Japanese Tea FAQ

Every tea in the Midory catalog is sourced from named farms and cooperatives across Japan's finest growing regions — Fujieda in Shizuoka, Wazuka in Kyoto, Yame in Fukuoka, and more. We work through trusted partner networks that give us direct access to single-estate and single-cooperative teas, so each product is traceable to a specific place and producer rather than an anonymous blend.

Our teas come from several of Japan's most respected tea-growing regions. Current offerings include matcha and gyokuro from Kyoto-area farms, sencha from the Kinezuka family's cooperative in Fujieda (Shizuoka), hojicha from Obubu Tea Farm in Wazuka, genmaicha from the NaturaliTea collective in Shizuoka, and gyokuro from the Harashima family's Chiyonoen garden in Yame (Fukuoka).

Single-origin means the tea comes from one specific farm, estate, or cooperative — not a blend of leaves from multiple sources. This matters because each farm's soil, elevation, microclimate, and cultivation practices shape the final flavor. Single-origin teas let you taste a place, not just a category. All Midory teas are single-origin or single-cooperative.

All five come from the same plant — Camellia sinensis — but are produced and prepared differently. Matcha is shade-grown for 3–4 weeks before harvest, then stone-ground into a fine powder; you consume the whole leaf. Sencha is steamed and rolled into needle-shaped leaves; it brews a bright, grassy cup. Gyokuro, like matcha, is shade-grown (for about 3 weeks), but brewed as a leaf tea — the result is intensely umami and low-bitterness. Hojicha is roasted at high heat, which turns the leaves brown, eliminates most caffeine, and creates a toasty, caramel-like flavor. Genmaicha is green tea blended with roasted brown rice for a nutty, slightly sweet taste and very low caffeine.

Sift 1–2 g of matcha (about ½–1 teaspoon) into a warmed chawan or bowl to break up any clumps. Add 60–80 ml (2–3 oz) of water heated to around 70–80°C (158–176°F) — not boiling. Whisk with a bamboo chasen in a brisk W or M motion until a fine, uniform foam forms on the surface. Drink immediately. For a matcha latte, whisk the matcha concentrate first, then add steamed or cold milk.

Temperature depends on the tea. Matcha: 70–80°C (158–176°F). Gyokuro: 50–60°C (122–140°F) — cool water amplifies the sweet umami and suppresses bitterness. Sencha: 70–80°C (158–176°F). Hojicha and genmaicha: 90–95°C (194–203°F). As a rule, the more delicate and shade-grown the tea, the cooler the water should be.

For a standard thin (usucha) bowl of matcha, use 1–2 g — roughly ½ to 1 level teaspoon. For a matcha latte, 2 g whisked in a small amount of hot water before adding milk works well. If you want a stronger or more concentrated flavor, increase to 2–3 g, but avoid going much higher as bitterness increases quickly.

Yes. Matcha adds color, subtle bitterness, and earthy depth to baked goods, smoothies, ice cream, and savory dishes. For cooking, a vibrant green color and mild flavor are more important than the nuanced umami notes that make a ceremonial bowl special — so a good everyday matcha like the NaturaliTea Fujieda Matcha works well. The same tea you use for drinking can be used in the kitchen; there is no need for a separate 'culinary' product.

For lattes, look for a matcha that whisks smoothly, has a vivid green color, and holds its flavor against milk. The NaturaliTea Naturally Grown Fujieda Matcha ($22.45) is our most popular choice for daily lattes — it is bright, approachable, and versatile. For a richer, more pronounced matcha flavor that stands up to oat or nut milk, step up to the Yunomi.Matcha Uji no Aji Kiyomizu ($44.89). Both dissolve easily with a chasen and pair well with steamed or cold milk.

We currently ship to addresses within the United States only. All orders are fulfilled and shipped from our U.S. warehouse, so there are no customs fees or international delays for domestic customers.

Orders are typically processed within 1–2 business days. After shipping, estimated delivery is 5–8 business days via standard carrier. Most orders arrive within 7 business days of the ship date. During peak holiday periods (Thanksgiving through New Year's), allow a few extra business days. You will receive a shipping confirmation with tracking once your order leaves our warehouse.

We want you to love every tea you try. If your order arrives damaged or there is a quality issue, please contact us within 14 days of delivery with a photo and we will make it right — replacement or refund. Because tea is a perishable consumable, we are unable to accept returns on opened products that simply did not match your taste preferences. We recommend starting with a smaller or entry-level offering if you are new to a particular tea type.

Yes. Matcha typically contains around 30–70 mg of caffeine per 1–2 g serving, depending on how much powder you use and the specific tea. Because you consume the whole leaf (rather than a steeped infusion), the caffeine content is generally higher than a cup of green tea brewed from leaves. For comparison, a standard cup of coffee contains roughly 80–120 mg. Gyokuro and shade-grown teas also tend to be higher in caffeine than un-shaded teas like hojicha or genmaicha.

L-theanine is an amino acid found almost exclusively in tea plants (Camellia sinensis) and a few mushrooms. Research suggests it promotes a state of relaxed alertness — often described as calm focus — partly by supporting alpha brain-wave activity and modulating certain neurotransmitters. In matcha and gyokuro, L-theanine is found in particularly high concentrations because shading during growth encourages the plant to accumulate it. Many people find that the combination of caffeine and L-theanine in matcha produces a more sustained, less jittery energy compared to coffee.

Matcha is rich in antioxidants — particularly catechins like EGCG — and contains L-theanine alongside caffeine. Research suggests regular consumption may support general wellbeing as part of a balanced diet. We do not make medical claims, but the ingredient profile of high-quality, shade-grown matcha is one of the reasons it has been a staple of Japanese culture for centuries. As with any food or beverage, individual responses vary — if you have specific health questions, consult a qualified healthcare professional.