The roots of matcha trace back to 9th-century China (Tang dynasty) with the tencha culture, which was introduced to Japan during the Kamakura period. Zen monks began using it in spiritual practice, giving birth to Japan’s matcha culture. By the Muromachi period, the tea ceremony was formalized, and matcha became cherished by samurai and the upper class as a symbol of aesthetics, etiquette, and spiritual refinement. Today, matcha’s thousand-year tradition is globally recognized as a sophisticated and healthy superfood.

At UnD, we offer the highest quality ceremonial-grade matcha made from first flush (Ichibancha) tea leaves harvested in Uji, Kyoto. Ichibancha is the earliest spring harvest, renowned for its superior umami, aroma, and vivid color. In the future, we also plan to introduce regional matcha from Yame (Fukuoka) and Kagoshima, offering unique flavors and aromas to provide new experiences for matcha lovers.

• Catechins → Powerful antioxidants that help prevent aging and lifestyle-related diseases
• L-Theanine → Supports relaxation and enhanced focus
• Caffeine → Provides sustained alertness (unlike coffee’s sharp spike)
• Chlorophyll & Fiber → Aids detoxification and improves gut health

These compounds work synergistically to balance the body and mind, helping enhance your daily performance.