This is our matcha project. Hugo Tea's Chinese liaison, Jingyong Yang, is a shareholder in the farm, which is Japanese-owned. The farm was founded to create a truly exceptional matcha according to traditional shading and milling methods.
The surrounding geography is pristine. The farm is situated on the banks of a highly protected reservoir, far away from large cities and industrial pollution.
Most matcha is blended from multiple farms across a region, but because we get our matcha from a single farm, our matcha represents true, local terroir. The flavor is clean, refreshingly grassy and fresh.
Matcha should be clean and organic. Unlike steeped leaf tea, matcha leaves are actually consumed directly--so cleanliness and safety is paramount.
Feng Shu Ling Farm is tested seasonally for pollutants, heavy metals, and agricultural chemicals.
Wei Xie is fluent in Japanese and Chinese, splitting his time between both countries in pursuit of exceptional matcha.
He was hand selected to be the farm manager for our matcha project at Feng Shu Ling Farm. He's young and quite ambitious. He's part of a younger, more forward-thinking cohort of tea producers, using modern technoloy and management guidelines to run a tight ship.