抹茶 Matcha, briefly
Green tea leaves are shaded for weeks before harvest, steamed, dried, deveined into tencha, then ground on slow granite mills into a powder fine enough to hang in water.
Whisked rather than infused, matcha keeps the whole leaf in the cup — its colour, its aroma, and the amino acids that give fine grades their sweetness.
Covered for ~3–4 weeks pre-harvest, driving up chlorophyll and amino acids for deep colour and umami.
Nothing is strained away. You drink the milled leaf in suspension, not an infusion.
Stone-milled to roughly 5–10 microns — the silk texture that separates matcha from ground green tea.
製法 From garden to powder
Each stage is a decision that shows up later in colour, aroma and price.
Gardens are covered before harvest to boost chlorophyll and sweetness.
The tender top buds of the first flush are taken, by hand for top grades.
A brief steam halts oxidation and locks in the vivid green.
Leaves are dried and deveined into tencha, the raw material for matcha.
Granite mills turn slowly — often near 40 g an hour — into fine powder.
等級 Grades & flavour
There is no single "best" matcha — only the right leaf for the job. The finest, sweetest powders are wasted in a hot oven; a sturdy culinary grade holds its colour through sugar and heat where a delicate one would turn dull.
At the top of the range, flavour turns fresh, sweet and full of umami, with the bitterness pulled almost entirely out.
| Tier | Best for | Colour & grind | Flavour |
|---|---|---|---|
| Ceremonial / Beverage | Whisked bowls, premium lattes | Vivid jade, ultra-fine | Sweet, full umami, no bitterness |
| Café / Latte | Everyday & iced lattes | Bright green, fine | Rounded, gently grassy, milk-friendly |
| Culinary / Food | Baking, confectionery, sauces | Deep green, fine | Robust, holds through heat & sugar |
| Special purpose | Ice cream, nutrition & blends | Colour tuned to use | Formulated for the application |
Colour, aroma and particle size are the quickest tells of quality — brighter and finer generally means higher grade.
用途 Where it goes
Matcha lattes, iced drinks and coffee-bar pairings that stay bright in milk.
Cakes, breads and confectionery where colour has to survive the oven.
Gelato, soft-serve and yoghurt built on a clean, even green.
Functional and health-food formats that use matcha as a whole-leaf ingredient.
価値 Why high-grade Japanese matcha
The qualities that make fine Japanese matcha worth sourcing are the same ones that keep it rare.
The prized first flush arrives in a short spring window — a genuine seller's market for the best lots.
Top grades are plucked by hand and milled on granite, not roller-crushed at speed.
Shading raises theanine and other amino acids — the source of that sweet, savoury depth.
Careful growing and grade selection keep astringency low, so it flatters milk and sugar.
Consistent colour and flavour make it dependable for high-end beverage and food production.
Figures are typical industry ranges and vary by garden, cultivar and mill.
会社 The company
An Australian distributor of high-grade Japanese matcha — supplying high-end retail customers and the food and beverage makers who build with it.
Beyond sourcing, we are developing our own beverage products and an ingredient programme to recover and produce functional tea compounds — tea polyphenols (catechins) and L-theanine — for food production, beverage processing and premium drink creation.
neotea.comnovomatcha.com.au · Serving retail (B2C) and food-manufacturing & beverage (B2B) clients across Australia.
理念 What we hold to
Named gardens, first-harvest leaf, and grades matched to the use.
Multiple sourcing regions so the counter never runs dry.
New, science-led routes to cultivated tea and high-value tea ingredients, developed in Australia.
Purification and formulation held to consistent, testable standards.
研究 Where NeoTea is heading
Alongside distributing premium Japanese matcha, we are developing Australian routes to secure, year-round supply of tea and its functional compounds. Each is an R&D and pilot-stage programme.
A two-stage platform — propagating elite tea plantlets in the lab, then growing them to leaf in controlled glasshouses — for year-round, climate-independent matcha.
酵素Producing tea's signature umami amino acid with food-grade enzymes in a fermentation system — the same γ-glutamyl chemistry the tea plant uses.
再生Recovering high-value catechins (tea polyphenols) and L-theanine from tea material for food and beverage makers.
Get started
Buy by the tin for the tea room, or talk to us about grade selection, pack sizes and repeatable supply for your café, bakery or production line.