withinUs TruOrganic™ Matcha is extremely high in antioxidants and nutrients. When you consume matcha, you are consuming the entire tea leaf, which contains all the nutrients as opposed to soaking the leaves in water and disposing of the leaves. When the tencha leaves are stone ground, all the powerhouse nutrients are captured in the emerald green powder, making it very healthy and antioxidant rich.
withinUs TruOrganic™ Matcha holds JAS/JONA certificates through the Japan Organic and Natural Foods Association, as well as USDA and Canadian Organic Certificates. To obtain these certificates, our matcha adheres to some of the most strict guidelines for organic products in the world.
Our matcha is a mixture of the two highest grades of matcha available.
To reap the benefits of matcha it is crucial to have the most authentic form. Most of the time, less expensive matchas are anything but authentic - they are often grown in China (where the testing is much less stringent), and in many cases is ground green tea leaves (not tencha). Much of the health benefits of matcha come from a specific, specialized growing process. High quality matcha, such as withinUs TruOrganic™, originates from Japan, and is grown, prepared, and tested by experts trained in traditional methods. As a result, it costs more.
Yes. It is possible to prepare TruOrganic™ Matcha without a whisk, however we recommend using a bamboo whisk to thoroughly enjoy your matcha experience. Because our matcha is of premium quality, it is ground into an extremely fine powder that requires a flexible whisk to fully combine the matcha with water to create a smooth consistency with a beautiful layer of microfoam.
If you do not have a bamboo matcha whisk, you can use an electric milk frother as an alternative.
Studies have shown that dairy can block nutrient absorption. If you would like to add milk products to your TruOrganic™ Matcha - to make a latte perhaps - we recommend using non-dairy milks such as almond, soy or coconut milk.
Yes. withinUs TruOrganic™ Matcha is 100% safe. It is grown without the use of fertilizers, nitrogen or chemicals, and is routinely tested for purity. The soil is also tested frequently to ensure that no toxins can leach into the final product.
Absolutely not. TruOrganic™ Matcha is stringently tested for contaminants including radiation. In order for our product to hold the JAS/JONA, Canadian Organic and USDA certificates samples must pass all tests. No traces of radiation have been found.
Approximately 1/2 to 1 teaspoon / 2 bamboo scoop) makes 1 serving. This means that our 40g tin of matcha should last 35-40 servings.
The recommended consumption for matcha is approximately 1 cup per day. The effects of matcha tend to last 3-6 hours.
Green tea leaves are steeped and discarded whereas with matcha, the whole leaf (which has been dried and ground down into a fine powder) is being consumed.
In addition, matcha is shade-grown and therefore has more chlorophyll, polyphenols, and antioxidants, including EGCG and L-Theanine, than the average green tea. This equates to more fat-burning and cancer preventing capabilities along with more cognition and clarity. In fact, 1 cup of matcha is nutritionally equivalent to 10 cups of brewed green tea!
Matcha originated in Japan over 800 years ago, and the growing practices have been perfected by the Japanese. Farmers in China have tried to replicate the optimal growing conditions for tencha, but as a result of geography and lack of traditional experience, the tencha leaves, and matcha, will never be competition for Japanese grown matcha.
China also has less stringent testing for products, and in some instances even organically grown green teas have been proven to contain lead.
In Japan, green tea is hand picked at different periods throughout the year. First Harvest or ‘first flush’ is the first time the tencha leaves are picked in the season. This means that the best leaves are hand selected, and these leaves are considered by tea experts to be the absolute finest in quality, freshness and flavour.
Matcha ranges from grade A+ - D. TruOrganic™ Matcha is an exclusive blend of Grade A+ and A, the two highest grades of matcha available. Grade A+ is very limited, as it is only produced from one harvest from the year, so once it is used up, it is not produced again until the following First Harvest.
Ceremonial Grade is not a grade that is recognized in Japan, it has been created by the Western world to make matcha sound authentic. In actuality ‘ceremonial grade’ matcha could be grade D (the lowest grade).
TruOrganic™ Matcha is from Japan’s oldest and most highly acclaimed tencha growing region, Kagoshima and Kyoto where matcha originated over 800 years ago.
Yes. You can add TruOrganic™ Matcha to smoothies.
It's very simple to make a traditional cup of TruOrganic™ Matcha. Just follow these steps:
1. Heat water to 75-80C (165-175F)
2. Add 2 scoops (1 tsp) of TruOrganic™ Matcha
3. Pour 60ml (2oz) of water into a bowl
4. Whisk to make a paste
5. Add more water to taste - approx. 70-100ml (3-4 oz)
6. Whisk with a W-Shaped motion, until a think layer of foam is formed
7. Pour into a mug, sit back and enjoy.
In order to dissolve all clumps and achieve the layer of froth on top of your matcha, it must be whisked up in a bowl. When matcha is whisked, the tea is aerated, releasing the sweet flavour of the matcha which is not released to satisfaction when prepared in a mug.
