Quality matcha is not just another type of green tea, it is the champagne of green tea. Matcha comes from the same plant as all tea, Camelia Sinesis but the way it is cultivated and processed is what makes matcha so special. Real matcha comes from Japan and is made from the finest shade-grown leaves stone-ground to a fine powder.

Translated from Japanese, matcha means “powdered tea”. With regular green tea, which is infused in hot water, 85-90% of the nutrients are discarded with the leaves. However, with matcha, you’re drinking the entire leaf just as in ancient times when tea was a medicine, not a beverage. Your body benefits from all the soluble and non-soluble elements of the tea first hand.

Not only have the Zen Buddhist Monks used Matcha for over 800 years, Matcha was also the tea the samurai who turned to before battle, because of its long lasting energy boost and its ability to promote a state of relaxed awareness. Quality matcha gives a sense of well-being and provides a natural boost for hours, whilst also reducing the desire to snack and seek short term energy boosters like coffee.


Our Finest Japanese Organic Matcha has:
137 x the antioxidants of regular green tea
10-15 x the nutrients of regular green tea
8 times the beta-carotene of spinach
It has been expertly sourced by OMG Tea and cultivated by award winning suppliers with the highest organic standards


Green tea is a rich natural source of antioxidants rich in polyphenols most of which are catechins which studies have shown to protect the body against the ravages of free radicals, slow the aging process and fight viruses and diseases.   EGCG (Epigallocatechin gallate) is one of the most beneficial of these catechins and is found in abundance in Matcha and scientists have now discovered EGCG to be at least 100 times more effective than Vitamin C and 25 times more effective than Vitamin E at protecting cells and DNA from free radical damage.  Moreover recent studies show that Matcha can have 200 times the amount of EGCG as regular steeped green tea.

(1)Source: Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United States, Journal of Agricultural Food Chemistry 2004, 52, 4026-4037 // ORAC Analysis on Matcha Green Tea: Brunswick Laboratories