Matcha – What Is It Really?

The Ahlqen Approach: Sourcing Matcha with Integrity

Not all matcha is created equal.

In a world where "ceremonial grade" is thrown around as a buzzword and bright green powder can be marketed as "premium" without real standards, finding true high-quality matcha has become more challenging than ever. That’s exactly why Ahlqen exists—to cut through the noise, bring transparency to matcha sourcing, and offer a product that actually delivers on its promise.

Where Our Matcha Comes From

We source our matcha directly from small-scale farms in Japan, where generations of tea artisans cultivate matcha with the same precision and care as they have for centuries. These farmers understand that matcha isn’t just a product—it’s a craft, a tradition, and a reflection of the soil, climate, and methods used to grow it.

We partner with farms that prioritize:
— First harvest leaves (Ichibancha) – The most tender, nutrient-rich leaves for a naturally sweet, umami-rich matcha.
— Shading for at least 3 weeks – Increasing chlorophyll and L-theanine for a smooth, vibrant, and non-bitter taste.
— Stone-grinding in small batches – Preserving delicate flavors, aromas, and textures.

By sourcing in small batches and working directly with farmers, we ensure our matcha is always fresh, authentic, and never mass-produced.

How We Choose Our Matcha: The Cultivars Behind Ahlqen

The secret to matcha’s taste and quality isn’t just about where it’s grown—it’s also about what it’s made from. Not all tea leaves are suited for matcha production, and different cultivars bring different flavors, textures, and characteristics to the final product.

At Ahlqen, we carefully select a blend of four cultivars that complement each other to create a rich, smooth, and balanced matcha experience.

1. Okumidori – Smooth, Balanced, and Naturally Sweet

This cultivar is the backbone of our matcha, offering a round, mellow umami flavor with a natural sweetness. It’s known for its vibrant green color and smooth, non-astringent taste. Many of the best matchas in Japan contain Okumidori due to its ability to produce a well-balanced, premium matcha.

2. Samidori – Creamy and Aromatic

Samidori brings a silky, creamy texture with a delicate, fragrant aroma. It’s often used in the highest grades of matcha because of its ability to enhance the overall mouthfeel and depth of flavor.

3. Asahi – Rich and Velvety

Asahi is a rare cultivar that contributes a deep, complex umami and an almost velvety finish. It’s more challenging to cultivate but prized for its richness, making it an essential part of our blend.

4. Yabukita – Bright and Fresh

Yabukita is one of the most widely grown cultivars in Japan, known for its brisk, fresh notes and mild astringency. We use it in small amounts to add a touch of brightness and balance to the blend, without overpowering the smoothness of the other cultivars.

By combining these four cultivars, we create a matcha that is smooth, naturally sweet, and rich in umami—with no bitterness or artificial enhancements.