Matcha 3 Ways with Two Leaves and a Bud

Q&A with Two Leaves and a Bud

Q: How did Two Leaves and a Bud come to be? What was the inspiration behind the brand and who do you think is your core customer?

A: There was an “ah-ha” moment while traveling in Sri Lanka for business when I was served the most phenomenal tea, like nothing I had ever drunk in the U.S. Sri Lanka is a premium tea-growing country and I started to learn more about the tea production and preparation through visits to the tea gardens there. Suddenly, I thought, wouldn’t it be wonderful to be able to offer this quality of tea in the U.S., and that was the moment the concept for a tea company began. In the tea gardens, the top-most, youngest leaves are prized above the lower leaves on the plant, as the flavor is most nuanced and delicate. In Sri Lanka teas made from these leaves were called “silver tips” or “golden tips;” they were generally not taken with milk to enjoy the purity of the flavor. Those two top-most leaves, the “silver tips” on the plant and the next leaves just starting to bud out became the name of the company, Two Leaves and a Bud.

Next year the company will celebrate its 20th anniversary. We have Two Leaves and a Bud tea lovers from every state in the U.S. and in numerous countries. The common thread is a person who knows and appreciates a delicious, premium cup of tea at a price where it can be a daily luxury.

Q: I love your commitment to sustainability, from sourcing organic tea to compostable packaging. What goals do you have for the future of Two Leaves and a Bud?

A: As an avid outdoorsman, and many of our team members are outdoor enthusiasts, taking care of the places we love to get out to play in and explore is important, plus it just makes good sense to do what you can to support a better environment for everyone’s benefit. The fact that we can do that through the business choices that we make makes our reach that much farther. Our compostable sachet sleeves are not easy to make, not easy to source, and not the cheapest, but it is the right thing to do and it is one small contribution we can make to reducing landfills.

Our goals are quite simple, to continue to deliver premium, delicious whole leaf teas, in a way that supports the communities where the tea is grown, supports the environment, and gives back to organizations that are working to make the outdoors more accessible, the climate friendlier, and the planet healthier.

We demand a lot from a cup of tea. The highlighted issues are really important to us, and when we have tea lovers around the world drinking Two Leaves and a Bud tea, everyone benefits!

Q: The popularity of matcha has really exploded in the last few years. When did you first add matcha to your collection and what changes have you noticed since then?

A: Our first matcha product was the Ceremonial Matcha. I had been aware of matcha for a long time through my travels over the years in Japan. The traditions surrounding it were fascinating. By 2017, there was enough awareness in the U.S market that adding matcha to our collection seemed to make sense. Of course, our Ceremonial Matcha comes from Japan and has that bright, fresh green hue and a round and delicate flavor that has been so prized throughout the centuries.

As matcha lattes became more popular, we worked on a blend that was made specifically for those beverages – to be blended with milk or milk alternatives and the “Nice Matcha” was born. This has become a staple in our café market. The Everyday Matcha was added to give those who appreciate matcha a more affordable option so that they could drink it every day. The flavor is a bit stronger as it comes from the second harvest of the season, but that is what makes it perfect for baking and blending into other recipes. The Everyday Matcha is perfect for the matcha lover who loves to “play” and get creative with this delicious flavor and beautiful color. We also have our very popular Matcha Mint tea sachets. Here, you have the full green tea leaves, some matcha powder, and a touch of American mint. If you like green tea, this is a great one!

Q: What was the process like to source matcha for each of the different offerings in your catalog? Are there different characteristics that you look for in an ideal ceremonial matcha vs culinary?

A: Matcha grades are confusing at best. Originally, when matcha was first created for the tea ceremonies, a few centuries ago, there was only one grade – the finest possible. Matcha evolved into different grades in the 70s and 80s for the green tea ice cream business. So, culinary matcha as a concept was created. Our organic Ceremonial Matcha is extraordinarily high quality for an organic tea. I put that caveat in about organic tea because just like the absolute finest bottles of wine, the finest matchas are not certified organic. They are not certified organic because they don’t need to be. The gardens can sell them for thousands of dollars an ounce and never need to pay the certification. Ours comes from a garden that is fully certified.

You can tell different grades of matcha by the color and of course by the flavor. The color should be a vivid, bright green. Not quite neon but really bright. The flavor should be intense and tea flavored. Good ones will have an overtone of some seaweed, almost a little astringent saltiness, and will have complexity of flavor. That is what we strive for in our Ceremonial Matcha.

In culinary matcha, we are looking for fantastic flavor with a color that is not very bright. There are a lot of matcha’s out there that look very good but don’t taste very good.

When we are sourcing matcha or any tea for that matter, it’s not a question about sourcing it once and then you’re done. Every year you have new harvests, so we are always looking for better quality. In fact, we are in the process right now of getting a much better quality culinary matcha added to our range. It is an ongoing challenge, a fun one, which is core to our business, to continue finding good matcha and great teas.