Meet Yasmine, the founder.

Best Matcha Ever has no outsourced customer service and no middleman between the pouch and you. The phone number at the bottom of this page is the real one, and Instagram messages land with the person who created the brand. It's not glamorous, but it's the most tangible difference from a mass-market brand: nobody will answer on our behalf, and nobody can decide for us to lower the quality of a batch to protect a margin.

Being this small has a flip side, and we'd rather say so: we have no shop, no network of resellers, and orders ship from France at the pace of one person, not a warehouse. In return, what you pay goes into the powder and the shipping, not into a chain of middlemen each taking their cut.

It would have been easy to line up five products (an entry-level culinary grade, a "premium", a limited edition) and let the catalogue do the persuading. We sell a single matcha: organic, ceremonial grade, shade-grown and stone-ground. It's the one we drink every day, and the only one we can talk about without embellishing.

A wide range means you also have to sell what you like less. A single product forces the opposite: if a batch isn't up to standard, there's nothing else to put on the shelf, so nothing to push through. It's a constraint we chose on purpose, because it's the only one that holds when nobody is watching.

We won't tell you this matcha cures anything. Green tea has been studied for a long time, some leads are serious, and our Journal cites them for what they are: research that suggests, not proof that promises. Food is not medicine, and a brand that implies otherwise is selling something other than tea.

We won't spin stories about origin either. Plenty of shop windows dress their powder up in appellation folklore they can't prove; we'd rather stand by what we know (organic, first harvest, shade-grown, stone-ground) and let you judge in the cup. And no review published here was written by us: when we have nothing to quote, we quote nothing.