This powdered green tea (also known as Matcha in Japan) is grown in native Hawaiian ohia forest. Tea grows in partial sun receiving filtered sun during morning hours.
Before the harvest period, similar to traditional matcha cultivation in Japan, more shade was added to increase chlorophylls in leaves, which give darker color. This also reduces tannins, which gives bitterness and astringency in tea.
Where it differs from traditional matcha cultivation is that we limit our fertilizer usage to achieve more natural flavor as well as health of the plants. Adding more fertilizer will enhance rich flavor known as umami, but we believe that it is natural cycle of organic matters decomposing provides nutrients to plants. Natural teas are light in sweetness of nitrogen fertilizer, yet taste more like wild mountain herbs.
Traditionally, matcha cultivation was based on natural materials for fertilizers. Modern farming mainly uses highly concentrated fertilizers both chemical and organic sources to achieve artificial level of nitrogen in soil.