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Feng Shu Ling, Zhejiang, China
This is our hyper-unique 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, but with a distinctly terroir-specific flavor profile. The surrounding geography is pristine. The farm is situated on the banks of a carefully protected reservoir, far away from large cities and industrial pollution.
Most matcha is blended from multiple farms across a region. Because we get our matcha from a single farm, it represents truly the local terroir, and can be more easily traced to its source—down to the row of tea bushes in a particular batch. It's exceedingly clean, with a sweet, mineral-rich flavor profile reminiscent of its namesake.
Matcha should be clean and organic. Unlike steeped leaf tea, matcha leaves are consumed wholly and directly—making cleanliness and safety paramount.
Qiandao Matcha Project is tested seasonally for pollutants, heavy metals, and agricultural chemicals—and we visit annually to monitor and jointly innovate at this mecca of tea experimentation.
Wei Xie is fluent in both Japanese and Chinese, splitting his time between both countries in pursuit of the knowledge and techniques that produce exceptional matcha like ours.
He was hand-selected by the farm's Japanese ownership to manage Qiandao Matcha Project. He's young and quite ambitious—part of a newer, forward-thinking cohort of tea producers, using modern technology and management guidelines to run a tight ship.
