Le Cordon Bleu Chefs' Choice
20 Years of Heritage
Serving Toronto's top cafés and restaurants for over a decade
Tea Masters’ Art
Great gift ideas. Corporate gifts.
Ceremonial Grade . Chef’s Choice
50g size
Happy Cafe Customers
Sample Size for Businesses
Single Estate: Award Winning Organic Farms
Minister of Agriculture, Forestry and Fisheries Award Winning Tea Farm:
Designated production area of Uji Tea
Japan's Oldest Tea Land ( Edo period 1603-1867)
The quality of our tea is guided by the expertise of certified Japanese tea instructors who have earned top honors, headlined by the Minister of Agriculture, Forestry and Fisheries Award. Our teas are consistent winners at elite levels, including:
The National Tea Competition
The Kansai Tea Competition
PICK UP LOCATIONS. TORONTO CANADA
By Appointment Only
Office in Richmond Hill, Ontario: 10225 Yonge St Unit R234, Richmond Hill ON L4C 3B2
Warehouse: Kennedy & Hwy 7, Markham, Ontario: 4681 Hwy 7, Unionville, ON L3R 0W4. We deliver your order according to your timeline
FREE Shipping for Sample Size Orders under 50g
International Shipping Available: USA. Fully licensed by the CFIA.We strictly adhere to all federal regulations under the Safe Food for Canadians Act and Regulations.
Fresh from Farm every month
Direct Sourcing From the JAS Farm: We work directly with award-winning Japanese farms, honoring their organic cultivation practices. We deeply respect our farm partners and are truly grateful for their dedication in helping us bring you the freshest tea possible.
I’ve been on the hunt for truly exceptional matcha—something good enough for my own daily enjoyment and special enough to share with family. This one absolutely exceeded my expectations. The quality is top-notch, and the owner is incredibly kind. Highly recommended! - Donald
we have tried sample you drop off for us, we are pretty impressed by your matcha quality. We'd like to continue proceed with your wholesale program. -Coffee S owner
my team love the 1st flush very much.
color is vibrant and very smooth in taste. -Cafe K owner
I think it’s pretty good !
But of course not as good as the first flush.
- Award Winning Pastry Owner
( we are helping them for over 10 years!)
Japan
Shizuoka: Shizuoka produces 40% of Japan's tea, utilizing volcanic soil and a humid climate to grow superior leaves.
Kagoshima: Volcanic terrain. Ocean breezes. Grown in unique 'shirasu' volcanic ash soil, this region is famous for producing diverse green teas, most notably high-quality Sencha.
Nishio: Nishio City and its surrounding areas in Aichi are the birth place of the premium Matcha. Nishio’s production of Tencha contributes to 20% of all the Tencha production in Japan.
Kyoto: While Kyoto is renowned for producing master-grade matcha with exquisite umami, we have direct Uji matcha farm supply, from culinary grade to ceremonial grade.
What is first-flush and second flush difference:
Key Harvest Details
1. The First Harvest (Ichibancha): This occurs in May. This is the most prestigious harvest of the year, producing the tender, nutrient-rich leaves.
2. The Second Harvest (Nibancha)
Timing: Mid-June to July.
Details: About 45 days after the first pick, the second flush occurs. These leaves are grown in warmer, sunnier weather, which increases catechin levels (antioxidants) but also makes the tea more astringent.
Why May is Significant
In Nishio, the harvest often begins around the 88th day after the start of spring (known as Hachiju-hachiya in the Japanese calendar). Farmers in this region often wait until mid-May to ensure the leaves have reached their peak flavor profile through the shading process.
Our Story
20+ Years of Heritage
My Vibrant Leaf Matcha is an energetic young sub-brand of TanLongTea, which has supplied some of the finest companies in the hospitality industry with premium tea for over two decades.
Master-Led Production:
Our production is overseen by Mr. Huxi, a National Certified Tea Production Master. This is the highest rank in the industry, awarded only to those with over 20 years of technical mastery and hands-on experience in the field.
Educational & Cultural Promoters:
Our founders serve as tea school instructors and award-winning cultural ambassadors, dedicated to preserving and sharing the art of tea with the world. Co-owner Vicky is a Registered Certified Tea Sommelier who ensures a perfect flavor profile in every cup. To bring our clients the finest harvests at the best value, Vicky personally travels to world-renowned tea regions to source directly from the origin.
Her dedication to the craft is rooted in tradition; she studied the art of the tea ceremony under Japan's finest matcha artists, both in Toronto and in the heart of matcha heritage—Uji, Japan.
Vicky’s personalized service and deep expertise come highly recommended by tea enthusiasts and industry professionals alike.
Contact Us for Wholesale and Workshop
Interested in working together? Fill out some info and we will be in touch shortly. We can’t wait to hear from you!
The art of making matcha, from harvesting leaves to powder. It shows the harvesting seasons, steaming process, drying into tencha, traditional stone mill grinding, and explains why particle size matters for flavor.
Green tea plantation with rows of tea bushes on rolling hills under a clear blue sky.
Did you know shading tea plants makes matcha stronger? Covering them boosts umami flavor, creating a unique balance without intense bitterness.
Step 1. Our tea senior tea sommelier works hands-on in the fields to understand every step of tea making
Step 2. Steam
Step 3. Drying: Turning Leaves into Tencha. The stems and veins are removed afterwards
Step 4. Heat Drying
Tencha is made!
Step 5. Stone Grind
our high quality matcha is made freshly!