and body. FEEL CONFIDENT MAKING MATCHA: The traditional way to make our matcha is to scoop 2 grams (1 tsp) into a tea bowl (small, wide, shallow shape with a rounded bottom, which allows for easy whisking of matcha), add 2.5 ounces of hot water (170F), and vigorously whisk until frothy. Dona is a small business, proudly based in Brooklyn, NY. Our matcha comes from a blend of tea leaves sourced from several small plot farms in Japan. Our matcha comes from Shizuoka, Kagoshima, and Kyoto family tea estates. The tea leaves are selected and stone-milled by a fourth generation tea producer. More on matcha: Matcha originated in China, where monks drank the beverage for its high caffeine content during meditations. During the 12th century, as Buddhism spread to Japan, matcha was introduced to Kyoto where its popularity boomed. Now, Kyoto is the mecca of matcha production in Japan.