When preparing matcha, the water should be just under boiling. A good way to achieve this is to boil water, then let it sit for 1-2 minutes before pouring it onto the matcha powder. If the water is too hot, it will scorch the matcha and leave a slightly bitter flavour.
No. We do not add any sweetner, preservatives or colouring to TruOrganic™ Matcha. It is 100% pure, organic Japanese matcha.
No, TruOrganic™ Matcha does not contain collagen – it is 100% pure Japanese matcha, with no additives or preservatives.
However, adding a scoop of withinUs TruMarine™ Collagen to your matcha is a fantastic way to get your recommended daily intake of antioxidants and collagen for skin, hair, nail, and joint health. withinUs TruMarine™ Collagen is a hydrolyzed peptide, benefits are not lost by mixing the product into hot beverages, such as matcha.
Yes. Matcha is naturally gluten-free. withinUs TruOrganic™ does not contain any colour or flavour enhancers or added sugar. In fact, it is free from any additives or preservatives - TruOrganic™ Matcha is simply pure, Japanese matcha.
No. By decaffeinating any matcha the nutrients and antioxidants are lost.
There is approximately ⅓ to ½ of the amount of caffeine in a cup of matcha compared to a cup of coffee. TruOrganic™ Matcha's effect lasts longer because it contains the amino acid L-Theanine (no insulin spikes, no jitters). L-Theanine has a calming, relaxing effect and slows the release of tea-caffeine.
The caffeine in TruOrganic™ Matcha and the caffeine in coffee have been shown to have a very different effect on the body. Because the caffeine in matcha is combined with phytonutrients, antioxidants, and amino acids, it is released slower into the body. This means a more pleasant energy boost and an increase in focus lasting up to 6 hours with no jitters, as opposed to an immediate and short-lived “caffeine rush”. The caffeine time-release effect inhibits the sudden release of insulin meaning no crashes, and does not stimulate the release of cortisol (stress hormone) as coffee does. The nutrients accompanying the caffeine in matcha also means that it is gentler on your stomach than the caffeine in coffee.
TruOrganic Matcha is quite delicate and is best if kept out of heat, air, moisture and light. After opening, keep the matcha in the tin, lid closed tightly and store in the refrigerator to ensure maximum freshness. Once opened, it is recommended to consume within 60 days.
Matcha has a subtle vegetal taste with a sweet aftertaste. Any bitterness tasted in a high quality matcha is a result of burning the matcha by using water that is too hot. The water used to make matcha should be around 175F/80C. We suggest boiling water, then letting it sit for a couple minutes before making your cup of matcha.
withinUs TruOrganic™ Matcha is truly a superior and excellent quality matcha. It tastes smooth, naturally sweet, and definitely not bitter. It has a great deal of umami, which is the result of the high amino acid content of a high quality, premium matcha. It has a pleasant, sweet finish, young vegetal notes.
Not at all. In fact combining withinUs Trumarine™ Collagen and withinUs TruOrganic™ Matcha is a fantastic way to get your recommended daily intake of antioxidants and collagen for skin, hair, nail, and joint health. Both have amino acids integral for our health and have proven anti-aging benefits. withinUs Trumarine™ Collagen is in hydrolyzed peptide form, benefits are not lost by mixing the product into hot matcha.
Absolutely! Preparing your matcha as a cold drink makes for a refreshing treat - perfect for a summer day or to fuel you through a workout! It is important to note that the finely milled nature of withinUs TruOrganic™ Matcha is a characteristic that makes it a premium-select grade of matcha. Preparing it non-traditionally, or cold, usually results in a few, small lumps of matcha powder. However, this tends to be overshadowed by the brilliant sweetness of the matcha that is brought out by enjoying it cold! withinUs has 2 favourite ways to create a cold glass of matcha.
This method of creating matcha is as easy as it sounds! Simply scoop your desired amount of withinUs TruOgranic™ Matcha (we recommend 1.5 - 2 teaspoons per cup of water) into our withinUs water bottle. Add cold water and/or ice, shake, and enjoy!
This method is a little more involved, but ensures a smoother cold matcha experience. Add 2-3 ounces of hot water to your desired amount of matcha (we recommend 1.5 - 2 teaspoons per cup of water). Use the withinUs Matcha whisk to whisk the water and matcha together until a layer of foam is created. Add cold water and/or ice, give a final stir, and enjoy!
withinUs does not have a specific cold-brew matcha. Most cold-brew matchas sacrifice quality by making a coarser matcha or adding other solvents to create a matcha that dissolves easier into cold water. Sacrificing the quality often means sacrificing the sweet taste that develops in a high quality matcha.