Freshly ground has always been better
Before pre-ground matcha became the industry standard, traditional tea masters ground matcha powder just before serving—so the drinker could experience matcha at the height of its freshness.
Taste
What experts are saying
Kyle Connaughton
Owner and Chef, Single Thread
Healdsburg, CA
“Our team of chefs and sommeliers was so incredibly impressed with the flavor of Cuzen Matcha. The pure expression of the tea is amazing and it’s an outstanding way to taste matcha the way it’s meant to be enjoyed. We look forward to featuring the Cuzen system in our inn rooms for our guests to enjoy.”
Nobu Yamazaki
Owner and Chef, Sushi Taro
Washington DC
“Cuzen Matcha has a good combination of rich flavor, sweetness, with a nice level of bitterness. It’s well balanced and amazingly fresh. It’s beautiful and nice to show to my customers at the sushi counter.”
color
Color gives you a clue
FRESHLY GROUND VS PRE-GROUND
Source: Our original study
Preserved at 73°F (23°C) for 2 months
Because of its greater surface area, pre-ground matcha powder oxidizes faster than it does when kept as larger matcha leaves. Being exposed to oxygen is how the initial green color of freshly ground matcha fades to a yellow-brown tint over time.
Freshly ground means fresh qualities
chlorophyll A
Source: Our original study, Data collected at Japan Food Research LaboratoriesPreserved at 73°F (23°C) for 3 months
The above difference in color is due to matcha leaves keeping higher levels of chlorophyll a (thus its greener color) than pre-ground matcha powder.
Matcha leaves hold their freshness longer than pre-ground powder, much in the same way coffee beans hold their freshness longer than pre-ground coffee.
NUTRIENTS
It’s higher in antioxidants too
ANTIOXIDANT ORAC* VALUE
Source: Our original study, Data collected at Japan Food Research LaboratoriesPreserved at 98°F (37°C) for 2 months
Even after two months of storage, matcha leaves keep a higher level of antioxidants (ORAC* value) than pre-ground matcha powder.
*Oxygen Radical Absorbance Capacity (antioxidant)