The original home of matcha.
Shade-grown in the mist-covered hills of eastern China and crafted through generations of tea knowledge, precision farming, and modern matcha expertise.
BODHI works directly with one dedicated tea-growing region where traditional cultivation and contemporary processing come together to produce exceptional ceremonial-grade matcha.
Picked at the narrowest moment of perfection.
Only the youngest and most tender spring leaves are selected for ceremonial-grade production.
Harvest season lasts only a short period each year, requiring careful timing, agricultural experience, and constant observation of weather and leaf condition.
Even with modern support equipment, exceptional tea still depends on human judgement.
FROM LEAF TO MATCHA
Harvest → Steaming → Cooling → Drying → Sorting → Destemming → Stone Grinding
Traditional tea craft meets precision manufacturing.
Our processing facilities combine generations of tea expertise with modern food safety and quality control systems.
Temperature-controlled environments, precision sorting, and low-temperature grinding ensure consistency while protecting the integrity of the tea itself.
The History You Weren't Told
Matcha is Chinese.
It always has been.
The world calls it Japanese matcha. But the stone-grinding of shade-grown tea leaves into powder was invented in China over 1,000 years ago. Japan refined and exported the practice. China kept growing the tea.
618 AD · Tang Dynasty
Tea becomes culture
Tea drinking becomes a refined art form in China. Lu Yu writes the Cha Jing (Classic of Tea) — the world's first dedicated book on tea, establishing the philosophy that would define tea culture for centuries.
960 AD · Song Dynasty
The birth of matcha
Powdered tea (末茶, mǒ chá) emerges as the dominant form of tea in China. Tea leaves are stone-ground into fine powder and whisked with hot water — exactly what we now call matcha. This practice becomes the centrepiece of Chinese tea ceremony.
1191 AD · Kamakura Period
Japan learns from China
Japanese Buddhist monk Eisai brings tea seeds and the stone-grinding method back from China. Japan adopts and codifies the practice. Over centuries, this becomes known in the West as "Japanese matcha" — obscuring its Chinese origins.
Today · Zhejiang, China
The original, rediscovered
China's Zhejiang, Anhui, and Fujian provinces produce some of the world's finest ceremonial-grade matcha — on land that has grown tea for over a millennium. BODHI sources from one family farm in this region. The heritage is unbroken.
LONG-TERM CULTIVATION
Made with respect for the land.
Healthy soil and responsible farming are essential to producing exceptional tea.
Our partner farms prioritise long-term land stewardship, careful cultivation practices, and sustainable agricultural management designed to protect both the tea plants and the surrounding environment for future generations.
From ceremony to modern ritual.
Matcha has evolved far beyond the traditional tea bowl.
Today it is enjoyed in cafés, desserts, pastries, iced drinks, and contemporary culinary creations — while still carrying the same depth, ritual, and craftsmanship that shaped its origins centuries ago.