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ENDS 3/31 - ONLINE ONLY
Located on Abbot Kinney, SHUHARI Matcha Café is an authentic Japanese green tea café bringing an expertly curated selection of Japan's finest green teas to your cup. Our experience isn't just about the classics, but also about reinterpreting green tea traditions. Our full line-up of green tea concoctions will give you a taste of what Japanese green tea was and what it will become.
SHU (守): To savor centuries of tradition
HA (破): To shake things up, break the rules
RI (離): To achieve independence and a new sense of creativity
As our name suggests, we embrace the rich history of Japanese green tea, but we are not rooted in the past. We balance the beauty of the Japanese tea ceremony with the energy of modern life. Through this marriage of the old and the new we strive to push the boundaries of green tea enjoyment.
Our founder’s knowledge of green tea, not to mention the relationships with tea farmers fostered over the years gives SHUHARI a direct connection to the source giving us the access to procure the freshest, highest quality teas.
Additionally, our founder has been in the business of bringing green tea to the U.S. for over 30 years. As one of the pioneers in bringing quality, authentic Japanese green tea to the U.S., SHUHARI’s parent company, Maeda-en, has been an industry trailblazer since its founding. In addition to its green tea distribution operation, Maeda-en were the first to develop and introduce matcha ice cream with the aim of making green tea more available to American consumers.
Our partners also include the Cool Japan Fund, a joint public-private fund with a mission to bring you the best in Japanese culture, cuisine, art, fashion and content.
As you can see through our heritage, we capture the very essence of “Shu Ha Ri”. We savor our tradition, and we will continue to build upon that tradition to bring you fresh experiences to create a new tradition.
1522 Abbot Kinney Blvd
Venice, CA 90291
M - Su 9 a.m. - 9 p.m.
Matcha is made of Ten-cha leaves, which are Gyokuro leaves that have not been rolled into needles. Unlike whole leaf tea, which is steeped, matcha is served by whisking powdered tea in hot water. It contains a higher amount of nutrients (vitamins, amino acids, polyphenols and fiber) than other teas, and its flavor is densely rich – almost creamy – compared to other teas. Matcha is traditionally used for Japanese tea ceremonies, but in recent years has gained popularity across the globe, and now comes in different grades for different uses.
Click each question to expand answer.
All teas come from the same plant: Camellia sinensis. The main difference lies in the way each tea type is processed.
Tea processing can be roughly divided into four categories:
Japanese green tea is steamed (versus pan-fired, like Chinese green teas) to prevent oxidation. This step is called "the kill-green stage" and is responsible for the grassy, delicate flavor which is distinct to Japanese green tea.
While tea bushes are tropical plant, and thrive in warm, humid climates, their hibernation during the cold winter months brings sweet, rich Sen-cha. These teas are sensitive to water, the acidity of the soil and temperature fluctuations throughout the day. A tea's sensitivity can greatly change its flavor profile. For this reason, teas originating from Japan are far more superior in quality in comparison to green tea cultivated in China, Nepal, Brazil and other regions.
Tea leaves received a lot of sunshine and stored up nutrients throughout the summer and fall months, go dormant around November. They remain dormant over the winter months and buds start to sprout around early April. The first harvest of the year is called Sen-cha or Ichibancha. During the Ichibancha season, the first leaf opens about two weeks after sprouting. From there, one leaf opens about every five days.
Ichibancha is picked while there are four to five leaves open with some unopened buds. In mid-October, before tea bushes go dormant, they are trimmed to get rid old leaves and branches, and to help new buds come out the following year. The tea leaves picked from the trimming are used for Shutobancha. Tea leaves usually can be harvested four times a year.
The process of tea making can be roughly broken down into three steps: steaming, rolling, and finishing.
Matcha is made a little differently. First, Matcha leaves are made of Ten-cha, which are steamed, unrolled leaves. The Ten-cha leaves are then finely, and slowly grounded in a stone mill.
More information coming soon.
It is safe to say that one can brew up to 3 cups from one batch and enjoy. Brewing a forth cup results in a more astringent and bitterness flavor.
More information coming soon.
Of Japan's 47 prefectures (provinces), Shizuoka, Kagoshima and Mie are the three major tea-producing regions.
Other important tea-growing regions include the areas of the ancient capitals – Nara and Kyoto – where Japanese Buddhism has its roots, and various parts of Kyushu, with its comparatively mild climate.
Tea leaves are weak against oxygen, humidity, temperature and light, and tend to absorb smells more easily than other foods. It is important to seal your tea and store it in a dark, cool area to avoid losing its flavor and change in color.
When you purchase tea put about 10 days' worth of tea in a tea tin. Store the rest of the tea in an air-tight bag and place in the refrigerator. Once you take the bag out of the refrigerator wait until it becomes room temperature.
To "revive" stale green tea roast it until it turns brown in an aluminum foil lined frying pan. Now your "stale" green tea is Houji-cha!