Founder of Good Mood Matcha, Max Cheong, has been hooked on
His search took him to Japan, the home of
“Throughout his search, Max had always placed emphasis on the importance of finding an independent farm”
Throughout his search, Max had always placed emphasis on the importance of finding an independent farm and this seventh-generation family of tea growers were a perfect match. He now works closely with them to produce exclusive Good Mood blends of ceremonial grade
Once harvested, the fresh leaves are steamed, gently cooled and then scattered evenly over a flat surface to dry completely. A thorough evaluation process takes place to ensure quality.
After this process is complete, the leaves are known as Tencha and are renowned for their distinct fragrance and flavour. The final step in the process is traditionally stone-milling the leaves into a fine powder before reaching Good Mood HQ. Having always enjoyed sharing
With an emphasis on the health properties of