The newest tea powders on tour

Meet Matchpoint, a new tea brand on the block. We’ve got a unique design and an important mission: to support family owned organic tea farms.

With matcha’s growing popularity, most companies have been purchasing their tea leaves at low, low prices and blending them together. Small generational tea farms can’t survive in this new tea industry, and many fields have been abandoned. We’re supporting traditional organic farming methods by purchasing direct and in small batches for higher quality, 100% single cultivar tea without the up-charge.

Our Tea Farm

Sustainable agriculture and regenerative farming—respecting nature from our tea farm to your table

We partnered with a family-owned, JAS and USDA certified organic farm that has been sustainably growing Yabukita tea leaves since 1976. Without the use of pesticides, herbicides, fungicides, or chemical fertilizers, our healthy and hardy plants yield more nutritious tea powders.

Grown in the mountains of Fujieda, Japan, our tea leaves face more environmental stresses (so you don’t have to!) due to variations in weather. And with less sunlight, the growth is slower than valley alternatives, resulting in a more fragrant, aromatic, and flavorful tea.

In other words, our tea is especially healthy because of where it comes from and the people who produce it

Yabukita Plants

Japan’s most popular tea cultivar

Our cultivar (which is a cultivated variety of a plant) makes up 85% of Japan’s tea production. Tea leaves made into matcha are grown in shade and harvested in spring from their buds and young leaves. Hojicha is a roasted tea from the same cultivar, but varies in flavor from different roasting temperatures.

We searched high and low for a set of matcha and hojicha that boast complex yet approachable flavor profiles. This is what we found:

Single cultivar: Grown and produced with care from one type of tea, our tea is never blended with other varieties
Small batch: Family-owned farm, an authentic product of Japan
First flush ceremonial matcha: Shaded for umami and sweetness, harvested in spring for the brightest shade of green
Medium-light roast hojicha: Roasted to maintain a delicate yet robust flavor profile