Matcha and traditional Japanese green tea originate from the same plant but are grown and processed differently. Matcha is more labor-intensive because the raw material for matcha, known as Tencha, is grown under cover, which shades the tea plantation from sunlight before harvesting. The highest quality matcha comes from sprouts that are handpicked by skilled workers. The most tender and flavorful leaves are ground on a millstone to produce matcha.

Determining taste and quality through examination using five sharpened senses.

An essential part of delivering quality matcha to customers is the screening process during production. First, the quality of tea leaves is roughly classified by external examination at the first “Aracha” stage. Next, internal quality examination is conducted at each stage of processing. This involves evaluating the color and taste of tea served in hot water. 6 grams of tea leaves are served in hot water at 140℉ for 4 minutes, and each Tencha is evaluated using a unique judging method derived from many years of experience. Matcha is powdered tea leaves, so the color of the leaves has a lot to do with the color of the matcha. Observing the color and gloss of the tea leaves after being served in hot water is also an important part of the judging process.

Delicious, easy matcha with TIGER EDGE

Matcha has seen a surge in global popularity. This is most likely due to its aroma and taste, which go well with dairy products and sugar, as well as its potential health benefits. Personally, I believe that matcha and ice cream are a perfect match. Matcha is not only used in tea ceremonies, but is also enjoyed as a latte with milk, or as a flavor enhancer for cakes and pastries.

The TIGER EDGE can easily make delicious matcha lattes by effectively blending matcha, which is difficult with conventional blenders. There are many people who want to drink matcha but find it difficult to make a cup of matcha. We have high expectations that TIGER EDGE will serve as a bridge between such customers and those of us who wish to enjoy delicious matcha in our daily lives.

TIGER EDGE innovates a brand new method to make matcha

Obata: Thank you for this amazing opportunity of collaboration. What drew your interest to the TIGER EDGE?

Koyama: The traditional method of making matcha in Japan is to carefully prepare one serving. Today, however, the style has shifted to arranging it into matcha lattes and other dishes to be enjoyed with many people. Then, one of the biggest obstacles we faced was the lack of tools to make a large amount of matcha at one time.

Obata: It was a new realization for us as well. Was it difficult to stir the matcha with a conventional blender?

Koyama: Actually,blenders and matcha do not go together very well. The Chasen whisk, which has a fine bamboo tip, is a traditional tool to stir matcha and hot water in a bowl with a vibrating motion that moves back and forth as if cutting the matcha.

Obata: The 45-degree angle of the blades of this blender generates three different water currents that wind up and down, which results in high mixing power. That’s why this blender can mix fine powders like matcha very well.

Koyama: TIGER EDGE is different from the traditional way, but I think it is a revolutionary tool that allows you to make a lot of matcha at once in a completely new way.

Obata: We had the honor to be awarded the “iF Design Award”. This award was established in 1953 and is said to be one of the world’s three major design awards, along with the “Red Dot Design Award” in Germany and the “International Design Excellence Award” in the United States. Furthermore, recently it won Japan’s “Good Design Award” in the top 10 ranking.

Koyama: So much ingenuity and ideas went into this design. I felt that the diagonal blade and the multi-speed adjustment made it possible to use in a variety of ways – the dynamic nature of crushing large fruits, etc. without difficulty with the delicacy of stirring as if mixing in hand -. How did you get the idea to recline the blade?

Obata: In the case of conventional blenders, in which the blade rotates horizontally with the bottom attached, the top of the cup rotates in a tornado-like whirlpool. At the upper side, the mixing power is weaker than at the bottom.

Matcha, as an alternative drink to coffee in the business setting

Obata: Could you tell us how to enjoy matcha using EDGE?

Koyama: First, enjoy an authentic matcha latte with family and friends, using plenty of our premium matcha. You can make matcha lattes for up to 6 people at once, when you invite people to your home.

*Uji matcha with rich flavor and aroma, carefully stone-ground using hand-picked first-choice tea from Kyoto Prefecture (100%).

Obata: Indeed, I often see tourists visiting Japan enjoying matcha in Kyoto.

Koyama: Matcha is attracting attention as an alternative business drink to coffee, not only because of the health benefits* of the catechins and dietary fiber contained in matcha, but also because the caffeine-induced awakening effect* is known to last longer and more gently due to theanine, a flavorful ingredient. We also believe that people are attracted to the bright and photogenic green color. EDGE is the perfect tool to make matcha, with its various health benefits*, tastier, more enjoyable, and easier to incorporate into one’s daily life.

Obata: I would be happy if the boom of enjoying matcha with EDGE spreads further.

*These statements do not guarantee the product’s effectiveness or efficacy.

Obata: I also tried the matcha latte and was surprised by its very mild flavor. I also tasted a cheesecake tart at the office, and it was so delicious that I couldn’t believe it was homemade. I was so impressed with how professional the taste became with the addition of matcha.

Koyama: The EDGE can stir even a large amount of powder well. You will be able to enjoy matcha sweets in a short time and without hassle.

Obata: Thank you for this opportunity!