How it all started

The founder, Olivia Nottin, is a nutritional therapist passionate about food. It was while she was helping her clients on their journey towards healthier eating habits, that she noticed their overconsumption of coffee and sugar-loaded lattes were particularly detrimental to their overall goal. Olivia recognised many couldn’t cut down on their habitual lattes and after discovering matcha, she felt it was the perfect alternative, with a very delicate taste, texture and many health benefits. Olivia is matcha obsessed and having searched high and low’s across London, she realised there was a gap in the market. It was this which provided the inspiration behind Matcha and Beyond and her desire to bring it to a wider and more curious audience.

Between 2017 and 2018 she travelled to the US and Japan to gather some inspiration in order to source the perfect matcha and open a matcha café in London and that’s how MATCHA AND BEYOND was born.

What is matcha?

matcha whisk
Matcha is the result of stoneground tealeaves, which are unheated to preserve their nutrients and far less processed than regular green tealeaves. So, by drinking matcha you gain all of the benefits from this powerful “superfood”.
It is well entrenched in consumers’ minds that green tea features high level of antioxidants and is considered as a healthy hot beverage alternative. However, when one brews their usual green tea, most of the goodness is actually thrown away because water can only extract a fraction of its benefits. Most of the valuable antioxidants and minerals remain trapped in the tea leaves.
matcha equals 10 cups of tea
smiling mouth
Matcha has a natural sweetness, slight vegetal or grassy overtones, creamy texture and a hint of astringency, although, it should never taste bitter – this is a sign of poor quality matcha. It should be consumed in the same way as coffee and goes well with dairy milk or non-dairy milk.
Matcha health benefits infographic

Our matcha

tin of matcha
Matcha and Beyond only uses premium ceremonial tealeaves from organic tea gardens in Kyushu Island in the south west of Japan. Our matcha is spring season and is the result of a meticulous process, which starts with extracting the most tender leaves of tea trees grown in the shade. These leaves are steamed, air-dried, de-stemmed, de-veined and finally, stone-ground into a fine powder. By drinking matcha and Beyond's matcha, you appreciate the careful work of these artisan farmers.

How we make our matcha

stirring matcha
At Matcha and Beyond, we pride ourselves on respecting the traditions of the tea ceremony preparation and have adapted them to create a high quality, delicious tasting matcha for today’s faster pace of everyday life.
Join our newsletter!

Sign up for the latest news, special offers, exclusive recipes and tips.

Please enter your details below


You have subscribed for the latest news, special offers, exclusive recipes and tips