RegeniZen Organic Matcha is certified organic by the Japanese Ministry of Agriculture, Forestry, and Fisheries of Japan, and is grown with only natural organic fertilizers and no agricultural chemicals or pesticides.
In Japan, it is said "Daichi tono Kakutoh" to describe traditional organic farming. "Daichi tono Kakutoh" means that it takes a lot of time and great effort to grow organic green tea. There are only a few farmers that produce organic green tea in a small part of Kyoto. 
Although Japanese green tea is harvested two to four times through the year, we can realistically harvest high quality organic tea only once a year due to lack of nutrition caused by limited use of fertilizers. Other tea companies harvest organic Japanese green tea two to four times per year, so their taste and aroma are not excellent. RegeniZen harvests our organic tea only once per year. Like all our teas, our Organic Matcha is Ichibancha, the first tea harvest of the year.
It is said that high quality Organic Matcha is one of the most difficult teas to produce. Generally, it is said that high grade and quality Matcha needs much fertilizer, however organic fertilizer works slowly. In contrast chemical fertilizer works quickly and efficiently in about a month and organic fertilizer works slowly for 3 to 9 months. Our Organic Matcha continues to impress all those who try it with a smooth and mellow flavor, and lack of bitterness, the sign of high quality Matcha.
Please enjoy the simple and traditional but smooth and mellow taste of our Organic Matcha.
 
Preparation:
Preparation of USUCHA (thin and weak Matcha, the standard way)
Sift the Matcha for a more mellow flavor and to remove any lumps.
Place 2 Chashaku or 1 teaspoon of Matcha (2g / 0.07oz) into the Chawan bowl.
Pour 70ml (2.46fl oz) of hot water into the Chawan. The water temperature should be 176F (80C).
Using the bamboo Chasen, whisk the Matcha until it has a rich foam on top.
For the best flavor, drink the USUCHA within approximately 3 minutes. If you wait too long, the rich foam will vanish and Matcha powder can collect at the bottom. The key is to whisk and then drink it right away, when it is fresh and covered in foam.
Preparation of KOICHA (thick and strong Matcha, the special way in tea ceremony)
Sift the Matcha for a more mellow flavor and to remove any lumps.
Place 4 Chashaku or 2 teaspoons of Matcha (4g / 0.14oz) into the Chawan bowl.
Pour 50ml (1.76fl oz) of hot water into the Chawan and whisk with the bamboo Chasen. Unlike USUCHA, KOICHA will not get a rich foam on top.
Only high quality Matcha is suitable for KOICHA, such as our Matcha Pinnacle, Matcha Super Premium, or Matcha Premium. Otherwise the tea may taste quite bitter.