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    Wild Matcha Green Tea

    What Is Matcha?

    Matcha is a type of Japanese green tea. Instead of infusing whole leaves in water—and then discarding—matcha is whisked into water (or other recipes) and consumed whole via the powder. This is why one serving of Wild Matcha is equal to 10 glasses of regular brewed green tea in total nutritional value!

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    Only The Highest Quality

    How Matcha Is Made


    Shade Growing

    A few weeks before harvest, tea plants are covered in shade. This causes the tea leaves to increase their chlorophyll and amino acid content. Glutamate molecules are concentrated, which increases the umami flavor profile.


    Hand Picked Harvest

    Harvest relates to the timeline that the leaves are removed, usually by hand, in the tea growing process. The leaves that are harvested first (first flush) are considered the best tasting and usually consist of the small delicate leaves.


    Grinding The Tencha

    All matcha is made from destemmed and deveined tea leaves called "tencha." Tencha is refrigerated then ground using granite wheels rotating slowly to avoid burning the tea leaves. It takes about an hour to grind only 30 grams of matcha.

    9 Key Matcha Benefits

    • High in Antioxidants
    • Loaded with Catechin, EGCg
    • Enhances Calm
    • High in Antioxidants
    • Loaded with Catechin, EGCg
    • Enhances Calm
    • Detoxifies the Body
    • Fortifies the Immune System
    • Enhances Calm

    No Bake Matcha Energy Balls

    Matcha Balls on TableMatcha Balls Bite Into

    Ingredients for Energy Balls:

    • 1 cup unsweetened, shredded coconut
    • ½ cup flax seeds
    • ½ cup hemp hearts
    • ¼ cup chia seeds
    • ¼ cup raw sunflower seeds
    • ¼ cup raw pumpkin seeds
    • 3 tablespoons coconut oil
    • 2 tablespoons xylitol
    • 2 tablespoons Wild Matcha #2
    • 1 teaspoon ground Ceylon cinnamon
    • 1 teaspoon Wild Pink Himalayan Salt
    • ½ cup Wild Chocolate Powder


    • Combine the shredded coconut, all of the seeds, coconut oil, matcha and sweetener in your food processor. Process until a thick, gritty paste forms.
    • Put the chocolate powder on a plate. Line a second plate with parchment paper.
    • Use a tablespoon to shape balls with the seed paste then gently roll it in the chocolate powder and set it aside. Repeat with all of the paste.
    • Line them up on the plate with parchment paper, making sure they’re not touching. Let them set in the fridge for 30 minutes.
    • Dust with remaining chocolate powder and enjoy. Store in an airtight container in the fridge until ready to eat.