We are frequently asked why our Matcha is so different from other teas. One of the reasons is that we make our Matcha from 100% pure leafs. We have been researching for 30 years which are the most suitable varieties to make Matcha. The content in amino acids, theanine, catechin, etc, differs depending on the variety. For example, the Yabukita is rich in catechin, so it tastes bitter. The Samidori is rich in aminocides, so it has sweetness. The Okumidori is rich in chlorophyll, so its color is dark and bright green.