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One of the key components in Matcha is the amino acid L-theanine, which is found almost exclusively in shade-grown green teas like Matcha.When L-theanine is combined with the natural caffeine in tea, it metabolizes more slowly, releasing the caffeine over a longer period of time and providing a stable three to six hour long energy boost (versus coffee caffeine at an hour to an hour and a half).This allows for the production of consistent flavors and colors of Matcha each year, as there are more than 100 existing grades which differ from each other in color and taste profile.AIYA holds 1300 units of granite stone grinders, which are maintained by in-house skilled artisans.Aiya offers private label options for clients who would like to have their own branded merchandise.Aiya’s private label options include a number of our highest quality Matcha and premium loose leaf green teas.Unlike other teas, Matcha undergoes a number of additional steps in the production cycle before it makes its way into your cup, including; shade growing, hand picking, and granite milling into a fine powder.Created over 800 years ago by Buddhist monks as a meditational tool, Matcha is known today as the healthiest, rarest, and most premium of all tea varieties from Japan.

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Matcha drinkers receive 100% of the benefits of the whole tea leaf, enjoying its antioxidants, amino acids, vitamins, minerals, and fiber.Aiya was established in 1888 as a local shop providing dyes and teas.“Aiya,” the nickname for the shop which later became the official company title, was given because the shop carried “Aidama,” an indigo colored dye used on kimonos.The leaves are now called "Tencha." No part of the leaf is wasted; the parts that do not become Tencha are used to make other Japanese teas such as Kukicha or Konacha.AIYA has two tea sommeliers with 40 years of experience who are in charge of blending.

Matcha drinkers receive 100% of the benefits of the whole tea leaf, enjoying its antioxidants, amino acids, vitamins, minerals, and fiber.Aiya was established in 1888 as a local shop providing dyes and teas.“Aiya,” the nickname for the shop which later became the official company title, was given because the shop carried “Aidama,” an indigo colored dye used on kimonos.The leaves are now called "Tencha." No part of the leaf is wasted; the parts that do not become Tencha are used to make other Japanese teas such as Kukicha or Konacha.AIYA has two tea sommeliers with 40 years of experience who are in charge of blending.To grow the leaves that will later become Matcha, layers of shade are added to the fields a month before cultivation, eventually blocking 90% of the sunlight.