Our Matcha
The problem with most matcha
Most matcha sold in the United States arrives dull. The color has faded toward olive or yellow, the aroma is flat, and the taste is bitter — powder that was milled fast, stored warm, or harvested late, then labeled "ceremonial" anyway. In Japan, that word is earned in the bowl, not printed on a label.
Our standard: color first
At Oro Verde, every batch is judged by one test before anything else: the color in the bowl. A living, luminous jade green — never dull, never yellow — is the first proof of a first harvest, careful shading, and slow stone grinding. If the color is not right, nothing else matters.
What goes into Oro Verde
- First harvest — the youngest, most tender leaves of the year.
- Stone-ground — milled slowly on granite, the traditional way, to protect color and flavor.
- 100% organic — no blends, no fillers, no colorants. One ingredient: Japanese matcha.
- Imported directly — Los Fonseca LLC imports Oro Verde directly from Japan as an FDA-registered importer. No middlemen, no repackers.
Ground fresh, honestly limited
Stone milling is slow by nature, and first-harvest leaf is finite. We work in small batches — when a batch is gone, it is gone until the next one is ready. That is not a marketing trick; it is what freshness costs.
Color. Flavor. Experience.
— Nelson Fonseca, Founder, Los Fonseca LLC